instant pot korma

Instant pot korma with step by step photos. Vegetable korma is an aromatic, delicious and lightly spiced curry made with mix vegetables. Making korma in the instant pot saves cooking time and gets done quickly.

The korma recipe is vegan and gluten-free.

instant pot korma served in an off-white bowl with a plate of indian flatbreads and a bowl of chopped lemons on a black slate board

About korma

Korma or Kurma is a curry dish that is popular in India as well as in central asia. The base of the curry can be coconut paste or coconut milk, yogurt, cream, onion or tomato paste or nuts & seeds paste or a combination.

In the North Indian and Mughlai cuisine generally, milk, yogurt (curd) and cream are added. Whereas in the South Indian versions, coconut is used along with some nuts and seeds. There are many many variations of making a korma.

The taste and the flavor vary with the cooking technique and the ingredients that are used in the korma.

I have tried and tested a lot of korma recipes before and most of them I felt lacked flavor, depth and taste. Now after making so many korma recipes, I have become a kind of an expert in preparing korma.

This recipe of mix vegetable korma was so good that I had to blog it along with the Peas and potato korma. I have also shared a stove-top method of making a delish Vegetable kurma Made in hotel-style.

Why this recipe works

  1. Cooking in IP: when cooking thick gravy recipes like korma, it is important to add enough amount of water so that you do not get the burn sign. The amount of water added in this recipe works very well and you do not get the burn sign when pressure cooking.
  2. Taste & flavor: This recipe of korma has a complex taste and flavor. It is not an overly sweet version but a spiced one. Dry Kashmiri red chillies impart a lovely red color to the korma. Addition of coconut also gives a nice subtle sweetness that gets balanced with the pungency and heat of the spices.
  3. One pot cooking: the entire recipe has been cooked in the instant pot. If you have time then you can also cook the korma in a pan.
  4. Vegetables: Can be of your choice (cauliflower, carrots, corn, baby corn, green peas, beans, potatoes). You can also add paneer (cottage cheese) or tofu to the korma. You can even add white button mushrooms.

This instant pot veg korma is best served with Indian breads like roti, chapati, Kerala parotta, paratha, naan and poori. The next good option is to serve the korma with steamed rice, jeera rice or Kashmiri pulao. You can also have the curry with bread or dinner rolls.

instant pot veg korma served in an off-white bowl with a plate of Indian flatbreads and a bowl of chopped lemons on a black slate board

How to make instant pot korma

Preparation

1. Take all the following ingredients for making the spice paste or masala paste in a grinder jar.

  • Nuts and seeds: 6 tablespoons grated fresh coconut or desiccated coconut, 6 whole cashews, 1 teaspoon poppy seeds.
  • Spices: 1-inch cinnamon, 2 cloves, 2 green cardamoms, 1 teaspoon fennel seeds, 3 to 4 Kashmiri red chillies and a tiny piece of stone flower (optional).
  • Herbs: 3 to 4 medium-sized garlic (chopped) and 1-inch ginger (chopped).
  • Lentils: 1 tablespoon roasted chana dal (roasted split and husked chickpeas).

ingredients for veg korma recipe

2. Add ½ cup of water and grind to a smooth paste. You can add more water if required while grinding.

grind veg korma ingredients

3. Rinse, peel and dice all the veggies. I added carrots, french beans, potatoes, cauliflower, peas and some white button mushrooms (optional).

mixed veggies for korma recipe

Sauteing

4. Switch on the instant pot. Press the sauté button on less mode or normal mode for 10 to 15 minutes. When the instant pot displays hot, add 3 tablespoons oil. Add ⅓ cup chopped onions and 8 to 10 curry leaves. You can also add 1 small to medium tej patta (Indian bay leaf) instead of curry leaves.

5. Sauté onions till they soften and turn translucent. No need to brown the onions.

6. Add ⅓ cup chopped tomatoes and ¼ teaspoon turmeric powder.

7. Mix very well and sauté tomatoes for 2 to 3 minutes.

8. Add the ground coconut & spices paste.

9. Mix very well.

10. sauté masala paste for 8 to 9 minutes on the Low mode of the sauté option. keep on stirring often so that the masala paste does not stick at the bottom of the steel insert pan. The masala paste will thicken and look glossy.

