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Vegetable Kurma without coconut is just as delicious too. Made with a variety of vegetables, this easy Instant Pot Kurma comes together in 45 mins and is a fantastic weeknight dinner when paired with Rotis or Naan.

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This creamy Kurma is loaded with vegetables and is amazing with rice and rotis

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Korma vs Kurma
Building blocks of Kurma
Shelf life, storage and freezing
Variations
Recipe Notes
Serving suggestions
Directions
Pressure cooker vegetable Kurma
One Pot Kurma
Vegetable Kurma

Korma vs Kurma

For once and for all, let’s put an end to this debate, shall we?

Korma has its roots in Mughal cuisine and is rich in dairy, nuts and dried fruit. It generally uses some form of meat.
Kurma or Kuruma on the other hand, is a south Indian curry (for the lack of a better word) which uses coconut, spices like fennel and black stone moss (Dagad Phool)

Both Korma and Kurma are enjoyed with rice or Indian flatbreads like Chapatis. I must add here- both are vegan friendly and great for batch cooking.

Building blocks of Kurma

I like to think of a recipe as a puzzle that needs different parts to make it complete. Along those lines, you can use these building blocks to create any Kurma you desire.

Whole spices- play around with bay leaves, cumin, fennel, cloves, cinnamon and green cardamom. While each has its own aroma and flavor, I recommend that you dont skip fennel seeds, cloves and cinnamon.
Onions, ginger and garlic- you can omit these completely if you are looking for sattvic Kurma recipe
Use tomatoes instead to give body and volume to the dish
The Kurma Sauce – the typical South Indian Kurma does not require any sauce. Instead, we use a freshly ground spice paste that usually involves cashews, poppy seeds and coconut along with chilis or other spices.
Depending on where you live and what you prefer, you may use just cashews and coconut along with green chilis for heat to make a White Kurma
or use all of them to make a delightful flavor packed Kurma base
Mixed vegetables, potatoes, mushrooms, just tomatoes are all splendid in a south Indian Kurma. You can also get creative and try beets, zucchini and soy chunks.
Salt and a hint of sugar to balance the taste and flavors

This is pretty much anything that a Kurma needs. What makes or breaks your recipe is the proportions and the way in which it is cooked.

Here are some more Kurma recipes for you all to try. Almost all of these use a pressure cooker or an Instant Pot because it is so much easier. However, they can all be made in an open pan over the stovetop too.

Shelf life, storage and freezing

Store leftovers after they are completely cool in a fridge safe container in the refrigerator for up to 2 days.
This mixed vegetable curry keeps well in the freezer when frozen properly in a freezer safe dish for 2 months.
Thaw in the microwave before serving. As always, please do not refreeze thawed frozen food.

Variations

Use a different mix of vegetables or just one variety of vegetable to make this recipe. Turnips, Kohlrabi, Cauliflower, green peas, mushrooms, potatoes, carrots all work brilliantly here.
To incorporate more protein and good fats from seeds, use hemp seeds, sunflower seeds, pumpkin seeds in combination with the cashews and almonds to make the paste.
If you are going to try this, I recommend using 5 cashews, 5 almonds and 1/2 tsp each pumpkin seeds, sunflower seeds, hemp seeds and melon seeds.
Soaking the nuts and seeds in hot water helps in grinding.
To bump up the protein here, you can also add tofu, paneer or textured vegetable protein instead of the vegetables.
Finally my secret sauce- I have recently discovered that spice blends like Chicken Masala really elevate dishes like this Kurma. So, in case you have chicken masala on hand, go for it instead of Garam Masala.
P.S- Chicken Masala in itself is vegan.

Recipe Notes

You can make this dish in an open pan over the stove top, in a regular pressure cooker or in any electric pressure cooker of your choice.

Serving suggestions

Enjoy this vegetable packed curry with

some buttery naans
regular Chapatis
just steamed rice
or some Kerala Parottas – I usually buy frozen ones from Indian stores.

Making Kurma in the Instant Pot is a breeze

Directions

Soak the cashews, almonds and melon seeds in hot water for 20 mins.
Make the spice paste by grinding all the ingredients to a smooth paste. Set aside.
Insert the inner pot into the Instant Pot and set it on Saute Mode- normal for 10 mins.
When the display reads hot, add all the whole spices followed by onions and ginger garlic paste.
Saute until onions begin to turn pink and soften.
Next, add the ground spices and saute for 30 seconds.
Now, add the tomatoes along with mint leaves and cook till tomatoes turn mushy.
When the tomatoes are done, add the chopped vegetables.
Add water, scrape the bottom of the pot with a spatula to deglaze the pot and stir in the ground nut paste.
Press CANCEL. Insert the sealing ring properly into the Instant Pot lid. Close the Instant Pot.
Set it on PRESSURE COOK mode on HIGH PRESSURE for 6 minutes and allow the cooking cycle to complete.
When the cooking cycle is complete, wait for the pressure to release naturally.
Once pressure releases fully and the pin drops, open, stir well and garnish with fresh cilantro.
Serve hot with a salad and some Rotis or rice by the side.

