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    Home » Instant Pot Recipes

    Instant Pot Vegetable Kurma

    Published: Sep 11, 2019 · Modified: May 6, 2021 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 18 Comments

    1323 shares
    Jump to Recipe

    Vegetable Kurma is a South Indian style curry of mixed vegetables cooked in a creamy coconut cashew-based sauce, lightly spiced with cinnamon and cloves, and fennel.

    vegetable kurma served with curd rice and parathas
    Jump to:
    • Kurma
    • Ingredients
    • Tips
    • Process
    • Recipe

    Kurma

    Kurma or Korma is a stew-like dish made with vegetables or meat braised in a creamy coconut, nuts, or yogurt-based sauce. In North India, the dish is referred to as Korma while in South India it's known as Kurma. Both styles involve a mix of vegetables or meat with a delicious sauce varying from white, yellow to orange-ish color. Equally delicious, both recipes have a slight variation of spices and methods of cooking.

    Here are two of my favorite North Indian style Korma recipes:

    • Chicken Korma
    • Shahi Chicken Korma

    If you have a copy of my The Essential Indian Instant Pot Cookbook, you will also find the recipe for delicious vegetarian Navratan Korma recipe in it.

    vegetable kurma served with rice and naan
    Navratan Korma from the Cookbook PC: Colin Price

    I was first introduced to the South Indian Style Veg Kurma recipe in the restaurants here in the US and then subsequently enjoyed it at my friend's home. After trying this recipe on my own a few times, I requested my friend, Indu Rajesh to teach me her recipe that I absolutely love. This recipe is Indu's family recipe and I am so thankful that she not only shared her recipe but also explained to me how to adapt it to the ingredients you have on hand.

    So although it may seem like a lot of ingredients, there are several ingredients that can be substituted and some are optional.

    Ingredients

    Here are the ingredients you need for South Indian Style Vegetarian Kurma:

    • Whole Spices - cloves, green cardamom, cinnamon sticks, and bay leaf. These whole spices add light aromatic flavors to the kurma. Remember to pick out the whole spices before serving the dish or simply pick them out while eating.
    spices for vegetable kurma
    Kurma Spices
    • Spice Paste - Coconut, cashews, split roasted chickpeas, fennel seeds, poppy seeds, green chili, ginger, and garlic. Coconut, cashews, and poppy seeds add a creamy texture to the dish. You can skip cashews for a nut-free variation or skip split roasted chickpeas if you do not have them. Simply increase the other ingredients so you still have enough sauce. I LOVE the addition of fennel seeds that adds a slight anise-like flavor to the dish. Green chili can be added more or less depending on the spice level you like.
    ingredients for kurma sauce
    Kurma spice paste ingredients
    • Vegetables - Frozen mixed vegetables, potatoes and cauliflower, onions, and tomatoes. You can skip cauliflower and potatoes and the kurma will still be as delicious. You can use any combination of your favorite seasonal veggies.
    chopped veggies for kurma
    Kurma vegetables

    Why I LOVE this South Indian style Instant Pot Vegetable Kurma

    • Packed with flavors, creamy and delicious
    • Not too overpowering with spices
    • Uses vegetables that are easy to find
    • The recipe can be easily adjusted based on the ingredients on hand
    • Can be easily made spicy or mild
    • Naturally gluten-free (served with rice) and vegan
    • Ready in under 20 minutes
    ingredients for vegetable kurma
    Ingredients for Veg Kurma

    Tips

    1. Blend the spice paste as smooth as possible
    2. Finely dice onions and tomatoes so they incorporate in the sauce while pressure cooking.
    3. Make sure to cut the potatoes in small ½ inch cubes so they cook in 1 minute of pressure cooking.
    4. Skip ginger and/or garlic if you do not have it on hand or do not eat.
    5. Make sure to cancel the saute mode after adding the paste. This will prevent the spice paste from sticking to the bottom of the pot.
    6. Red chili powder is optional. I love that the mild Kashmiri red chili powder gives this curry a light orange hue without making it too spicy.

