Vegetable korma is a delectable blend of mixed vegetables in a creamy sauce, delicately spiced to perfection. This veg korma is a vegan curry that is quick and easy to prepare using an
This dish pairs perfectly with a variety of Indian bread, such as roti or naan, or with rice, making it a versatile and delicious option for any meal. With perfectly cooked veggies in a delicately spiced sauce, this dish is sure to impress at parties and gatherings.
Why you will love this recipe?
- This recipe uses an
Instant Pot, which allows for quick and easy cooking of the vegetables and sauce, making it a convenient option for busy weeknights.
- I have included all the tips you need to ensure that the vegetables are perfectly cooked and retain their texture without becoming overcooked or mushy.
- The dish is a great option for entertaining as it can be made ahead of time and reheated easily, making it perfect for parties and gatherings.
Vegetables: I have used potatoes, carrots, cauliflower, green beans, and peas.
Spices: The whole spices I use are bay leaf, cardamom, cinnamon, cloves, and black pepper.
See the recipe card for full information on ingredients and quantities.
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
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 cashews 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.
What to serve with vegetable korma?
Accompany with bread: Fresh and warm naan bread is a classic choice to accompany veg korma.
They are both 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 fresh coconut and is tempered with curry leaves.
The most common vegetables used are potatoes, carrots, peas, green beans, and cauliflower. Different vegetables like broccoli, bell pepper, mushroom, corn, zucchini, etc. can be used. Use the vegetables of your choice; however, make sure to adjust the cooking time 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. The vegetable korma base has tomatoes along with onions, and fruits are not added along with veggies.
Any leftovers can be stored in an airtight container in the refrigerator for 3-4 days. This vegetable curry also freezes well and can be frozen for up to 3 months.
Instant Pot Recipes
If you tried this Instant Pot Vegetable Korma Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
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
For masala base:
For the korma sauce:
- 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 ground cumin
- 2 teaspoon ground coriander
- ½ teaspoon salt adjust as per taste
- ½ teaspoon garam masala (use store-bought or homemade garam masala)
- 2 tablespoon cilantro chopped
- 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.
Make the korma curry:
- 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 a few seconds till aromatic.
- Add the ground masala paste. Add powdered spices (ground coriander, ground cumin, turmeric powder, and red 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 cilantro (coriander leaves) and garam masala. Mix gently and serve.