Indian veg korma is a comforting dish made with tender mixed vegetables in a creamy, rich, and flavorful yogurt sauce. This mild curry recipe is easy to prepare in an Instant Pot or on the stovetop!
Add 2 cups of water to the steel insert of the Instant Pot. Place a trivet over it.
Add the potatoes, beans, peas, carrots and cauliflower in a steamer basket. Place the steamer basket over the trivet.
Close the lid and set the vent to sealing position.
Pressure cook on high for 5 minutes.
When the cooking cycle is complete, wait for 5 minutes and then release pressure by moving the vent to the venting position.
Carefully remove the steamer basket and set it aside. Discard the water.
Give the steel insert a quick rinse and wipe it dry. Put the insert back into the Instant Pot.
Make the gravy
Press the Saute function in the Instant Pot and set it to “medium” . When the display reads “Hot”, add oil.
Once the oil heats up, add onions, ginger, garlic, chopped chilies, and cashews.
Fry the onions till they are translucent and soft (~6-8 minutes). Note: Don't brown the onions - it will impact the color of the gravy.
Press the cancel button and turn off the Instant Pot.
Let this mixture cool for at least 5 minutes.
Once it has cooled down, grind them to a fine puree using 1/2 cup water.
Make gravy
Whisk yogurt with coriander, cumin powder, garam masala, salt, and sugar. Set it aside.
Press the Saute function in the Instant Pot and set it to “medium” . When the display reads “Hot”, add oil.
Once the oil heats up, add cloves, green cardamom, black cardamom, cinnamon stick, bay leaf and peppercorns.
Fry the spices for about 10-15 seconds, and then add the yogurt with the ground onion-cashew paste. Mix well. Cook for about 6-8 minutes on low heat until the curry starts to bubble.
Add the cooked vegetables along with paneer cubes and mix well.
Let the vegetables simmer in the sauce for about 5-6 minutes. Note: If you are serving this dish with rice, you might want this gravy to be a little runny. Add 1/4 to 1/2 cup water till the gravy is of desired consistency.
Serve hot with naan, roti or steamed rice.
Notes
Stovetop version
Heat a stir-fry pan over medium heat and add oil. Once the oil heats up, add onions, ginger, garlic, chopped chilies, and cashews.
Fry them till the onions are translucent and soft (~6-8 minutes). Note: Don't brown the onions - it will impact the color of the gravy.
Take it off the heat and let this mixture cool for at least 5 minutes.
Once it has cooled down, grind them to a fine puree using 1/2 cup water.
Steam vegetables
Boil water in a saucepan over medium heat. Add potatoes, beans, peas, and carrots to the boiling water. Let them cook for about 5 minutes. Add cauliflower florets and continue to cook for another 5 minutes or until the potatoes are tender.
Remove the vegetables from the water and set them aside. Reserve the water for later.
Make gravy
Whisk yogurt with coriander, cumin powder, garam masala, salt, and sugar. Set it aside.
Add oil to the same stir fry pan kept over medium heat. Once it heats up, add cloves, green cardamom, black cardamom, cinnamon stick, and peppercorns.
Fry the spices for about 10-15 seconds, and then add the yogurt along with the ground onion-cashew paste. Mix well. Cook for about 6-8 minutes on medium-low heat until the curry starts to bubble.
Add the cooked vegetables and mix well. Let the vegetables simmer in the sauce for about 5-6 minutes. Note: If you are serving this dish with rice, you might want this gravy to be a little runny. Add the reserved liquid from cooking the vegetables to this dish, a few tablespoons at a time till the desired consistency is achieved.