11. Add the diced vegetables. You can also add 2 tablespoons curd (yogurt) at this step. You can use either dairy yogurt or almond yogurt or cashew yogurt.

12. Stir and mix very well. Deglaze after adding vegetables. Stir very well and scrape any ingredient stuck at the bottom of the steel insert pot. The moisture from the veggies will help in deglazing.

13. Press the cancel button. Add 1.5 cups water in the grinder or blender jar. Close lid and swirl and shake the jar. So the masala stuck beneath the blades and the sides get mixed with the water. Keep aside.

14. Add this masala mixed water to the veggies. Mix very well and deglaze if required.

Pressure cooking

15. Cover IP with its lid. Turn the valve to its sealing position. Use the pressure cook or manual mode and set the timer to 5 minutes on high pressure.

16. Wait for 3 minutes once you hear the beep after the pressure cooking is done. Then give a quick pressure release (QPR). Open the lid.

17. Give a stir. Check taste and add more salt if required.

18. Serve Instant pot korma garnished with some coriander leaves. Drizzle some lemon juice on top of the korma before having it with Indian breads like roti, parathas or pooris or rumali roti. Korma also taste delicious with naan bread or cumin rice or steamed rice.

instant pot korma served in an off-white bowl with a plate of Indian flatbreads and a bowl of chopped lemons on a black slate board

This recipe is from the archives and has been recently updated on 03 January 2020. 

This post contains amazon affiliate links. As an amazon associate, I earn from qualifying purchases.

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

instant pot korma

4.68 from 28 votes
This instant pot korma is an aromatic, delicious and lightly spiced curry made with mix vegetables.
instant pot korma
Author:Dassana Amit
Prep Time:15 mins
Cook Time:20 mins
Total Time:35 mins
Course:main course
Cuisine:south indian
Diet:gluten-free,vegan
Servings (change the number to scale):5
(1 CUP = 250 ML)

INGREDIENTS

for making spice paste

  • 6 tablespoons fresh grated coconut or unsweetened desiccated coconut
  • 6 whole cashews
  • 1 tablespoon roasted chana dal (roasted split & husked chickpeas)
  • 1 tablespoon coriander seeds
  • 3 to 4 medium sized garlic - chopped
  • 1 inch ginger - chopped
  • 3 to 4 dry red kashmiri chilies or byadgi chilies - broken and deseeded if you prefer. substitute with 1 to 2 green chilies or 1 to 2 dry red chillies of any other variety depending on the hotness and pungency of the chilies.
  • 1 teaspoon fennel seeds
  • 1 inch cinnamon stick
  • 3 cloves
  • 2 green cardamom
  • 1 teaspoon poppy seeds (khus khus) - if not available then skip
  • a small tiny piece of stone flower (dagad phool or kalpasi or patthar ke phool) - skip if not available. stone flower is strongly aromatic and flavored. so use a very tiny piece.
  • ½ cup water for grinding or add as required

other ingredients

  • 3 tablespoons oil - sunflower oil or peanut oil or any neutral tasting oil
  • cup chopped onions or 1 medium-sized onion
  • 8 to 10 curry leaves or 1 small to medium tej patta (indian bay leaf)
  • cup chopped tomatoes or medium-sized tomato
  • ¼ teaspoon turmeric powder (ground turmeric)
  • 1 cup cauliflower florets
  • ½ cup chopped carrots or a medium to large carrot or 80 to 90 grams carrots
  • ¼ to ⅓ cup chopped french beans or 40 to 50 grams french beans
  • ½ cup green peas - fresh or frozen
  • 1 medium to large potato or 80 to 100 grams potatoes
  • ¼ to ⅓ cup diced capsicum (green bell pepper) - optional
  • 4 to 5 white button mushrooms - optional
  • 1.5 cups water
  • salt as required
  • 1 to 2 tablespoon chopped coriander leaves (cilantro) - for garnish

