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Instant Pot Vegetable Kurma

Instant Pot Vegetable Kurma

Vegetable Kurma is a popular Indian side dish recipe made using mixed veggies along with coconut, yogurt, spices, nuts and poppy seed paste.
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Prep Time 15 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Indian
Servings 4

Equipment

  • Instant Pot

Ingredients
  

Vegetables Used

  • 1 Carrot small
  • 15 Beans
  • ½ cup Cauliflower Florets
  • 1 Potato medium
  • ¼ cup Frozen Peas

For making the coconut paste

  • 10 cashewnuts
  • 2 teaspoon roasted gram dal
  • 2 teaspoon poppy seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • ¼ cup shredded coconut
  • 1 inch ginger
  • 3 garlic cloves
  • 1 inch cinnamon
  • 1 clove
  • 1 cardamom
  • ¼ tsp turmeric powder
  • 2 tsp red chilli powder
  • 1 teaspoon kashmiri red chilli powder
  • 1 teaspoon coriander powder
  • 2 tablespoon yogurt
  • salt as needed

For the kurma

  • curry leaves handful
  • 1 medium onion finely chopped
  • 1 medium tomato finely chopped
  • 1 teaspoon ghee/oil
  • 2 teaspoon coriander leaves finely chopped
  • 1 bay leaf
  • salt as needed

Instructions
 

  • Soak the cashews in warm water for 15 minutes
  • Cut all vegetables needed for kurma and keep them aside. Cut the potato and keep it immersed in water till you cook. This is to prevent the potato from turning black.
  • Cut the onions, tomatoes and keep them aside
  • Drain the water from the cashews. Add all the ingredients needed to make the coconut paste in a mixie/blender and make a smooth paste. Add little water if needed.
  • Now keep the instant pot on saute mode. Add ghee / oil.
  • Add bay leaf. Add curry leaves. Once they splutter, add onions.
  • Cook till onion becomes transparent. Add tomatoes. Cook till tomatoes become mushy.
  • Add the chopped vegetables and a little salt. Saute for few minutes.
  • Add the ground paste and let it cook for few mins.
  • Add 1&½ cups of water. Taste and adjust salt if needed.
  • Close the Instant pot. Turn off the saute mode.
  • Close the lid with vent in sealing position.
  • Cook for 4 mins on presssure cook or manual mode.
  • Release pressure immediately.
  • If you want to adjust the consistency, keep it on saute mode for few minutes.
  • Garnish with coriander leaves and serve hot.

Notes

In a stovetop pressure cooker, cook for 2 whistles. Whistles and water quantity will depend on the quantity and types of vegetables used. Please keep an eye on that.
This can be made in an open pan too. Just add enough water to cover the vegetables, close the pan and cook till the vegetable are done. 
Kashmiri Chilli Powder is just for the colour. Skip it if not available.
Add vegetables of your choice.
Adjust water according to your preference. I don't like a very thin or thick kurma. This is in medium consistency
After releasing pressure, if you feel the consistency of kurma is a bit thin, leave it on saute mode till you get the desired consistency. 
Keyword Easy Vegetable Kurma, Instant Pot Kurma, Instant Pot Vegetable Kurma, Kurma Recipe, Vegetable Kurma, Vegetarian Kurma
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