Instant pot korma with step by step photos. Vegetable korma is an aromatic, delicious and lightly spiced curry made with mix vegetables. Making korma in the instant pot saves cooking time and gets done quickly.
The korma recipe is vegan and gluten-free.
Korma or Kurma is a curry dish that is popular in India as well as in central asia. The base of the curry can be coconut paste or coconut milk, yogurt, cream, onion or tomato paste or nuts & seeds paste or a combination.
In the North Indian and Mughlai cuisine generally, milk, yogurt (curd) and cream are added. Whereas in the South Indian versions, coconut is used along with some nuts and seeds. There are many many variations of making a korma.
The taste and the flavor vary with the cooking technique and the ingredients that are used in the korma.
I have tried and tested a lot of korma recipes before and most of them I felt lacked flavor, depth and taste. Now after making so many korma recipes, I have become a kind of an expert in preparing korma.
This recipe of mix vegetable korma was so good that I had to blog it along with the Peas and potato korma. I have also shared a stove-top method of making a delish Vegetable kurma Made in hotel-style.
Why this recipe works
- Cooking in IP: when cooking thick gravy recipes like korma, it is important to add enough amount of water so that you do not get the burn sign. The amount of water added in this recipe works very well and you do not get the burn sign when pressure cooking.
- Taste & flavor: This recipe of korma has a complex taste and flavor. It is not an overly sweet version but a spiced one. Dry Kashmiri red chillies impart a lovely red color to the korma. Addition of coconut also gives a nice subtle sweetness that gets balanced with the pungency and heat of the spices.
- One pot cooking: the entire recipe has been cooked in the instant pot. If you have time then you can also cook the korma in a pan.
- Vegetables: Can be of your choice (cauliflower, carrots, corn, baby corn, green peas, beans, potatoes). You can also add paneer (cottage cheese) or tofu to the korma. You can even add white button mushrooms.
This instant pot veg korma is best served with Indian breads like roti, chapati, Kerala parotta, paratha, naan and poori. The next good option is to serve the korma with steamed rice, jeera rice or Kashmiri pulao. You can also have the curry with bread or dinner rolls.
How to make instant pot korma
1. Take all the following ingredients for making the spice paste or masala paste in a grinder jar.
- Nuts and seeds: 6 tablespoons grated fresh coconut or desiccated coconut, 6 whole cashews, 1 teaspoon poppy seeds.
- Spices: 1-inch cinnamon, 2 cloves, 2 green cardamoms, 1 teaspoon fennel seeds, 3 to 4 Kashmiri red chillies and a tiny piece of stone flower (optional).
- Herbs: 3 to 4 medium-sized garlic (chopped) and 1-inch ginger (chopped).
- Lentils: 1 tablespoon roasted chana dal (roasted split and husked chickpeas).
2. Add ½ cup of water and grind to a smooth paste. You can add more water if required while grinding.
3. Rinse, peel and dice all the veggies. I added carrots, french beans, potatoes, cauliflower, peas and some white button mushrooms (optional).
4. Switch on the instant pot. Press the sauté button on less mode or normal mode for 10 to 15 minutes. When the instant pot displays hot, add 3 tablespoons oil. Add ⅓ cup chopped onions and 8 to 10 curry leaves. You can also add 1 small to medium tej patta (Indian bay leaf) instead of curry leaves.
5. Sauté onions till they soften and turn translucent. No need to brown the onions.
6. Add ⅓ cup chopped tomatoes and ¼ teaspoon turmeric powder.
7. Mix very well and sauté tomatoes for 2 to 3 minutes.
8. Add the ground coconut & spices paste.
9. Mix very well.
10. sauté masala paste for 8 to 9 minutes on the Low mode of the sauté option. keep on stirring often so that the masala paste does not stick at the bottom of the steel insert pan. The masala paste will thicken and look glossy.
11. Add the diced vegetables. You can also add 2 tablespoons curd (yogurt) at this step. You can use either dairy yogurt or almond yogurt or cashew yogurt.
12. Stir and mix very well. Deglaze after adding vegetables. Stir very well and scrape any ingredient stuck at the bottom of the steel insert pot. The moisture from the veggies will help in deglazing.
13. Press the cancel button. Add 1.5 cups water in the grinder or blender jar. Close lid and swirl and shake the jar. So the masala stuck beneath the blades and the sides get mixed with the water. Keep aside.
14. Add this masala mixed water to the veggies. Mix very well and deglaze if required.
15. Cover IP with its lid. Turn the valve to its sealing position. Use the pressure cook or manual mode and set the timer to 5 minutes on high pressure.
16. Wait for 3 minutes once you hear the beep after the pressure cooking is done. Then give a quick pressure release (QPR). Open the lid.
17. Give a stir. Check taste and add more salt if required.
18. Serve Instant pot korma garnished with some coriander leaves. Drizzle some lemon juice on top of the korma before having it with Indian breads like roti, parathas or pooris or rumali roti. Korma also taste delicious with naan bread or cumin rice or steamed rice.
This recipe is from the archives and has been recently updated on 03 January 2020.