INSTRUCTIONS

preparation

  • Take all the ingredients mentioned under the list "spice paste" in a grinder.
  • Add ½ cup water and grind to a smooth paste. if required you can add 2 to 3 tablespoons more water while grinding.
  • Keep the ground paste aside.
  • Rinse, peel and dice all the veggies.

sautéing

  • Switch on the instant pot. Press the sauté button on less or normal mode for 10 to 15 minutes. When the instant pot displays hot, add 3 tablespoon oil. Add the chopped onions and curry leaves. You can also add 1 small to medium tej patta (indian bay leaf) instead of curry leaves.
  • Sauté onions till they soften and turn translucent. No need to brown the onions.
  • Add chopped tomatoes and turmeric powder. Mix very well and sauté tomatoes for 2 to 3 minutes.
  • Add the ground coconut & spices paste. Mix very well.
  • Sauté masala paste for 8 to 9 minutes on the Low mode of sauté option. keep on stirring often so that the masala paste does not stick at the bottom of the steel insert pan. The masala paste will thicken and look glossy after it gets cooked well.
  • Add the diced vegetables. At this step you can also add 2 tablespoons curd (yogurt). You can use either dairy yogurt or almond yogurt or cashew yogurt.
  • Stir and mix very well. Deglaze after adding vegetables. Stir very well and scrape any ingredient stuck at the bottom of the steel insert pot. The moisture from the veggies will help in deglazing.
  • Press the cancel button. Add 1.5 cups water in the grinder or blender jar. Close lid and swirl and shake the jar. So the masala stuck beneath the blades and the sides of the jar gets mixed with the water. Keep aside.
  • Add this masala mixed water. Mix very well and deglaze if required.

pressure cooking

  • Cover ip with its lid. Position the valve to its sealing position. Use the pressure cook or manual mode and set the timer to 5 minutes on high pressure.
  • Wait for 3 minutes once you hear the beep after the pressure cooking is done. Then give a quick pressure release. Open the lid.
  • Give a stir. Check the taste and add more salt if required. If the consistency of korma looks very thick, then add some hot water. Mix well.
  • Serve instant pot korma garnished with some coriander leaves with roti, paratha or poori or rumali roti or steamed rice. Also serve some lemon wedges.

NOTES

Tips & suggestions
  1. Consistency: you can make a thick or medium consistency gravy by adding less or more water.
  2. Burn sign: while pressure cooking if you get burn sign on the display, then lift the valve and release all the pressure. Remove the lid. Add ½ cup water. Mix very well and pressure cook for 4 minutes on high pressure.
  3. 2 tablespoons of fresh curd or yogurt can also be added with the raw vegetables. You can even use vegan yogurt like almond yogurt or cashew yogurt. 
  4. Consistency: if the korma gravy has a very thick consistency after pressure cooking, then add some hot water. Mix very well.
  5. Instant pot 6 quart: The recipe is made in a 6 quart instant pot. You can easily make it in a 3 quart instant pot. For making in a 8 quart instant pot, you will need to add more water. 
Substitutions
  • Almonds can be used instead of cashews.
  • Roasted chana dal can be skipped.
  • In place of poppy seeds you can use melon seeds or poppy seeds can be skipped entirely.
  • Adding stone flower is optional and can be skipped. 
  • Curry leaves can be replaced with 1 small to medium tej patta (indian bay leaf).

NUTRITION INFO (approximate values)

Nutrition Facts
instant pot korma
Amount Per Serving
Calories 197 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g25%
Cholesterol 1mg0%
Sodium 499mg22%
Potassium 501mg14%
Carbohydrates 19g6%
Fiber 6g25%
Sugar 4g4%
Protein 5g10%
Vitamin A 2537IU51%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 20mg100%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 63mg76%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 12µg11%
Calcium 81mg8%
Vitamin B9 (Folate) 228µg57%
Iron 3mg17%
Magnesium 41mg10%
Phosphorus 104mg10%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
GOOD KARMAall our content & photos are copyright protected. a lot of time and effort is spent in researching, developing, testing and photographing recipes. please do not copy. as a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia

Get My Secrets to Great Indian Food

Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

Comments are closed.

