Easy Instant Pot Vegetable Korma Recipe - Simmer to Slimmer (2024)

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Indian veg Korma is a comforting dish made with tender mixed vegetables in a creamy, rich, and flavorful yogurt sauce. It’s a classic mild curry recipe that’s surprisingly easy to prepare in an Instant Pot or on the stovetop!

I grew up eating South Indian food for the most part, but several North-Indian dishes have long had a place in my heart. Like this egg curry recipe, we often made North Indian-style vegetable korma at home when we had friends and family from out of town visiting.

It’s the kind of comfort food that makes everyone from anywhere want to get together and dig in! That also makes it a popular menu item in Indian restaurants worldwide.

Korma vs. Kurma

Veg Korma is a North-Indian curry where a medley of steamed vegetables is simmered in a creamy, mildly spiced sauce made with cashews and yogurt. It’s similar to kurma, a South-Indian curry dish but there are a few differences.

Kurma (the south-Indian curry) has a creamy coconut milk base. It also includes a variety of mixed veggies, but what makes this dish distinct is the use of tomatoes along with fresh coconut, roasted chana dal, and poppy seeds. There is also no dairy in traditional veg kurma, so it is naturally a vegan recipe.

Both dishes are rich and saucy. But korma is milder while kurma is a bolder curry.

Korma – origin story

Korma – pronounced core-mah – is a classic Indian comfort food dish. The name is a Hindi word that means “braise,” which refers to the cooking method used to make the recipe: Tender veggies are simmered in a rich yogurt sauce with tempered aromatics, so there is great flavor throughout!

The first records of the meal being made date back to the 16th century in what is now referred to as Northern India. It was a delicacy then and served mainly for special occasions. Today it isn’t considered quite so “fancy” as it is easy to make with a handy blender and Instant Pot – but it’s nonetheless an impressive and satisfying recipe.

Alternate names include qorma, and kurma, khorma.

Reasons to love this recipe

So while there are a lot of complex flavors here, the recipe is very simple and straightforward. There is even some prep that can be done ahead of time!

You can make it just as easily in the Instant Pot as you can on the stovetop! With either method, it is ready to serve with rice or Indian flatbreads in under an hour.

• Mild – The dish is flavorful but not very spicy. So it’s kid-friendly and great for anyone sensitive to heat.
• Customizable – Swap ingredients with your favorite mixed vegetables. It’s a good way to use leftover veggies in the pantry
• Vegan – With a few simple swaps the recipe can be made dairy-free and entirely plant-based.
• Instant Pot or Stovetop – Make the dish using whichever method you like. Either way, it’s a straightforward recipe that is ready to enjoy in under one hour!

Here’s what you need to make the recipe

Variations to try

This veg korma recipe can be made in many different ways – as a side dish served with rotis / naan or as a runny gravy over rice. Here are a few variations to try –

1. To make South Indian veggie kurma – Follow the recipe below but add 1 cup of finely chopped tomatoes after the onions have turned translucent, and cook until the tomatoes have softened. Puree it with the onions along with a tablespoon of roasted chana dal, 1 teaspoon of white poppy seeds, 1 teaspoon of turmeric powder and 1/2 cup of shredded coconut.
2. For a vegan version, skip yogurt and replace it with coconut milk.
3. For a richer taste, cook with ghee instead of oil.
4. To make this curry even more fragrant, add saffron. Soak a pinch of saffron in 2 tablespoons of warm water for about 10 minutes. Add the saffron water to the curry after the veggies have simmered in the sauce.
5. The curry thickens as it cools down. If cooking this dish a day in advance, do not discard the reserved water used to cook the veggies. You can use it to dilute the curry.
6. Mughlai style korma – Add a tiny drop of kewra essence and serve the dish with a dash of heavy cream.
7. Mix up the chopped veggies – you don’t have to stick to the veggies mentioned in the recipe card. You can use any leftover veggies lying in your refrigerator for this delicious gravy.

How to prep ahead

Wash and cut the veggies up to a day or so ahead of time. Store them together in an airtight container in the refrigerator until ready to use.

The gravy is also easy to make ahead of time. Whisk the yogurt, spices, and sugar together in a container with a lid. Keep in the fridge for up to two days.

Storage tips

Refrigerator: Leftovers will keep well for 2-3 days. Cool the veg korma at room temperature before transferring it to an air-tight container

Freezer: Because of the creamy gravy, I do not recommend freezing.

Reheat: Reheat in the microwave or over stovetop until heated through.

Frequently asked questions

Is korma sweet or spicy?

It is considered a mild dish and is not spicy. Chilies give the dish a hint of spice, but the bit of sugar and yogurt cool and balance the heat. The flavor, therefore, tends to lean a bit of the sweet side.

What is korma sauce made of?

This creamy sauce is a delicious combination of pureed onion-cashew gravy and a spiced yogurt blend. Aromatics are tempered in hot oil before combining with the yogurt, so every spoonful is super flavorful.