Vegetable Kurma or Mix Veg Korma recipe is a popular South Indian style curry where vegetables are cooked in a creamy and aromatic gravy of yogurt, coconut and cashew nuts based paste and sautéed onion and tomato along with few spices in instant pot pressure cooker or stove top.
This Mix Veg Korma is prepared in two different styles. In north India this curry is prepared by adding yogurt (curd) or fresh cream ,while in south India, coconut is added to make the gravy. However, i have used both curd and coconut to make this curry in this recipe.
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I have made this Hotel Style Vegetable Kurma recipe in an Instant Pot Pressure Cooker.Check out my other favorite healthy Beetroot Kurma & Navratan Korma recipe which are also made in Instant Pot.
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 kurma recipe are different.
Today i have shown south indian style of making vegetable kurma where is have used coconut and cashewnut as the base.Some regions it is made by using yogurt or curd instead of coconut.
DONT HAVE AN INSTANT POT?
Also for those of you who do not have an Instant Pot ,check out Indian stove top pressure cooker recipe instructions for Mix Veg Korma below.
INGREDIENTS REQUIRED TO MAKE VEGETABLE KURMA
For Grinding
- grated coconut (fresh or frozen)
- cashewnuts
- fried gram(roasted chana dal)
- ginger
- garlic
- green chilli
- cardamom
- cloves
- cinnamon stick
- saunf (fennel seeds)
- coriander seeds or coriander powder
- jeera seeds(cumin) or jeera(cumin) powder
- water for grinding
Other Ingredients
- Mix Vegetables(carrot, beans, cauliflower, potato, peas)
- onion ,finely chopped
- tomato ,finely chopped
- red chilli powder
- turmeric powder (haldi)
- garam masala powder
- curd(yogurt) ,optional
- water as required
- oil
- coriander leaves (cilantro)
- lime or lemon juice
- salt as per taste
WHAT TO SERVE WITH VEGETABLE KURMA?
Vegetable Kurma/Korma recipe is best served with poori ,naan, chapati ,paratha or jeera 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 ,chow-chow.
- 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.
- If you dont find whole spices replace with required amount of garam masala available from grocery stores.
- Also adjust the chillis according to the spice level.
HOW TO MAKE VEGETABLE KURMA IN INSTANT POT STEP BY STEP
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.Once POT is 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 on the pot, and turn pressure valve to SEALING position.Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 3 minutes.
7. Do a QUICK RELEASE(QR).Remove lid away from you, add lime juice and garnish with cilantro.Mix well.
8. Instant pot pressure cooker vegetable korma/kurma is ready, serve with hot with pooris, chapatis, roti & parathas.
CHECKOUT OTHER CURRY RECIPES
Black Eye Pea Curry(Lobia curry)
VEGETABLE KURMA INSTANT POT RECIPE CARD
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Vegetable Kurma Instant Pot|Mix Veg Korma
Ingredients
FOR GRINDING Measuring cup (1 cup = 250 ml)
- 1/2 cup grated coconut fresh or frozen
- 6-7 cashewnuts
- 1 tablespoon fried gram(roasted chana dal)
- 1 inch ginger
- 2 large garlic
- 1 green chilli
- 2 cardamom
- 2 cloves
- 1 inch cinnamon stick
- 1 teaspoon saunf(fennel)
- 1 teaspoon coriander seeds or 1 teaspoon coriander powder
- 1/2 teaspoon jeera seeds(cumin) or 1/2 teaspoon of jeera (cumin) powder
- 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 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala powder
- 1 tablespoon curd(yogurt) or vegan yogurt , optional
- salt as per taste
- 1.5 cups water as required
- 2 tablespoon oil
- 1 tablespoon coriander leaves (cilantro)
- 1 tablespoon lime juice
Instructions
INSTANT POT METHOD
- To a blender add all ingredients mentioned in “GRINDING” section.Add 1/4 cup of water and blend to a smooth paste. Set aside.
- Press SAUTE mode on Instant Pot. Add oil in 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 chilli powder, turmeric powder, garam masala , curd(yogurt) and Stir continuously for 2 minutes until raw smell disappears.
- Now add the veggies ,salt and water and combine well.
- Close the lid on the pot, and turn pressure valve to SEALING position.
- Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 3 minutes
- Do a QUICK RELEASE(QR)(Wait until silver button on lid drops).
- 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 “GRINDING” section.Add 1/4 cup of water and blend to a smooth paste. Set aside.
- 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.
- Next add chopped tomatoes and cook till they turn soft.
- 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.
- 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 lid and add lime juice and garnish with cilantro.Mix well.
- Vegetable Kurma is ready, serve with hot with pooris, chapatis, roti & parathas.
STOVE TOP METHOD
- To a blender add all ingredients mentioned in “GRINDING” section.Add 1/4 cup of water and blend to a smooth paste. Set aside.
- Cook the vegetables in an microwave or
- 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.
- Next add chopped tomatoes and cook till they turn soft.
- 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.
- Now add the chopped veggies ,salt and water and combine well.
- 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.
- Remove lid , add lime juice and garnish with cilantro.Mix well.
- Vegetable Kurma is ready, serve with hot with pooris, chapatis, roti & parathas.
Notes
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ohh Great post!! That is a beautiful tart and a fantastic sounding recipe. Lovely share
Thanks Priya for your lovely comment.
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.
Hi KRITH ,was happy to hear it turned out to be major hit,please try my other recipes as well.
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
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.