Easy Instant pot Vegetable Korma Recipe – Vegan, Gluten-free

Vegetable Korma/ Kurma is mild, creamy, luscious curry loaded with the goodness of vegetables. A warm bowl of korma with hot naan is a heavenly dish for me. Let us see how to make this delicious korma in an Instant pot. Do not forget to let me know your favorite dish to pair this korma with. Can we get started?

Korma or Kurma

Korma or Kurma is a curry or stew made with vegetables or meat in various spices mainly coriander and cumin and coconut-based sauce with nuts or yogurt-based sauce. You can add assorted vegetables like carrot, cauliflower, peas, potato, corn. For meat usually, chicken or goat are used.

A short video to make vegetable korma

How to make Vegetable Korma in the Instant pot

Ingredients Used

Mixed Vegetables – You can use assorted vegetables for this korma. Here I have used potato, carrot, cauliflower, peas.

Whole Spices – The whole spices are grounded with the coconut to make a paste. The whole spices used are cloves, black pepper, cinnamon stick, fennel seeds, khus khus, cumin seeds.

Cashew – I have added few cashews along with coconut while grinding. You can skip if you are allergic to cashew.

Red chili powder – I have used Kashmiri red chili powder in this recipe. It gives bright color but the hotness will be less.

Turmeric powder – As in most Indian recipes, turmeric powder is used in this recipe too.

Coriander powder – The coriander powder is the one that gives thickness to any curry.

Bay leaf – Bay leaf is used while sauteeing the korma.

Garam Masala – Garam masala is used to give a nice aroma. If you don’t have garam masala just sprinkle roasted ground cumin at the end. You can easily get garam masala on Amazon or in any Indian store.

Ginger and garlic – In this recipe, I have grounded ginger and garlic along with the coconut. But if you are adding ginger garlic paste, then add after you saute the onions.

Method

Chop the vegetables. I soaked the cauliflower florets in the boiled water and turmeric for 2 minutes and drained them. This step is optional but it is recommended to remove any insects or worms inside the florets.

Grind the coconut along with the whole spices, ginger, garlic, and cashews to a smooth paste. Switch on the Instant pot and press the saute button. Add oil and when it is hot add the bay leaf, sliced onions. Saute the onions till it is translucent. Then add chopped tomatoes. Add the spice powders and saute till the tomatoes become mushy.

 Now add the potato and mix gently. Cover with the glass lid and cook for 3 to 4 minutes. Then add the other vegetables. It’s time to add the ground coconut paste. Add a cup of water along with the required salt. Close the Instant pot lid. Check if the valve is sealed. Press the cancel button and then press the manual button. Set the timer for 3 minutes low pressure. 

Once done, release the pressure quickly. Open the lid and gently mix without breaking the vegetables. Add the chopped cilantro. Serve warm with naan, roti or parotta. 

How to make Vegetable korma on the stovetop

For the stovetop, follow all the steps above on a pan. After adding the ground coconut paste, cover the pan cook till the vegetables are cooked. 

What pairs best with this vegetable korma

This korma is best paired along with Jeera rice, roti, naan.

You may also want to try White Korma – a variation from this.

Other curry recipes you may want to try

Instant pot chicken tikka masala

Palak Paneer

Matar paneer

Potato and carrot masala

Aloo gobi curry

Love your Instant pot? Then please check out Instant pot recipes.

Do you love curry like me? Then you must check out our delicious Indian curry recipes.

Instant pot Vegetable Korma recipe

Ingredients

Potato – 1 medium-sized (cubed)

Carrot – 1 medium-sized (cubed)

Cauliflower – ½ Cup florets

Green peas – ¼ Cup

Onion – 1 Cup sliced

Tomato – 2 large chopped

Bay leaf – 1 

Cinnamon stick – ½ inch

Oil – 2 teaspoons

Salt – as required

Spice powders

Red chili powder – 2 teaspoons

Turmeric powder – ½ teaspoon

Coriander powder – 2 Tablespoons

Garam masala – ½ teaspoon (see notes)

To grind

Coconut – ½ Cup grated

Ginger – ½ inch piece

Garlic – 4 cloves

Fennel seeds – ½ teaspoon

Khus khus – ½ teaspoon

Cloves – 2

Cardamom – 2 (see notes)

Cashew – 6 to 7

Method

• Grind all the ingredients under ‘ To grind’ to a smooth paste with the required water.
• I soaked the cauliflower florets in the boiled water and turmeric for 2 minutes and drained them. This step is optional but it is recommended to remove any insects or worms inside the florets.
• Switch on the Instant pot and press the saute button.
•  Add oil and when it is hot add the bay leaf, sliced onions. Saute the onions till it is translucent. 
• Then add chopped tomatoes. Add the spice powders and saute till the tomatoes become mushy.
•  Now add the potato and mix gently. Cover with the glass lid and cook for 3 to 4 minutes. Then add the other vegetables.
•  It’s time to add the ground coconut paste. Add a cup of water along with the required salt.
•  Close the Instant pot lid. Check if the valve is sealed. Press the cancel button and then press the manual button. Set the timer for 3 minutes low pressure. 
• Once done, release the pressure quickly. Open the lid and gently mix without breaking the vegetables.
•  Add the chopped cilantro. Serve warm with naan, roti or parotta. 

Notes

1. If you don’t have garam masala, just swap it with grounded cumin powder.
2. Few people don’t like the taste of grounded cardamom seeds. They can add cardamom while adding the bay leaf while sauteing rather than grinding with coconut.
3. You can also reduce the red chili powder to 1 teaspoon and add two green chilies while sauteing the onions.
4. Chop the vegetables to at least 1 inch bigger pieces to not get mushy while cooking. 
5. I have used frozen green peas. You can use fresh peas too. If you are using dried peas, soak them overnight and cook them separately before adding them to other vegetables.

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