Vegetable Korma
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
277 kcal
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Course
Main Course
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Cuisine
Indian
Vegetable Korma
Description
This Vegetable Korma begins by blending cashews with water to form a smooth paste that adds creaminess. Whole spices such as cumin seeds, black peppercorns, green cardamom, cloves, bay leaf, and cinnamon are sautéed in oil to release their fragrances. Onions, ginger, and garlic join to build a flavorful base before adding tomato puree and a blend of dry spices including coriander powder, garam masala, turmeric, salt, and optional Kashmiri red chili powder for mild heat and color.
Chunked potatoes and other vegetables like cauliflower florets, carrot rounds, green peas, and green beans are added with water. The curry is pressure cooked briefly in an Instant Pot to tenderize while preserving vegetable texture. After cooking, the cashew paste, coconut milk, and lime juice are stirred in, resulting in a rich sauce with a subtle tang. Cilantro freshens the final dish. The larger cut of cauliflower florets helps prevent them turning mushy during pressure cooking.
This korma works well with fresh or frozen medley vegetables. Using canned, full-fat coconut milk in a can adds depth. The recipe is designed for an Instant Pot but could be adapted for stovetop with gentle simmering and longer cooking times.
Ingredients
- 15 cashews
- 1 1/4 cup water divided
- 2 tablespoon neutral cooking oil generic cooking oil
- 1 1/4 cup onion diced
- 1 teaspoon ginger grated
- 1 teaspoon garlic minced
- 1 cup tomato puree or 2 tomatoes pureed
- 1/2 cup coconut milk
- 1 tablespoon lime juice
- cilantro
whole spices
- 1 teaspoon cumin seeds aka Jeera
- 6 black peppercorns
- 3 green cardamom aka Elaichi
- 5 cloves aka Laung
- 1 bay leaf Tej Patta
- 1 inch cassia cinnamon aka Dalchini
Spices
- 2 teaspoon coriander powder dhaniya powder
- 1/2 teaspoon garam masala
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon turmeric powder ground, aka Haldi powder
- 1/2 teaspoon Kashmiri red chili powder optional, adjust to taste
Vegetables
- 1 potato cut into 1/2-1 inch pieces, about 7.4 oz
- 1 cup cauliflower large florets, about 5oz, Gobi
- 1 cup carrot cut into rounds
- 1/2 cup green peas frozen
- 1/2 cup green beans cut into 2 inch pieces
Instructions
- Blend cashews with 1/4 cup water to a smooth paste and set aside.
Instant Pot Method
- 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.
- Add onions, ginger and garlic. Sauté for 3 minutes until the onions become golden brown while stirring frequently.
- Add tomato puree and all the spices. Stir and saute for 2 minutes.
- 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.
- Add all the other vegetables and stir them in. Press cancel and close the lid with the vent in the sealing position.
- 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.
- 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)
- Garnish with cilantro and enjoy Vegetable Korma with naan or rice.
Stovetop Method
- 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!
Notes
- Use frozen vegetable medley if desired; Trader Joe's mix works well.
- Full-fat canned coconut milk provides best richness; avoid coconut milk cartons.
- Cut cauliflower into larger florets to prevent mushiness in pressure cooker.
- Recipe created for Instant Pot DUO60 6-quart pressure cooker.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 31g | 10% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Sodium | 655mg | 27% |
| Potassium | 970mg | 21% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 6031IU | 121% |
| Vitamin C | 43mg | 48% |
| Calcium | 84mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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