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Indian Veggie Delight

Vegetable Kurma Instant Pot|Mix Veg Korma

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Vegetable Kurma Instant Pot|Mix Veg Korma

Also for those of you who do not have an Instant Pot ,check out Indian pressure cooker recipe instructions below.

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT

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You can also try my other Curry/Subji recipes like

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Vegetable Kurma Instant Pot|Mix Veg Korma
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Vegetable Kurma Instant Pot|Mix Veg Korma
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Course: Main Course, Side Dish
Cuisine: south indian
Keyword: restuarant style, veg kurma
Servings: 4
Ingredients
FOR GRINDING Measuring cup (1 cup = 250 ml)
  • 1/2 cup  grated coconut  fresh or frozen
  • 6-7 cashewnuts
  • 1 tbsp fried gram(roasted chana dal)
  • 1 inch ginger
  • 2 large garlic cloves
  • 1 green chilli
  • 2 cardamom
  • 2 cloves
  • 1 inch cinnamon stick
  • 1 tsp saunf(fennel)
  • 1 tsp coriander seeds
  • 1/2 tsp jeera seeds(cumin)
  • water for grinding
Other Ingredients
  • 4-5 cups Mix Vegetables(carrot, beans, cauliflower, potato, peas)
  • 1 cup onion finely chopped
  • 1/2 cup tomato finely chopped
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala powder
  • 1 tbsp curd(yogurt) /Vegan Yogurt optional
  • salt as per taste
  • 1.5 cups water as required
  • 2 tbsp oil
  • 1 tbsp coriander leaves (cilantro) 
  • 1 tbsp lime juice
Instructions
INSTANT POT METHOD

  1. To a blender add all ingredients mentioned in "GRINDING" section.Add 1/4 cup of water and blend to a smooth paste. Set aside.

  2. Press SAUTE mode on Instant Pot. Add oil in to the POT.

  3. Once POT is hot add Bay leaf, onions and saute until onions turn light brown for 2 minutes.

  4. Next add chopped tomatoes and cook till they turn soft.

  5. Add the prepared coconut-cashew paste, red chilli powder, turmeric powder, garam masala , curd(yogurt) and Stir continuously for 2 minutes until raw smell disappears.

  6. Now add the veggies ,salt and water and combine well.

  7. Close the lid on the pot, and turn valve from VENTING to SEALING position.Press CANCEL button on Instant Pot.

  8. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 3 minutes

  9. Do a QUICK RELEASE(QR)(Wait until silver button on lid drops).BE CAREFUL OF THE HOT STEAM.

  10. Remove lid away from you, add lime juice and garnish with cilantro.Mix well.

  11. Vegetable Kurma is ready, serve with hot with pooris, chapatis, roti & parathas.

INDIAN PRESSURE COOKER METHOD

  1. To a blender add all ingredients mentioned in "GRINDING" section.Add 1/4 cup of water and blend to a smooth paste. Set aside.

  2. Take a Pressure cooker ,add oil in to it.Once hot add Bay leaf, onions and saute until onions turn light brown for 2 minutes.

  3. Next add chopped tomatoes and cook till they turn soft.

  4. Add the prepared coconut-cashew paste, red chilli powder, turmeric powder, garam masala , curd(yogurt) and Stir continuously for 2 minutes until raw smell disappears.

  5. Now add the veggies ,salt and water and combine well.

  6. Close the lid ,place a whistle and cook for 1 whistle on medium flame.

  7. Switch off the flame and let the pressure from the cooker release naturally.

  8. Open lid and add lime juice and garnish with cilantro.Mix well.

  9. Vegetable Kurma is ready, serve with hot with pooris, chapatis, roti & parathas.

STOVE TOP METHOD

  1. To a blender add all ingredients mentioned in "GRINDING" section.Add 1/4 cup of water and blend to a smooth paste. Set aside.

  2. Cook the vegetables in an microwave or 

  3. Take a kadai/pan ,add oil in to it.Once hot add Bay leaf, onions and saute until onions turn light brown for 2 minutes.

  4. Next add chopped tomatoes and cook till they turn soft.

  5. Add the prepared coconut-cashew paste, red chilli powder, turmeric powder, garam masala , curd(yogurt) and Stir continuously for 2 minutes until raw smell disappears.

  6. Now add the chopped veggies ,salt and water and combine well.

  7. Cover the kadai with 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.

  8. Remove lid , add lime juice and garnish with cilantro.Mix well.

  9. Vegetable Kurma is ready, serve with hot with pooris, chapatis, roti & parathas.

Recipe Video

Recipe Notes

1.Vegans can skip yogurt or use vegan yogurt.

2.You can use veggies of your choice.You can also use beetroot, broccoli, bell pepper ,chow-chow.

3.If you do not have fried gram(roasted chana dal), replace with 1 tablespoon of cashews or poppy seeds. Cashewnuts helps the gravy to be more creamier and tasty.

4.If you dont find whole spices replace with required amount of garam masala available from grocery stores.

5.Also adjust the chillis according to the spice level.

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Comments


  2. 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.

    Reply

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