Beetroot Kurma is a healthy curry made with beetroot cooked together in an aromatic spicy kurma or korma masala made of coconut, cashews and other spices in the Instant Pot Pressure Cooker or Stovetop

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Indian, South Indian

Ingredients

  • 2 cups beetroot (chopped into small cubes)
  • 1 cup onion (finely chopped)
  • 1/2 cup tomato (finely chopped)
  • 1 tablespoon ginger-garlic paste
  • 1/2 tablespoon red chilli powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon jeera powder (cumin powder)
  • 1 teaspoon garam masala powder
  • salt to taste
  • 2 tablespoon oil
  • 1 tablespoon coriander leaves (cilantro) (chopped for garnish)
  • 1 tablespoon lime juice
  • 1/2 cup water (or as required)

For Grinding

  • 1/4 cup grated coconut (fresh or frozen)
  • 6-8 cashewnuts
  • 1 inch cinnamon
  • 1 teaspoon saunf (fennel seeds) (optional)
  • water (for grinding)

Method

Instant Pot Method:

  1. Peel the beetroot and cut it into small cubes.
  2. Then grind coconut, cashews, cinnamon to a smooth paste with very little water.
  3. Press SAUTE on Instant Pot. Add oil to the POT. Once the pot is hot add onions, ginger-garlic paste, and saute until onions turn light brown.
  4. Next, add chopped tomatoes and cook till they turn soft.
  5. Then add in the chopped beetroot, red chili powder, garam masala powder, coriander powder, jeera powder, ground coconut-cashew paste, salt, and mix well. Next, add water and give a stir.
  6. Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 5 minutes.
  7. Once the pot beeps, Do a NATURAL PRESSURE RELEASE(NPR).
  8. Remove lid away from you, add lime juice and garnish with cilantro. Mix well.
  9. Beetroot Kurma is ready, serve with hot with pooris, chapatis, roti & parathas.

Stovetop Pressure Cooker Method:

  1. Peel the beetroot and cut it into small cubes.
  2. Grind coconut, cashews, cinnamon to a smooth paste.
  3. Take a Pressure cooker. Add oil in to the POT.
  4. Once oil is hot add onions, ginger-garlic paste and saute until onions turn light brown.
  5. Next add chopped tomatoes and cook till they turn soft.
  6. Then add in the chopped beetroot, red chilli powder, garam masala powder,coriander powder, jeera powder, ground coconut-cashew paste, salt and mix well.cook for 1-2 minutes.Then add water and give a stir.
  7. Close the lid place a whistle and cook for 2-3 whistles on medium flame.
  8. Switch off the flame and let the pressure from the cooker release naturally.
  9. Open lid and add lime juice and garnish with cilantro.Mix well.
  10. Beetroot Kurma is ready, serve with hot with pooris, chapatis, roti & parathas.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.