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.
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 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, 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 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 coriander leaves (cilantro) and garam masala. Mix gently (steps 13,14).
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 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 of 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.
Click here for more mains recipes.
They are both a mildly spiced medley of vegetables with the main difference being korma is a popular North Indian dish whereas kurma is South Indian. Korma mostly has a masala base made with nuts, seeds, and whole spices. Kurma's base is made creamy using roasted gram flour and coconut and is tempered with curry leaves.
The most common vegetables used are potato, carrot, peas, green beans, and cauliflower. Other vegetables like broccoli, mushroom, corn, zucchini, etc. can be used. The cooking time will vary depending on the vegetables used.
They are both similar with some subtle differences. They have the same nut-seeds base and are both mildly spiced. However, navratan korma uses fruits, dried fruits and nuts along with vegetables. Tomato is seldom used in navratan korma, giving it a creamy white-ish color. Vegetable korma base has tomatoes along with onions and fruits are not added along with veggies.
This Instant Pot vegetable korma is:
- creamy, mildly spiced, and flavorful
- ready in less than 30 minutes
- very easy to make
Instant Pot Vegetable Korma
- 1 large potato cut into cubes
- 1 large carrot cut into cubes
- 2 cup cauliflower florets
- 12-15 green beans
- ½ cup peas
- 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
- 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
Click here to watch veg korma web story.