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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