Vegetable korma is a medley of braised vegetables in a creamy, flavorful sauce. A combination of comfort food and healthy veggies, you will feel good about serving this wholesome dish to your family. And with its bold blend of spices and veggies, the dish will delight your family when you make it for them!
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What is vegetable korma?
Vegetable korma is an Indian dish where you braise vegetables with spices, cream or yogurt, and water or broth. The result is a tasty, thick sauce or gravy that is perfect for scooping up with naan or roti serving over rice.
Traditional recipes for korma use either cream or yogurt. We love our recipe because it uses coconut milk instead of either of these options. When you use coconut milk, you get a slight sweet flavor from the coconut.
Vegetable Korma Recipe Video
How is vegetable korma different from navratan korma?
Vegetable and navratan korma are similar dishes. They both contain vegetables and create a delicious gravy. The main differences are that this is your everyday korma recipe, versus navratan korma uses a combination of rich nuts, paneer, and different vegetables. Also, the main sauce is made using a tomato-cream base instead of yogurt or cream.
If you would like to try navratan korma, you should check out our recipe here. It also uses the Instant Pot and is very easy to make.
Why you will love this vegetable Korma recipe
We use coconut milk in our recipe. This gives the korma a hint of coconut flavor and sweetness. And it makes our version vegan!
This recipe is also super easy to make in your Instant Pot. We highly recommend using the pressure cooker because it saves time and energy.
This dish is also packed full of fresh veggies. It is a tasty way to get your kids and family eating more vegetables.
Our Korma recipe is your everyday korma recipe, made with easily available ingredients and is very light too.
Vegetable Korma Ingredients
When you are ready to try this delicious korma, here’s what you’ll need to have on hand:
- Onion
- Tomato
- Cashews - If you are allergic to nuts, you can substitute in poppy seeds instead.
- Green chillies
- Ginger
- Garlic cloves
- Potatoes
- Cauliflower florets
- Peas
- Green beans
- Carrots
- Bay leaves
- Garam masala
- Red chili powder
- Turmeric
- Salt (to taste)
- Oil / ghee - Use oil if you want to keep the recipe vegan.
- Coconut milk
- Water
- Cilantro (for garnish)
- Kasuri methi (for garnish)
How to make veggie korma in Instant Pot
When you use the Instant Pot, this recipe is super easy. And you will only need one pot.
First, use a blender to mix together the tomato, onion, cashews, green chillies, ginger, and garlic until smooth.
Next, heat the oil or ghee in the Instant Pot’s inner pot using the sauté function on normal heat. When it is hot, add the bay leaves followed by the blended mixture. Keep stirring for about 1 minute or until the color changes.
Once the color has changed, add the water, mix well, and scrape of any food particle stuck on the edges of the pot. This will help prevent the burn notice.
Next, add the spices, salt, veggies, and coconut milk. Finally, give it a final stir to make sure no food particles are stuck at the bottom.
Close the lid to the pot and then pressure cook for 1 minute followed by quick pressure release.
Carefully open the lid and then spoon it into bowls to serve. Finally, garnish with crushing dried kasuri methi and cilantro on top.
You can serve it with naan, roti, basmati rice, jeera rice or jasmine rice.
How to make vegetable korma on the stove top
When you use the Instant Pot, this recipe is super easy. And you will only need one pot.
First, use a blender to mix together the tomato, onion, cashews, green chillies, ginger, and garlic until smooth.
Next, heat the oil or ghee over medium heat in a medium sized pot. When the oil is hot, add the bay leaves followed by the blended mixture. Saute and keep stirring for about 1 to 2 minutes or until the color changes.
Once the color has changed, mix in the water and then add the spices, salt, veggies, and coconut milk. Finally, give it a quick stir and allow it to simmer for about 30 minutes or until the sauce has reduced and the veggies are cooked. Make sure you mix it a few times as it cooks.
Carefully spoon it into bowls to serve and garnish with crushing dried kasuri methi and cilantro on top.
How to serve veggie korma
Vegetable korma makes a great sauce or gravy. When you serve it over basmati rice, jeera rice or jasmine rice the grains soak up a lot of the flavor.
Another popular way to serve vegetable korma is with a side of naan. You can use the naan to scrape up all the gravy when you are done eating or scoop some up as you go.
Pro tips and tricks to make the best vegetable korma recipe ever
When you are ready to bring your korma making skills to the next level, check out these easy tips and tricks:
- Don’t overcook the korma! It really only needs 1 minute and a quick release of pressure. If you let it go for longer, it can turn the veggies into mush.
- For the best flavor and texture you should use coconut milk. Other milks or creams will change the texture and flavor as well.
- Use fresh veggies instead of frozen. They have a brighter taste and become less mushy when you cook them.
Is this veggie korma recipe vegan?
Yes! When you make our recipe as written, it is vegan. Just make sure you use ghee instead of oil. Otherwise, you don’t need to make any substitutions.
Can I substitute another milk for coconut milk?
