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Indian Vegetarian Recipes

Veg Kurma Recipe | Vegetable Korma (Stovetop and Instant Pot)

https://www.vegrecipesofindia.com/hotel-style-veg-kurma-recipe/

Vegetable kurma is a delicious spiced curry from the Indian Cuisine. Kurma is also called as korma. There are many variations in making korma. I am sharing 2 South Indian style kurma recipes made with mixed veggies, coconut and spices.
  • Hotel Style Vegetable Kurma made in a pressure cooker on the stovetop. You can also make it in pan.
  • Mix Veggie Korma made in an Instant Pot (Vegan).

Both the vegetarian korma recipes are with step by step photos and taste good. You can make either of them as per the cooking gadgets you want to use.

About Korma or Kurma

Korma is a curry dish that is popular in India as well as in Central Asia. The base of the curry can be coconut paste or coconut milk, yogurt, cream, onion or tomato paste or nuts & seeds paste or a combination.

In the North Indian and Mughlai cuisine generally, milk, yogurt (curd) and cream are added. Whereas in the South Indian versions, coconut is used along with some nuts and seeds.

There are many many variations of making a korma. The taste and the flavor vary with the cooking technique and the ingredients that are used in the korma.

Few such popular veg kurma variations

I have tried and tested a lot of vegetarian korma recipes before and most of them I felt lacked flavor, depth and taste. Now after making so many korma recipes, I have become an expert in preparing korma.

About this Hotel Style Vegetable Kurma

This veg kurma tastes awesome. It is not a sweet-tasting korma but has spiced and complex flavors. Green chillies are added to bring some heat in the dish. Though you can also use dry red chilies.

I have also added both coconut and yogurt in this south indian korma variation. The whole recipe has been made in a stovetop pressure cooker. If you have time then you can also cook the korma in a pan.

The vegetables can be of your choice (cauliflower, carrots, corn, baby corn, brinjal, peas, beans, potatoes). You can also add paneer (cottage cheese) or mushrooms or tofu to the korma. To make a vegan korma recipe, substitute dairy yogurt with vegan yogurt or skip adding yogurt.

This mix vegetable kurma recipe has some prepping work to be done and once you have everything ready, then you need to saute some ingredients and pressure cook.

Pressure cooking saves time. So I use a pressure cooker often. Though you can make the kurma in a pan too. Just add water as required.

This hotel style vegetable kurma is a weekend lunch on occasions. We like mixed veg curries a lot, so no wonder I make them also often. They are easy, healthy and nutritious. Serve with some soft chapatis and you have a satisfying meal.

You can also serve with poori or neer dosa or poha dosa or set dosa. Even plain soft dosa goes very well with mix veg kurma. Sometimes I also serve with steamed rice or appam or lachedar paratha or Kerala paratha.

How to make vegetable kurma

1. Soak 12 to 15 cashews in hot water for 20 to 30 minutes. Later drain and keep aside.

2. Rinse and soak 1 to 1.25 cups mediums sized cauliflower florets in hot water for 15 to 20 minutes. This step is optional and only to get rid of any insects or worms in the cauliflower. After blanching the cauliflower, drain them and keep aside.

3. Rinse, peel and chop the rest of the veggies – 1 medium potato, 7 to 8 french beans and 1 medium carrot. Also chop 1 medium sized onion finely and 1 medium sized tomato. Keep the chopped veggies aside.

Making paste for veg kurma

4. These are some of the spices and ingredients that will be ground to a paste for the kurma –

  • 5 tbsp desiccated coconut or fresh coconut
  • 2 tsp poppy seeds (optional) (khus khus)
  • ½ tbsp roasted chana dal
  • ½ tbsp coriander seeds
  • 1 tsp fennel seeds (saunf)
  • ½ tsp cumin seeds
  • 3 cloves + 2 green cardamoms + 4 to 5 black peppercorns
  • 1 marathi moggu (optional) + small tiny piece of stone flower (optional)

5. Take all the above ingredients in a wet grinder jar.

6. Add the cashews, 2 green chilies (chopped), 3 to 4 medium sized garlic (chopped) and ¾ inch ginger (chopped).

7. Add ½ cup water and grind to a smooth fine paste. Keep aside.

Making veg kurma

8. Heat 2 tablespoons oil in a 2-litre pressure cooker. Add the chopped onions.

9. Stir and saute till the onions turn translucent or a light brown. Add 7 to 8 curry leaves and stir.

10. Next add the chopped tomatoes.

11. Then add ¼ tsp turmeric powder and ½ tsp red chili powder. stir well and saute for 2 to 3 minutes on a low flame.

12. Add the ground paste.

13. Stir and mix.

14. Saute stirring often for 4 to 5 minutes on a low to medium flame.

15. Then add 2 tablespoons fresh curd (yogurt). If you want, you can skip yogurt too.

16. Mix the curd very well with the rest of the masala.

17. Add the chopped mix veggies.

18. Mix the veggies with the rest of the masala and saute for 1 to 2 minutes.

19. Then add 1.25 cups of water. For slightly thin gravy you can add 1.5 cups water. If cooking in a pan, then add 1.5 to 2 cups of water. Stir well.

