Instant Pot Vegetable Korma
This Instant Pot vegetable korma is made with fresh aromatic Indian spices, cashew nuts, veggies, and coconut milk. Perfect weeknight meal!
Servings: 4
Calories: 249kcal
Equipment
Ingredients
- 2 cups cubed potatoes
- 2 cups mixed vegetables I used frozen corn, peas, carrots, and beans
- ½ cup cashew nuts
- 2 Roma tomatoes chopped
- ½ inch ginger
- 2 cups water
- ¾ cup coconut milk
- ½ teaspoon Kashmiri red chili powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon cayenne powder or red chili powder
- 2 tablespoon olive oil
- 1 Bay leaf
- 1 ½ teaspoon salt
- 1 tablespoon cilantro chopped
Whole spices
- 3 cloves
- ½ teaspoon fennel seeds
- ½ teaspoon cumin seeds
- 2 teaspoon coriander seeds
- 2 green cardamom pods
- ¼ inch cinnamon stick
Instructions
- Start by Preparing the korma sauce: Blend chopped tomatoes, ginger, and all the whole spices, soaked and drained cashew nuts, chili powder, Kashmiri red chili powder, and turmeric powder into a smooth paste. Place it aside.½ cup cashew nuts, 2 Roma tomatoes chopped, ½ inch ginger, ½ teaspoon Kashmiri red chili powder, ¼ teaspoon turmeric powder, ¼ teaspoon cayenne powder or red chili powder
- Prep the veggies: Let the potatoes soak in water for a few minutes until the starch from the potatoes separates.2 cups cubed potatoes
- Press the saute button on the Instant Pot and add olive oil.2 tablespoon olive oil
- As the oil heats up, add bay leaf. Saute for 30 seconds.1 Bay leaf
- Add chopped and drained potatoes and saute for 1 minute.
- Add the prepared sauce and mix well. Press the cancel button to stop the heat.
- Add mixed vegetables, salt, and 2 cups of water and stir well.2 cups mixed vegetables, 1 ½ teaspoon salt
- Close the Instant Pot lid with the valve in the sealing position.
- Cook on high pressure for a minute. As the timer expires, let the pressure release naturally.
- Open the lid and add coconut milk and chopped cilantro.¾ cup coconut milk, 1 tablespoon cilantro chopped
- Give a nice stir, and your vegan Instant Pot vegetable korma is ready to enjoy!
Notes
- Soak the cashews in hot water for at least 15 minutes. This will help to get a creamy texture of kurma.
- You can also use ground spices instead of whole spices. If you do not have any of the various spices on hand, garam masala would be the next best option.
- You could use ginger garlic paste instead of adding them individually.
- Adjust the spice level according to your taste with green chilies. If the dish is too spicy, add a teaspoon of lemon juice to tone it down.
- Before adding water to the pot, pour it inside the blender jar, so no flavor will be left behind.
- If you have poppy seeds, you can use them in this recipe to add to the creaminess. Soak them along with cashew nuts and make a paste. Add the soaked and drained poppy seeds while grinding the spices. This will give an extra flavor too.
- Garnish the dish with roasted cashew nuts for extra flavor. You could also garnish with chopped cilantro and serve with lemon wedges.
Nutrition
Calories: 249kcal | Carbohydrates: 8g | Protein: 4g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 892mg | Potassium: 264mg | Fiber: 1g | Sugar: 1g | Vitamin A: 233IU | Vitamin C: 6mg | Calcium: 35mg | Iron: 3mg