Cooked - Instant Pot Vegetable Korma

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Instant Pot Vegetable Korma

4.0

2 cups cubed potatoes

2 cups mixed vegetables (I used frozen corn, peas, carrots, and beans)

½ cup cashew nuts

2 Roma tomatoes chopped

½ inch ginger

2 cups water

¾ cup coconut milk

½ tsp Kashmiri red chili powder

¼ tsp turmeric powder

¼ tsp cayenne powder or red chili powder

2 tbsp olive oil

1 Bay leaf

1 ½ tsp salt

1 tbsp cilantro chopped

3 cloves

½ tsp fennel seeds

½ tsp cumin seeds

2 tsp coriander seeds

2 green cardamom pods

¼ inch cinnamon stick

Start by Preparing the korma sauce: Blend chopped tomatoes, ginger, and all the whole spices, soaked and drained cashew nuts, chili powder, Kashmiri red chili powder, and turmeric powder into a smooth paste. Place it aside.
Prep the veggies: Let the potatoes soak in water for a few minutes until the starch from the potatoes separates.
Press the saute button on the Instant Pot and add olive oil.
As the oil heats up, add bay leaf. Saute for 30 seconds.
Add chopped and drained potatoes and saute for 1 minute.
Add the prepared sauce and mix well. Press the cancel button to stop the heat.
Add mixed vegetables, salt, and 2 cups of water and stir well.
Close the Instant Pot lid with the valve in the sealing position.
Cook on high pressure for a minute. As the timer expires, let the pressure release naturally.
Open the lid and add coconut milk and chopped cilantro.
Give a nice stir, and your vegan Instant Pot vegetable korma is ready to enjoy!

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 126 weeks ago

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