This easy pressure cooker Vegetable Kurma recipe is packed with colorful vegetables, aromatic Indian spices and a creamy coconut milk gravy!
This homemade South Indian-style Veg Kurma is simple to prepare and pairs perfectly with appam, Kerala porotta, chapati, roti, dosa, idiyappam or rice.
Made with everyday ingredients, this flavorful vegetarian curry is perfect for family meals, busy weekdays and anyone who loves Indian vegetarian food.
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💡COOKING TIP:
Mix the coconut milk powder and corn flour thoroughly with warm water before adding them to the gravy.
INGREDIENTS
Chopped onions
Green chillies
Ginger-garlic paste
Carrots
Potatoes
Beans
Green peas (optional)
Paneer (optional)
Salt to taste
Turmeric powder
Red chilli powder
Sabzi masala
Chopped tomatoes
1 cup hot water
2–3 tbsp coconut milk powder
1 tsp corn flour
Warm water to mix
Fresh cream
Fresh coriander leaves
👩🍳HOW TO MAKE VEGETABLE KURMA
1. Heat oil in a pressure cooker.
2. Sauté chopped onions and slit green chillies.
3. Add ginger-garlic paste and sauté until fragrant.
4. Add the chopped vegetables and sauté.
5. Add salt, turmeric powder, red chilli powder and sabzi masala. Mix well.
6. Add chopped tomatoes and cook until softened.
7. Pour in 1 cup of hot water, close the cooker and pressure cook for 4–5 whistles.
8. Once the pressure releases naturally, open the cooker and simmer the gravy.
9. Mix coconut milk powder and corn flour in warm water until smooth.
10. Pour the mixture into the kurma, stir well and cook for a few minutes until creamy.
11. Turn off the heat and stir in fresh cream.
12. Garnish with chopped coriander leaves and serve hot!
Add the mixture gradually while stirring to help achieve a smooth, creamy consistency.
🍽️ SERVING SUGGESTIONS:
Serve with appam, Kerala porotta, chapati, roti, dosa, idiyappam or steamed rice.
If you love easy vegetarian recipes, Indian curries and homemade comfort food,
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Which would you pair with this Vegetable Kurma — appam, porotta or chapati?
Tell me in the comments!
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