Easy & Creamy Vegetable Kurma made in the Instant Pot. This Vegetable Korma is a South Indian style curry of mixed vegetables cooked in a creamy coconut cashew-based sauce with fennel, clove and cinnamon. Let us see how to make this delicious korma with step wise pictures and video
Jump to:
- Kurma /Korma
- Why You will love this instant pot vegetable kurma
- A short video to make vegetable kurma
- Ingredients used to make vegetable kurma in instant pot
- Step by step recipe for instant pot vegetable kurma
- How to make vegetable korma on the stovetop?
- Substitutions
- How to store vegetable korma
- Top tip
Kurma /Korma
Kurma or Korma is a stew-like dish made with vegetables or meat cooked in a creamy coconut sauce with nuts or a yoghurt-based sauce. Korma is the name for the dish in North India, whereas Kurma is the name for it in South India. Both styles feature a tasty sauce that ranges from white to yellow to orange-ish in colour with a mixture of veggies or meat. Both recipes are equally delectable, with slight variations in spices and cooking method
Here are two of my favourite vegetable side dishes:
If you are new to instant pot, check out these easy recipes in the instant pot.
Why You will love this instant pot vegetable kurma
- It is creamy and delicious!
- Easily can adjust the spice level to mild or spicy
- Uses vegetables that are easily available
- Vegan and gluten-free
- Ready in under 30 minutes
A short video to make vegetable kurma
Ingredients used to make vegetable kurma in instant pot
- Mixed Vegetables -You can use the vegetables you have on hand or add other veggies of your choice (here I have used potato,cauliflower,carrot,green peas)
- Whole spices - Bay leaf, cloves, green cardamom, cinnamon sticks, and green cardamom. These whole spices give the kurma a light aromatic flavour.
- Spice powders - Red chilli powder, coriander powder, turmeric powder and garam masala
- Ginger- garlic - Here in the recipe I have added the paste after sauteing the onion
- To grind - coconut, cashew, fennel seeds, poppy seeds, whole spices used to make a smooth paste. You can skip cashew for a nut-free variation
For the details of the exact quantities of each ingredient, check the recipe card below
Step by step recipe for instant pot vegetable kurma
In a small blender jar, add coconut pieces, fennel seeds, poppy seeds, cashew nuts, whole spices and ¼ cup of water. Blend into a smooth paste and keep aside.
Switch on the instant pot. Select the saute mode and heat oil. Add cumin seeds, bay leaf and stir it.
Now, add the chopped onion and sauté until it becomes translucent. Add the ginger-garlic paste and cook until the raw smell of the paste has gone.
Next, add tomatoes and sauté until they are soft and mushy. After adding the mixed vegetables and spice powders, cook for another 2 minutes.
Now add the ground coconut paste and change the saute mode to low level and mix well and cook for 2 minutes.
Add 1+½ cup water, check the seasoning. Add coriander leaves and cancel the saute mode.
Close the lid and keep the valve in sealing mode and select pressure cook mode and set the timer for 4 minutes.
when cooking time is done, allow natural pressure for 10 minutes and then quick release any remaining pressure manually.
Enjoy delicious veg kurma with ghee rice, jeera rice and roti.
How to make vegetable korma on the stovetop?
This korma can be easily made on the stovetop too.
Follow the same steps of the instant pot recipe, but cook in a large wok.
After adding the water, stir well and cook over medium heat until the vegetables are tender.
Substitutions
- Garam masala - Instead of garam masala you can use ground cumin powder
- Ginger garlic paste- If you don't like ginger,garlic you can skip it and the curry will taste the same
- Vegetables- You can add your favourite veggies in making this korma.
How to store vegetable korma
You can store this korma in an airtight box in the freezer for 1 month.
In the fridge, you can keep this dish for up to 2-3 days.
Before serving, reheat the curry completely.
Top tip
- Blend the coconut and other spices into a smooth paste
- Cut veggies like potato,cauliflower into 1 to 1 ½ inch to prevent becoming mushy.
- Finely dice the onions and tomatoes so they can be combined into the sauce while it's cooking in pressure
- Increase or decrease the spice level by adjusting the amount of red chili powder.
- I have used frozen carrot,green beans and peas.You can use fresh veggies in place of frozen .
Did you enjoy this South Indian Vegetable Kurma? Here are some of my other favourite South Indian recipes:
Vegetable Kurma is a South Indian style curry of mixed vegetables cooked in a creamy coconut cashew-based sauce made in an Instant pot.
- ¼ cup Coconut pieces
- 2 tablespoon Cashew nuts
- 1 teaspoon Fennel Seeds
- 1 teaspoon Poppy seeds
- 3 Cloves
- ½ inch Cinnamon stick-
- Cardamom pods- 2
- 2 cups Mixed vegetables (potato, cauliflower, carrot,green beans,peas)
- 1 Finely chopped onion (medium)
- 2 Finely chopped tomatoes (medium)
- 1 teaspoon Cumin seeds
- 1 Bay leaf
- 2 teaspoon Ginger garlic paste
- 1+½ teaspoon Red chilli powder-1teaspoon
- 1+½ teaspoon Coriander powder
- ¼ teaspoon Turmeric powder
- ½ teaspoon Garam masala
- Coriander leaves a handful
- 2 to 3 tablespoon Oil
- Salt to taste
- 1 +½ cup water
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In a small blender jar, add coconut pieces, fennel seeds, poppy seeds, cashew nuts, whole spices and ¼ cup of water. Blend into a smooth paste and keep aside.
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Switch on the instant pot. Select the saute mode and heat oil. Add cumin seeds, bay leaf and stir it. Add onion and saute till they turn translucent. Then add ginger garlic paste and saute until the raw smell from the paste goes out.
-
Add tomatoes and saute until they become soft and mushy. Then add the mixed veggies, spice powders and saute for 2 minutes.
-
Now add the ground coconut paste and change the saute mode to low level and mix well and cook for 2 minutes.
-
Add 1+½ cup water, check the seasoning. Then add coriander leaves and cancel the saute mode
-
Close the lid and keep the valve in sealing mode and select pressure cook mode and set the timer for 4 minutes.
-
Once cooking time is done, allow 10 minutes and release the remaining pressure manually.
-
Follow the same steps of the instant pot recipe, but cook in a large wok.
-
After adding the water, mix well and close the lid and cook on medium heat until the veggies are cooked
Recipe Video
- Instead of garam masala, you can use ground cumin powder
- If you don't like ginger, the garlic you can skip it and the curry will taste the same
- You can add your favourite veggies in making this korma
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Came out nice! kudos!
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