Vegetable Kurma or Mix Veg Korma is a popular South Indian curry made with vegetables simmered in a rich, aromatic gravy of yogurt, coconut, and cashew nuts-based paste along with sautéed onion and tomato along with a few spices in an instant pot pressure cooker or stovetop.
Mix Veg Korma is made in two different styles: North Indian korma uses yogurt (curd) or fresh cream, while in South Indian korma, coconut is the primary ingredient to make the gravy.
I have shared the Hotel Style Vegetable Kurma recipe made in an Instant Pot pressure cooker. Check out my other favorite healthy kurma recipes beetroot kurma, and navratan kurma. I have also included stovetop instructions for those who prefer traditional cooking methods.
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What Is Kurma?
Kurma, alternatively known as "korma," "khorma", or "qorma", is a dish originating from Central Asian culinary traditions. Kurma is a curry made using vegetables or meat along with yogurt, coconut, spices, and nut or seed paste. Based on the regions, the ingredients used to make the kurma recipe are different.
Today, I’m sharing the South Indian-style vegetable kurma, made with a coconut and cashew nut base. In some regions, yogurt or curd is used instead of coconut.
How to Make Vegetable Kurma in Instant Pot
Add all ingredients mentioned in the "GRINDING" section to a blender:
- ½ cup grated coconut (fresh or frozen)
- 6-7 cashew nuts
- 1 tablespoon fried gram (roasted chana dal)
- 1-inch ginger
- 2 garlic cloves
- 1 green chilli
- 2 cardamom
- 2 cloves
- 1 inch cinnamon stick
- 1 teaspoon saunf (fennel seeds)
- 1 teaspoon coriander seeds (or 1 teaspoon coriander powder)
- ½ teaspoon jeera seeds (cumin) (or ½ teaspoon of jeera powder)
Add ¼ cup of water and blend to a smooth paste. Set aside.
Press SAUTE on the Instant Pot and add 2 tablespoons of oil. Once hot, add 1 bay leaf and 1 cup onion (finely chopped). Sauté for about 2 minutes until the onions turn light brown.
Next, add ½ cup chopped tomatoes and cook till they turn soft.
Add the prepared coconut-cashew paste, 1 teaspoon red chili powder, ½ teaspoon turmeric powder, ½ teaspoon garam masala, 1 tablespoon yogurt (optional), and stir continuously for 2 minutes until the raw smell disappears.
Now add 4 cups mixed vegetables (carrot, beans, cauliflower, potato, green peas), salt, and 1.5 cups water and combine well.
Close the Instant Pot with the pressure valve to Sealing. Cook on High Pressure for 3 minutes.
Do a QUICK RELEASE (QR). Remove the lid away from you, add 1 tablespoon lime juice, and garnish with 1 tablespoon coriander leaves. Mix well.
Instant pot pressure cooker vegetable kurma is ready, serve hot with pooris, chapatis, roti, and parathas.
Indian Pressure Cooker Method
- Follow the same steps as Instant Pot.
- Close the lid, place a whistle, and cook for 1 whistle on medium flame.
- Switch off the flame and let the pressure from the cooker release naturally. All the other steps remain the same.
Stovetop Pot Method
- To a blender, add all ingredients mentioned in the "GRINDING" section. Add ¼ cup of water and blend to a smooth paste. Set aside.
- Cook the vegetables in a microwave or boil them separately in a pot.
- Take a kadai, add oil to it. Once hot, add bay leaf, onions, and saute until onions turn light brown for 2 minutes.
- Next, add chopped tomatoes and cook till they turn soft.
- Add the prepared coconut-cashew paste, red chili powder, turmeric powder, garam masala, yogurt, and stir continuously for 2 minutes until the raw smell disappears.
- Now add the chopped veggies, salt, and water and combine well.
- Cover the kadai with a lid, cook on medium-low heat for 15 minutes. Make sure veggies are cooked well. Stir in between. TIP: you can also use pre-cooked veggies to save cooking time.
- Remove the lid, add lime juice, and garnish with cilantro. Mix well. Vegetable kurma is ready.
What to Serve with Vegetable Kurma?
Serve vegetable korma with poori, chapati, paratha, jeera rice, or ghee rice.
Tips & Variations
- Vegans can skip yogurt or use vegan yogurt.
- You can use veggies of your choice. You can also use beetroot, broccoli, bell pepper, mushroom, and chow-chow.
- If you do not have fried gram (roasted chana dal), replace it with 1 tablespoon of cashews or poppy seeds. It helps make the gravy thick and creamier.
- If you dont find whole spices, replace them with little garam masala.
