Aloo Kurma in Instant Pot | Instant Pot Potato curry in coconut based gravy

Aloo Kurma in Instant Pot | Instant Pot Potato curry in coconut based gravy

Aloo Kurma in Instant Pot is very easy to make and so flavorful and tasty. My husband loved the curry, it was a super hit and on the repeat list. Kurma or Kuruma or korma is a coconut based gravy curry, it lends a beautiful taste and texture to the curry.

Usually Mixed vegetable kurma is famous and usually served with layered paratha, but I bought cute little baby potatoes and wanted to try the baby potatoes kurma. The Aloo Kurma in Instant Pot is very tricky to make, coconut gravy will sink down and can get burnt easily when cooked under pressure. So I will share how I cooked the curry without burning the kurma.

I used Baby potatoes but you can use regular potatoes cubed as well. This aloo korma makes a delicious side dish for roti, parathas, parota, jeera rice, Pulao and Biryani’s etc
Since Kurma takes some preparation, if you make in bulk and freeze, you can avoid lot of time in prepping. It freezes excellently, you can freeze them in small portions for later use.

Checkout my other instant pot curry recipes 👇👇👇
Instant Pot Curry Recipes
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Aloo Kurma in Instant Pot | Instant Pot Potato curry in coconut based gravy

Whole spices

  • 1/2 tsp Cumin seeds
  • 1 Star anise
  • 3 Cardamom pods
  • 2 inch Cinnamon stick
  • 4-5 Cloves
  • 1/2 tsp Turmeric powder

Powdered spices

  • 1/2 tsp Fennel seeds powder (saunf) ( (do not skip, this gives a unique taste))
  • 1/2-1 tsp Garam masala powder ((or to taste))
  • Red chili powder (to taste)

Other ingredients

  • 2-3 tbsp Oil or Ghee ((I used mix of Oil &ghee))
  • 1 medium Onion ((finely chopped))
  • 3 medium Tomatoes ((finely chopped))
  • 1.5 tbsp Ginger Garlic paste
  • Green chilies ((finely chopped, as per taste))
  • 1.5 lbs Baby potatoes ((peeled))
  • 1 cup grated coconut ((fresh is better but frozen works fine – thaw it before using))
  • 1/4 cup Cashews ((grind into powder))
  • 2-3 cups Water
  • 3 tbsps Coriander or Cilantro ((to garnish))
  1. Put instant pot on saute mode ‘Normal’ and add Oil or ghee. Once oil is hot add the ingredients under “whole spices” and fry for 1 minute till they get fragrant.

  2. Now add onions and saute for 2 to 3 minutes till they get golden
  3. Now add ginger garlic paste and fry for another 1 or 2 mins, till raw smell goes away.
  4. Add in the tomatoes and fry them till they get mushy.

  5. Now add the ingredients under “powdered spices”. Mix well and turn off saute mode.
  6. Add the coconut, cashews powder, potatoes and water( I have added 2.5 cups). Add salt to taste and mix well.

  7. You can adjust the water as per your desired consistency.

  8. Before putting the lid on, check that nothing is stuck to the bottom of the pot(tomatoes or anything like that). Just scrape the bottom clean with spatula. This step is important and if you miss this, you will get “BURN” symbol when you cook the curry.

  9. Now put the lid and vent to sealing position. Do manual “LOW Pressure” for 8 mins.
  10. My potatoes are 1 inch to 1.5 inch size so I have cooked for 8 mins but you can adjust the time as needed depending on the size of your potatoes.
  11. You can do Quick release or Natural release.

  12. When you open the lid, it might look that bottom is sticky bur I assure you its not burnt, just the coconut settling on the bottom, just scrape it off. To avoid the burn, we used low pressure.

  13. Garnish with Cilantro and serve Hot.!!

  1. You can also use thick coconut milk instead of grated coconut but you will not get the texture of korma. But still its a good substitute.
  2. I used frozen thawed grated coconut in this recipe.
  3. Always scrape the bottom of the pot, before putting the lid. This will prevent the burn sign while cooking.
  4. Do not skip the fennel seeds powder as it gives a unique taste to the kurma.
  5. Once the curry is done, you can take out the whole spices with a spoon, especially if you are serving to kids or Non Indians, since they don’t know how to eat around whole spices.
  6. I used a standard US measuring cups for measuring water and cashews. 

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