Instant Pot Royal Vegetable Korma

A creamy spiced curry packed with vegetables. This decadent meatless main dish is sure to be the star of your menu.

What is 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 very 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 India 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.

“Hi Ashley, We just wanted to extend our thanks for sharing part of your life, family, and culture with us. We have made the Vegetable Korma several times and have shared it with family and friends.

We always make more to share with our neighbors because they enjoy it so much! We enjoy it even more than the Indian restaurant we frequent. This will be forever on our menu :)”

John

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 my go-to recipes. They’re the recipes you want to make to impress friends. Serve this korma with Basmati Rice or Jeera Rice.

Enjoy 🙂

Looking for more Mughlai Recipes?

Instant Pot Vegetable Korma

Instant Pot Vegetable Korma

This vegetable korma is a popular Mughlai dish, a cuisine that was developed in royal Indian kitchens during the Mughal Empire. Mughlai dishes like this one are known for having creamy and rich sauces made with dried fruits, nuts and cream. This vegetable packed korma is a mild, fragrant dish that is perfect for special occasions.

4.82 from 38 reviews

Pin Recipe Print Recipe

Course Dinner, Lunch

Cuisine Indian

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.

Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!