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Prepbowls

Instant Pot Vegetable Kurma
Navratan Korma / Vegetable Kurma is a one pot Indian curry. It Is cooked in ground coconut - almonds sauce, and other aromatic spices. Restaurant style recipe (HSB - hotel saravana bhavan style). Cooking time is 25 minutes (Includes preparations time and cooking time) using the Instant Pot. Serve vegetable kurma with  many Indian dishes like roti, string hoppers, dosa, idly, over rice, the list goes on. So delicious and very popular Indian curry. Recipe includes, detailed recipe instructions with stepwise pictures and a video to watch. Vegetable Kurma is loaded with mixed vegetables, you can add any vegetables of your choice to make the curry. Lots of vegetable nutrition in a single dish. One way to make kids eat more vegetables . I make this kurma often , because I can use the same curry as a side dish for breakfast, lunch and dinner.

Serving Suggestions

Korma can be served for breakfast with idli , dosa, appam (rice flour pancake), idiyappam (nool puttu /string hopper/noolappam). For lunch you can serve it with white rice, and for dinner with roti /Chapatti , Poori ,Parotta, and sometimes I tear the parotta into tiny pieces, toss them in the pan with few drops of oil, add the prepared vegetable kurma, mix well and serve it as kothu poratta, its amazing right?

Storing And Reheating Instructions

Refrigerate any leftover immediately in a clean dry container ( preferably glass container). Kurma stays good for 2 to 3 days in fridge. Make sure to place the container in the inner most portion of the refrigerator (away from the door) for longer shelf life ( don't forget to add lemon juice). Reheating – (make sure to use a clean dry ladle / spoon to scoop the curry) place the bowl in the a microwave safe bowl, cover and reheat for 2 to 4  minutes or until warm (or more) depending on the quantity you’re heating ( make sure to add few tablespoons of water , mix well and then microwave if the consistency is too thick ). I’ve not freezed it , so I’m not sure how long it would stay good in the freezer. This curry can be made ahead of time for a ‘Gathering ’. Cook the curry and cool down completely to room temperature. Transfer to party trays and cover the trays with foil – lid if you have one or use a clear wrap and cover the top fully without gap. Can also use foil sheet warps to cover over the clear warp just for an extra protection and leak proofing. For Reheating Party Trays, pre heat the oven and place the trays for 5 to 10 minutes or until the dish gets heated (take them in between and stir and place it back). Or use a chafing dish – burner to reheat ( recommended – this helps the food to keep warm for the entire party).

Vegan Diet Restriction

If you have a vegan diet restriction skip yogurt (curd) and milk in the recipe . Other ingredients and recipe instructions remains the same.

What vegetables can be used ?

I've used potatoes , peas, carrots and cauliflower in this recipe. You can use green beans, French beans , corn kernels , beetroots ( CURRY COLOR WILL CHANGE IF YOU ADD BEETS , you can cook beetroots separately and add it in the end before serving to prevent the color from changing). Other Instant Pot Indian curry recipe ,

