Usually a South Indian dish, Vegetable Kurma is made with mix of vegetable and light coconut-spice blend. This is a light and flavorful side for rice/qunioa or roti! This recipe is a nice way to sneak in “not so favorite veggies” 😀! And best of all, one pot meal - the Instant Pot way !
Vegetarian | GF
Serving Size : 6
Prep ⏰: 6 mins | Cook ⏰ : 10 mins
Ingredients
2 carrots, chopped ~ 1/2 inch in size
1 green bell pepper , chopped ~ 1/2 inch in size
1/4 cup peas
1/4 cup chickpeas
1 onion, chopped
2 potatoes, chopped ~ 1/2 inch in size
1/4 cup broccoli
2 cloves
1 cinnamon stick (~1 inch)
2-3 cardamoms / elaichi
1 bay leaf
2 tsp cumin seeds/ jeera
2 tsp mustard seeds
1 tbsp sesame seeds
1/2 tsp pepper or pepper powder
1/2 cup fresh coconut
2-3 green chillies
1-2 red chillies
1 tbsp ginger garlic paste
1/4 cashews and macadamia nuts
1/4 cup curd (optional)
1 tbsp curry leaves
2 tsp oil
salt to taste
coriander leaves for garnish
Instructions
In a pan or in 6 quart Instant Pot, select “Saute/More” mode with cook time of 10 mins , add 1 tsp cumin, red chillies, sesame, pepper, bay leaf, cinnamon, cardamom and cloves. Roast them for 2-3 mins till spices are aromatic and set them aside.
Once the mixture cools down, add it to a blender with green chillies and blend to smooth paste.
In 6 quart Instant Pot, select “Saute/More” mode with cook time of 10 mins.
Add oil and when hot, add mustard seeds, rest of cumin seeds and curry leaves. Wait for mustard seeds to crackle and then add onions and ginger-garlic paste.
Sauté the mixture for 2 mins and add all the vegetables chickpeas, water just enough to cover vegetables , blended spices, 1- 1 1/2 tsp of salt and mix well.
Cancel Sauté mode and select “Pressure Cook/High” mode with cook time of 3 minutes.
Once done, quickly release the pressure (QPR) so vegetables don’t overcook.
Cancel “Keep Warm” and select Sauté mode with cook time of 2 minutes.
Add coconut, coriander leaves and cook for 2 minutes.
Mix well and serve hot with rice/roti! Enjoy !
👌😋