Vegetable Kurma Instant Pot|Mix Veg Korma

Vegetable Kurma Instant Pot|Mix Veg Korma is a popular Indian curry in which 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.

This curry 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 recipe in an Instant Pot Pressure Cooker.Check out my another favorite healthy Beetroot Kurma recipe which is also made in Instant Pot.

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Instant Pot Rajma Masala

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Instant Pot Channa Masala

Potato Peas Curry

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 version of 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 below.

INGREDIENTS REQUIRED TO MAKE VEGETABLE KURMA

For Grinding

• 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 seeds)
• 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 (haldi)
• 1/2 teaspoon garam masala powder
• 1 tablespoon curd(yogurt) ,optional
• 1.5 cups water as required
• 2 tablespoon oil
• 1 tablespoon coriander leaves (cilantro) 
• 1 tablespoon lime or lemon juice
• salt as per taste

WHAT TO SERVE WITH VEGETABLE KURMA?

Vegetable Kurma is best served with poori ,naan, chapati ,paratha or jeera rice.

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 valve from VENTING to SEALING position.Press CANCEL button on Instant Pot.Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 3 minutes.

7. Do a QUICK RELEASE(QR)(Wait until silver button on lid drops).BE CAREFUL OF THE HOT STEAM.Remove lid away from you, add lime juice and garnish with cilantro.Mix well.

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

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Vegetable Kurma Instant Pot|Mix Veg Korma

Vegetable Kurma is a popular Indian curry in which 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.

Course Main Course, Side Dish

Cuisine karnataka style, south indian

Keyword instant pot, mix veg kurma, restuarant style, veg kurma, vegan, vegetable kurma

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4

Calories 145kcal

Author bhavana

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 valve from VENTING to SEALING position.Press CANCEL button on Instant Pot.
• 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).BE CAREFUL OF THE HOT STEAM.
  
• 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

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.

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

 

 

 

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 145kcal | Carbohydrates: 17g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 72mg | Potassium: 430mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5800IU | Vitamin C: 16.9mg | Calcium: 60mg | Iron: 2.6mg

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