This Instant pot Kurma recipe is hotel style South Indian style Kurma recipe also known as veg kurma. This is a delicious Veg Kurma gravy to serve with ghee rice. Make this vegan and gluten-free Vegetable Kurma and serve it with rice, poori, dosa or appam. It tastes great any which way!
If you’ve been craving a hearty, flavorful dish, look no further than Veg Kurma. This South Indian Veg Kurma is a creamy, nutritious, and easy-to-make vegetable curry. Packed with fresh vegetables and aromatic spices, it’s a delightful dish that satisfies both the palate and the soul.
In this blog post, I’ll share with you step-by-step method on how to make a delicious and healthy Vegetable Kurma right in your own kitchen.
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What is Veg Kurma?
Veg Kurma is a classic South Indian curry known for its rich, creamy sauce and a medley of mixed vegetables. Unlike some curries that rely on heavy creams, Veg Kurma gets its luscious texture from a combination of coconut and yogurt, making it a healthier option.
This dish is not just about the taste; it's a celebration of flavors, colors, and aromas. Perfect for any meal, Veg Kurma pairs well with rice, chapati, or naan.
Difference between South Indian Kurma & North Indian Korma
Kurma is a South Indian curry, which in North India or Mughlai cuisine is known as Korma. The major difference between south Indian Kurma and North Indian Korma is coconut.
In the South Indian Kurma recipe the curry sauce is made with coconut and cashew and it is spicier. In North Indian Korma cream, nuts or seeds, yogurt, onion paste etc makes the base. Mughlai Korma is known for its mild spice level.
The main similarity between both is both have creamy gravy. You can make them with a variety of vegetables, paneer, choice of meats. There are many variations of both Korma and kurma.
Why I love Kurma
Veg Kurma is a staple in my kitchen because it's:
- Versatile: You can use almost any vegetable you have on hand.
- Nutritious: Packed with vitamins and minerals from fresh vegetables.
- Flavorful: The blend of spices creates a symphony of flavors.
- Quick and Easy: Perfect for a busy weeknight meal.
While this curry is delicious, very flavourful, and simple to make, the list of ingredients used in making kurma is elaborate. But do not let this discourage you to make this try it chances are you will fall in love and make it on the repeat.
Ingredients For Kurma
- Vegetables: Onion, tomatoes, green beans, peas, cauliflower, potatoes, Coriander leaves
- Coconut: Fresh coconut cut into small pieces. If you do not have fresh you can use frozen coconuts. But do not use the dried coconut.
- Nuts & Seeds: Cashew, Poppy seeds,
- Spices and Seasonings: Fennel seeds, Coriander seeds, Black peppercorn, Green cardamom, Cinnamon, Salt to taste, Coriander powder, Kashmiri red chilli, turmeric.
- Oil: For Kerala style kurma use coconut oil, this will further intensify the flavour.
- Optional: Some people add roasted chana dal and yogurt but I skipped both as per personal choice. You can add if you like to.
Method - Step by Step
Step-by-Step Instructions: How to Make Veg Kurma
Making Veg Kurma in an Instant Pot is quick and convenient. Here's a step-by-step guide to preparing a delicious and creamy Veg Kurma using an Instant Pot.
1. Prepare the Vegetables
- Wash and chop all the vegetables into bite-sized pieces.
- Steam or boil them until they are tender but not mushy. Set aside.
2. Make Kurma Paste
- To make coconut poppy seeds and cashew paste, first add shredded coconut or chopped, cashew, poppy seeds, fennel seeds, coriander seeds, black peppercorns, cardamom and cinnamon and a few tablespoons of water. Grind it into a coarse paste.
3. Sauté the Base Ingredients
- Set Instant Pot to Sauté Mode: Turn on the Instant Pot and set it to the Sauté mode.
- Add Oil: Once the pot is hot, add 2 tablespoons of oil or ghee.
- Add Whole Spices: Add the cumin. Allow it to crackle.
- Add Onions: Add the finely chopped onions. Cook until they turn golden brown.
4. Cook the Tomatoes and Spices
- Add Tomatoes: Add the chopped tomatoes to the pot. Cook until they become soft and mushy.
- Add Spices: Add turmeric powder, red chili powder, and coriander powder. Mix well and cook for a few minutes until the spices are well incorporated.
5. Add Vegetables and Coconut-Cashew Paste
- Add Coconut-Cashew Paste: Pour in the coconut-cashew paste and plain yogurt. Mix well to coat the vegetables evenly.
- Add Vegetables: Add the chopped vegetables to the Instant Pot. Stir well to combine them with the spice mixture.
6. Add Water and Pressure Cook
- Add Water: Add 1 cup of water or enough to cover the vegetables slightly. Stir to combine.
- Season: Add salt to taste.
- Close the Lid: Close the Instant Pot lid and set the valve to the sealing position.
- Pressure Cook: Set the Instant Pot to Manual or Pressure Cook mode on high pressure for 3-4 minutes.
7. Release Pressure and Finish the Kurma
- Quick Release: Once the cooking time is up, do a quick release of pressure by turning the valve to the venting position.
- Open the Lid: Carefully open the lid once the pressure has been released completely.
- Adjust Consistency: If the kurma is too thick, add a little water and stir to the desired consistency.
8. Garnish and Serve
- Garnish: Sprinkle with fresh chopped cilantro.
- Serve: Serve hot with rice, chapati, or naan.
Recipe Notes and Pro Tips
- I have used vegetables that we love. You can use vegetables of your choice. Only thing I suggest is to avoid watery vegetables like capsicum or cabbage.
- Another suggestion is to use vegetables which have approximately the same cooking time so that they cook evenly.
- You can add paneer or tofu if you like to add some protein.
- While making kurma masala paste grind it to a coarse consistency very smooth paste is not recommended for the perfect texture.