We recommend not using another milk or cream. When you use a different milk or cream, it can change the texture and flavor of the korma.
What vegetables can I add to the veggie korma?
You can add just about any veggies you want to the korma. We use veggies that we like, but you can definitely add green beans, potatoes, mushrooms, zucchini, baby corn, peppers, or just about any of your favorites.
The only thing to keep in mind is that some veggies may change the consistency of the sauce if they release a lot of water when they cook. Otherwise, you can add or substitute in as many veggies as you like.
Can I add frozen vegetable to this vegetable korma recipe?
We strongly recommend not using frozen veggies. First, they tend not to taste as fresh. Secondly, they often become mushier or have a softer texture when cooked.
If you want to save some time chopping, you can look for fresh, chopped veggies in your grocery store’s produce section.
How to make korma nut free?
If your prefer not to eat nuts or you are allergic, you can substitute poppy seeds for the cashews. They will provide a similar fat content and texture when added to the gravy. When you add them, you just put them in place of the nuts.
How to store Korma and how long will it stay?
Once you have made the recipe, you can store it in the fridge for about 3 to 5 days. Before storing, we recommend keeping it separate from any rice or other dishes you may be serving with it, like our dal makhani. When you store it, place it in an airtight container.
Can I freeze vegetable korma?
Yes, it freezes well. I love to store it in small freezer safe containers as individual meals.
How to reheat vegetable korma?
To reheat, you can place it in a pot on the stove over low heat until it warms through. Or you could microwave an individual portion in a bowl. When reheating, we recommend making fresh rice and warming up your naan for a fresh flavor.
Let us know what you think
If you make this delicious veggie korma recipe, let us know how it went! When you make this, be sure to take a pic and tag us on Instagram @dbellyrulesdmind or Facebook @thebellyrulesthemind!
More recipes that you will like to try
Vegetable Korma Recipe
Veggie Korma
Vegetable korma is a medley of braised vegetables in a creamy, flavorful sauce. A combination of comfort food and healthy veggies, you will feel good about serving this wholesome dish to your family. And with its bold blend of spices and veggies, the dish will delight your family when you make it for them!
Ingredients
- Onion 1, chopped
- Tomato 1, chopped
- Cashews, ½ cup soaked
- Green chillies 2
- Ginger 1 teaspoon grated
- Garlic cloves 4
- Potatoes 1 cup diced into small cubes
- Cauliflower florets small, 1 cup
- Peas 1 cup
- Green beans cut into 1 inch, 1 cup
- Carrots 1 cup sliced
- Bay leaves 2
- Garam masala 1 tsp
- Red chili powder 1 tsp
- Turmeric 1 tsp
- Salt to taste
- Oil / ghee 2 tbsp
- Coconut milk 1 cup
- Water 1 cup
- For Garnish
- Cilantro
- Kasrui methi
Instructions
How to make veggie korma in Instant Pot
When you use the Instant Pot, this recipe is super easy. And you will only need one pot.
First, use a blender to mix together the tomato, onion, cashews, green chillies, ginger, and garlic until smooth.
Next, heat the oil or ghee in the Instant Pot’s inner pot using the sauté function on normal heat. When it is hot, add the bay leaves followed by the blended mixture. Keep stirring for about 1 minute or until the color changes.
Once the color has changed, add the water, mix well, and scrape of any food particle stuck on the edges of the pot. This will help prevent the burn notice.
Next, add the spices, salt, veggies, and coconut milk. Finally, give it a final stir to make sure no food particles are stuck at the bottom.
Close the lid to the pot and then pressure cook for 1 minute followed by quick pressure release.
Carefully open the lid and then spoon it into bowls to serve. Finally, garnish with crushing dried kasuri methi and cilantro on top.
You can serve it with naan, roti, basmati rice, jeera rice or jasmine rice.
How to make vegetable korma on the stove top
When you use the Instant Pot, this recipe is super easy. And you will only need one pot.
First, use a blender to mix together the tomato, onion, cashews, green chillies, ginger, and garlic until smooth.
Next, heat the oil or ghee over medium heat in a medium sized pot. When the oil is hot, add the bay leaves followed by the blended mixture. Saute and keep stirring for about 1 to 2 minutes or until the color changes.
Once the color has changed, mix in the water and then add the spices, salt, veggies, and coconut milk. Finally, give it a quick stir and allow it to simmer for about 30 minutes or until the sauce has reduced and the veggies are cooked. Make sure you mix it a few times as it cooks.
Carefully spoon it into bowls to serve and garnish with crushing dried kasuri methi and cilantro on top.
Notes
When you are ready to bring your korma making skills to the next level, check out these easy tips and tricks:
- Don’t overcook the korma! It really only needs 1 minute and a quick release of pressure. If you let it go for longer, it can turn the veggies into mush.
- For the best flavor and texture you should use coconut milk. Other milks or creams will change the texture and flavor as well.
- Use fresh veggies instead of frozen. They have a brighter taste and become less mushy when you cook them.
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