Instant Pot Vegetable Kurma (vegetable korma)

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Finely chop the onions and tomatoes, slit the chilli, and cube the vegetables to ½-inch pieces. Keep the potatoes in water until needed.
2. Grind the coconut, cashews, roasted chana dal and fennel seeds with 6 tablespoons water into a fine paste. Set aside.
3. Heat the oil in the Instant Pot on SAUTE, add the whole spices and cook for 30 seconds.
4. Add the onions and chilli and sauté for 3 minutes.
5. Add the ginger garlic paste and sauté for 30 seconds.
6. Add the tomatoes and salt and sauté for 1 minute.
7. Move the onions and tomatoes to one side and add the drained potatoes to the other side. Cover with the lid and cook for 1 to 2 minutes.
8. Sauté everything for 1 to 2 minutes, then add the powdered spices and sauté for 30 to 60 seconds.
9. Press CANCEL, add the coconut paste and the remaining vegetables, and mix well.
10. Pour in the water and scrape the bottom with a spatula to deglaze. Taste and add more salt if needed.
11. Lock the lid with the steam valve set to sealing. Press PRESSURE COOK on high and set the timer to 1 minute.
12. When it beeps, wait 1 minute, then release the remaining pressure manually by turning the valve to venting.
13. Stir gently. The korma will look runny but will thicken as it cools slightly.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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