- I have made it in the Instant Pot you can make in a regular pressure cooker or pan on the stovetop. In this case, cooking time will vary as per your choice of vegetables.
- There are many variations of Veg korma, this one which I am sharing here is Hotel style or restaurant-style vegetable kurma.
Tips for Perfect Instant Pot Veg Kurma
- Use Fresh Vegetables: Fresh vegetables will give the best flavor and texture.
- Adjust Spiciness: For a spicier kurma, add more green chilies or increase the red chili powder.
- Consistency: Adjust the consistency of the kurma by adding more or less water as needed.
- Nutrient Preservation: Cooking in an Instant Pot helps retain more nutrients compared to traditional methods.
Frequently Asked Questions
Can I Make Veg Kurma Vegan?
Yes, you can easily make Veg Kurma vegan by substituting yogurt with a plant-based yogurt and using coconut milk.
How Do I Store Leftover Veg Kurma?
Store leftover Veg Kurma in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or microwave until warm.
Can I Freeze Veg Kurma?
Yes, you can freeze Veg Kurma. Place it in a freezer-safe container and freeze for up to a month. Thaw in the refrigerator overnight before reheating.
What Can I Use Instead of Cashews?
If you have nut allergies, you can use sunflower seeds or omit the nuts altogether. The kurma will still be creamy with the coconut.
Is Veg Kurma Spicy?
Veg Kurma is mildly spiced, but you can adjust the spice level by adding more or fewer chilies according to your taste preference.
What To Serve with Vegetable Kurma
You can enjoy this hot and spicy mixed vegetable curry with Paratha, Rice, Poori or Dosa. Veg Kurma with crispy Dosa is one of my favourite combinations for brunch! A bowl of rice with delicious veg kurma and a glass of lassi is still one of my ultimate simple comfort foods. Just like Rajma chawal combo if not better.
More Such Recipes
- Mix Veg Tray Bake
- Chana Sundal
- Beans Poriyal
- Curd Rice
- Lemon Rice
- Vegetable Kurma
- Coriander Lemon Soup
- Egg Fried Rice
- Delicious & Easy Rice Recipes
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Watch Video
📖 Recipe
Veg Kurma Recipe
Equipment
- Instant Pot
- Non-Stick Pan (US)
Ingredients
For kurma masala paste
- ¼ cup fresh coconut
- 15 cashew
- 1 teaspoon fennel seeds
- 1 teaspoon poppy seeds
- 1 tablespoon coriander seeds
- ½ teaspoon black peppercorn
- 1 green cardamom
- Cinnamon
- 6 tablespoon water
For veg kurma
- 2 tablespoon Oil
- ½ teaspoon cumin
- ½ cup chopped onion
- ¾ cup tomatoes
- ½ cup beans
- ½ cup peas
- ½ cup cauliflower
- 1 cup potatoes
- 1.5 cup of water
- Coriander leaves
- Salt to taste
- 1 teaspoon Coriander powder
- 1 teaspoon Kashmiri red chilli
- ¾ teaspoon turmeric
Instructions
Make Kurma paste
- To make coconut poppy seeds and cashew paste, first add shredded coconut, cashew, poppy seeds, fennel seeds, coriander seeds, black peppercorns, cardamom and cinnamon and a few tablespoons of water. Grind it into a coarse paste.
Make Veg Kurma
- Set the Instant Pot on saute mode. Add in oil and add cumin seeds and chopped onion as well.
- Cook for 1 minute till onions are slightly brown.
- Add in chopped tomatoes and add salt, red chilli powder, turmeric and coriander powder.
- Cook this onion tomato masala for 2-3 minutes while stirring it so that it does not burn.
- Add coconut cashew and poppy seed paste and cook for 1-2 minute.
- Add in the vegetables one by one and mix everything. Add in 2 cups of water and mix.
- Cover the lid of the instant pot and set it for 3 minutes on high pressure.
- After pressure cooking is over. Allow the Instant pot to release naturally for 5 minutes.
- Then force release the pressure and open the IP.
- The veg kurma is done! Stir, garnish with coriander leaves and serve it with paratha, poori, dosa or rice.
Veg Kurma on Stove Top
- Make Kurma paste as described above.
- Heat oil in a pan, add cumin seeds.
- When cumin seeds start to pop add in chopped onions.
- Cook onions for 2-3 minutes on medium heat till they start to turn light brown.
- Add chopped tomatoes and mix everything.
- Now add salt, red chilli powder, turmeric, coriander powder and cook for 4-5 minutes till the masala is cooked.
- Add in coconut kurma masala paste and cook for a few minutes till it starts to release oil.
- Add in vegetables and saute them with masala for 2-3 minutes.
- Now add 2 cups of water, cover with a lid and cook for 15-20 minutes till vegetables are cooked through.
- When vegetables are cooked veg kurma is done.
- Garnish with freshly chopped coriander and enjoy.
Video
Notes
- I have used vegetables that we love. You can use vegetables of your choice. Only thing I suggest is to avoid watery vegetables like capsicum or cabbage.
- Another suggestion is to use vegetables which have approximately the same cooking time so that they cook evenly.
- You can add paneer or tofu if you like to add some protein.
- While making kurma masala paste grind it to a coarse consistency very smooth paste is not recommended for the perfect texture.
- I have made it in the Instant Pot you can make in a regular pressure cooker or pan on the stovetop. In this case, cooking time will vary as per your choice of vegetables.
- There are many variations of Veg korma, this one which I am sharing here is Hotel style or restaurant-style vegetable kurma.
Nutrition
Before You Go
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Nandita Basroor says
Veg kurma was delicious. Just made it. Yummy. Thank you so much.
Rekha Kakkar says
Thanks for your feedback! Glad you enjoyed it 😊