Instant Pot Vegetable Korma

Instant Pot vegetable korma step-by-step recipe with video and photos.

About this recipe

Vegetable korma is a mildly spiced medley of vegetables in a creamy masala base. Flavorful, hearty, and deliciously healthy, this veg korma has a silky and luscious sauce made with cashew and coconut milk. Made in an Instant Pot, this vegan curry is ready in less than 30 minutes and pairs perfectly with roti, naan, or rice. Perfectly cooked veggies in a mildly spiced sauce make this dish a true winner. This korma is perfect for parties and gatherings.

Read on for all the tips, FAQs, and recipe video to make this delectable korma curry. Follow this recipe to get perfectly cooked vegetables that have a slight crunch without being overcooked or mushy.

Ingredients

Vegetables: I have used potato, carrot, cauliflower, green beans, and peas.

Spices: The whole spices I use are bay leaf, cardamom, cinnamon, cloves, and black pepper.

Onion, tomato, ginger, and garlic: These form the base of the gravy and are ground together to form a smooth paste.

Cashew and poppy seeds: They are soaked and ground along with the onion base. Cashew and poppy seeds add creaminess and thickness to the gravy.

Step-by-step instructions

Grind together the onion, tomato, cashew, poppy seeds, ginger, and garlic to make a smooth paste using ½ cup of water (steps 1,2).

Set Instant Pot in saute mode and add oil. Add the whole spices (bay leaf, pepper, cinnamon, cardamom, cloves) and saute for a few seconds till aromatic (steps 3,4).

Add the ground paste. Next, add salt and powdered spices - coriander powder, cumin powder, turmeric, and chili powder. Saute for 5 minutes. Keep stirring to make sure the mixture does not stick to the bottom (steps 5,6).

Add coconut milk. Mix well and deglaze the pot (steps 7,8).

Add the vegetables and ½ cup of water. Mix well (steps 9,10).

Close the lid of the IP and set it to pressure cook mode on low pressure. Pressure cook for 4 minutes. Do a quick release of the pressure (steps 11,12).

Add cilantro and garam masala. Mix gently (steps 13,14).

Useful tips

Adding the right amount of liquid is important. I use 2 cups of liquid (1 cup coconut milk and 1 cup water divided) which works perfectly for the amount of vegetables I use in this recipe.

The vegetables should be just covered in the liquid. In this recipe, I am using an 8 Quart Instant Pot. If you are using a smaller IP, reduce the amount of water slightly.

When grinding the masala paste, measure ½ cup of water and use it for grinding. Add the remaining ½ cup of water along with the vegetables.

Make sure the pressure level is set to low. Also, it is important to do a quick release of the pressure to avoid overcooking the vegetables.

Soaking poppy seeds and cashew will make it easier to grind smoothly. However, if you do not soak them, grind them first separately to a fine powder without any water. Then add the rest of the grinding ingredients and grind with water to get a smooth paste.

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FAQs

Bonus

This Instant Pot vegetable korma is:
- creamy, mildly spiced, and flavorful
- ready in less than 30 minutes
- very easy to make

Recipe card

Instant Pot Vegetable Korma

Vegetable korma is a mildly spiced medley of vegetables in a creamy masala base. Flavorful, hearty, and deliciously healthy, this veg korma has a silky and luscious sauce made with cashew and coconut milk. Made in an Instant Pot, this vegan curry is ready in less than 30 minutes and pairs perfectly with roti, naan, or rice.

5 from 38 votes

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Author: Shilpa

Course: Main Course

Cuisine: Indian

Servings: 6

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients

• 1 large potato cut into cubes
• 1 large carrot cut into cubes
• 2 cup cauliflower florets
• 12-15 green beans
• ½ cup peas

For grinding:

• 1 medium onion coarsely chopped
• 1 inch ginger
• 2-3 cloves garlic
• 2 medium tomatoes coarsely chopped
• 2 teaspoon poppy seeds
• ¼ cup cashew

For the gravy:

• 2 tablespoon oil
• 3-4 cardamom
• 3-4 cloves
• 1 inch cinnamon
• 2 bay leaf
• 1-2 mace
• ½ teaspoon black pepper
• 1 cup coconut milk
• ¼ teaspoon turmeric powder
• ½ teaspoon chili powder
• 1 teaspoon cumin powder
• 2 teaspoon coriander powder
• Salt to taste
• ½ teaspoon garam masala
• Coriander leaves for garnish

Instructions

• Soak cashew and poppy seeds for 15-20 minutes
• Grind together the onion, tomato, cashew, poppy seeds, ginger, and garlic with ½ cup water to make a smooth paste
• Set Instant Pot in saute mode and add oil
• Add the whole spices (bay leaf, black pepper, cinnamon, cardamom, cloves, and mace) and saute for few seconds till aromatic
• Add the ground paste
• Add powdered spices (coriander powder, cumin powder, turmeric, chili powder) and salt
• Saute for 5 minutes. Keep stirring occasionally to make sure the mixture does not stick to the bottom
• Add coconut milk. Mix well and deglaze the pot
• Add the vegetables and ½ cup water
• Close the lid of the IP and set it to pressure cook mode on low pressure. Pressure cook for 4 minutes
• Do a quick release of the pressure
• Add coriander leaves and garam masala. Mix gently
• Serve hot

Video

Nutrition Facts

Instant Pot Vegetable Korma

Amount per Serving

Calories

251

% Daily Value*

Fat

 

16

g

25

%

Saturated Fat

 

8

g

50

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

5

g

Sodium

 

36

mg

2

%

Potassium

 

744

mg

21

%

Carbohydrates

 

25

g

8

%

Fiber

 

5

g

21

%

Sugar

 

5

g

6

%

Protein

 

6

g

12

%

Vitamin A

 

2575

IU

52

%

Vitamin C

 

43

mg

52

%

Calcium

 

75

mg

8

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.