112 comments/reviews

  1. Is very nice5 stars

    • thankyou raghunath 🙂

  2. It’s wonderful…..

  3. Sir muje apke website bahuth achalaga muje kutch bananahe to pehele vegrecipe me dundtihu incase nahimila to doosra dektihu ap jo dishes explain karteho O bahut achalagtahe south Indian recepi exallent bisibele bath powder masala no he I muje achese nahibana phir Mere pas jo bisibelpowder the usme banadiya thank u so much pls update jalebi receip.

    • dhanyawad lakshmi. aacha laga aap ka comment par kar. jalebi recipe ku jaldi post karenge.

  4. I was wondering if it would be possible to make a korma without the onions and tomatoes. My dad is allergic to tomatoes anD I’m allergic to onions.

    • you can make but some taste will change. skip adding them.

  5. Tasty i loved thank you dasana!

    • thanks nancy.

  6. Made this curry for dinner today and it was delicious. Adapted the recipe a bit as I’m vegan, but was really pleased with the outcome. I used to be scared of cooking Indian dishes as they seem so complex but your blog is so thorough and helpful that makes it so much easier to follow even for a newbie.5 stars

    • thanks anna for sharing your positive feedback. good to know that blog is helping you in cooking indian food.

  7. Dear sir
    I tried yesterday mix veg kurma but my spice paste was white not orange colored like yours and I added two to three green chilli,and 10 green chillies still no spice at all. Could u plz guess what went wrong or its bcs of curds and onion it reduces the spice or sonething else went wrong but the taste was good

    • orange color is due to red chilies. if you add green chilies, then color will be creamish. 10 green chilies, should make the dish very spicy. but i think the chilies were low in their heat quotient, hence the korma was not spicy. curd and onions do balance the spiciness. but in this recipe the amount used is not too much.

  8. hi
    Love all your recipes n ve had great reviews from those relishing them. In Bangalore this dish is called sagu n is served with rava idli,set dosa n puri.i love that taste and crave it a lot here in UK but could not find perfect recipe anywhere.the one here is fabulous n goes into my permanent recipe book reminded me of college days again.am very delighted.thanks for this recipe.

    • thanks deepa. i have had sagu with pooris in bangalore before. but the gravy was of a different color. more creamish. i used to think sagu has a different set of ingredients. anyways thanks for liking this recipe.

      • Yes you are right…some hotels use green chills instead of red ones and the proportion of poppy seeds in sagu is more and hence the creamier texture.the ingredients are the same..

        • yes. i agree deepa. i do plan to add vegetable sagu recipe in the future.

  9. I tried almost all recipes..it came out very nicely…now I am feeling I became expert in cooking..thank u…keep on posting new recipe5 stars

    • welcome megha. glad to know this.

  10. Made this yesterday. Easy and yummy. Many thanks.4 stars

    • welcome anjana

  11. Hi Dassana,

    I have made this recipe before and it was wonderful. I want to make this for some guests. How do i double the quantity ? Should I just double all ingredients ?

    Typically, How do I increase the quantity of your recipes ? Do i just double all the items ?

    Thanks
    Sharmilee5 stars

    • welcome sharmilee. not all recipe work well when doubled. specially in gravy recipes the proportion can go wrong. little bit approximation or andaaz is needed while doubling the recipes.

      • Can you suggest how I can double this recipe ?
        I assume I can double the quantity of vegetables and onion/tomato ?
        How do I double the spice list ?

        It would be great if you can provide the recipe for preparing large quantities as well, for your recipes.

        • sharmilee, in gravy recipes the doubling can go wrong. since one cannot double the spices like the way onions and tomatoes are doubled. too much of spices will ruin the taste. usually when i make recipes for large servings, i eyeball the ingredients and use the method of andaaz (approximation). it will be difficult to tell you how much of the spices to be added for double of the recipe. most of the recipes on the blog have 4 to 5 servings. if i double, the whole recipe changes and thus i cannot add the doubled version on the blog. since i try and test the recipe before adding. you will have to use the method of andaaz. just rely on your gut and prepare the recipe. thats what i also do apart from eyeballing and using the method of andaaz.