20. Add salt as per taste.

Pressure cooking veg kurma

21. Pressure cook for 2 to 3 whistles or for 9 to 10 minutes. When the pressure settles down on its own, open the lid. If you find the gravy to be thin, then you can simmer for some more minutes. If the gravy looks thick, then add some water and simmer for a few more minutes. The consistency of veg kurma should be medium – neither thin nor thick.

22. Add 2 tbsp chopped coriander leaves. Stir.

23. Serve veg kurma with pooris or chapatis or appam or plain paratha.

More Veggie curry recipes

This recipe post is from the archives (Dec 2015) and has been republished and updated on 6th June 2020.

Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Veg Kurma (Hotel Style)

Delicious South Indian style vegetarian kurma recipe made with mixed veggies, coconut, green chillies, spices and herbs.

Cuisine:south indian,tamil nadu

Diet:vegan

Difficulty Level:Moderate

Servings (change the number to scale):4 to 5

(1 CUP = 250 ML)

preparation

  • Soak 12 to 15 cashews in hot water for 20 to 30 minutes. Later drain and keep aside.
  • Rinse and soak 1 to 1.25 cups mediums sized cauliflower florets in hot water for 15 to 20 minutes. This step is optional and only to get rid of any insects or worms in the cauliflower. After blanching the cauliflower, drain them and keep aside.
  • Rinse, peel and chop the rest of the veggies.
  • Add the the ingredients mentioned under ‘for ground paste’ in a in a wet grinder jar.
  • Pour ½ cup water and grind to a smooth fine paste. Keep aside.

making veg kurma

  • Heat 2 tbsp oil. Add the chopped onions.
  • Stir and saute till the onions turn translucent or a light brown. Add 7 to 8 curry leaves and stir.
  • Next add the chopped tomatoes, ¼ tsp turmeric powder and ½ tsp red chili powder. Stir and saute for 2 to 3 minutes.
  • Add the ground paste. Stir and mix well. Saute stirring often for 4 to 5 minutes on a low to medium flame.
  • Then add 2 tbsp fresh curd/yogurt. If you want, you can skip yogurt too.
  • Mix the curd very well with the rest of the masala.
  • Add the chopped mix veggies. Stir and saute for 1 to 2 minutes.
  • Then add 1.25 cups water. For slightly thin gravy you can add 1.5 cups water. If cooking in a pan, then add 1.5 to 2 cups of water. Stir well.
  • Season with salt as per taste.

cooking veg kurma

  • Pressure cook for 2 whistles or for 9 to 10 minutes.
  • When the pressure settles down on its own, open the lid. If you find the gravy to be thin, then you can simmer for some more minutes.
  • If the gravy looks thick, then add some water and simmer for a few more minutes. The consistency should be medium – neither thin nor thick.
  • Add 2 to 3 tbsp chopped coriander leaves. Stir.
  • Serve vegetable kurma with poori or roti or naan bread or steamed rice.
  • You can increase or decrease the amount of spices as per your taste.
  • You can alter the consistency of the gravy by adding less or more water.

Substitutions

  • Dairy yogurt can be replaced with vegan yogurt to make vegan korma. Or you can skip adding yogurt entirely.
  • Almonds can be used instead of cashews.
  • Roasted chana dal can be skipped.
  • In place of poppy seeds you can use melon seeds or poppy seeds can be skipped entirely.
  • Adding stone flower is optional and can be skipped.
  • Curry leaves can be replaced with 1 small to medium tej patta (indian bay leaf).

About this Instant Pot Vegetable Korma

This Vegetable Korma made in the Instant Pot is an aromatic, delicious and lightly spiced red curry. It is made with mixed vegetables, coconut, cashews, dry red chillies, herbs and spices.

Making korma in the instant pot saves cooking time and gets done quickly. This red korma recipe is vegan and gluten-free.