    Process

    Step by step recipe for Instant Pot Vegetable Kurma:

    In a small blender jar, add ginger, garlic, 6 cashews, dalia, poppy seeds, fennel seeds, coconut, green chili and ¼ cup of water. Blend together to make smooth paste and reserve (photos 1 - 2).

    vegetable kurma sauce

    Set the Instant Pot to Saute mode and heat oil. Add cloves, cardamom, bay leaf, and cinnamon stick. Saute for a minute or until aromatic. Add onions, turmeric and cook for 2-3 minutes. Place a nonlocking glass lid to speed up the process (photos 3 - 4).

    photos showing sating spices and onions for veg kurma

    Add tomatoes and the spice paste. Turn the Saute mode off and mix well deglazing the bottom of the pot (photos 5 - 6). Note - It is important to cancel the saute mode so the spice paste does not stick to the bottom of the pot. The pot is also hot at this point and the remnant heat is enough to cook the spice paste.

    photos showing how to cook veg kurma

    Add all the remaining vegetables, salt, 1 cup of water, and mix well. Add the optional red chili powder. Close the Instant Pot with pressure valve to sealing. Set the Instant Pot to Manual/Pressure Cook for 1 minute (photos 7 - 8).

    photos showing cooked vegetable kurma in the Instant Pot

    After the pressure cooking cycle is complete quick release by moving the pressure value to Venting. Press Cancel. Open the Instant Pot and give a quick stir. Note that the vegetable kurma may look watery but will start to thicken in few minutes. Garnish with cilantro.

    Enjoy delicious veg kurma with hot parathas, steamed rice or yogurt rice.

    vegetable kurma served with curd rice and parathas

    Did you enjoy this South Indian Vegetable Kurma? Here are some of my other favorite South Indian recipes:

    • Curd Rice
    • Bisi Bele Bhath
    • Lentils with Moringa Leaves

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    Veg Kurma served with parathas, rice and papad
    Print Recipe Pin Recipe Save Saved!
    4.80 from 10 votes

    Instant Pot Vegetable Kurma

    A lightly spiced South Indian style curry made with mixed vegetables cooked in a creamy coconut cashew-based sauce
    Prep Time20 mins
    Cook Time15 mins
    Course: dinner, Entree, Lunch, Main Course
    Cuisine: Indian
    Servings: 4
    Calories: 309kcal
    Author: Archana Mundhe

    Equipment

    • Instant Pot Pressure Cooker

    Ingredients

    Ingredients for Spice Paste

    • 1 inch ginger roughly chopped
    • 3 garlic cloves peeled
    • 6 cashews
    • 1 tablespoon dalia split roasted chickpeas
    • 1 teaspoon poppy seeds
    • 1 teaspoon fennel seeds
    • ½ cup coconut frozen
    • 1 to 2 green chilies
    • ¼ cup water

    Other Ingredients:

    • 4 tablespoons oil
    • 5 cloves
    • 2 green cardamom pods
    • 1 Indian bay leaf
    • 2 inch cinnamon
    • 1 medium yellow onion finely diced
    • ¼ teaspoon ground turmeric
    • 2 tomatoes diced
    • 1 potato peeled and diced into ½ inch cubes
    • 1 cup cauliflower cut into 1 inch florets
    • 2 cups frozen mixed vegetables
    • 2 teaspoons kosher salt
    • 1 cup water

    Garnish(optional)

    • ¼ cup cilantro chopped

    Instructions

    • In a small blender jar add ginger, garlic, 6 cashews, dalia, poppy seeds, fennel seeds, coconut, green chili, and ¼ cup of water. Blend together to make a smooth paste. Reserve.
    • Set the Instant Pot to Saute mode and heat oil. Add cloves, cardamom, bay leaf, and cinnamon stick. Saute for a minute or until aromatic.
    • Add onions and cook for 2-3 minutes. Place a non-locking glass lid to speed up the process. Add turmeric and tomatoes. Mix well. Turn the Saute mode off. Note - It is important to cancel the saute mode so the spice paste does not stick to the bottom of the pot. The pot is also hot at this point and the remnant heat is enough to cook the spice paste.
    • Add the spice paste and mix well deglazing the bottom of the pot. Add all the remaining vegetables, salt, and 1 cup of water. Mix well. Close the Instant Pot with pressure valve to sealing. Set the Instant Pot to Manual/Pressure Cook(Hi) for 1 minute.
    • After the pressure cooking cycle is complete quick release by moving the pressure value to Venting. Press Cancel. Open the Instant Pot and give a quick stir. Note that the curry may look watery but will start to thicken in few minutes. Garnish with cilantro.

