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Edamame Kurma

Edamame and Mixed vegetable Kurma

5 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes

Equipment

  • Instant Pot

Ingredients
  

Main Ingredients

  • 2 cups frozen edamame beans
  • 1 medium potato diced
  • 1 onion sliced lengthwise
  • 1 large tomato diced
  • 1.5 Tbsp ginger garlic paste
  • 1 large carrot diced
  • 1 cup diced green beans
  • 1.5 tsp salt
  • 1/2 lemon juiced
  • 1 tbsp chopped cilantro for garnishing
  • 2 tbsp Oil

For Grinding

  • Grind it into a fine paste with a little water
  • 3/4 cup coconut chunks or 1/2 cup desiccated coconut
  • 1/2 Tbsp fennel seeds

Spices

  • 1 - 2 tsp red chili powder
  • 1 tsp turmeric powder
  • 2 small bay leaves
  • 1 small piece cinnamon
  • 1/2 tbsp fennel seeds
  • 4-5 cloves
  • 3-4 green cardamom pods

Instructions
 

  • Set the Instant pot on sauté mode.
  • Add the oil and once the oil heats up, throw in the bay leaves, cinnamon, cardamom, fennel, and cloves.
  • Add the onions right away and sauté till they turn slightly brown. The caramelization adds an amazing flavor to the whole dish. Thereafter, add the ginger garlic paste and saute for a couple of minutes.
  • Stir in the tomatoes and sauté for a minute.
  • Now add all your vegetables - carrot, beans, potatoes and edamame beans.
  • Add the turmeric, the red chili powder and salt and give it all a good mix.
  • Pour in 2 cups of water followed by the ground coconut on top. Don't stir this.
  • Close the lid and set the Instant pot on pressure cook and set the timer for 7 minutes. Open once all the pressure is released.
  • Garnish with chopped cilantro and the juice of half the lemon.
  • The delicious kurma can be had with a steaming bowl of sauteed cumin cauli rice for Plant Based whole30 or a bowl of rice for a gluten free option.
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