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Instant Pot Vegetable Korma

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.
4.75 from 28 reviews
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Course Dinner, Lunch
Cuisine Indian


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


  • 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


  • 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.
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