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A bowl of vegetable kurma is on the plate.
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5 from 12 votes

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!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Indian
Diet: Vegan
Allergen: Dairy free, Gluten free
Difficulty: Easy
Servings: 4
Calories: 249kcal



  • 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


  • 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!


  • 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.


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