Vegetable Korma – Instant Pot | Stove

September 16, 2019 By Aneesha |

This post may contain affiliate links. Please see disclosures.

Vegetable Korma is a mild and creamy vegetable curry that gets its rich flavor from cashews and cream. It is vegetarian and gluten-free, and can easily be made vegan. In this easy recipe, I put together this Indian delicacy in just 30 minutes using an Instant Pot or stove!

A bowl of vegetable korma curry with a side of paratha.

Vegetarian, Gluten-Free, Easy to Make Vegan

Growing up, this was one of my favorite vegetarian curries to order in an Indian restaurant. Given how awesome it tasted, I just assumed that it would be impossible to recreate this dish at home. I wish I had known back then, how simple and easy this korma recipe is 🙂

All you need is a few easily available ingredients, including cashews, ginger, garlic, tomato, ground cardamom, Indian spices, heavy cream and assorted vegetables. They’re all naturally vegetarian and gluten-free.

And it is super easy to make this recipe 100% vegan. Just by switching ghee and heavy whipping cream with oil and coconut cream, you can enjoy a delicious Vegan Korma in 20 minutes. (Refer to ‘notes’ for details instructions).

Ingredients to make Indian Vegetable Korma

You Might Also Like These Top 10 Instant Pot Indian Vegetarian Recipes

How to Make Instant Pot Vegetable Korma

Checkout step by step instructions on how to make this easy dish even easier using the Instant Pot. This recipe will also work with any comparable electric pressure cooker, like Mealthy Multipot. Let’s start with the recipe:

Step 1: Prep (Picture 1)

  • In a small bowl add cashews and water, and microwave it for about 1 minute. Traditionally, cashews are soaked in water for 30 minutes till they plump up. But, by taking this microwave short-cut, I achieved the same results in 1 minute or so.
Soaking cashews in water for Korma sauce
Picture 1: Microwave cashews and water to soften them

Step 2: Blend Sauce (Picture 2)

  • In a blender jar, add the cashews (with water), tomatoes, ginger, garlic, salt, turmeric, kashmiri red chili, garam masala, ground coriander and cumin. Blend everything till the sauce becomes smooth. Keep aside.
  • Turn on Instant Pot on Saute mode. Add 1 tbsp ghee (or oil for vegan), and saute the cashews set aside for garnishing, for 30 seconds. Keep stirring to prevent them for burning. Remove as they begin to turn a light golden color and keep aside.
Step by step instructions on how to make Vegetable Korma in Instant Pot
Picture 2: Prepare the sauce in the blender and saute the cashews for garnish.

Step 3: Pressure cook (Picture 3)

  • While saute mode is on, add the remaining tbsp of ghee (or oil) and add the sauce. Saute the sauce for 2 minutes. This cooks off the raw taste of ginger and garlic.
  • Add the assorted vegetables, stir and close the lid.
  • Select Pressure Cook or Manual and adjust the pressure setting to LOW. Cook for 1 minute.
Pressure cooking Vegetable Korma in Instant Pot
Picture 3: Saute sauce, add vegetables and pressure cook (low) for 1 minute.

Step 4: Release pressure, add cream and cardamom (Picture 4)

  • When the cooking time is done, release pressure manually. Depending on the cooker model you are using, carefully pressure down on the pressure valve (ultra), or turn the knob to venting position (duo). Open the lid after the pin drops.
  • Add heavy cream. Substitute coconut cream to make this vegan. See notes on instructions for using coconut cream.
  • Add ground cardamom (fresh or store-bought) and stir in the curry. Serve warm with cumin rice, naan or paratha.
Step by step instructions on how to make Vegetable Korma in Instant Pot
Picture 4: Release pressure manually, add heavy cream and crushed cardamom

Stovetop Recipe for Vegetable Korma

  • Heat a heavy bottom pot on medium-high heat. Add 1 tbsp ghee (or oil for vegan), and saute the cashews set aside for garnishing, for 30 seconds. Keep stirring to prevent them for burning. Remove as they begin to turn a light golden color and keep aside.
  • Add the remaining tbsp of ghee (or oil) and add the blended sauce. Saute the sauce for 2 minutes. This cooks off the raw taste of ginger and garlic.
  • Add the assorted vegetables, stir and close the lid. Reduce the heat to medium, and cook for 10-12 minutes, or till veggies are fork tender.
  • Open the lid, stir and check for seasoning. Increase the heat to medium-high, and add heavy cream. Substitute coconut cream to make this vegan. See notes on instructions for using coconut cream. Simmer for 2-3 minutes. Turn off the heat.
  • Add ground cardamom (fresh or store-bought) and stir. Serve the curry warm with cumin rice, naan or paratha.

