How to make vegetable korma (quick and healthy recipe)

This mixed vegetable korma is a quick, easy, and dump-and-go vegetable curry that is made in an Instant Pot in less than 30 minutes. You can make this curry in a regular stovetop pressure cooker or using an open pot also.

This is very easy and my go-to recipe on busy days. Healthy eating is always possible just that you need to plan well.

I always stock my kitchen pantry with sattu powder (Bengal gram flour), almond flour, almond butter, peanut butter, sesame seeds butter. A simple curry can be made rich by the addition of these items.

How to make vegetable korma in an Instant Pot

• Add all ingredients except coconut milk and fenugreek leaves to the instant pot inner pot and mix it well.

• Close the lid and start the instant pot in manual or pressure cooker mode and cook it on high pressure for 4 minutes.
• Once the instant pot beeps, switch it off. Wait for 5 minutes and do a manual pressure release.

• Now add chopped fenugreek leaves and coconut milk to this vegetable curry and mix it well.

• Close the lid and wait for 5 to 10 minutes so that fenugreek leaves are cooked. Instead of waiting for 5 minutes, you can start the instant pot in sauté mode and cook it for a minute or so also.

• And Instant Pot mixed vegetable korma is ready to serve!

Stovetop pressure cooker instructions:

• Add all ingredients except coconut milk and fenugreek leaves to a pressure cooker.
• Cook it on a medium flame for 2 whistles, it will take about 8 to 10 minutes.
• Once the pressure subsides naturally, add coconut milk, fenugreek leaves and cook it for a minute or so on low flame.

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Recipe Notes and variations:

• Instead of fenugreek or methi leaves, you can add kale or spinach leaves also to make this instant pot vegetable curry.
• Sattu or roasted Bengal gram flour will give a creamy texture to the curry. This is optional and you can even use cashew cream or thick yogurt or cream also. If using these, add them after the pressure cooking is done, while adding the fenugreek leaves.
• Almond milk or cashew milk can also be used in place of coconut milk.
• You can use one or more seasonal veggies to make this curry. Pressure cooking time depends on veggies.
• If using zucchini or broccoli or cauliflower (veggies that can be cooked quickly), pressure cook on low pressure for 0 minutes as we do not want to overcook these veggies.
• If you do not have onion tomato masala paste, start the instant pot in sauté mode and add all the ingredients used for making this onion tomato curry sauce. Let these fry for a couple of minutes and then add veggies, sattu, spices, and water. Pressure cook it for the same time and the vegetable kurma is ready.
• You can add paneer or tofu to make this vegetable curry protein-rich.
• You can even add cooked beans or chickpeas to this vegetable curry recipe. I do add them sometimes if I have leftover cooked beans or peas.

How to serve vegetable korma:

• You can have this curry as a side dish for dosa, chapati, paratha.
• This will be a good side for any flavored rice. If using as a side dish for rice, I usually skip sattu powder and add cashew powder or paste to make it more creamy. It will be a good side for sprouts pilaf or fried rice.
• You can spread this curry on sourdough or normal bread slice and make an open sandwich. You can even top it with some cheese and bake it for 5 minutes or so until that cheese melts.

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