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Recipe for Vegetable Kurma

Recipe for Vegetable Kurma (Instant Pot & Stovetop)

Recipe for vegetable kurma - step-by-step instructions to make this healthy restaurant-style rich curry loaded with vegetables, with or without Instant Pot.
Course Breakfast, Dinners
Cuisine Indian, South Indian
Keyword curry, gravy, Korma, Kurma, stew
Prep Time 15 minutes
Cook Time 10 minutes
Presssure Cooking 10 minutes
Total Time 35 minutes
Servings 6 people
Author Niveditha


  • Instant Pot



  • 3/4 cup Carrots* , diced, (125g)
  • 1/2 cup Green Beans* , chopped, (100g)
  • 1 cup Potatoes* , peeled and diced, (200g)
  • 1 cup Cauliflower* , split into small florets and blanched in hot water, (150g)
  • 1/2 cup Green Peas* , frozen or fresh, (100g)

For the Masala Paste:

  • 1.5 tbsp Roasted Bengal Gram
  • 3 tbsp White Poppy Seeds
  • 10 whole Cashew Nuts
  • 30 g Garlic Cloves
  • 2 medium Green Chillies
  • 1 tbsp Fennel Seeds
  • 2 tbsp Shredded Coconut , (50g)
  • Water , or as required

For the kurma:


Masala Paste:

  • Heat up a sauté pan and add the fennel seeds. Wait until it gets hot (do not burn), remove from heat and transfer to a spice grinder. Add the shredded coconut to it.
  • Now add the roasted bengal gram, poppy seeds, cashew nuts, garlic, green chillies to the pan. Reduce flame to low-medium and let all the ingredients get hot. Stir occasionally.
  • Once done, transfer to a plate and let it all cool down. Then, transfer the toasted ingredients to the spice grinder.
  • Pulse it together once to break it down, add few tablespoons of water and grind it down to a smooth paste. Set it aside until needed.

Making the Kurma:

  • Place the Instant Pot inner pot in place. Heat it up by setting it to SAUTÉ mode for 15 minutes. Add the oil to the Instant Pot.
  • Once the oil is hot enough (when you notice some smoke), add the whole spices: cloves, cinnamon stick, and cardamom pods. Wait until the cloves swell up.
  • Next, add the chopped garlic and saute until it turns into nice golden brown bits.
  • Add the diced onions on top of the garlic. Sauté until the onions turn translucent.
  • Add in the diced tomatoes followed by the salt. Let the tomatoes get sauteed until it becomes mushy.
  • Now, add the turmeric powder and the chili powder. Mix it once and immediately* add the water.
  • Finally, add the vegetables. Cover the Instant Pot with its lid and SEAL it. Set it to PRESSURE COOK mode for 10 minutes.
  • After the cooking time, Quick Release and open the Instant Pot. Serve this Vegetable Kurma with Parottas / rotis!


  • Vegetables: This is a very versatile curry. So you can add any amount of vegetables you like or skip some of the vegetables. You can add anywhere between 500-600 grams of vegetables for this curry.
  • Cauliflower: Blanching cauliflower is an additional step to remove the worms (if any ) from it. To blanch, bring some water enough to cover the cauliflower florets to a boil. Add the florets and turn off the heat. Leave it be for 5 minutes, then drain the water and set it aside.
  • Quantity of vegetables: The quantities of vegetables are only guidance; increase or decrease the quantities of each vegetable as per your liking. In the end, you need about 550g of mixed vegetables.
  • Whole Spices: You can substitute cloves, cinnamon, and cardamon with garam masala if you don't have the whole spices.
  • Storage: This curry/kurma is best made fresh. But if you really need to, you can keep in the refrigerator for up to a day and freeze for upto a week.
  • Serve this vegetable kurma with Chappati/Rotis or South Indian Parottas