Why this veg korma recipe works

  1. Cooking in IP: when cooking thick gravy recipes like korma, it is important to add enough amount of water so that you do not get the burn sign. The amount of water added in this recipe works very well and you do not get the burn sign when pressure cooking.
  2. Taste & flavor: This recipe of korma has a complex taste and flavor. It is not an overly sweet version but a spiced one. Dry Kashmiri red chillies impart a lovely red color to the korma. The addition of coconut also gives a nice subtle sweetness that gets balanced with the pungency and heat of the spices.
  3. One pot cooking: the entire recipe has been cooked in the instant pot. If you have time then you can also cook the korma in a pan.
  4. Vegetables: Can be of your choice (cauliflower, broccoli, corn, carrots, eggplant, green peas, baby corn, beans, potatoes). You can also add paneer (Indian cottage cheese) or tofu or white button mushrooms. I personally love the taste and texture of mushrooms in korma gravies.

This veg korma is best served with Indian breads like roti, chapati, Kerala parotta, paratha, naan and poori.

The next good option is to serve this red korma is with steamed rice, cumin rice or Kashmiri pulao. You can also have this curry with bread or dinner rolls.

How to make Instant Pot vegetable korma

Preparation

1. Take all the following ingredients for making the spice paste or masala paste in a grinder jar.

  • Nuts and seeds: 6 tablespoons grated fresh coconut or desiccated coconut, 6 whole cashews, 1 teaspoon poppy seeds.
  • Spices: 1-inch cinnamon, 2 cloves, 2 green cardamoms, 1 teaspoon fennel seeds, 3 to 4 Kashmiri red chillies and a tiny piece of stone flower (optional).
  • Herbs: 3 to 4 medium-sized garlic (chopped) and 1-inch ginger (chopped).
  • Lentils: 1 tablespoon roasted chana dal (roasted split and husked chickpeas).

2. Add ½ cup of water and grind to a smooth paste. You can add more water if required while grinding.

3. Rinse, peel and dice all the veggies. I added carrots, french beans, potatoes, cauliflower, peas and some white button mushrooms (optional).

Sauteing

4. Switch on the instant pot. Press the sauté button on less mode or normal mode for 10 to 15 minutes. When the instant pot displays hot, add 3 tablespoons oil. Add ⅓ cup chopped onions and 8 to 10 curry leaves. You can also add 1 small to medium tej patta (Indian bay leaf) instead of curry leaves.

5. Sauté onions till they soften and turn translucent. No need to brown the onions.

6. Add ⅓ cup chopped tomatoes and ¼ teaspoon turmeric powder.

7. Mix very well and sauté tomatoes for 2 to 3 minutes.

8. Add the ground coconut & spices paste.

9. Mix very well.

10. sauté masala paste for 8 to 9 minutes on the Low mode of the sauté option. keep on stirring often so that the masala paste does not stick at the bottom of the steel insert pan. The masala paste will thicken and look glossy.

11. Add the diced vegetables. You can also add 2 tablespoons curd (yogurt) at this step. You can use either dairy yogurt or almond yogurt or cashew yogurt.

12. Stir and mix very well. Deglaze after adding vegetables. Stir very well and scrape any ingredient stuck at the bottom of the steel insert pot. The moisture from the veggies will help in deglazing.

13. Press the cancel button. Add 1.5 cups water in the grinder or blender jar. Close lid and swirl and shake the jar. So the masala stuck beneath the blades and the sides get mixed with the water. Keep aside.

14. Add this masala mixed water to the veggies. Mix very well and deglaze if required.

Pressure cooking

15. Cover IP with its lid. Turn the valve to its sealing position. Use the pressure cook or manual mode and set the timer to 5 minutes on high pressure.

16. Wait for 3 minutes once you hear the beep after the pressure cooking is done. Then give a quick pressure release (QPR). Open the lid.

17. Give a stir. Check taste and add more salt if required.

18. Serve this vegan korma garnished with some coriander leaves. Drizzle some lemon juice on top of the red korma before having it with Indian breads like roti, parathas or pooris or rumali roti. It also taste delicious with naan bread or cumin rice or steamed rice.

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Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Instant Pot Vegetable Korma Recipe

This veg korma is an aromatic, delicious and lightly spiced red curry made with mix vegetables, coconut, cashews, dry red kashmiri chillies, herbs and spices.

