Instant Pot Vegetable Kurma

This Mix Veg Korma is prepared in two different styles. In North India, this curry is prepared by adding yogurt (curd) or fresh cream, while in South India, coconut is added to make the gravy. However, I have used curd and coconut to make this curry in this recipe. I have made this Hotel Style Vegetable Kurma recipe in an Instant Pot Pressure Cooker. Check out my other favorite healthy Beetroot Kurma & Navratan Korma recipe, which are also made in Instant Pot.

What Is Kurma?

Kurma, alternatively known as “korma,” “khorma”, or “qorma”, is a dish originating from Central Asian culinary traditions. Kurma is a curry made using vegetables or meat along with yogurt, coconut, spices, and nut or seed paste. Based on the regions, the ingredients used to make the kurma recipe are different. Today, I have shown the South Indian style of making vegetable kurma, using coconut and cashew nuts as the base. In some regions, it is made by using yogurt or curd instead of coconut. Also, check out the Indian stovetop pressure cooker recipe instructions for Mix Veg Korma below for those who do not have an Instant Pot.

How to Make Vegetable Kurma in Instant Pot

Add all ingredients mentioned in the “GRINDING” section to a blender. Add ¼ cup of water and blend to a smooth paste. Set aside. Press SAUTE on Instant Pot. Add oil to the POT. Once POT is hot, add bay leaf, onions, and saute until onions turn light brown for 2 minutes. Next, add chopped tomatoes and cook till they turn soft. Add the prepared coconut-cashew paste, red chili powder, turmeric powder, garam masala, curd (yogurt), and stir continuously for 2 minutes until the raw smell disappears. Now add the veggies, salt, and water and combine well. Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 3 minutes. Do a QUICK RELEASE (QR). Remove the lid away from you, add lime juice, and garnish with cilantro. Mix well. Instant pot pressure cooker vegetable korma/kurma is ready, serve hot with pooris, chapatis, roti & parathas.

Indian Pressure Cooker Method

To a blender, add all ingredients mentioned in the “GRINDING” section. Add ¼ cup of water and blend to a smooth paste. Set aside. Take a Pressure cooker, add oil to it. Once hot, add Bay leaf, onions, and saute until onions turn light brown for 2 minutes. Next, add chopped tomatoes and cook till they turn soft. Add the prepared coconut-cashew paste, red chili powder, turmeric powder, garam masala, and curd (yogurt), and stir continuously for 2 minutes until the raw smell disappears. Now add the veggies, salt, and water and combine well. Close the lid, place a whistle, and cook for 1 whistle on medium flame. Switch off the flame and let the pressure from the cooker release naturally. Open the lid, add lime juice, and garnish with cilantro. Mix well. Vegetable Kurma is ready, serve hot with pooris, chapatis, roti & parathas.

Stovetop Pot Method

To a blender, add all ingredients mentioned in the “GRINDING” section. Add ¼ cup of water and blend to a smooth paste. Set aside. Cook the vegetables in a microwave or boil them separately in a pot. Take a kadai, add oil to it. Once hot, add Bay leaf, onions, and saute until onions turn light brown for 2 minutes. Next, add chopped tomatoes and cook till they turn soft. Add the prepared coconut-cashew paste, red chili powder, turmeric powder, garam masala, curd (yogurt), and Stir continuously for 2 minutes until the raw smell disappears. Now add the chopped veggies, salt, and water and combine well. Cover the Kadai with a lid, cook on medium-low heat for 15 minutes. Make sure veggies are cooked well. Stir in between. TIP you can also use pre-cooked veggies to save cooking time. Remove the lid, add lime juice, and garnish with cilantro. Mix well. Vegetable Kurma is ready, serve hot with pooris, chapatis, roti & parathas.