Veg Korma

Name: Veg Korma
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 medium potato, peeled and diced; ½ cup carrot, diced; ⅓ cup frozen green peas; ½ cup green beans, chopped; ½ cup cauliflower florets; 1 medium onion, sliced; ½ cup paneer; 1 tbsp oil; ½ tsp cumin (jeera) seeds; 2 cups water; ⅓ cup coconut milk; to taste Salt; ¼ tsp turmeric powder; ½ tsp red chili powder (mirchi powder); ½ tsp Kitchen King masala; for garnish Fresh cilantro, chopped

Curries & Gravies

Complete the plate: Serve with roti or jeera rice
Serves: 2
Hands-on · total: 15 min · 35 min
Walk-away: Yes, once it's going

From my
kitchen

Worth knowing

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).

Day 2 plan

Reheats well. Warm gently on the stove or in the microwave; add a splash of water if it thickens. Serve with fresh rice, roti, or a different base on day two.

easy effortweeknight-friendlyleftover-friendlybatch-cook

- Cook this meal

Ingredients & method

Prep

10 mins

Cook

28 mins

Total

38 mins

Serves

scaled from 2 servings - quantities marked “to taste” or “as needed” aren’t adjusted

Ingredients

Vegetables

2medium potato, peeled and diced1 cupcarrot, diced¾ cupfrozen green peas

Optional additions

1 cupgreen beans, chopped1 cupcauliflower florets2medium onion, sliced(optional)1 cuppaneer

Tempering

2 tbspoil1 tspcumin (jeera) seeds

Curry Base

4 cupswater¾ cupcoconut milkto tasteSalt

Seasoning

½ tspturmeric powder1 tspred chili powder (mirchi powder)1 tspKitchen King masalafor garnishFresh cilantro, chopped

Instructions

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.

Worth knowing

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).

Day 2 plan

Reheats well. Warm gently on the stove or in the microwave; add a splash of water if it thickens. Serve with fresh rice, roti, or a different base on day two.

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