Make a Meal: What to Serve with Vegetable Korma

Korma is such a luxurious dish full of veggies that you don’t really need any other sides with it. What you need is a grain to soak up, or scoop the creamy curry.

Vegetable Korma goes great with rice, naan or a homemade Indian flatbread called paratha. These days, I find many speciality food stores carry frozen paratha in their Asian food aisles. Here are four choices of Indian rice dishes that my family loves to pair with this creamy Korma:

A bowl of vegetable korma curry with a side of naan

How to Avoid the Dreaded ‘Burn’ Message

In this recipe, the blended sauce should not be too thick or else it can stick to the bottom and burn. To avoid that, if your blended korma sauce looks thick, add a 1/2 cup water to it. Once it starts cooking, the veggies will also release liquid.

Here’s another trick if your pressure cooker is notorious for ‘burn’ messages. Start by greasing the pot with a cooking spray, then add 1/4 cup water to the pot and pour the sauce over that. Add the veggies over that, don’t mix and just pressure cook.

More Popular Indian Curries from my Kitchen

Vegetable Korma with cauliflower and carrots

How to Entertain with This Recipe

Whenever I am making Vegetable Korma for a big get-together, I break it down in two steps, which simplifies my work and allows me to prepare in advance.

I skip the veggies and pressure cook the sauce two days before the party. A few hours before serving it, I pour the sauce in the Instant pot and turn on saute. I steam the vegetables in the microwave, while the sauce heats up and then add them to the pot.

Then, I add heavy cream and cardamom and let everything simmer for 2-3 minutes. Done! This last step of assembling the korma can be done on the stove-top or even in the oven.

Pro-Tips for a Mind-Blowing Vegetable Korma

  • Vegetables are the star of this recipe. I like using a combination of cauliflower, carrots and peas, but you can use any assorted vegetables. Other popular choices are green beans, potato and sweet corn.
  • If you don’t like cashews or are allergic, you can use blanched almonds instead.
  • To make this recipe vegan, substitute ghee with any clear cooking oil. And instead of heavy whipping cream, add coconut cream. For this, use any high-fat coconut milk brand like Chakoah. Open the can without shaking it, then skim off the cream at the top of the can. Use that cream to thicken the korma.
  • Variation: Sometimes I like to add paneer to this recipe. To do that, I chop paneer in about 1/2 inch cubes and add it along with the vegetables.
  • If your blended korma sauce looks thick, add a 1/2 cup water to it to avoid a burn message.
Vegetable Korma served in a bowl with naan

★ Did you make this recipe? Please give it a star rating below! For more quick & easy recipes, FOLLOW ME on Facebook, Instagram,  Pinterest and Youtube.

A bowl of vegetable korma curry with a side of naan

Vegetable Korma in Instant Pot | Stove

Vegetable Korma is a mild and creamy vegetable curry that gets its rich flavor from cashews and cream. It is vegetarian and gluten-free, and can easily be made vegan. In this easy recipe, I put together this Indian delicacy in just 30 minutes using an Instant Pot or stove!
5 from 7 votes
Print Pin Rate Recipe
Prep Time: 10 minutes
Cook Time: 1 minute
Total Time: 25 minutes
Servings: 6
Calories: 161kcal
Author: Aneesha

Ingredients

Vegetables (around 4 cups assorted vegetables)

  • 2 cups cauliflower florerts about 1/2 a large head
  • 1 cup carrots peeled and sliced thin
  • 3/4 cups peas can use frozen (no need to thaw)

Korma Sauce (blend together)

After Cooking

  • 1/2 cup heavy whipping cream or coconut cream (check notes)
  • 1/2 tsp ground cardamom (seeds from 6 pods). If using store-bought, add 1/4 tsp and check
  • 1 tbsp cashews, halved and roasted
  • 1 tsp agave or honey (optional, skip for low-carb or keto)

Instructions

Prep

  • In a small bowl add cashews and water, and microwave it for about 1 minute. Traditionally, cashews are soaked in water for 30 minutes till they plump up. But, by taking this microwave short-cut, I achieved the same results in 1 minute or so.

Blend Sauce

  • In a blender jar, add the cashews (with water), tomatoes, ginger, garlic, salt, turmeric, kashmiri red chili, garam masala, ground coriander and cumin. Blend everything till the sauce becomes smooth. Keep aside.

