Vegetable Korma
Easy & Creamy Vegetable Korma made in the Instant Pot or stovetop. This restaurant-style creamy vegetable korma curry is a perfect blend of vegetables with a creamy coconut-based sauce. A vegan & gluten-free curry that pairs perfectly with naan or rice.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 15 Cashews
- 1+1/4 cup Water (divided)
- 2 tbsp Oil
- 1+1/4 cup Onions (diced)
- 1 tsp Ginger (grated )
- 1 tsp Garlic (minced)
- 1 cup Tomato puree (or 2 tomatoes pureed )
- 1/2 cup Coconut milk
- 1 tbsp Lime juice
- Cilantro
- 1 tsp Cumin seeds (Jeera)
- 6 Black Peppercorns
- 3 Green Cardamom (Elaichi)
- 5 clove (Laung)
- 1 Bay leaf (Tej Patta)
- 1 inch Cinnamon (Dalchini)
- 2 tsp Coriander powder (Dhaniya powder)
- 1/2 tsp Garam Masala
- 1 tsp Salt (adjust to taste)
- 1/2 tsp Ground Turmeric (Haldi powder)
- 1/2 tsp Kashmiri red chili powder (optional, adjust to taste)
- 1 Potato (cut into 1/2-1 inch pieces, about 7.4 oz )
- 1 cup Cauliflower (Gobi) (large florets, about 5oz)
- 1 cup Carrots (cut into rounds)
- 1/2 cup Green peas (frozen)
- 1/2 cup Green Beans (cut into 2 inch pieces)
Instructions
- 1
Blend cashews with 1/4 cup water to a smooth paste and set aside.
- 2
Start the pressure cooker in sauté mode and let it heat. Add oil and all the whole spices. Sauté for 30 seconds to release the aroma of the whole spices.
- 3
Add onions, ginger and garlic. Sauté for 3 minutes until the onions become golden brown while stirring frequently.
- 4
Add tomato puree and all the spices. Stir and saute for 2 minutes.
- 5
Add potatoes and 1 cup water. Stir and saute for another 2 minutes. Make sure there is nothing stuck to the bottom of the pot.
- 6
Add all the other vegetables and stir them in. Press cancel and close the lid with the vent in the sealing position.
- 7
Change the instant pot setting to manual or pressure cook mode at high pressure for 1 minute. After the instant pot beeps, quick release the pressure manually.
- 8
Open the pot. Add cashew paste, coconut milk and lime juice. Stir well. (Note: if the vegetables are not tender enough to your liking, put on saute mode for 2-3 minutes)
- 9
Garnish with cilantro and enjoy Vegetable Korma with naan or rice.
- 10
Follow the same steps as for the instant pot recipe, but cook in a large wok (or kadhai) on the stovetop on medium-high flame. After the step to add all the vegetables in the pot, cover with a lid and cook the vegetables for 6-12 minutes until they are tender. Add cashew paste, coconut milk and lime juice. Garnish with cilantro and enjoy!