Step 1

Fine chop onions & tomatoes. Slit chilli and set aside all of these. Cube the veggies to ½ inch sizes and set aside. Keep the potatoes immersed in a bowl of water until used.

Step 2

Make a fine paste of coconut, cashews, roasted chana dal & saunf with 6 tbsps water. If you do not like the flavor of fennel seeds you may skip it. Set aside the kurma paste.

Step 3

Heat a pot with oil. Then saute bay leaf, star anise, mace, jeera, cardamoms, cloves and cinnamon until they sizzle.

Step 4

Next put in the chopped onions and green chili. Fry until they turn transparent & pink in color.

Step 5

Fry ginger garlic paste until the raw smell goes off.

Step 6

Next saute tomatoes with salt until mushy and soft.

Step 7

Add turmeric, chilli powder, garam masala and coriander leaves. Saute well for 2 to 3 mins until the masala smells really good.

Step 8

Transfer the coconut paste and saute for few minutes until the kurma masala smells good.

Step 9

Drain the water from potatoes and add them to the pot.

Step 10

Next add the other veggies and mix well. Fry for 2 to 3 minutes and then pour water just enough to cover the veggies. Adjust salt if needed.

Step 11

Cook until the veggies are cooked. Garnish with coriander leaves.

Step 12

Serve veg kurma with chapati, pulao or biryani.

Step 13

Press SAUTE button and pour oil to the inner pot of Instant pot. Add all the whole spices and saute for 30 seconds.

Step 14

Next add onions and chili. saute for 3 mins.

Step 15

Add ginger garlic and saute for 30 seconds.

Step 16

Next add tomatoes and salt. Saute for 1 minute.

Step 17

Move the onions and tomatoes to one side. Add the potatoes to the other side.

Step 18

Cover with an external lid and cook for 1 to 2 minutes.

Step 19

Saute all of these for 1 to 2 minutes.

Step 20

Add in all the spice powder and saute for 30 to 60 seconds.

Step 21

Press CANCEL button and add the coconut paste.

Step 22

Add the rest of the veggies and mix well.

Step 23

Pour water and deglaze the bottom by scrubbing with a spatula. This releases bits of food stuck there & avoids a burn.

Step 24

Taste the water and add more salt if needed.

Step 25

Secure the Instant pot with the lid and position the steam release handle/ value to sealing.

Step 26

Press PRESSURE COOK button (high pressure) and set the timer to 1 minute.

Step 27

After the Instant pot beeps, wait for 1 minute. Then release the pressure manually by moving the steam release value from sealing to venting.

Step 28

Give a gentle stir. Vegetable korma will look runny at this stage but will thicken after it cools down a bit.