Instant Pot Method

  • Turn on Instant Pot on Saute mode. Add 1 tbsp ghee (or oil for vegan), and saute the cashews set aside for garnishing, for 30 seconds. Keep stirring to prevent them for burning. Remove as they begin to turn a light golden color and keep aside.
  • While saute mode is on, add the remaining tbsp of ghee (or oil) and add the blended sauce. Saute the sauce for 2 minutes. This cooks off the raw taste of ginger and garlic.
  • Add the assorted vegetables, stir and close the lid. Select Pressure Cook or Manual and adjust the pressure setting to LOW. Cook for 1 minute.
  • When the cooking time is done, release pressure manually. Depending on the cooker model you are using, carefully pressure down on the pressure valve (ultra), or turn the knob to venting position (duo). Open the lid after the pin drops.
  • Add heavy cream. Substitute coconut cream to make this vegan. See notes on instructions for using coconut cream. Add ground cardamom (fresh or store-bought) and stir in the curry. Serve warm with cumin rice, naan or paratha.

Stove-Top Method

  • Heat a heavy bottom pot on medium-high heat. Add 1 tbsp ghee (or oil for vegan), and saute the cashews set aside for garnishing, for 30 seconds. Keep stirring to prevent them for burning. Remove as they begin to turn a light golden color and keep aside.
  • Add the remaining tbsp of ghee (or oil) and add the blended sauce. Saute the sauce for 2 minutes. This cooks off the raw taste of ginger and garlic.
  • Add the assorted vegetables, stir and close the lid. Reduce the heat to medium, and cook for 10-12 minutes, or till veggies are fork tender.
  • Open the lid, stir and check for seasoning. Increase the heat to medium-high and add heavy cream. Substitute coconut cream to make this vegan. See notes on instructions for using coconut cream. Simmer for 2-3 minutes. Turn off the heat.
  • Add ground cardamom (fresh or store-bought) and stir. Serve the curry warm with cumin rice, naan or paratha.

Video

Notes

Pro-Tips for a Mind-Blowing Vegetable Korma

  • Vegetables are the star of this recipe. I like using a combination of cauliflower, carrots and peas, but you can use any assorted vegetables. Other popular choices are green beans, potato and sweet corn.
  • If you don’t like cashews or are allergic, you can use blanched almonds instead.
  • To make this recipe vegan, substitute ghee with any clear cooking oil. And instead of heavy whipping cream, add coconut cream. For this, use any high-fat coconut milk brand like Chakoah. Open the can without shaking it, then skim off the cream at the top of the can. Use that cream to thicken the korma.
  • Variation: Sometimes I like to add paneer to this recipe. To do that, I chop paneer in about 1/2 inch cubes and add it along with the vegetables.
 
Note: The nutrition facts below are my estimates.  They do not include the garnishes or brown rice.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 161kcal | Carbohydrates: 12g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 425mg | Potassium: 364mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4367IU | Vitamin C: 29mg | Calcium: 45mg | Iron: 2mg
Course: Main Course
Cuisine: Indian
Keyword: Instant Pot korma, Instant Pot Vegetable Korma, Vegetable Korma Recipe
Did you try this recipe?Mention @SpiceCravings or tag #spicecravings!

HEY! NICE TO MEET YOU!

Aneesha holding a glass of white wine Hi, I'm Aneesha, a foodie by birth and the mind, body and soul behind Spice Cravings. Here I share quick, easy & healthy Indian & global recipes that are low in effort and big on taste! A recipe doesn't make it on the blog unless it is tested multiple times and gets a thumbs-up from my taster-in-chief, my husband, and my teen-chefs, my twin girls!

Never miss a recipe

You Might Also Like

4 Comments

  • Reply
    Erica
    November 16, 2019 at 9:03 am

    Hi, Aneesha. This recipe looks amazing and I can’t wait to try it. I was wondering, if I wanted to add tofu, when and how should I add it? Cook it in the instant pot with the veggies, or cook it separately on the stove and add it in at the end with the coconut cream and cardamom?

    • Reply
      Aneesha
      November 16, 2019 at 2:24 pm

      Hi Erica, thank you! You can add cubed ‘extra-firm tofu’ to this Korma in two ways. A) Add it along the veggies and pressure cook. B) Saute Tofu in a non-stick skillet with little oil and a sprinkle of garam masala till it’s a light golden brown on both or four sides. Add it to the curry after pressure cooking. I would love to hear how you liked this curry! Enjoy!

      • Reply
        Erica
        November 17, 2019 at 5:14 pm

        I made it this evening and it’s great! I wish I could post a photo of it here. I ended up cooking the tofu with the veggies in the instant pot (one less thing to clean) and I’m really pleased with how it all came together. Next time I’ll saute the tofu, just to see if there’s much of a difference. Thanks for your help!

        • Reply
          Aneesha
          November 18, 2019 at 4:20 pm

          Hi Erica, Yay, so happy you enjoyed it. Thanks for sharing! If you get a chance, please rate the recipe 🙂

    Leave a Reply