Pressure cooker vegetable Kurma

Soak the cashews, almonds and melon seeds in hot water for 20 mins.
Make the spice paste by grinding all the ingredients to a smooth paste. Set aside.
In a 5 liter deep pressure cooker or pressure pan, heat oil. When the oil begins to shimmer, add the whole spices and wait for them to crackle.
Now, add the onions and ginger garlic paste.
Saute until onions begin to turn pink and soften.
Next, add the ground spices and saute for 30 seconds.
Now, add the tomatoes along with mint leaves and cook till tomatoes turn mushy.
When the tomatoes are done, add the chopped vegetables.
Add water, scrape the bottom of the cooker with a spatula to deglaze the pot and stir in the ground nut paste.
Close the pressure cooker, put the weight on and cook on medium heat for 2 whistles.
Wait for the pressure to release naturally.
Once pressure releases fully and the pin drops, open, stir well and garnish with fresh cilantro.
Serve hot with a salad and some Rotis or rice by the side.

One Pot Kurma

Soak the cashews, almonds and melon seeds in hot water for 20 mins.
Make the spice paste by grinding all the ingredients to a smooth paste. Set aside.
Heat a heavy bottomed 5 quart Dutch oven or a similar pan with oil.
Allow the oil to heat up until it shimmers.
Add all the whole spices followed by onions and ginger garlic paste.
Saute until onions begin to turn pink and soften.
Next, add the ground spices and saute for 30 seconds.
Now, add the tomatoes along with mint leaves and cook till tomatoes turn mushy.
When the tomatoes are done, add the chopped vegetables.
Add water, scrape the bottom of the pot with a spatula to deglaze the pot and stir in the ground nut paste.
Cook covered on medium heat, stirring occasionally until vegetables are fork tender.
When done, open, stir well and garnish with fresh cilantro.

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Vegetable Kurma

This south Indian style mixed vegetable Kurma uses a chock full of veggies, a creamy nut base and whole spices to create magic alongside Rotis or rice

Prep Time15

Cook Time30

Course: Main Course, Mains

Cuisine: Indian- South, South Indian

Servings:

Calories: 252kcal

Equipment

1 six quart Instant Pot or a similar electric pressure cooker
1 high speed blender

Ingredients

Spice paste

15 cashews
10 almonds
1.5 tbsp melon seeds
1 cup water

For the Kurma

1 tbsp oil
1 bay leaf
1 tsp fennel seeds
1 clove
1/2 inch cinnamon stick
2 green cardamoms
1 cup red onions finely chopped
1.5 tsp ginger garlic paste
1 tsp Paprika
1 tsp ground turmeric
1.5 tsp Kurma spice blend or use any Garam Masala
1.5 tsp ground coriander
1.25 tsp salt or to taste
1 cup tomatoes roughly chopped
15 mint leaves
1 cup carrots diced
1 cup beans chopped
3/4 cup turnips diced
3/4 cup chayote squash diced
1/2 cup green peas frozen works well too
1.5 cups water
1 tbsp cilantro finely chopped

Instructions

Soak the cashews, almonds and melon seeds in hot water for 20 mins.
Make the spice paste by grinding all the ingredients to a smooth paste. Set aside.
Insert the inner pot into the Instant Pot and set it on Saute Mode- normal for 10 mins.
When the display reads hot, add all the whole spices followed by onions and ginger garlic paste.
Saute until onions begin to turn pink and soften.
Next, add the ground spices and saute for 30 seconds.
Now, add the tomatoes along with mint leaves and cook till tomatoes turn mushy.
When the tomatoes are done, add the chopped vegetables.
Add water, scrape the bottom of the pot with a spatula to deglaze the pot and stir in the ground nut paste.
Press CANCEL. Insert the sealing ring properly into the Instant Pot lid. Close the Instant Pot.
Set it on PRESSURE COOK mode on HIGH PRESSURE for 6 minutes and allow the cooking cycle to complete.
When the cooking cycle is complete, wait for the pressure to release naturally.
Once pressure releases fully and the pin drops, open, stir well and garnish with fresh cilantro.
Serve hot with a salad and some Rotis or rice by the side.

Video

Notes

You can make this dish in an open pan over the stove top, in a regular pressure cooker or in any electric pressure cooker of your choice.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

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