Instant Pot Vegetable Korma / Kurma – A Delectable, Vegan, Royal, Creamy, Perfect for Meatless Monday meal, Indian vegetarian recipe. This Instant Pot Vegetable Korma will make you feel like you are eating at an authentic Indian restaurant!
My family loves all kinds of Indian Punjabi style Curries like Navratna Korma, Chana Masala, Aloo Gobi, Paneer butter masala, Malai Kofta, and Vegetable Korma.
Vegetable Korma is a delicious, very popular recipe in Indian Restaurants. Vegetables are simmered in a thick, flavored tomato-coconut-onion based gravy which pairs so well with Kerala Parotta, Naan, Paratha, Puri, Chappathi, Phulka, or plain rice.
There are many versions of Korma/kurma. Some make with cashew, fresh coconut, some make with yogurt or Kerala Style Vegetable Korma.
Today I am sharing very simple, quick and easy version of Vegetable Korma which I make very often for Dinner or lunch with Parotta. For my son, This is the Best Vegetable Korma recipe. 🙂
I love it when a meal can be quick, healthy and taste great. This Indian Instant Pot Recipe – Vegetable Korma fulfills all three of those. It’s a great choice for weekdays and weekends. The best part is Instant Pot Korma recipe comes together in just 30 minutes.
This Homemade Korma is as tasty as the one served in the Indian restaurants. Believe me, As soon as you make this it will become a regular on your weekly meal plans!!
This Instant Pot Vegetable Korma has so many flavors and it has the perfect texture.
It has tons of flavor, is packed with veggies and has perfect creaminess from the Cashew and coconut milk.
Korma is a popular creamy curry originating in the Indian subcontinent which often has cream or coconut milk mixed into it.
How to Make Instant Pot Vegetables Korma?
The process of making Vegetable Korma in Instant Pot is very easy.
First, Make a puree – Take Tomatoes, onion, ginger, garlic, and cashews in a blender jar and puree them very well.
Vegetable Korma is loaded with lots of vegetables like Carrots, Cauliflower, Potatoes, French beans, Bell pepper, Tomatoes, peas, and onions. Cut your veggies into large pieces. That’s very important so that veggies don’t turn mushy.
Heat oil, or ghee in case you don’t care on the recipe being vegan, on saute mode of IP. Add prepared puree and Cook it for 3 minutes.
Add all the veggies and spices. Cook for 3 minutes.
Open the lid and add coconut milk. Stir and its ready. That Simple!!
Usually, Yogurt is used in making korma. I made this vegetable Korma vegan so skipped on the yogurt. Instead, I used coconut milk.
In this recipe, I have used fresh tomatoes. You can use canned tomato puree too to cut down the chopping part.
Can we freeze Instant Pot Vegetable Korma?
The beauty of this pressure cooker vegetable korma recipe is that it can be made doubled or triple easily. And you can freeze the leftovers in the airtight container or Zipper-close bags. It stays good for one to two months in the freezer.
Can we use other veggies vegetables to make this kurma?
I have used basic korma vegetables. You may increase/decrease or add any other vegetables of your choice.
I love love my Instant Pot. It’s a game changer pot. I make lots of Vegetarian recipes using Instant Pot. Some of them are –
Instant Pot Vegetable Korma
Ingredients
For Paste
- 1 ½ cup - Tomatoes chopped
- 1 cup - Onion chopped
- 2 cloves - garlic
- ¼ cup - cashew
- 1 inch - Ginger
Vegetables (Please refer the notes)
- 1 cup - Cauliflower Chopped into 1.5 inch big pieces
- 1 cup - Bell Peppers I have used red and green, chopped into 1.5-inch pieces
- ½ cup - carrots chopped
- 1 cup - Potatoes chopped
- ½ cup - Green beans Chopped 1 inch lengthwise
- ½ cup - Peas I have used frozen
Basic Spices
- 2 - Cardamom You may use ¼ teaspoon cardamom powder too
- 1 tablespoon - Kashmiri red chili powder Use less if you are using other chili powder
- ½ tablespoon - Coriander powder
- 1 teaspoon - cumin powder
- ½ teaspoon - Turmeric powder
- 1 teaspoon - Garam masala
- Salt to taste
Other Ingredients
- 2 tablespoon - Oil
- 1 cup - Coconut milk
- ¼ Cup - Water
Instructions
Tomato-onion paste
- Take all the ingredients of puree into a blender jar and make a fine puree using 2 tablespoon water. Keep it aside.
Let's start making Instant Pot Vegetable Korma
- Turn on Saute mode of your Instant Pot.
- Heat oil. Add cardamom pods and prepared puree. Saute for 2 to 3 minutes, stirring occasionally.
- Now add all the spices, mix very well.
- Add all chopped vegetables and water. Mix very well.
- Close the lid of your IP, Cook on high pressure for 3 minutes with the pressure valve in the sealing position.
- When IP beeps turn off and quick release the pressure.
- Open lid, add coconut milk and stir very well.
- Instant Pot Vegetable Korma is ready. Garnish it with cilantro and some coconut milk.
If you don't have Instant pot, you can still make this Vegetable Korma in Pot.
- Take all the ingredients of puree into a blender jar and make a fine puree using 2 tablespoon water. Keep it aside.
- Heat oil in a pot. Add cardamom pods and prepared puree. Saute for 2 to 3 minutes, stirring occasionally, over medium to high heat.
- Now add all the spices, mix very well.
- Add all chopped vegetables and water(You need to increase the water quantity from ¼ cup to ½ cup). Mix very well.
- Cover the pot, Cook for 5 to 6 minutes or until the vegetables are tender, over medium to high heat.
- Add coconut milk and stir very well.
- Vegetable Korma in the pot is ready. Garnish it with cilantro and some coconut milk.
Video
Notes
Nutrition
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I made this dish this afternoon after I saw it on Facebook. I was pleasantly surprised of how flavorful it is. I will definitely be making this dish again and again.
Thanks, Mary for the feedback. 🙂
Looks so yummy! Perfect for busy weeknights 🙂
Thanks, Freda!
Dhawani,
This is awesome quick receipe..but does the coconut milk make it tangy/little sour..
Thanks Namrata!
No, coconut gives a nutty taste, not sour.
Thanks for the recipe Dhwani! To make it with yogurt, do you just substitute yogurt at the coconut milk step? Same proportion? Don’t have coconut milk in my kitchen today.
Hi Divya! You are very welcome.
Yes, use 1/4 cup Yogurt instead of 1 cup Coconut milk in the same step. Please Let me know how it turned out. 🙂
Thanks, this one is definitely a keeper! We will make this again. Yum!
Thanks, Anna!! Thanks for your valuable feedback. 🙂
This was very tasty and extremely easy to make! I’ll be adding this to my rotation. Thank you!
Awesome. Thanks for the feedback Nitya! I am glad to know that you liked this recipe. 🙂
This was absolutely delicious. I added a Thai chili for more spice – because I always like more spice – but even with that, the spice-level was pretty mild (if anyone is worried about that). This is a great vegetable dish that is very filling and comforting on a cold night!