Name: Instant pot vegetable korma with pot-in-pot jeera rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 cup grated/shredded fresh coconut ((mine was previously frozen and defrosted, see notes for alternatives)); 1/4 cup cashews; 1 teaspoon poppy seeds ((optional)); 4 Thai bird's eye chilies; 3 medium tomatoes; 2 teaspoons fennel seeds; 1 teaspoon mustard seeds; 1/2 cup water; 1 tablespoon avocado oil; 1/2 teaspoon cumin seeds; 15 curry leaves; 1 cup onion ((finely chopped)); 1 tablespoon ginger-garlic paste; 1.5 tablespoons curry powder ((here's my homemade version)); 3 cups cauliflower ((cut into florets)); 1 medium potato ((cut into 1/2" cubes)); 3 cups frozen/fresh mixed vegetables ((I used carrots, green beans and peas)); 1 corn on the cob ((cut into 1.5" sections)); 1/2 cup cherry tomatoes ((optional)); 2 cups water ((plus an extra 1/4 cup if needed to deglaze the pot)); 1 teaspoon sugar; kosher salt (to taste); 1 teaspoon garam masala powder; 1/4 cup chopped cilantro leaves (for garnish); 1 cup basmati rice; 1.25 cups water; 1 teaspoon cumin seeds; kosher salt (to taste)

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This is my easy, quick and delicious vegetable korma recipe that can be made in the Instant pot or stove top. This vegetable curry is both vegan & gluten free and is creamy from the mildly spicy coconut cashew curry sauce. It makes a delicious accompaniment to flatbreads or rice and I've also included the instructions for pot in pot jeera (cumin rice) in this recipe!

This post is sponsored by Pure Indian Foods. I used their 3 Whole Spice Blends to make this delicious vegetable korma.

Vegetable Korma

Korma (also spelled as Kurma) is a famous type of Indian curry made with either meat, poultry or veggies in a creamy curry sauce. The creaminess of the korma can come from different ingredients like yogurt, cream, coconut or nuts. Korma is usually a mildly spiced dish that goes really well with flatbreads or rice, since both help with mopping up the thick and creamy curry.

This vegetable korma recipes is one of my all time favorite curry recipes. I absolutely love that it has so many different vegetables (which add different textures and tastes) along with a beautifully spiced & creamy curry sauce (from the coconuts & cashews). I also love that this recipe is vegan & gluten- free, and is super simple and quick to make. It's definitely my go to meal when I want to eat something hearty, comforting and nutritious.

Flavors in this vegetable korma

The main flavors in this vegetable korma come from the Balti Curry & Garam Masala spice mixes from Pure Indian Foods. The DIY Balti Curry is a perfect combination of the most amazing and flavorful organic spices like coriander, cumin, peppercorns, ginger & caraway and I absolutely love the concept of grinding my own spice mix. Grinding spices releases essential oils, which means that many pre-ground spices, though convenient, have already lost a lot of their magic before they reach your kitchen. The fresher the grind, the more potent the spice, which makes this package of 3 Whole Spice Blends perfect for so many recipes.

The Garam masala is one of the best I have ever tried and adds an amazing flavor when used at the very end to preserve its freshness and aroma.

Apart from these amazing spices, my recipe also includes a fresh curry paste made from cashews, coconut and other nutty and flavorful ingredients. The curry paste is what adds the delicious creaminess to this vegetable korma.

Substitutions/replacements in this recipe

I've used my favorite mix of vegetables in this recipe, but you can use whatever you have on hand. I sometimes also add in paneer or boiled eggs to this recipe to amp up the protein in this recipe. Both of them work really well here.

If you would like to add eggs to this recipe, you could cook them at the same time as the rice & korma in the instant pot. Place washed eggs on top of the closed rice container before pressure cooking. After the korma is cooked, you can peel the eggs and add them into it!

If you don’t have or can’t find fresh (non dried) coconut, here are some alternatives:

Replace it with ¾ cup (unsweetened) desiccated coconut that has been soaked in ½ cup of hot water for about 30 minutes before using. The hot water should help re-hydrate the coconut and help blend it into a smooth paste.
While making the curry paste, replace the coconut with 1 can (400ml) of coconut milk. Don’t use any additional water while making the curry paste. Also replace the additional 2 cups of water in the curry with only about ¾ to 1 cup depending on how thick you want your curry.

Pot in pot rice!