Instant Pot Vegetable Kurma (Mix Veg Korma)
Equipment
Ingredients
For Grinding
- ½ cup grated coconut (fresh or frozen)
- 6-7 cashewnuts
- 1 tablespoon fried gram (roasted chana dal)
- 1 inch ginger
- 2 garlic cloves
- 1 green chilli
- 2 cardamom
- 2 cloves
- 1 inch cinnamon stick
- 1 teaspoon saunf (fennel seeds)
- 1 teaspoon coriander seeds (or 1 teaspoon coriander powder)
- ½ teaspoon jeera seeds (cumin) (or ½ teaspoon of jeera powder)
- water for grinding
Other Ingredients
- 4 cups mixed vegetables (carrot, beans, cauliflower, potato, peas)
- 1 cup onion finely chopped
- ½ cup tomato finely chopped
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- ½ teaspoon garam masala
- 1 tablespoon curd (yogurt) (or vegan yogurt, optional)
- salt as per taste
- 1.5 cups water as required
- 2 tablespoons oil
- 1 tablespoon coriander leaves
- 1 tablespoon lime juice
Instructions
Instant Pot Method
- Add all ingredients mentioned in the "GRINDING" section to a blender. Add ¼ cup of water and blend to a smooth paste. Set aside.
- Press SAUTE on Instant Pot. Add oil to the POT. Once POT is hot, add bay leaf, onions, and saute until onions turn light brown for 2 minutes.
- Next, add chopped tomatoes and cook till they turn soft.
- Add the prepared coconut-cashew paste, red chili powder, turmeric powder, garam masala, curd (yogurt), and stir continuously for 2 minutes until the raw smell disappears.
- Now add the veggies, salt, and water and combine well.
- Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 3 minutes.
- Once the pot beeps, Do a QUICK RELEASE (QR). Remove lid away from you, add lime juice and garnish with cilantro. Mix well.
- Vegetable Kurma is ready, serve with hot with pooris, chapatis, roti & parathas.
Indian Pressure Cooker Method
- To a blender add all ingredients mentioned in the "GRINDING" section. Add ¼ cup of water and blend to a smooth paste. Set aside.
- Take a Pressure cooker, add oil to it. Once hot add Bay leaf, onions, and saute until onions turn light brown for 2 minutes.
- Next, add chopped tomatoes and cook till they turn soft.
- Add the prepared coconut-cashew paste, red chili powder, turmeric powder, garam masala, curd (yogurt), and stir continuously for 2 minutes until the raw smell disappears.
- Now add the veggies, salt, and water and combine well.
- Close the lid, place a whistle and cook for 1 whistle on medium flame.
- Switch off the flame and let the pressure from the cooker release naturally.
- Open the lid and add lime juice and garnish with cilantro. Mix well.
- Vegetable Kurma is ready, serve with hot with pooris, chapatis, roti & parathas.
Stovetop Pot Method
- To a blender add all ingredients mentioned in the "GRINDING" section. Add ¼ cup of water and blend to a smooth paste. Set aside.
- Cook the vegetables in a microwave or boil them separately in a pot.
- Take a kadai, add oil to it. Once hot add Bay leaf, onions, and saute until onions turn light brown for 2 minutes.
- Next, add chopped tomatoes and cook till they turn soft.
- Add the prepared coconut-cashew paste, red chili powder, turmeric powder, garam masala, curd (yogurt), and Stir continuously for 2 minutes until the raw smell disappears.
- Now add the chopped veggies, salt, and water and combine well.
- Cover the Kadai with a lid, cook on medium-low heat for 15 minutes. Make sure veggies are cooked well. Stir in between. TIP you can also use pre-cooked veggies saves cooking time.
- Remove lid, add lime juice and garnish with cilantro. Mix well.
- Vegetable Kurma is ready, serve with hot with pooris, chapatis, roti & parathas.
Notes
- Vegans can skip yogurt or use vegan yogurt.
- You can use veggies of your choice. You can also use beetroot, mushroom, broccoli, bell pepper, chow-chow.
- If you do not have fried gram (roasted chana dal), replace it with 1 tablespoon of cashews or poppy seeds. It helps make the gravy thick and creamier.
- If you dont find whole spices replace them with the required amount of garam masala available from grocery stores.
- Also, adjust the chilis according to the spice level.
- I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT
Nutrition
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Madhuri
I tried the recipe
I put beans but with 3 mins they didn’t cook at all they were crunchy
I added 3 more mins again
Like ur recipe though! I just tried now
bhavana
Hi Madhuri ,thanks for sharing your feedback.Green beans usually cookes faster ie in 3 minutes.Are u taking about dry beans(legumes)? if yes then yeah they longer to cook.
Krith
I tried the Instant Pot version with double the ingredients and served it with peas pulao. It was a major hit! Everyone from my 68 year old father to my 5 year old daughter loved it! Most importantly, it was very easy to pull together. This one is a keeper.
bhavana
Hi KRITH ,was happy to hear it turned out to be major hit,please try my other recipes as well.
priya
ohh Great post!! That is a beautiful tart and a fantastic sounding recipe. Lovely share
bhavana
Thanks Priya for your lovely comment.