Vegetable korma (mixed vegetable curry)
Looking for a quick and easy vegetable curry that can be had for any meal? Make this mixed vegetable korma and have it as a side dish for dosa or chapati or any flatbread. Or have it as a side for any flavored rice.
Servings 5
Ingredients
- 1 cup onion tomato curry sauce
- 2.5 cups mixed vegetables (chopped into pieces)
- 1 cup water
- ½ cup coconut milk
- ½ cup fenugreek leaves (methi leaves)
- 2 tablespoon sattu (roasted bengal gram flour)
- ½ teaspoon red chili powder
- ½ teaspoon garam masala powder
- ¼ teaspoon turmeric powder
- Salt to taste
Instructions
- 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!
Notes
As I have used oil to make onion tomato curry sauce, I haven't used any oil in this recipe.