From the recipe box
Veg Korma
Indian gravies, koftas, and saucy mains meant to pair with rice, roti, or phulkas.
- Meal format
- Curries & Gravies
- Base
- Jeera Rice, Roti
Potato, Carrot, Frozen Peas, Green Beans, Cauliflower, Onion (optional, if you do not need it to be no onion)
From my kitchenCook this meal
Ingredients & method
- Prep
- 10 mins
- Cook
- 28 mins
- Total
- 38 mins
- Serves
- 2
Vegetables
- 1medium potato, peeled and diced
- ½ cupcarrot, diced
- ⅓ cupfrozen peas
Optional additions:
- ½ cupgreen beans, chopped
- ½ cupcauliflower florets
- 1medium onion, sliced
- ½ cuppaneer
Tempering
- 1 tablespoonoil
- ½ teaspooncumin (jeera) seeds
Curry Base
- 2 cupswater
- ⅓ cupcoconut milk
- to tasteSalt
Seasoning
- ¼ teaspoonturmeric powder
- ½ teaspoonred chili powder (mirchi powder)
- ½ teaspoonKitchen King masala
Notes & Tips
- The beauty of this recipe is its simplicity — the creamy coconut milk and gentle spices create a flavorful curry without needing a long list of ingredients.
- Lightly mashing the vegetables after pressure cooking gives the kurma a thicker, creamier texture without adding any extra ingredients.
- If you prefer a richer version, you can add a little extra coconut milk at the end.
- For a more traditional kurma flavor, you can also blend a small amount of fresh coconut with a few cashews and add it along with the coconut milk.
- Paneer can be sautéed on the side and added in towards the end, or for a simpler experience, be tossed in with the vegetables before pressure cooking (might be a different texture).
Step by step
Method
- 01
Turn the Instant Pot to Sauté mode. Add the oil.
- 02
Once the oil is warm, add the cumin seeds and allow them to splutter.
- 03
Add onion and garlic (if using, totally optional), and let them sauté till golden.
- 04
Add the potato, carrot, and any optional vegetables (except peas). Sauté for 1–2 minutes.
- 05
Add the water and salt. Mix well.
- 06
Close the lid, set the valve to Sealing, and cook on Pressure Cook (High) for 6–7 minutes.
- 07
Allow the pressure to release naturally, then open the lid.
- 08
Lightly mash some of the cooked vegetables with the back of a spoon. This helps create a naturally creamy kurma texture while keeping some vegetable pieces intact.
- 09
Add the coconut milk, frozen peas, turmeric powder, red chili powder, and Kitchen King masala.
- 10
If you’d like, you can sauté some paneer cubes on the side and mix them into the pot at this point.
- 11
Turn the Instant Pot to Sauté (Low) and cook for another 2–3 minutes until the peas soften and the flavors combine.
- 12
Garnish with fresh cilantro and serve hot.
- 13
This simple Coconut Veg Korma (Kurma) is a comforting, mild curry that comes together quickly with pantry-friendly ingredients. It is naturally no onion and no garlic, making it a great option for traditional or lighter meals.
- 14
It pairs beautifully with chapati, roti, poori, dosa, or even basmati rice.