    Video

    Notes

    1. Blend the spice paste as smooth as possible
    2. Finely dice onions and tomatoes so they incorporate in the sauce while pressure cooking.
    3. Make sure to cut the potatoes in small ½ inch cubes so they cook in 1 minute of pressure cooking.
    4. Skip ginger and/or garlic if you do not have it on hand or do not eat.
    5. Make sure to cancel the saute mode after adding the paste. This will prevent the spice paste from sticking to the bottom of the pot.
    6. Red chili powder is optional. I love that the mild Kashmiri red chili powder gives this curry a light orange hue without making it too spicy.

    Nutrition

    Calories: 309kcal | Carbohydrates: 31g | Protein: 7g | Fat: 20g | Saturated Fat: 4g | Sodium: 1269mg | Potassium: 744mg | Fiber: 9g | Sugar: 5g | Vitamin A: 5201IU | Vitamin C: 41mg | Calcium: 86mg | Iron: 4mg
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    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. 4waystoyummy says

      September 11, 2019 at 5:46 pm

      More veggies...I'm in! Thanks Archana I look forward to trying it!5 stars

      Reply
      • Archana says

        September 12, 2019 at 7:46 am

        You are welcome Heide!

        Reply
      • Kajel Shah says

        September 17, 2019 at 11:40 pm

        It was absolutely delicious. There were so many flavors to it with the benefit of vegetables. Thank you for the recipe!

        Reply
        • Archana says

          September 18, 2019 at 11:27 am

          You are welcome Kajel!

          Reply
    2. Kajel Shah says

      September 17, 2019 at 11:42 pm

      It was absolutely delicious. There were so many flavors to it with the benefit of vegetables. Thank you for the recipe!5 stars

      Reply
      • Archana says

        September 18, 2019 at 11:27 am

        I am so glad you enjoyed the flavors.

        Reply
    3. Radha says

      October 25, 2019 at 1:11 pm

      Hi archana
      I want to try this recipe
      It says 4 servings
      But looking at the quantity, I think it’d be much more.,
      I need to plan for a party hence the question

      Reply
      • Archana says

        October 25, 2019 at 3:44 pm

        For a party it will almost feed 8-10 people as you will have other foods.

        Reply
    4. Savannagal says

      February 19, 2020 at 12:45 pm

      I'm so glad I found your blog. I have loved all the Indian foods I have tried and would dearly like to make some at home. I bought a bunch of Indian spices and am ready to go. I just need clear instructions, and your blog has filled that need. Great close up images and easy to follow instructions. I'm also thankful that you respond to commentors. I've left questions at other blogs and never got a reply. I don't bother going back then. Thanks for a great blog.

      Reply
      • Archana says

        February 19, 2020 at 12:58 pm

        Thank you! Thank you!! I hope you find all your favorite recipes here.

        Reply
    5. Jenna says

      March 17, 2020 at 1:19 am

      Thank you for this wonderful recipe! Two questions:
      Does chana dal work similarly to Dalia? Also can I use shredded coconut or coconut milk in substitution for fresh coconut?
      Thank you! I'm excited for this dish while in isolation with the family!

      Reply
      • Archana says

        March 18, 2020 at 10:34 pm

        Chana Daal does not work same as dalia. you can skip them instead. And yes you can use shredded coconut or coconut milk instead of fresh coconut in this recipe

        Reply
    6. Ash says

      April 07, 2020 at 5:57 am

      Hi,
      Does veggies cook in 1 minute? Also in minute does the raw smell of the grinded paste go?

      I recently got a instant pot so just curious to know.

      Thanks
      Ash

      Reply
      • Archana says

        April 07, 2020 at 10:23 am

        Yes! Its one minute of active pressure cooking. Before that it needs several minutes for the pressure to build during which time the veggies start to cook.A yummy recipe, do try 🙂

        Reply
    7. Judy says

      May 24, 2020 at 9:02 pm

      I love your recipes! This dish has great flavor and spices. I am used to creamy vegetable korma dishes and wondered if I could add some cream. Would you recommend coconut cream, coconut milk, heavy cream, or yogurt and when would you add it?5 stars

      Reply
      • Archana says

        May 25, 2020 at 11:15 am

        You can add coconut cream or heavy cream to make it more rich

        Reply
    8. michelle says

      December 12, 2020 at 8:41 pm

      Delicious5 stars

      Reply
    9. Pinky Shah says

      December 28, 2020 at 12:59 am

      Flavorful, aromatic, minimal efforts required and best way to get so many veggies incorporated in one dish. Thanks for sharing!4 stars

      Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

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