I absolutely love the convenience of being able to cook both rice and korma at the same time in the instant pot and I've included instructions for how to do this both in the recipe & video below. I love how both the rice and korma get perfectly cooked at the same time, making this such a convenient recipe.

Storage instuctions

This vegetable korma can be stored in the refrigerator for up to 5 days. Heat it thoroughly in either the microwave or over the stove top before eating.

More recipes to try

If you love this recipe, here are some more simple & delicious recipes that you might want to try.

Pineapple Coconut Curry (Kerala Pineapple Pulissery) — Pineapple coconut curry

Tamarind tofu ghee roast — Tamarind Tofu Ghee Roast

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Instant pot vegetable korma with pot-in-pot jeera rice

Viola

5 from 3 votes

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Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Main Course

Cuisine Indian, Indian Fusion

Servings

Equipment

Pressure cooker

Ingredients

For the coconut curry paste

1 cup grated/shredded fresh coconut (mine was previously frozen and defrosted, see notes for alternatives)
¼ cup cashews
1 teaspoon poppy seeds (optional)
4 Thai bird's eye chilies
3 medium tomatoes
2 teaspoons fennel seeds
1 teaspoon mustard seeds
½ cup water

For the korma

1 tablespoon avocado oil
½ teaspoon cumin seeds
15 curry leaves
1 cup onion (finely chopped)
1 tablespoon ginger-garlic paste
1.5 tablespoons curry powder (here's my homemade version)
3 cups cauliflower (cut into florets)
1 medium potato (cut into ½" cubes)
3 cups frozen/fresh mixed vegetables (I used carrots, green beans and peas)
1 corn on the cob (cut into 1.5" sections)
½ cup cherry tomatoes (optional)
2 cups water (plus an extra ¼ cup if needed to deglaze the pot)
1 teaspoon sugar
kosher salt to taste
1 teaspoon garam masala powder (Here's the one I use)
¼ cup chopped cilantro leaves for garnish

Jeera rice

1 cup basmati rice
1.25 cups water
1 teaspoon cumin seeds
kosher salt to taste

Instructions

Blend together all the ingredients for the coconut curry paste and set it aside.

Instant pot instructions:

Set instant pot to sauté mode on medium and add in the oil. When it gets hot add in the cumin seeds. When they begin to brown slightly, add in onions and curry leaves. Sauté until the onions turn light brown and add in ginger-garlic paste. Sauté for 1-2 minutes or until the ginger-garlic paste starts to turn light brown.
Add in the balti curry powder and let the spices toast for about 30 seconds. Deglaze the pot with ¼ cup of water if it sticks to the bottom. Now cancel the sauté mode and add in the curry paste. Let the curry paste cook for about a minute in the residual heat. Keep stirring often and don’t let it burn on the bottom.
Add in all the veggies, 2 cups of water (used to rinse out the blender jar), sugar and salt to taste. Stir everything well to combine.

For the jeera rice:

Wash and drain the rice a few times or until the water runs clear.
Place a tall trivet on top of the vegetable korma and place the washed rice in a metal container that fits inside the instant pot. Add in the water, cumin seeds and salt and mix well to combine. Cover the container with a loose fitting lid.
Now, close the lid on the instant pot with the sealing ring attached. Make sure that the vent is seat to seal. Set the instant pot to manual pressure cooking on high for 1 minute.
After the instant pot is done cooking, let the pressure release naturally for 3 minutes and then turn the vent to quick release before opening it.

Manual cooker instructions

Follow the same instructions as above until the pressure cooking stage. Close the lid of the pressure cooker and cook on medium high until pressure builds inside it and you hear the first whistle. Turn off the heat and let the pressure release naturally for 5 minutes Then release the remaining pressure manually and open the pressure cooker.

Stove top instructions

Follow the same instructions as above until the pressure cooking stage. Keep the heat on medium high and let the korma come up to a boil. Then reduce the heat to medium low and cover with a loose fitting lid. Let the korma simmer for about 10-15 minutes or until the vegetables are just cooked through but still have a bit in them. Don't over cook the vegetables otherwise they can turn mushy. Turn off the heat when the vegetables are cooked through.

Final touches and garnish

Carefully take out the rice container and the trivet.
Stir in the cherry tomatoes & garam masala powder into the korma and taste and adjust salt if needed. Finally toss in the cilantro leaves before serving.

Video

Notes

If you would like to add eggs to this recipe, you could cook them at the same as the rice & korma in the instant pot. Place washed eggs on top of the closed rice container before pressure cooking. After the korma is cooked, you can peel the eggs and add them into it!