Instant pot Vegetable Korma
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.
Servings: 4 people
Calories: 189.7kcal
Equipment
Ingredients
- 1 medium sized Potato cubed
- 1 medium sized Carrot cubed
- 1/2 Cup Cauliflower florets
- 1/4 Cup Green peas
- 1 Cup Onion sliced
- 2 large Tomato chopped
- 1 Bay leaf
- 1/2 inch Cinnamon stick
- 2 teaspoons Oil
- Salt as required
Spice powders
- 2 teaspoons Red chili powder
- 1/2 teaspoon Turmeric powder
- 2 Tablespoons Coriander powder
- 1/2 teaspoon Garam masala see notes
To grind
- 1/2 Cup Coconut grated
- 1/2 inch Ginger piece
- 4 cloves Garlic
- 1/2 teaspoon Fennel seeds
- 1/2 teaspoon Khus khus
- 2 Cloves
- 2 Cardamom see notes
- 7 Cashew
Instructions
- 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.
Stovetop method
- 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.
Video
Notes
- If you don’t have garam masala, just swap it with grounded cumin powder.
- 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.
- You can also reduce the red chili powder to 1 teaspoon and add two green chilies while sauteing the onions.
- Chop the vegetables to at least 1 inch bigger pieces to not get mushy while cooking.
- I have used frozen peas in this recipe. You can use fresh peas too. If you are using the dries ones, then soak them overnight and cook them separately before adding them along with other vegetables.
Nutrition
Serving: 1person | Calories: 189.7kcal | Carbohydrates: 24.5g | Protein: 4.2g | Fat: 7.3g