        • Thanks Dassana. Will try to approximate the spices. And will double rest of the vegetables. Will let you know how it goes.5 stars

        • welcome sharmilee. yes, do let me know.

  12. Hello, it’s been few months i’m following your website. I was looking at the curry section and saw this recipe. Actually the reason i entered your site today is to decide which item i’m going to fix for menu in my wedding ceremony. One item i very much liked in your site is Basundi. And we’ve actually decided to make it on my reception program. Now i’m trying to decide which curry and paneer item i should order for. Can you help me in deciding? One thing to consider we’re going to feed about 1500 people, and here in my city cooks aren’t much oriented with indian cuisine. I shall have to cook the item first and then tell them how to cook it, they’ll try to enact it. Then it’s going to be finalised. So i was thinking that rather me going to try all the recipes and then teaching them, can you advise me which curry and paneer recipes are commonly used and will be yummy and possible to make in reception ceremony for a large amount of people? Thanks.

    • congratulations utsav in advance. we hope you have a great time.
      we suggest this
      for starters – paneer tikka, pav bhaji, dahi vada, pani puri, dahi papdi chaat, khaman dhokla, aloo tikki, tomato soup, aloo chaat
      in paneer curries you can choose between paneer butter masala, kadai paneer gravy, palak paneer, matar paneer, malai kofta, paneer tikka masala and tawa paneer masala
      in curry recipes you can choose from punjabi chole recipe (with pooris or bhatura or naan), rajma, dal makhani, dal bukhara, vegetable korma, dal tadka, dal fry, vegetable makhanwala, veg handi, punjabi kadhi, aloo matar curry, punjabi dum aloo,
      in rice you can have jeera rice, matar pulao, veg biryani, veg pulao and plain steamed rice.
      in breads you can have naan, kulcha, rotis/phulka, parathas, romali roti, tandoori roti, poori and naan.
      in dessert – kheer, jalebi, shahi tukra, gulab jamun, ice cream with falooda, gajar halwa, phirni.

      wish you all the best.
      i have shared with you typical north indian or punjabi wedding menu.

  13. Hi. i want to make dis korma next week. but i want to skip roasted chana dal bcoz i m allergic to dis. plz suggest another ingredients or can I skip dis.

    • no need to add any other ingredient in place of chana dal. just skip them.

  14. Thanks for this recipe. I am a beginner to cooking and this kurma turned out very tasty.4 stars

    • welcome sharmilee. glad to know

  15. Wow , I guess that’s the only word that’s been coming whenever I cook a dish from your recipe. Loved this flavour packed kurma. Have a flavourfull delicious new year dassana

    • thanks swetha for this sweet feedback. wish you also a happy new year.

  16. Hi Dasana,
    First of all let me thank U for such amazing recipes. Your website has given us a lot of good food. I am very happy that I stumbled upon your website. the way you explain how to cook makes it very easy for us to follow it And come up with the good dishes. Thank you very much .

    • welcome apoorv. thanks for this positive feedback. wishing you a happy new year.

  17. Awesome recipe

    • thanks heena

  18. This is an awesome recipe…. I must say all the recipes that I have tried till date are great…thanks a lot for sharing the lip smacking dishes.

    • welcome sheeba. glad to know that you liked the recipes.

  19. Just made this korma. Love cooking recipes from your website. It takes a long time compared to the usual food I cook, but it’s great. So relaxing. And it tastes delicious. Thanks!5 stars

    • welcome esther. glad to know this.

  20. I tried today it came out very well. its very tasty.5 stars

    • thanks shalini

  21. It’s really awesome your exact measures are very useful and please give the onion and tomotto in grams

    • thanks kamalaveni. i have started giving the onion and tomatoes weight in grams lately. but sometimes i forget to give the weight in grams 🙂

  22. Awesome recipe Dassana…I was tweaking a version of mine to make it more simpler,..and I found yours…which was just right! Posting it tonight! Thanks a ton!!!

    Shobha4 stars

    • welcome shoba. glad to know this.

