Vegetable Kurma


  • 1 onion
  • 3 tomatoes
  • 1 tsp ginger/garlic paste
  • 5 cups mixed veggies
  • 2 tsp salt
  • 1 red chili powder
  • 2 tsp coriander powder
  • 2 tbsp oil
  • 2 cups water
  • 2 tbsp chopped cilantro
  • 1 cup shredded coconut
  • 1 tbsp poppy seeds
  • 1 tbsp fennel seeds
  • Grind coconut, poppy seeds, and fennel seeds into a smooth paste adding 1/4 cup of water. I used 3/4 cup of water to rinse the mixer jar, and I added that to the kuruma.
  • Chop the onion, tomatoes and the veggies. You can chop the veggies roughly into chunks.
  • Set the Instant Pot in sauté mode and add oil.
  • Once the oil is hot add the chopped onions.
  • As the onions become translucent add the chopped tomatoes, ginger garlic paste, and salt.
  • Cook the tomatoes for 3-4 minutes.
  • Now add the red chili powder and coriander powder.
  • Sauté for 3-4 minutes and now add the veggies and mix well.
  • Then add the ground masala and remaining water.
  • Set the IP back to manual mode and cook for 5 minutes on a high-pressure method.
  • Let the pressure release naturally.
  • Finally, garnish it with cilantro and serve hot with Chapati.
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