Instant pot Vegan vegetable korma

I have been experimenting a lot with vegan recipes lately and this Instant pot vegan vegetable korma has been a recent success at home.  I cannot remember the last time I made ghee at home or bought different cheese to go with pastas. Now one thing you should know is that I love ghee. Just love them!!  A dollop of ghee on hot plain rice with some spicy roasted potato kari! Yumm.. I have ghee with everything. So I am not sure how long I can go without it, but its been almost 3 to 4 months since we had ghee at home. So it’s definitely a progress on self restraint from my part for my little one. The little one at home wants to eat whatever we eat and there’s no fooling her. She demands eating right from our plate. So we have had to become vegan ourselves. (She is allergic to dairy). Except for the occasional thacchi mammu/ curd rice, we are strictly on a vegan diet and surprisingly Indian cuisine is so versatile that I hardly miss dairy. I replace ghee with sesame oil/ olive oil or coconut oil. Skip curd in gravies that need curd or use other souring agents like lemon juice/ amchur powder or tamarind juice. Thats why this vegetable korma was easy veganise and they taste just as good as the original version.

I have even made few Indian sweets without ghee successfully. Its been an interesting journey so far and though it seemed daunting in the beginning, I am getting used to it. I would like to post more vegan recipes in the future to help out people like me. If you notice I have been posting a lot of vegan recipes lately although I forget to mention it.

Now kormas are rich delicious gravies, that use ghee, cream, or curd in it for the richness. This recipe is equally rich and delicious, without all the dairy. I have replaced cashew with badam/almonds. You could easily swap the almonds with cashews for a much more creamier gravy and Instant pot makes cooking a breeze.  This recipe is toddler approved. Yes, my little one loved it.

Serve it with phulkas/ chapatis for a lip smacking meal.

And yaaay this is my 100th post on the blog 🙂

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Vegan Vegetable korma

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

A delicious vegan curry with vegetables and fragrant spices

Course: Main Course

Cuisine: North Indian

Author: cookingwithpree

Ingredients

• 1 onion finely chopped
• 3 to tomatoes finely chopped/ pureed
• 2 tbsp coconut grated
• 3 cups chopped veggies I used carrots, beans, peas, potato, capsicum
• 1 handful coriander leaves
• 11/2 tbsp chopped mint leaves
• 10 almonds soaked in water for 30 minutes
• 11/2 tsp coriander seeds
• 1 bay leaf
• 1 inch piece cinammon
• 2 cloves
• 1 elaichi
• 1 tsp poppy seeds
• 2 to 3 red chilly as per taste
• 1 green chilly
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric powder
• 1/2 to 1 tsp Kashmiri red chilly powder
• 1 tbsp oil olive/ coconut oil
• 1 cup water
• almond milk/ coconut milk as needed to dilute the gravy

Instructions

1. Dry roast the poppy seeds, 1/4 tsp cumin seeds, coriander seeds until nice and fragrant.
2. Now grind the almonds, poppy seeds, cinnamon, cloves, elaichi, coriander leaves, mint leaves, green chilly, red chilly, 1/4 tsp cumin seeds, coriander seeds and coconut with little water into a thick creamy paste.
3. Switch on the saute mode in your Instant pot and add oil. When the oil becomes hot, add the rest of the cumin seeds, bay leaf and let the cumin splutter.
4. Then add the onions and saute until nice and pink. Then add the tomatoes and saute until the oil leaves the sides of the pan. Now add the chopped veggies and some salt, turmeric powder, kashmiri chilly powder and mix well.
5. Switch off the saute mode and add the ground paste on top of the veggies making sure they do not touch the bottom of the pan. ( We do not want the masalas to get burnt )
6. Now add 1 cup water along the sides, not disturbing the masala paste. ( if you think the water is less for the amount of veggies you have used, increase it to 11/2 cups) But do not mix everything after adding water.

7. Close the Ip lid and cook in manual mode high pressure for 4 minutes and natural release for 6 minutes.

8. Open and add some almond/ coconut milk to dilute the gravy to the consistency you desire.
9. Serve hot with chapatis/ puris/ naan.

Recipe Notes

• I did not use ginger garlic in this recipe as I wanted to try and see how it tasted without it. We did not miss the ginger garlic in this recipe. You can add 1 tsp ginger garlic paste while sauteing the onions. For those who like a bit of tanginess in their gravy, can add a little lemon juice in the end.
•  Can substitute the whole spices (cinammon, cloves, cardamom, bayleaf etc with garam masala powder )
• Can also use coriander powder and cumin powder instead of coriander and cumin seeds

Tried this recipe?? Give it a rating by clicking on the stars in the recipe card 🙂 Would mean a lot to me to know how you liked the recipe. If you do try the recipe, share a picture of it on facebook, instagram and tag #cookingwithpree