  23. I cant put into words, really awesome…

    • thanks gokila

  24. Hi Dassana, your blog has always helped me cook delicious food for my family. And this Korma reciepe is out of the world. May you prosper abundantly and keep sharing many more reciepes. Thanks!!!5 stars

    • welcome reema. big thanks for your blessings and positive feedback.

  25. Hi Dassana, I came upon your blog while looking for a vegan yoghurt recipe (your cashew yoghurt I will be attempting for the first time tomorrow!!) and am left with my mouth watering and an eager anticipation to try out your recipes. Your korma sounds especially delicious…thanks so much for sharing your culinary insights and experience with the wider world… Cheers, lisl (from sunny south africa!)

    • thanks lisl for this awesome feedback. glad to know that you like the recipes. do try some recipes.

  26. Awesome recipe…go step by step as mentioned and it will not fail! Loved it!4 stars

    • thanks neha

  27. Hi Dasanna, as usual your recipes never diappoint me;) Kurma is tasty and very similar to Kerala style Kurma. I did not get the dark red colour as I did not have Kasmiri chillies. Thanks a ton for such easy yummy recipes!!

    • thanks dhanya. i have to try making the kerala style kurma at home 🙂

  28. Hi Dassana! I tried your recipe and is just fabolous! The best korma I ever had! Thanks a million for sharing this delightful dish! I’m so amazed with it! I’m feeling happy since I tasted!

    Cheers from Brasil, from yours American’s fans 🙂 You don’t have idea how your dish sounds familiar. Here there’s a dish (and the vegeterian version) called “moqueca”. As korma, there’s endless variations, but the recipe is too similar. Whe use coconut milk, sweet peppers, carrots, onions, ginger, cilantro, coriander, cashew nuts (sometimes, peanuts). But here we never use cinnamom or clove, we do preferer cumin instead. The big difference is because we use palm oil (óleo de dendê), with a very caracteristic flavour (the best oils are Nigerian and Brazilian for sure, LOL). To garnish, cilantro and parsley. As main, with plain rice and sometimes, fried fish (I’m vegeterian, so, bleeehhhrg). Yummi!

    Promise you, I’ll try some different recipes.

    Just love your site!

    Cheers 🙂

    • thanks a lot guilherme for the feedback as well as your sweet comment. agree there are many many variations of korma. ‘moqueca’ looks pretty familiar with the ingredients you have mentioned. i need to try it. i have coconut milk in the fridge and lets see if i make this recipe. thanks for sharing 🙂

  29. Thanks dassana for such easy and yummy receipe.

    • welcome manali

  30. hi dassana ,

    really its awesome.so many times I tried veg kurma.but it didn’t work.

    my hubby frustrated abt kurma and me too.something went wrong.

    thank u so much for your receipe. i hope it comes well.keep ur good work.

    all the best.

    • welcome priya. i hope you and your hubby will like this korma recipe. its tried and tested like all other recipes in the blog.

  31. Nice recipe.. Wanna try it.. Simple n delicious.5 stars

    • thanks sharwari

  32. This recipe came our fantastic. I used couple of green chillies instead of the red ones. They were awesome.5 stars

    • thanks for the feedback uma. green chilies also work well in this recipe 🙂

  33. This looks awesome! What would you recommend for a yogurt substitute to make this vegan?
    Thanks!!

  34. You have so much patience thatswhy if the recipe is not okay u are not posting
    and again trying the same with different propotions.Hats off to u and sure i will try

    • thanks priya. its a question of consideration also. if i publish a wrong recipe then i am indirectly spoiling the meal time of everybody who will be trying that imperfect recipe. so i will responsible for my readers and their family.

  35. Your kurma looks mouthwatering. I usually prepare my kurma with a lot more coconut, we’re looking at half cup of dessicated coconut. I think it’s a regional thing, here in Kerala we always pile on the coconut and coconut milk. I’m going to try it your way next.

    • actually there are many regional variations of making kurma. i have never made the kerala style of kurma. i think i should try it the next.

      • Hi I love your recipes, a request please post any veg curry or korma for ghee rice or peas pulav please5 stars

        • wil try to add.