Instant Pot Vegetable Korma
Vegetable korma is a delectable blend of mixed vegetables in a creamy sauce, delicately spiced to perfection. It is a vegan curry that is quick and easy to prepare using an Instant Pot, taking less than 30 minutes to cook. 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.
Servings: 6
Calories: 251kcal
Equipment
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 masala base:
- 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 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
Instructions
Prep:
- 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.
Video
Notes
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.
See the tips section above for more useful tips.
Nutrition
Calories: 251kcal | Carbohydrates: 25g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 36mg | Potassium: 744mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2575IU | Vitamin C: 43mg | Calcium: 75mg | Iron: 3mg