Veg Kurma Recipe (Vegetable Korma Recipe)
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
4.99 out of 5 stars
(265)
Ingredients
4 servings
- ¼ cup fresh coconut (or ¼ cup coconut milk or 2 tbsps poppy seeds )
- 12 cashew nuts
- 1 teaspoon fennel seeds (saunf or sombu or ½ tsp powder)
- 1 tablespoon roasted chana dal (fried gram, roasted gram) (optional)
- 6 tablespoons water (or coconut milk)
- 1 small bay leaf (tej patta)
- 1 star anise (chakri phool) (optional)
- 1 strand mace (javithri) (optional)
- ½ teaspoon cumin (jeera)
- 2 green cardamoms (elaichi)
- 3 cloves (laung)
- 1 inch cinnamon (dalchini)
- 2 tablespoon oil
- 1 cup onions (finely chopped - 2 medium)
- 1 green chilli (optional)
- ¾ to 1 tablespoon ginger garlic paste (or fine chopped)
- ¾ cup tomatoes (fine chopped - 2 medium sized)
- ¾ to 1 teaspoon salt
- ¾ cup beans (8 to 10) chopped to ½ inch pieces)
- ¾ cup carrot (1 medium) chopped to ½ inch pieces)
- ¾ to 1 cup cauliflower (gobi florets)
- 1 cup potatoes (2 medium) chopped to ½ inch)
- ¾ cup green peas (or matar)
- 1¾ cups water
- 2 tablespoons coriander leaves (for garnish)
- ¼ teaspoon turmeric (or haldi)
- 1 teaspoon red chili powder (kashmiri or byadgi)
- 1 ¼ teaspoon garam masala
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Preparation
Step 1
Preparation
Step 2
Fine chop onions & tomatoes. Slit chilli and set aside all of these. Cube the veggies to ½ inch sizes and set aside. Keep the potatoes immersed in a bowl of water until used.
Step 3
Make a fine paste of coconut, cashews, roasted chana dal & saunf with 6 tbsps water. If you do not like the flavor of fennel seeds you may skip it. Set aside the kurma paste.
Step 4
Heat a pot with oil. Then saute bay leaf, star anise, mace, jeera, cardamoms, cloves and cinnamon until they sizzle.
Step 5
Next put in the chopped onions and green chili. Fry until they turn transparent & pink in color.
Step 6
Fry ginger garlic paste until the raw smell goes off.
Step 7
Next saute tomatoes with salt until mushy and soft.
Step 8
Add turmeric, chilli powder, garam masala and coriander leaves. Saute well for 2 to 3 mins until the masala smells really good.
Step 9
How to Make Veg Kurma
Step 10
Transfer the coconut paste and saute for few minutes until the kurma masala smells good.
Step 11
Drain the water from potatoes and add them to the pot.
Step 12
Next add the other veggies and mix well. Fry for 2 to 3 minutes and then pour water just enough to cover the veggies. Adjust salt if needed.
Step 13
Cook until the veggies are cooked. Garnish with coriander leaves.
Step 14
Serve veg kurma with chapati, pulao or biryani.
Step 15
Instant pot Vegetable Korma
Step 16
Press SAUTE button and pour oil to the inner pot of Instant pot. Add all the whole spices and saute for 30 seconds.
Step 17
Next add onions and chili. saute for 3 mins.
Step 18
Add ginger garlic and saute for 30 seconds.
Step 19
Next add tomatoes and salt. Saute for 1 minute.
Step 20
Move the onions and tomatoes to one side. Add the potatoes to the other side.
Step 21
Cover with an external lid and cook for 1 to 2 minutes.
Step 22
Saute all of these for 1 to 2 minutes.
Step 23
Add in all the spice powder and saute for 30 to 60 seconds.
Step 24
Press CANCEL button and add the coconut paste.
Step 25
Add the rest of the veggies and mix well.
Step 26
Pour water and deglaze the bottom by scrubbing with a spatula. This releases bits of food stuck there & avoids a burn.
Step 27
Taste the water and add more salt if needed.
Step 28
Secure the Instant pot with the lid and position the steam release handle/ value to sealing.
Step 29
Press PRESSURE COOK button (high pressure) and set the timer to 1 minute.
Step 30
After the Instant pot beeps, wait for 1 minute. Then release the pressure manually by moving the steam release value from sealing to venting.
Step 31
Give a gentle stir. Vegetable korma will look runny at this stage but will thicken after it cools down a bit.
Step 32
Save recipe for the next time?