Diet:gluten-free,vegan

Difficulty Level:Moderate

Servings (change the number to scale):5

(1 CUP = 250 ML)

preparation

  • Take all the ingredients mentioned under the list “spice paste” in a grinder.
  • Add ½ cup water and grind to a smooth paste. if required you can add 2 to 3 tablespoons more water while grinding.
  • Keep the ground paste aside.
  • Rinse, peel and dice all the veggies.

sautéing

  • Switch on the instant pot. Press the sauté button on less or normal mode for 10 to 15 minutes. When the instant pot displays hot, add 3 tablespoon oil. Add the chopped onions and curry leaves. You can also add 1 small to medium tej patta (indian bay leaf) instead of curry leaves.
  • Sauté onions till they soften and turn translucent. No need to brown the onions.
  • Add chopped tomatoes and turmeric powder. Mix very well and sauté tomatoes for 2 to 3 minutes.
  • Add the ground coconut & spices paste. Mix very well.
  • Sauté masala paste for 8 to 9 minutes on the Low mode of sauté option. keep on stirring often so that the masala paste does not stick at the bottom of the steel insert pan. The masala paste will thicken and look glossy after it gets cooked well.
  • Add the diced vegetables. At this step you can also add 2 tablespoons curd (yogurt). You can use either dairy yogurt or almond yogurt or cashew yogurt.
  • Stir and mix very well. Deglaze after adding vegetables. Stir very well and scrape any ingredient stuck at the bottom of the steel insert pot. The moisture from the veggies will help in deglazing.
  • Press the cancel button. Add 1.5 cups water in the grinder or blender jar. Close lid and swirl and shake the jar. So the masala stuck beneath the blades and the sides of the jar gets mixed with the water. Keep aside.
  • Add this masala mixed water. Mix very well and deglaze if required.

pressure cooking vegetable korma

  • Cover ip with its lid. Position the valve to its sealing position. Use the pressure cook or manual mode and set the timer to 5 minutes on high pressure.
  • Wait for 3 minutes once you hear the beep after the pressure cooking is done. Then give a quick pressure release. Open the lid.
  • Give a stir. Check the taste and add more salt if required. If the consistency of red korma looks very thick, then add some hot water. Mix well.
  • Serve this mix vegetable korma garnished with some coriander leaves with roti, paratha or poori or rumali roti or steamed rice. Also serve some lemon wedges.
Tips & suggestions

  1. Consistency: you can make a thick or medium consistency gravy by adding less or more water.
  2. Burn sign: while pressure cooking if you get burn sign on the display, then lift the valve and release all the pressure. Remove the lid. Add ½ cup water. Mix very well and pressure cook for 4 minutes on high pressure.
  3. 2 tablespoons of fresh curd or yogurt can also be added with the raw vegetables. You can even use vegan yogurt like almond yogurt or cashew yogurt.
  4. Consistency: if the korma gravy has a very thick consistency after pressure cooking, then add some hot water. Mix very well.
  5. Instant pot 6 quart: The recipe is made in a 6 quart instant pot. You can easily make it in a 3 quart instant pot. For making in a 8 quart instant pot, you will need to add more water.

Substitutions

  • Almonds can be used instead of cashews.
  • Roasted chana dal can be skipped.
  • In place of poppy seeds you can use melon seeds or poppy seeds can be skipped entirely.
  • Adding stone flower is optional and can be skipped.
  • Curry leaves can be replaced with 1 small to medium tej patta (indian bay leaf).

Nutrition Facts

Instant Pot Vegetable Korma Recipe

Amount Per Serving

Calories 197 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 4g25%

Cholesterol 1mg0%

Sodium 499mg22%

Potassium 501mg14%

Carbohydrates 19g6%

Fiber 6g25%

Sugar 4g4%

Protein 5g10%

Vitamin A 2537IU51%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 20mg100%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin C 63mg76%

Vitamin D 1µg7%

Vitamin E 1mg7%

Vitamin K 12µg11%

Calcium 81mg8%

Vitamin B9 (Folate) 228µg57%

Iron 3mg17%

Magnesium 41mg10%

Phosphorus 104mg10%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Coconut poli recipe with wheat flour

Coconut poli

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Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam
Course Sweet, Traditional sweet
Cuisine Indian
Keyword Festival recipes, South Indian festival, sweets
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 polis
Author Jeyashri suresh

Ingredients

  • ½ cup whole wheat flour
  • ¼ tsp salt
  • ½ tsp turmeric powder
  • 7 tsp sesame oil
  • Water to make the dough
  • Ghee as needed to make the poli

For the poornam

Instructions

  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
  • Allow this to cool completely.
  • Make the dough into lemon sized balls.
  • Also, make the poornam also into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.

Video

Notes

  1. You can store this in the refrigerator and reheat and serve this the next day.
  2.  The same coconut poli poornam can be used for making kozhakattai too.
  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
wheat flour poli
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.
wheat flour coconut poli
  • Meanwhile, let’s make the poornam.
  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
thengai poli
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
coconut poli
  • Allow this to cool completely.
  • Also, make the poornam also into lemon sized balls.
  • Make the dough into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.
Thengai poli recipe

Notes:

  • You can store this in the refrigerator and reheat and serve this the next day.
  • The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

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