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Veg Kurma served with parathas, rice and papad
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4.8 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


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



  • 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.



  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.


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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