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Vegetable Kurma served in a kadai with paratha on the side
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4.75 from 4 votes

Instant Pot Vegetable Kurma (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 mix veg kurma, restaurant style, veg kurma, vegetable kurma
Diet Gluten-Free, Vegan, Vegetarian
Method Instant Pot/Pressure Cooker, Stovetop
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 145kcal
Author Bhavana Patil

Ingredients

For Grinding Measuring cup (1 cup = 250 ml)

Other Ingredients

  • 4-5 cups mix vegetables (carrot, beans, cauliflower, potato, peas)
  • 1 cup onion finely chopped
  • ½ cup tomato finely chopped
  • 1 teaspoon red chilli powder
  • ½ teaspoon turmeric powder
  • ½ 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
  • 1 tablespoon lime juice

Instructions

Instant Pot Method

  • Add all ingredients mentioned in the "GRINDING" section to a blender. Add ¼ cup of water and blend to a smooth paste. Set aside.
    step to make coconut paste in blender collage
  • Press SAUTE on Instant Pot. Add oil to the POT. Once POT is hot, add bay leaf, onions, and saute until onions turn light brown for 2 minutes.
    step to saute onion till light brown collage
  • Next, add chopped tomatoes and cook till they turn soft.
    step to cook tomatoes till soft in instant pot collage
  • Add the prepared coconut-cashew paste, red chili powder, turmeric powder, garam masala, curd (yogurt), and stir continuously for 2 minutes until the raw smell disappears.
    step to add coconut paste and cook collage
  • Now add the veggies, salt, and water and combine well.
    step to add vegetables and cook collage
  • Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 3 minutes.
    step to pressure cook collage
  • Once the pot beeps, Do a QUICK RELEASE (QR). Remove lid away from you, add lime juice and garnish with cilantro. Mix well.
    step to add lemon juice collage
  • Vegetable Kurma is ready, serve with hot with pooris, chapatis, roti & parathas.
    Vegetable Kurma served in a kadai with paratha on the side

Indian Pressure Cooker Method

  • To a blender add all ingredients mentioned in the "GRINDING" section. Add ¼ cup of water and blend to a smooth paste. Set aside.
  • Take a Pressure cooker, add oil 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 chili powder, turmeric powder, garam masala, curd (yogurt), and stir continuously for 2 minutes until the 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 the lid and add lime juice and garnish with cilantro. Mix well.
  • Vegetable Kurma is ready, serve with hot with pooris, chapatis, roti & parathas.

Stovetop Pot Method

  • To a blender add all ingredients mentioned in the "GRINDING" section. Add ¼ cup of water and blend to a smooth paste. Set aside.
  • Cook the vegetables in a microwave or boil them separately in a pot.
  • Take a kadai, add oil 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 chili powder, turmeric powder, garam masala, curd (yogurt), and Stir continuously for 2 minutes until the raw smell disappears.
  • Now add the chopped veggies, salt, and water and combine well.
  • Cover the Kadai with a 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

  • 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 it with 1 tablespoon of cashews or poppy seeds. Cashewnuts help the gravy to be creamier and tasty.
  • If you dont find whole spices replace them with the required amount of garam masala available from grocery stores.
  • Also, adjust the chilis according to the spice level.
  • 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

Serving: 0g | Calories: 145kcal | Carbohydrates: 17g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 72mg | Potassium: 430mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5800IU | Vitamin C: 16.9mg | Calcium: 60mg | Iron: 2.6mg