This is going to be your new favorite way to eat vegetables: royal vegetable korma!
It has been four years since I shared my stovetop recipe for my rich and creamy navratan korma and since then, it has become an all-time blog reader favorite! This dish is much better than what you’ll find in any restaurant – it’s sweet, creamy, nutty and so, so flavorful. Many of you have asked me how to make vegetable korma in an instant pot and today, I’m going to tell you exactly how to do that! 🙂
The instant pot version of my vegetable korma is also in my cookbook, Indian Food Under Pressure. If you don’t have my book yet, make sure to check it out – it has 60 delicious Indian recipes from both north and south India and all recipes are adapted for an electric pressure cooker.
Navratan korma translates to “nine-gem” curry and the “gems” are the fruits, veggies and nuts that make up this dish. This gem of a dish was created in imperial kitchens and served to royalty during the Mughal era in India so when I say it’s a royal dish, I mean it quite literally. Mughlai dishes are always a treat because they are so decadent, which is why I consider them special occasion recipes. Other popular Mughlai recipes include chicken korma, shami kebab, malai kofta, etc.
I have a lot of Indian vegetarian recipes on my website and while they are all delicious, most of them are simple, everyday recipes (like dal or sabzi). When it comes to special occasion vegetarian dishes, this korma or egg biryani are the two I’d suggest you serve if you’re trying to impress friends. Serve this korma with a side of my plain basmati rice!
Enjoy 🙂
Instant Pot Vegetable Korma
Instant Pot Vegetable Korma
Ingredients
Onion Tomato Sauce
- 1 onion roughly chopped
- 4 cloves garlic roughly chopped
- 2- inch ginger roughly chopped
- 1 tomato chopped
- ½ Serrano pepper or green chili
Cashew Sauce
- 1 cup water
- ½ cup cashews
- ¼ cup heavy cream or full-fat coconut milk
- 3 tablespoons ghee
- ¼ cup cashews
- ¼ cup golden raisins
- ½ teaspoon cumin seeds
Spices
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- ½ teaspoon garam masala
- ¼ teaspoon cayenne adjust to taste
- ¼ teaspoon ground cardamom
- 2 cups chopped potato 1-inch cubes
- 1 cup water
- 5 cups chopped vegetables peas, carrots ,green beans, bell pepper, broccoli
- ½ teaspoon dried fenugreek leaves kasoori methi
- Cilantro garnish
Instructions
- To prepare the onion tomato sauce, add the onion, garlic, ginger, tomato and Serrano pepper to a blender or food processor and puree until smooth. Set this aside.
- Prepare the cashew sauce by blending 1 cup water, ½ cup cashews and heavy cream until smooth. Set aside.
- Press the sauté button, add ghee, ¼ cup cashews and golden raisins to the pot. Stir-fry until the cashews turn golden. Remove the cashews and raisins from the pot and set aside.
- Add cumin seeds to the pot. Once they begin to brown, add the onion and tomato mixture and stir-fry for 7-8 minutes, or until the onion and tomato mixture has thickened. Add all of the remaining spices along with the potatoes and mix well.
- Add 1 cup water, secure lid, close the pressure valve and cook for 5 minutes at high pressure.
- Open the valve to quick release any remaining pressure.
- Add the remaining chopped vegetables. Secure the lid and cook for an additional 2 minutes at high pressure.
- Open the valve to quick release any remaining pressure.
- Stir in the cashew sauce and fenugreek leaves.
- Garnish with cilantro and ghee-coated cashews and raisins.
Mads says
If I were to double the recipe, can I use a 6qt IP to cook it? Or do I have to do it in two batches?
Ashley - My Heart Beets says
I haven’t tried doubling this recipe, but I think it’ll work. Let me know how it goes if you try!
Diya says
Really good recipe. Thanks!
Ashley - My Heart Beets says
Diya, so happy to hear that! Thanks for letting me know how you liked it 🙂
Aparna says
The picture looks delicious. But I can’t find the recipe. Is it only in the cookbook?
I love all your recipes and my sis and me follow u very regularlyiness.. Thanks for the yumminess!!
My Heart Beets says
Hi Aparna, I switched recipe plugins today so my recipe card looks a bit different – do you mind refreshing? Hopefully you see it!
Arya says
everyone raved about how the vegetables came out fresh and perfectly cooked! thanks!
My Heart Beets says
Arya, that’s so great to hear! Thanks for letting me know how it turned out for you 🙂
Barbara says
made this with your onion masala and saved a step – delicious! You should definitely include this in the list of onion masala recipes 🙂
Thank you for this and all the other great recipes!
My Heart Beets says
Barbara, thank you for sharing! I keep meaning to test this using the masala – how much did you end up using? I’ll put this on my to-do list 🙂
Varvara says
sorry for the delay – I didn’t get a notification for your reply
I don’t remember! But I must have used at least 2 (freezer “cubes” like yours”) because I love onion 🙂
I’ll pay attention next time and keep you posted!
Ashley - My Heart Beets says
Thank you for reporting back! Great to know 🙂
Vidya says
Thanks for testing it out with the ready made onion masala…..that would make this recipe even easier! Do you think you used 1/4 cup or 1/2 cup?