Instant Pot Vegetable Kurma | Kuruma | Korma - Vidhya’s Vegetarian Kitchen

5 from 2 votes

Instant Pot Vegetable Kurma | Kuruma | Korma

A delicious South Indian Style kurma with vegetables and fresh ground coconut masala with the flavors fennel seeds - a delectable side for chapati and poori.

Prep Time15

Cook Time20

Total Time35

Course: Entree

Cuisine: TamilNadu

Keyword: Instant Pot Indian Recipes, Vegetable Kurma, Vegetable Kurma recipe

Servings:

Calories: 269kcal

Author: Srividhya G

Ingredients

1 Onion finely chopped
3 Tomatoes finely chopped
1 tsp Ginger – Garlic paste
5 cups Mixed Veggies like potatoes/carrots/beans/cauliflower/peas
2 tsps Salt heaped
1 tsp Red chili powder
2 tsp Dhaniya/Coriander powder
1 tbsp Oil
2 cups Water 1 cup + ¼ cup + ¾ cup
2 tbsp Chopped Cilantro

To Grind:

1 cup Shredded coconut
1 tbsp Poppy seeds
1 tbsp Fennel Seeds

Instructions

Prep-Work:

Grind coconut, poppy seeds, and fennel seeds into a smooth paste adding ¼ cup of water. I used ¾ cup of water to rinse the mixer jar, and I added that to the kuruma.
Chop the onion, tomatoes and the veggies. You can chop the veggies roughly into chunks.

Steps:

Pressure Cooker Method:

Heat the pressure cooker or pressure pan and add oil.
Once the oil is hot add the chopped onions.
As the onions become translucent add the chopped tomatoes, ginger garlic paste, and salt.
Cook the tomatoes for 3-4 minutes.
Now add the red chili powder and dhaniya powder.
Saute for 3-4 minutes or until the raw smell of the spices weans away.
Add the vegetables and mix well.
Add the ground masala and the remaining water.
Pressure cook it for up to 2 whistles.
Let the pressure release and garnish it with cilantro and serve hot with Chapati.

Instant Pot Method:

Set the IP in saute mode and add oil.
Once the oil is hot add the chopped onions.
As the onions become translucent add the chopped tomatoes, ginger garlic paste, and salt.
Cook the tomatoes for 3-4 minutes.
Now add the red chili powder and dhaniya powder.
Saute for 3-4 minutes and now add the veggies and mix well.
Then add the ground masala and remaining water.
Set the IP back to manual mode and cook for 5 minutes on a high-pressure method. Let the pressure naturally.
Finally, garnish it with cilantro and serve hot with Chapati.

Notes

You can vary the veggies and adjust according to your preference as I mentioned above.
As always, adjust the salt and spices.
You reduce the amount of coconut if required. You can use ½ cup of grated coconut and add 2 tbsps of roasted gram dal and 1 more tbsp of poppy seeds or melon seeds.

Nutrition