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ONE POT mixed veg kurma

Delicious one-pot mixed vegetable kurma made without onion and garlic. A healthy, sattvic South Indian curry packed with flavor and perfect for lunch or dinner during Navaratri or other festival get-togethers.

Which variety of mixed veg should I use?

I used carrots, beans, peas, and potatoes. In addition to these, you can also use cauliflower, paneer, sweet corn, bell peppers, chayote, and more.

alternatives for pressure cooking vegetables

You can boil in a pan, steam, or microwave, but pressure cooking is the most efficient method.

Should I release the pressure?

Quick pressure release can help retain the vibrant color and texture of vegetables in kurma. Turn off the heat and carefully release the pressure using the valve

HSB vellai kurma

To make Saravana Bhavan-style vegetable kurma, add the ingredients under “to grind”.

HOW TO MAKE INSTANT POT Kurma

Follow the steps and cook for 4 minutes for the IP mixed veg kurma recipe, and carefully release the pressure

Oil for Kurma

Coconut oil gives the best taste, but you can add any oil of your choice

How to serve mixed veg kurma

It goes well as a side dish for Tiffin varieties like parotta, chappati, idli, dosai, etc. Also tastes good with rice.

Ingredients

To Pressure Cook

¾ cup carrots

½ cup potatoes

¾ cup beans

1/4 cup frozen peas

¾ cup water

1 teaspoon salt

½ teaspoon coconut oil

To Grind (Masala Paste)

½ teaspoon coconut oil

½ teaspoon poppy seeds

A small piece of stone flower (kalpasi)

½ teaspoon fennel seeds

1 cardamom pod

2 green chillies

8 cashews

⅓ cup heaped grated coconut

1 tablespoon curd

½ cup milk

1 tablespoon water

½ cup water

1 teaspoon garam masala

To Temper

1 teaspoon coconut oil

A few curry leaves and coriander leaves

1 bay leaf

1 small piece of cinnamon

How to make mixed vegetable kurma with step-by-step pictures

Add carrots, potatoes, beans, water, salt, and coconut oil to a pressure cooker.

Cook for 2 whistles. Do a quick pressure release to retain the vibrant color of the vegetables.

Heat the coconut oil in a pan. Sauté fennel seeds, poppy seeds, stone flower, and cardamom until aromatic.

Add cashews, green chillies, and grated coconut. Mix well and let it cool.

Transfer to a blender. Add curd and 1 tablespoon water. Grind to a coarse paste.

Gradually add milk while grinding to achieve a smooth consistency; transfer

Add water and garam masala.

Bring to a rolling boil

In a small pan, heat coconut oil.

Sauté bay leaf, cinnamon, and curry leaves until fragrant.

Add this tempering to the kurma.

Sprinkle chopped coriander leaves. Cover and let it rest for a few minutes before serving.