Beetroot Kurma | Beetroot Korma - Instant Pot Pressure Cooker
Beetroot Kurma is a flavorful Indian curry made with beetroot cooked in a creamy, aromatic korma masala prepared with fresh coconut, cashews, and warm spices. This easy recipe can be made in the Instant Pot pressure cooker or on the stovetop.
Servings 4
Calories 154kcal
Equipment
Ingredients
For Grinding
- ¼ cup grated coconut fresh or frozen
- 6-8 cashewnuts
- 1 inch cinnamon stick
- 1 clove
- 1 cardamom
- ½ teaspoon saunf (fennel seeds) optional
- ¼ cup water for grinding (or as needed)
For Kurma
- 1 tablespoon oil
- ½ teaspoon cumin seed
- 1 stalk curry leaves
- 1 medium onion finely chopped
- 1 tablespoon ginger and garlic paste
- 1 medium tomato finely chopped
- 2 medium beetroot diced
- ½ cup green peas fresh or frozen
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- salt to taste
- 1 cup water for cooking
- 1 tablespoon lemon juice
- 2 tablespoons coriander leaves
Instructions
Stovetop Pressure Cooker Method
- Firstly, peel 2 medium beetroots and cut them into small cubes. This should give you 2 cups of diced beetroot.
- Then, add the following ingredients to the blender:¼ cup grated coconut, fresh or frozen, 6-8 cashew nuts, 1-inch cinnamon stick, 1-2 cloves, 1 cardamom½ teaspoon saunf (fennel seeds), optional, ¼ cup water, or as needed. Grind to a smooth paste.
- Heat 1-2 tablespoons oil in a pressure cooker. Add ½ teaspoon cumin seeds and 1 sprig curry leaves; sauté for a few seconds. Add 1 medium finely chopped onion (about 1 cup) and sauté until lightly browned.
- Add 1 tablespoon ginger-garlic paste and sauté for 30 seconds. Add 1 medium finely chopped tomato (about ½ cup) and cook until softened.
- Add 2 cups chopped beetroot and ½ cup green peas; sauté for 1 minute. Add the coconut-cashew paste, spices like 1 teaspoon red chili powder, 1 teaspoon coriander powder, ½-1 teaspoon garam masala powder, salt, and 1 cup water (or as needed), and stir well.Close the lid, cook for 2-3 whistles on medium flame. Let the pressure release naturally.
- Add 1 tablespoon lemon juice, and garnish with 2 tablespoons coriander leaves. Mix well.
- Easy beetroot curry with coconut is ready, serve hot with pooris, chapatis, roti and parathas.
Instant Pot Instructions
- Follow the same steps as the stovetop pressure cooker. Close the Instant Pot lid and set the valve to Sealing. Cook on High Pressure for 5 minutes, then allow a Natural Pressure Release (NPR). The remaining steps are the same.
Video
Notes
I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT
- Cutting beetroot: Having trouble cutting beetroot? Peel the whole beet and microwave for 1 minute. Let it cool slightly, then chop, it will be much easier to cut. You can also buy pre-peeled, pre-chopped beets, in the produce section of many U.S. grocery stores.
- For Thick gravy: You can use roasted Bengal gram (fried gram/putani) instead of cashews while grinding. This is also a great option if you prefer a nut-free kurma.
- Spices: Adjust the garam masala to taste. In my family, we traditionally use homemade sambar powder instead of garam masala.
- Other Vegetables: Replace beetroot with a combination of vegetables like carrots, green beans, peas, and cauliflower and follow the same method to make Vegetable Kurma.
-
- Poppy Seeds: Add poppy seeds to the coconut mixture while grinding for extra richness.
- Edamame: You can substitute peas with edamame.
Nutrition
Calories: 154kcal | Carbohydrates: 18g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 85mg | Potassium: 510mg | Fiber: 6g | Sugar: 9g | Vitamin A: 608IU | Vitamin C: 30mg | Calcium: 47mg | Iron: 2mg