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instant pot korma
for making spice paste
- 6 tablespoons fresh grated coconut or unsweetened desiccated coconut
- 6 whole cashews
- 1 tablespoon roasted chana dal (roasted split & husked chickpeas)
- 1 tablespoon coriander seeds
- 3 to 4 medium sized garlic - chopped
- 1 inch ginger - chopped
- 3 to 4 dry red kashmiri chilies or byadgi chilies - broken and deseeded if you prefer. substitute with 1 to 2 green chilies or 1 to 2 dry red chillies of any other variety depending on the hotness and pungency of the chilies.
- 1 teaspoon fennel seeds
- 1 inch cinnamon stick
- 3 cloves
- 2 green cardamom
- 1 teaspoon poppy seeds (khus khus) - if not available then skip
- a small tiny piece of stone flower (dagad phool or kalpasi or patthar ke phool) - skip if not available. stone flower is strongly aromatic and flavored. so use a very tiny piece.
- ½ cup water for grinding or add as required
- 3 tablespoons oil - sunflower oil or peanut oil or any neutral tasting oil
- ⅓ cup chopped onions or 1 medium-sized onion
- 8 to 10 curry leaves or 1 small to medium tej patta (indian bay leaf)
- ⅓ cup chopped tomatoes or medium-sized tomato
- ¼ teaspoon turmeric powder (ground turmeric)
- 1 cup cauliflower florets
- ½ cup chopped carrots or a medium to large carrot or 80 to 90 grams carrots
- ¼ to ⅓ cup chopped french beans or 40 to 50 grams french beans
- ½ cup green peas - fresh or frozen
- 1 medium to large potato or 80 to 100 grams potatoes
- ¼ to ⅓ cup diced capsicum (green bell pepper) - optional
- 4 to 5 white button mushrooms - optional
- 1.5 cups water
- salt as required
- 1 to 2 tablespoon chopped coriander leaves (cilantro) - for garnish
- Take all the ingredients mentioned under the list "spice paste" in a grinder.
- Add ½ cup water and grind to a smooth paste. if required you can add 2 to 3 tablespoons more water while grinding.
- Keep the ground paste aside.
- Rinse, peel and dice all the veggies.
- Switch on the instant pot. Press the sauté button on less or normal mode for 10 to 15 minutes. When the instant pot displays hot, add 3 tablespoon oil. Add the chopped onions and curry leaves. You can also add 1 small to medium tej patta (indian bay leaf) instead of curry leaves.
- Sauté onions till they soften and turn translucent. No need to brown the onions.
- Add chopped tomatoes and turmeric powder. Mix very well and sauté tomatoes for 2 to 3 minutes.
- Add the ground coconut & spices paste. Mix very well.
- Sauté masala paste for 8 to 9 minutes on the Low mode of sauté option. keep on stirring often so that the masala paste does not stick at the bottom of the steel insert pan. The masala paste will thicken and look glossy after it gets cooked well.
- Add the diced vegetables. At this step you can also add 2 tablespoons curd (yogurt). You can use either dairy yogurt or almond yogurt or cashew yogurt.
- Stir and mix very well. Deglaze after adding vegetables. Stir very well and scrape any ingredient stuck at the bottom of the steel insert pot. The moisture from the veggies will help in deglazing.
- Press the cancel button. Add 1.5 cups water in the grinder or blender jar. Close lid and swirl and shake the jar. So the masala stuck beneath the blades and the sides of the jar gets mixed with the water. Keep aside.
- Add this masala mixed water. Mix very well and deglaze if required.
- Cover ip with its lid. Position the valve to its sealing position. Use the pressure cook or manual mode and set the timer to 5 minutes on high pressure.
- Wait for 3 minutes once you hear the beep after the pressure cooking is done. Then give a quick pressure release. Open the lid.
- Give a stir. Check the taste and add more salt if required. If the consistency of korma looks very thick, then add some hot water. Mix well.
- Serve instant pot korma garnished with some coriander leaves with roti, paratha or poori or rumali roti or steamed rice. Also serve some lemon wedges.
- Consistency: you can make a thick or medium consistency gravy by adding less or more water.
- Burn sign: while pressure cooking if you get burn sign on the display, then lift the valve and release all the pressure. Remove the lid. Add ½ cup water. Mix very well and pressure cook for 4 minutes on high pressure.
- 2 tablespoons of fresh curd or yogurt can also be added with the raw vegetables. You can even use vegan yogurt like almond yogurt or cashew yogurt.
- Consistency: if the korma gravy has a very thick consistency after pressure cooking, then add some hot water. Mix very well.
- Instant pot 6 quart: The recipe is made in a 6 quart instant pot. You can easily make it in a 3 quart instant pot. For making in a 8 quart instant pot, you will need to add more water.
- Almonds can be used instead of cashews.
- Roasted chana dal can be skipped.
- In place of poppy seeds you can use melon seeds or poppy seeds can be skipped entirely.
- Adding stone flower is optional and can be skipped.
- Curry leaves can be replaced with 1 small to medium tej patta (indian bay leaf).