Vegetable Korma
User Reviews
4.9
318 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 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
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Easy & Creamy Vegetable Korma made in the Instant Pot or stovetop. This restaurant-style creamy vegetable korma curry is a perfect blend of vegetables with a creamy coconut-based sauce. A vegan & gluten-free curry that pairs perfectly with naan or rice.
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Ingredients
- 15 cashews
- 1 1/4 cup water divided
- 2 tablespoon oil
- 1 1/4 cup onions 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 (Jeera)
- 6 black peppercorns
- 3 Green Cardamom (Elaichi)
- 5 cloves (Laung)
- 1 Bay leaf (Tej Patta)
- 1 inch cinnamon (Dalchini)
Spices
- 2 teaspoon Coriander powder (dhaniya powder)
- 1/2 teaspoon garam masala
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon Ground Turmeric (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 (Gobi) large florets, about 5oz
- 1 cup carrots cut into rounds
- 1/2 cup green peas frozen
- 1/2 cup green beans cut into 2 inch pieces
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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!
Equipments used:
Notes
- Frozen veggies: You can also use a frozen medley of veggies. I have tried this curry with the one from Trader joes.
- Coconut Milk: I used full fat coconut milk in this recipe. Make sure you use the one that comes in a can.
- Cauliflower: Make sure to cut cauliflower into larger florets so they don't get mushy when pressure cooking.
- Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Programmable Pressure Cooker.
Nutrition Information
Show Details
Calories
277kcal
(14%)
Carbohydrates
31g
(10%)
Protein
7g
(14%)
Fat
16g
(25%)
Saturated Fat
7g
(35%)
Sodium
655mg
(27%)
Potassium
970mg
(28%)
Fiber
7g
(28%)
Sugar
9g
(18%)
Vitamin A
6031IU
(121%)
Vitamin C
43mg
(48%)
Calcium
84mg
(8%)
Iron
6mg
(33%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.9
318 reviews
Excellent
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