Step by step pictures how to make the vegetable kurma

Measure, chop and keep ingredients ready - finely chop the onions and tomato , carrots and peas (I used frozen, If using fresh carrots then cut them into small cubes) , cut the potatoes into medium sized cubes, chop cauliflower into medium sized florets, finely cut fresh cilantro leaves, oil, cardamom, cinnamon, cloves, green chillies, Kashmiri red chilli powder , regular plain chilli powder, turmeric powder , coriander / dhania powder , fresh yogurt / curd , milk, lemon juice and salt. To grind ingredients - poppy seeds, whole almonds, shredded coconuts. To grind it into a fine paste  First take the Almonds with skin in the mixer, grind into a fine powder (without water), then add shredded coconut, poppy seeds , 1/4 cup water ,  and grind into fine paste, transfer to a bowl , Set aside. Sauté using Instant pot I used Instant Pot Duo Evo Plus 8 Qtrs for cooking. Place the inner vessel into the Instant Pot. Press SAUTE mode on HIGH power. In CUSTOM settings, SET Timer for TEN minutes. Now Press START. Once the preheating is done ( you’ll get a beep sound), add oil, then cardamom , cinnamon sticks, cloves, green chilies, and sauté for ONE minute. Now add onions, salt, and sauté for TWO minutes or until it turns slightly brown in color. Add chopped tomatoes, sauté for THREE minutes (until it becomes pulpy, make sure to keep stirring so the food doesn't get burnt in the bottom). Now add turmeric powder ,coriander powder, plain chili powder, kashmiri chili powder, and sauté for ONE minute. Finally add all vegetables, water and stir well ( make sure there is no food stuck to the bottom to prevent the burnt error). Press CANCEL. Pressure Cook Close the LID of the Instant Pot . Press the PRESSURE COOK mode on HIGH power, and SET CUSTOM TIMER to “TWO” minutes. SEAL the Pressure Valve ( this model IP automatically seals the vent). Switch off the KEEP WARM MODE ( light should not be on in the keep warm mode). Now press START. After the pressure cooking is done. Press CANCEL. Then do QPR (quick pressure release) by moving quick release switch from SEAL TO VENT. Sauté finally After the steam is released, open the lid of the Instant Pot. Add the ground mixture (poppy seeds - almonds - coconut) , lemon juice , yogurt / curd ( whisk well without lumps and add), milk, and stir well to combine with other ingredients. Then press SAUTE mode on HIGH power. In CUSTOM settings, SET Timer for THREE minutes. Now Press START, let the curry come to a boil , and continue to boil for ONE more minutes ( don't boil more than one minute , vegetable will start getting mushy, check for extra seasoning if needed at this stage). Press CANCEL ( you don’t have to wait for the pre heating to be done, when curry starts to boil , continue to boil for ONE more minutes and press cancel). Garnish with Cilantro and serve hot.
Servings: 6 yield(s)
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Ingredients
  • 3 tbsp Oil
  • 2 Green WholeCardamom
  • 2 Cloves
  • 1 Cinnamon Sticks
  • 3 Green Chili / Thai Green Chili (Slit them lengthwise in the center without cutting them into two separate halves)
  • 1.5 Onions (2 small sized or 1 big size onions, finely chopped)
  • 1.5 tsp Salt (1 and 1/2 teaspoon or add as required , I used iodized salt available in USA)
  • 3 Tomato (3 medium sized tomatoes, chopped )
  • 1/2 tsp Turmeric Powder
  • 1/2 tbsp Coriander Powder/ Dhania Powder / Kothamalli Thul (1/2 tablespoon heaped)
  • 1/2 tsp Plain Chili Powder
  • 1 tsp Kashmiri Chilli Powder (1 teaspoon ( gives only color , not much spice in this chilli powder)
  • 3 cup Carrots, Peas, Cauliflower , Potatoes (Or 500 grams, I used frozen peas/carrots (can use fresh also, chop and add))
  • 4 cup Water
  • 1/2 cup Fresh Thick Yogurt / Curd (Whisk without lumps )
  • 1/4 cup Whole Milk
  • 3 tbsp Lemon Juice
  • 1/2 cup Fresh Cilantro Leaves (Finely chop the leaves )
    • Grind To Fine Smooth Paste
  • 15 Whole Almonds
  • 1.5 tbsp Grated / Shredded Coconut (1 and 1/2 Tablespoons , fresh coconut or frozen coconut)
  • 1 tsp Poppy Seeds / khas khas
  • 1/4 cup Water
Instructions
    Preparation
  1. Measure, chop and keep ingredients ready - finely chop the onions and tomato , carrots and peas (I used frozen, If using fresh carrots then cut them into small cubes) , cut the potatoes into medium sized cubes, chop cauliflower into medium sized florets, finely cut fresh cilantro leaves, oil, cardamom, cinnamon, cloves, green chillies, Kashmiri red chilli powder , regular plain chilli powder, turmeric powder , coriander / dhania powder , fresh yogurt / curd , milk, lemon juice and salt. To grind ingredients - poppy seeds, whole almonds, shredded coconuts.
    2. Grind to fine paste
  2. First take the Almonds with skin in the mixer, grind into a fine powder (without water), then add shredded coconut, poppy seeds , 1/4 cup water ,  and grind into fine paste, transfer to a bowl , Set aside.
    3. Sauté using Instant pot
  3. I used Instant Pot Duo Evo Plus 8 Qtrs for cooking. Place the inner vessel into the Instant Pot. Press SAUTE mode on HIGH power. In CUSTOM settings, SET Timer for TEN minutes. Now Press START. Once the preheating is done ( you’ll get a beep sound), add oil, then cardamom , cinnamon sticks, cloves, green chilies, and sauté for ONE minute. Now add onions, salt, and sauté for TWO minutes or until it turns slightly brown in color. Add chopped tomatoes, sauté for THREE minutes (until it becomes pulpy, make sure to keep stirring so the food doesn't get burnt in the bottom).
  4. Now add turmeric powder ,coriander powder, plain chili powder, kashmiri chili powder, and sauté for ONE minute. Finally add all vegetables, water and stir well ( make sure there is no food stuck to the bottom to prevent the burnt error). Press CANCEL.
    5. Pressure Cook
  5. Close the LID of the Instant Pot . Press the PRESSURE COOK mode on HIGH power, and SET CUSTOM TIMER to “TWO” minutes. SEAL the Pressure Valve ( this model IP automatically seals the vent). Switch off the KEEP WARM MODE ( light should not be on in the keep warm mode). Now press START. After the pressure cooking is done. Press CANCEL. Then do QPR (quick pressure release) by moving quick release switch from SEAL TO VENT.
    6. Sauté finally
  6. After the steam is released, open the lid of the Instant Pot. Add the ground mixture (poppy seeds - almonds - coconut) , lemon juice , yogurt / curd ( whisk well without lumps and add), milk, and stir well to combine with other ingredients.
  7. Then press SAUTE mode on HIGH power. In CUSTOM settings, SET Timer for THREE minutes. Now Press START, let the curry come to a boil , and continue to boil for ONE more minutes ( don't boil more than one minute , vegetable will start getting mushy, check for extra seasoning if needed at this stage). Press CANCEL ( you don’t have to wait for the pre heating to be done, when curry starts to boil , continue to boil for ONE more minutes and press cancel). Garnish with cilantro and serve hot.
Recipe Notes

  1. Do not skip the lemon juice in the recipe. Its acts as a preservative, so kurma can be kept in the refrigerator for couple of days.
  2. Generally cashew nuts are added in the coconut curry paste but I used whole Almonds, there will be no taste difference if almonds are added. You can also use cashew nuts.
  3. Make sure to add the ground paste, yogurt (curd) , milk and lemon juice after pressure cooking is done.
  4. Kashmiri chilli powder gives color to the curry and it is less spicy. But if you do not have it, then you can skip it, but increase the quantity of plain chili powder to ONE TEASPOON or use ONE teaspoon paprika.
  5. Check out the High protein recipe in the blog ,

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