Instant Pot Vegetable Korma / Kurma – A Delectable, Vegan, Royal, Creamy, Perfect for Meatless Monday meal, Indian vegetarian recipe. This Instant Pot Vegetable Korma will make you feel like you are eating at an authentic Indian restaurant! My family loves all kinds of Indian Punjabi style Curries like Navratna Korma, Chana Masala, Aloo Gobi, Paneer butter masala, Malai Kofta, and Vegetable Korma. Vegetable Korma is a delicious, very popular recipe in Indian Restaurants. Vegetables are simmered in a thick, flavored tomato-coconut-onion based gravy which pairs so well with Kerala Parotta, Naan, Paratha, Puri, Chappathi, Phulka, or plain rice. There are many versions of Korma/kurma. Some make with cashew, fresh coconut, some make with yogurt or Kerala Style Vegetable Korma. Today I am sharing very simple, quick and easy version of Vegetable Korma which I make very often for Dinner or lunch with Parotta. For my son, This is the Best Vegetable Korma recipe. 🙂I love it when a meal can be quick, healthy and taste great. This Indian Instant Pot Recipe – Vegetable Korma fulfills all three of those. It’s a great choice for weekdays and weekends. The best part is Instant Pot Korma recipe comes together in just 30 minutes. This Homemade Korma is as tasty as the one served in the Indian restaurants. Believe me, As soon as you make this it will become a regular on your weekly meal plans!! This Instant Pot Vegetable Korma has so many flavors and it has the perfect texture. It has tons of flavor, is packed with veggies and has perfect creaminess from the Cashew and coconut milk. Korma is a popular creamy curry originating in the Indian subcontinent which often has cream or coconut milk mixed into it.
How to Make Instant Pot Vegetables Korma?
The process of making Vegetable Korma in Instant Pot is very easy. First, Make a puree – Take Tomatoes, onion, ginger, garlic, and cashews in a blender jar and puree them very well. Vegetable Korma is loaded with lots of vegetables like Carrots, Cauliflower, Potatoes, French beans, Bell pepper, Tomatoes, peas, and onions. Cut your veggies into large pieces. That’s very important so that veggies don’t turn mushy. Heat oil, or ghee in case you don’t care on the recipe being vegan, on saute mode of IP. Add prepared puree and Cook it for 3 minutes. Add all the veggies and spices. Cook for 3 minutes. Open the lid and add coconut milk. Stir and its ready. That Simple!! Usually, Yogurt is used in making korma. I made this vegetable Korma vegan so skipped on the yogurt. Instead, I used coconut milk. In this recipe, I have used fresh tomatoes. You can use canned tomato puree too to cut down the chopping part.
Can we freeze Instant Pot Vegetable Korma?
The beauty of this pressure cooker vegetable korma recipe is that it can be made doubled or triple easily. And you can freeze the leftovers in the airtight container or Zipper-close bags. It stays good for one to two months in the freezer.
Can we use other veggies vegetables to make this kurma?
I have used basic korma vegetables. You may increase/decrease or add any other vegetables of your choice.
I love love my Instant Pot. It’s a game changer pot. I make lots of Vegetarian recipes using Instant Pot. Some of them are –
No Knead Bread Raspberry swirl cheesecake Marinara sauce Lasagna Soup Kale Chana masala Fall harvest pesto pasta Pumpkin puree Mushroom Masala Peach Jam Spinach Lentil curry Hummus Chia Strawberry jam Burrito wrap Bhappa Doi Shahi Chhole Daliya Quinoa Pulao Quinoa Chili Caprese pasta Creamy Mushroom Spinach Pasta Carrot Ginger Soup Thai Vegetable Noodle Soup
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