4.9 from 318 votes
Vegetable Korma
Vegetable Korma here is a creamy curry made with a cashew paste base and an assortment of vegetables including potatoes, cauliflower, carrots, peas, and green beans. It's aromatically spiced with whole spices like cumin seed, cardamom, and cloves alongside coriander, garam masala, turmeric, and optional chili powder. Cooked in an Instant Pot, this curry offers tender vegetables in a rich, mildly spiced coconut sauce brightened with lime juice and garnished with cilantro.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
277 kcal
Course:
Main Course
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 277
% 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.