5 from 1 vote
Beetroot Kurma Instant Pot
Beetroot Kurma Instant Pot
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Course: Gravy, Side Dish
Cuisine: south indian
Keyword: beetroot kurma, instant pot
Servings: 4
Ingredients
  • Measuring cup (1 cup = 250 ml)
  • 2 cups beetroot chopped into small cubes
  • 1 cup onion finely chopped
  • 1/2 cup tomato finely chopped
  • 1 tbsp ginger-garlic paste
  • 1/2 tbsp red chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp jeera Powder (cumin powder)
  • 1 tsp garam masala powder
  • salt
  • 2 tbsp oil
  • 1 tbsp coriander leaves (cilantro) chopped for garnish
  • 1 tbsp lime juice
  • 1/2 cup water or as required
For Grinding
  • 1/4 cup grated coconut fresh or frozen
  • 6-8 cashewnuts
  • 1 inch cinnamon
  • 1 tsp saunf (fennel seeds) optional
  • water for grinding
Instructions
INSTANT POT METHOD
  1. Peel the beetroot and cut it into small cubes.

  2. Grind coconut, cashews, cinnamon to a smooth paste.

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

  4. Once POT is hot add onions,ginger-garlic paste and saute until onions turn light brown.

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

  6. Then add in the chopped beetroot, red chilli powder, garam masala powder ,coriander powder , jeera powder , ground coconut-cashew paste , salt and mix well.

  7. Then add water and give a stir.

  8. Close the lid on the pot, and turn valve from VENTING to SEALING position.

  9. Press CANCEL button on Instant Pot.

  10. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 5 minutes

  11. Do a NATURAL PRESSURE RELEASE(NPR)(Wait until silver button on lid drops).BE CAREFUL OF THE HOT STEAM.

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

  13. Beetroot Kurma is ready, serve with hot with pooris, chapatis, roti & parathas.

INDIAN PRESSURE COOKER METHOD
  1. Peel the beetroot and cut it into small cubes.

  2. Grind coconut, cashews, cinnamon to a smooth paste.

  3. Take a kadai/pan. Add oil in to the POT.

  4. Once oil is hot add onions, ginger-garlic paste and saute until onions turn light brown.

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

  6. Then add in the chopped beetroot, red chilli powder, garam masala powder ,coriander powder , jeera powder , ground coconut-cashew paste , salt and mix well.cook for 1-2 minutes.

  7. Then add water and give a stir.

  8. Close the lid place a whistle and cook for 2-3 whistles on medium flame.

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

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

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

Recipe Video

Recipe Notes
  1. If you are finding difficult to cut beetroot ,just peel and microwave whole beet for 1 minute and cool down.This helps to cut beetroot very easily.
  2. You can add Roasted Bengal Gram/fried gram/putani while grinding instead of cashewnuts .It also helps to make gravy thick.But I like adding cashews because it would give nice creamy texture (and increase Calories) and thickness to the Kurma. 
  3. Adjust the consistency of the Kurma by adding required amount of water.
  4. Adjust garam masala powder quantity as per your liking.Traditionally they use home made sambar powder instead of garam masala powder.

  5. Additionally poppy seeds can be added while grinding with coconut.

  6. If you do not have grated coconut.You can use 1/2 cup of full fat thick coconut milk.
  7. You can also add 1/2 cup of fresh or frozen peas.it makes kurma more tasty and healthy.
  8. Adjust cooking time as per the setting of your pressure cooker and stove.

  9. You can replace Beetroot with the vegetable of your choice and make Vegetable Kurma using the same method.