instant pot kerala vegetable stew

Kerala Vegetable Stew (Instant Pot and Stovetop)

  • Author: My Heart Beets
  • Yield: 4-5 1x
  • Cuisine: Indian


  • 2 tablespoons coconut oil
  • 3 cardamom pods
  • 3 whole cloves
  • 1-inch cinnamon stick
  • 1 onion, sliced
  • 1 serrano pepper, slit but still intact
  • 1 teaspoon minced ginger
  • 1520 curry leaves


  • 1 pound russet potatoes, peeled and chopped (approx 3 cups)
  • 2 cup cauliflower florets
  • 1 cup frozen peas
  • 1 cup chopped carrots
  • 1 cup chopped green beans


  • 1 ¼ teaspoon salt, to taste
  • ¾ teaspoon freshly ground black pepper
  • ¼ teaspoon homemade Kerala garam masala (different from garam masala)
  • 1 can + 1 cup full-fat canned coconut milk, divided


Instant Pot Directions

  1. Press saute, add coconut oil and once it melts, add cardamom, cloves, cinnamon. Once fragrant, add onion, serrano, curry leaves, ginger and saute for 3-4 minutes, or until the onions soften (no need to brown) and become fragrant.
  2. Add the veggies, salt, pepper, homemade Kerala garam masala and 1 can of coconut milk.
  3. Secure the lid, close the pressure valve and cook for 3 minutes at high pressure.
  4. Quick release.
  5. Press sauté and pour in the remaining cup of coconut milk. Adjust salt and pepper to taste.

Stovetop Directions

  1. Melt coconut oil in a dutch oven or heavy-bottomed pot over medium heat.
  2. Add the whole spices and after a minute, add the onion, serrano, ginger and curry leaves to the pot and stir-fry for 3-4 minutes or until the onions soften and become fragrant.
  3. Add the veggies, salt, pepper, homemade Kerala garam masala, 1 can of coconut milk and ½ cup of water (making this on the stovetop requires adding some water) to the pot and bring the curry to a simmer, then cover the pot with a lid and reduce the heat to low. Cook for 10-15 minutes, or until the potatoes are tender. 
  4. Pour in the remaining cup of coconut milk, bring the mixture to a boil then turn off the heat. Adjust the amount of salt and pepper to taste.


Feel free to garnish this stew with ghee-coated cashews for a fancier stew or if you’re making this on a special occasion.