Instant Pot Vegetable Korma Recipe – Cashew & Coconut Curry

Last Updated on 2 months by Neha Deshmukh

Instant Pot Vegetable Korma Recipe – Cashew & Coconut Curry

Hey everyone! If you’re anything like me, you absolutely love a good korma. It’s creamy, flavorful, and just feels like a warm hug in a bowl. I’m so excited to share my go-to Instant Pot Vegetable Korma recipe with you – it’s a total game changer for weeknight dinners! This recipe is perfect for when you’re craving something comforting but don’t want to spend hours in the kitchen.

Why You’ll Love This Recipe

This Instant Pot Vegetable Korma is seriously the best. It’s incredibly flavorful thanks to the cashew paste and aromatic spices. Plus, using the Instant Pot makes it unbelievably quick and easy. Seriously, from start to finish, you’re looking at around 35 minutes! It’s also super versatile – feel free to swap in your favorite veggies. It’s a guaranteed crowd-pleaser, and honestly, it’s become a staple in my house.

Ingredients

Here’s what you’ll need to make this delicious korma:

• 1 medium sweet onion
• 15 raw cashews
• 1 inch ginger
• 4 large garlic cloves
• 2 tablespoons oil
• 6-7 black whole peppercorns
• 4 green cardamoms
• 4 whole cloves
• 1 bay leaf
• ½ cup tomato puree (about 120ml)
• 2 teaspoons coriander powder
• 1 teaspoon garam masala
• ¼ teaspoon red chili powder
• ½ teaspoon turmeric powder
• ½ – ¾ teaspoon salt (adjust to taste)
• ½ cup water (120ml)
• 1 cup coconut milk (240ml)
• ½ teaspoon sugar
• 1 large potato, diced
• 1 cup large cauliflower florets
• 2 medium carrots, diced
• ¼ cup frozen green peas
• Pinch of cardamom powder
• Juice of half a lemon
• 2 tablespoons chopped cilantro

Ingredient Notes

Let’s talk ingredients! A few things will really make this korma shine:

• Cashews: Don’t skimp on the cashews! They create the base for that incredibly creamy sauce. Soaking them in warm water for 30 minutes before blending will help achieve an even smoother paste, but it’s not essential.
• Coconut Milk: Full-fat coconut milk is key here. It adds richness and that signature korma flavor. You can find good quality coconut milk in most supermarkets these days.
• Whole Spices: The whole spices – peppercorns, cardamoms, cloves, and bay leaf – are what give this korma its depth of flavor. Don’t be tempted to skip them! Lightly toasting them before adding them to the oil will really wake up their aromas.
• Korma Variations: Kormas actually have a fascinating history! Originally brought to India by the Mughals, they were traditionally made with meat and yogurt. Over time, regional variations developed, with some using coconut milk (like this one!) and others focusing on nuts and seeds.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, blend the onions, cashews, ginger, and garlic into a super smooth paste. A little water can help if needed.
2. Now, turn on your Instant Pot and select the ‘Sauté’ mode. Add the oil and once it’s hot, toss in the whole spices (peppercorns, cardamoms, cloves, and bay leaf). Sauté for about 30-60 seconds, until they become fragrant. This step is so important for building flavor!
3. Add the onion-cashew paste to the pot and cook for 3-4 minutes, stirring constantly, until it lightly golden.
4. Pour in the tomato puree and cook for another 2 minutes, stirring to prevent sticking.
5. Time for the spice blend! Add the coriander powder, garam masala, red chili powder, turmeric, and salt. Stir well to combine, then add the ½ cup of water.
6. Pour in the coconut milk and sugar. Give everything a good stir and really deglaze the bottom of the pot to prevent a ‘burn’ notice.
7. Add the diced potatoes, cover with the glass lid, and cook for 3 minutes without pressure. This helps the potatoes get a head start.
8. Now, add the cauliflower, carrots, and frozen peas. Add another ¼ – ½ cup of water if needed – you want the vegetables to be mostly submerged. Sprinkle in a pinch of cardamom powder.
9. Secure the lid and pressure cook on ‘Low’ for 3 minutes.
10. Once the cooking time is up, do a quick pressure release.
11. Stir in the lemon juice and chopped cilantro. And that’s it! Your Instant Pot Vegetable Korma is ready to enjoy.

Expert Tips

• Don’t Overcook: Overcooked vegetables will become mushy. The 3-minute pressure cooking time is usually perfect, but adjust based on your Instant Pot and the size of your vegetable pieces.
• Deglazing is Key: Seriously, don’t skip deglazing the pot! It prevents the dreaded ‘burn’ notice and ensures all those delicious browned bits get incorporated into the sauce.
• Spice Level: Feel free to adjust the amount of red chili powder to your liking.

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check your garam masala doesn’t contain any hidden dairy.
• Spice Level Adjustment: If you like things extra spicy, add a pinch of cayenne pepper or a finely chopped green chili along with the red chili powder.
• Festival Adaptations: This korma is perfect for special occasions! My family always makes a big batch for Diwali and Holi. You can add paneer (Indian cheese) for an even more festive touch.

Serving Suggestions

Serve this Vegetable Korma hot with fluffy basmati rice or warm naan bread. A side of raita (yogurt dip) is also a lovely addition. It’s also fantastic with roti or paratha.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together! You can also freeze it for up to 2 months.

FAQs

What is Korma and its origins?

Korma is a dish originating from the Mughal cuisine of the Indian subcontinent. It’s characterized by a rich, creamy sauce, traditionally made with yogurt, ground nuts, and aromatic spices.

Can I use a different type of milk instead of coconut milk?

You can! While coconut milk gives it a unique flavor, you can substitute with cashew milk, almond milk, or even regular dairy milk (though it won’t be quite as rich).

How can I adjust the sweetness level in this Korma?

The sugar balances the spices. If you prefer less sweetness, reduce the sugar to ¼ teaspoon or omit it altogether.

What vegetables can I substitute in this recipe?

Feel free to get creative! Green beans, peas, mushrooms, and spinach all work well.

Can this be made on the stovetop instead of an Instant Pot?

Absolutely! Sauté the spices and onion-cashew paste in a heavy-bottomed pot. Then, add the remaining ingredients, bring to a simmer, and cook covered for about 20-25 minutes, or until the vegetables are tender.