Vegetable Kurma

By: Vidhya's Home Cooking

Vegetable Kurma
cuisine icon Cuisine
Indian
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["You can vary the veggies and adjust according to your preference as I mentioned above.
As always, adjust the salt and spices.
You reduce the amount of coconut if required. You can use
"]
cuisine icon Keywords
30-60 min, 5 servings, chopped cilantro, contributed, cook 20 min, coriander powder, easy, fennel seeds, ginger/garlic paste, indian, main course, mixed veggies, oil, onion, poppy seeds, prep 15 min, pressure cook, red chili powder, salt, sauté, shredded coconut, tomatoes, vegan, vegetarian, Vidhya's Home Cooking, water

prep icon Prep Time
15 min
cook icon Cook Time
20 min

serving icon Servings
5 servings
Ingredients
  • 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
Instructions
  • 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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