How To Cook Vegetable Korma In Pressure Cooker
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Vegetable Korma is a complete celebration of various flavours on the palate with the perfect blend of vegetables and spices. It is a simple dish that can be easily made in a pressure cooker. This north Indian comfort cuisine entices people from all over India and even outside. So, if you are interested in making vegetable Korma using a pressure cooker, follow the recipe below.

So, What Is Vegetable Korma?

Vegetable Korma is a rich, creamy Indian vegetable curry made with various veggies and heavy cream. This cuisine is vegetarian, gluten-free, and can easily be made vegan. It can be customised with the veggies of your choice, a variety of crunchy, toasted nuts and yoghurt or cream-based sauces. It has a rich aroma and flavour, making it ideal for commemorating a special occasion. 

Typically, Korma is made with fresh veggies, ginger-garlic paste, coconut cream, Indian spices, and herbs. This nutritious and high-fibre curry provides a filling meal any day of the week. It is the ideal side dish for naan, biryani, idli, dosa, appam, idiyappam, white rice, basmati rice, parotta, flatbread, and other dishes.

How To Prepare Vegetable Korma Using A Pressure Cooker?

To prepare the gravy for Vegetable Korma, you need heavy cream, cashews, and coconuts. A variety of vegetable choices can be used for this. If opting for a vegan option, you can use cashew paste. You can also skip onion and garlic if it doesn’t suit your eating preference.

Cooking multiple veggies requires much effort, from cleaning and chopping to cooking. But do not worry; you can use a pressure cooker to turn this into a one-pot meal easily. This will reduce your efforts and you can relax while the pressure cooker does its job. 

 ASIN ID - B00SX03I80   

With the help of the directions below, let us quickly learn how to prepare a vegetable korma recipe in a pressure cooker quickly:


For Ground Paste

  • 1 cup of freshly grated coconut 
  • 6 cashews
  • 1 tablespoon coriander seeds
  • 3 to 4 garlic 
  • 1-inch ginger 
  • 3 to 4 dries red Kashmiri chilies 
  • 1 teaspoon fennel seeds
  • 1-inch cinnamon stick
  • 3 cloves
  • 1 teaspoon poppy seeds 
  • ½ cup water for grinding or add as required
  • Other Ingredients
  • 3 tablespoons oil 
  • ⅓ cup chopped onions or 1 medium-sized onion
  • 8 to 10 curry leaves
  • 1 small to medium tej patta 
  • ⅓ cup chopped tomatoes or medium-sized tomato
  • ¼ teaspoon turmeric powder 
  • 1 cup cauliflower florets
  • ½ cup chopped carrots 
  • ¼ to ⅓ cup chopped French beans 
  • ½ cup green peas 
  • 1 potato 
  • 1.5 cups water
  • salt as required
  • 1 to 2 tablespoons chopped coriander leaves

Recipe For Vegetable Korma

  • Put oil in the pressure cooker and let it heat.
  • Then, add raw species.
  • Add finely slice onion and cook until it becomes transparent.
  • Add ginger and garlic paste. 
  • Cook the food until the raw smell goes away. To enhance Korma's flavour, you can also add mint and coriander stems to the grind. 
  • Add the diced tomatoes and cook until they are mushy.
  • Salt, coconut paste, red chilli powder, turmeric powder, garam masala powder and sauté until the oil separates from the masala.
  • Mix well after adding all the chopped vegetables. Masala should coat all the veggies.
  • Add curd/ cream and mix thoroughly.
  • Mix well after adding 1 and 1/2 glasses of water.
  • Pressure cook it over low heat for one whistle.
  • Stop the heat and allow it to cool down gradually.
  • Garnish it with cream and chopped coriander leaves. 
  • Serve the steaming vegetable Korma with parathas, chapatis, pooris, and rotis.

Tips For Making Vegetable Korma

Here are some pointers to help you prepare Vegetable Korma like a master-

  • Traditionally, cauliflower, carrots, beans, and peas are the popular combination, but any assortment of vegetables can be used. Green potatoes and sweet maize are additional preferred options. Cut the potatoes into 1-inch chunks to ensure even cooking.

  • You can substitute blanched almonds if someone is sensitive to cashews or does not like them.
  • Replace the ghee in this recipe with any transparent cooking oil to make it vegan and a healthier option.
  • Add chopped paneer or extra-firm tofu with the veggies to give this curry some protein. 
  • This vegetarian recipe goes well with both simple rotis and parathas. It also goes well with pulao or white rice for a more hearty meal. And the best part is, the preparation process is extremely simple! Just follow the recipe and cook up a restaurant-grade momeal at home.