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Instant Pot Vegan Korma Recipe with White Korma Sauce. Saucepan option. This Creamy Veggie and Tofu Korma is made in Instant Pot Pressure cooker. Indian Vegan Glutenfree Coconutfree Recipe. Soyfree, Nutfree option Jump to Recipe
There are Indian kormas and there are kormas. Some have tomato and some dont. The spices and flavors vary depending on the region, family recipe, restaurant recipe and so on. Most have no coconut, some have coconut. I have a couple of recipes on the blog and my Indian Kitchen book. Restaurant style Navratan Korma and white sauce navratan Korma in my book. A Veggie Korma without onion here, and a Coconut korma with a creamy sauce here. Lots of Korma Options!
This Korma sauce is an Instant Pot version. This White Korma sauce uses a base of onion, spices, nuts and poppy seeds. You can use pumpkin seeds instead of cashews for a nutfree version. The Sauce gets pressure cooked to get the deep roasted flavor, then roasted or chopped veggies are added and simmered for a few minutes before serving. Serve this delicious bowl with some toasted nuts or seeds and dried fruit garnish. As with all recipes, allergy friendly options and saucepan option are mentioned. Lets make more Korma!
More Instant Pot Recipes – all have saucepan options
- IP Tikka Masala Simmer Sauce GF
- Instant Pot Vegan Butter Chickin(soycurls). GF – Creamy, Delicious
- Japanese Veggie Curry. GF
- IP Lentil Chili. GF
- IP Mushroom Wild Rice Soup. GF
- Instant Pot Lasagna Soup with Red lentils. – So Easy
- IP Potato Chickpea Soup. GF
Tips to Cooking Creamy Indian Sauces in Instant Pot Pressure Cooker
- Northern Indian or restaurant dishes with thick or rich or tomatoey Indian Sauces can have a tendency to stick to the pot under pressure and cause burn errors. You might have to tinker around with the liquid needed by your pot to avoid the burn errors. Watch for the general thickness of the sauce before closing the lid. Add a bit more water to cool down to the pot before closing. Mix really well, before closing the lid.
- If your IP is generally problematic with thick sauces,You can also omit the cashews from the sauce, blend it with 1/2 cup water to make cream and add later with the veggies while simmering.
- Since there are no long cooking ingredients such as meats in vegan meals, you want to make the sauce by itself. The longer cooking time helps the sauce roast well which is the key to getting that amazing flavor profile. Veggies overcook in that much time and also add more moisture which doesnt allow the sauce to roast and caramelize.
- Spices: Old spices can lose a lot of flavor. If the sauce isn’t as flavorful as you like, there may be less pay off from the spices or your personal preference maybe be for more. Just double them up. Also adjust salt to taste. The right amount often helps the flavor bloom.
Instant Pot Vegan Korma Recipe
Ingredients
Tofu + Veggies:
- 7 oz tofu, cubed, , or use other veggies such as cauliflower (1.5 to 2 cups)
- 8 oz Sweet potatoes, cubed
- 1/2 tsp garam masala
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 2 tsp oil, , divided
Korma Sauce:
- 3 green Cardamom Pods
- 4-5 cloves
- 1 Bay leaf
- 1 tsp poppy seeds
- 1 tsp coriander powder
- 1/2 to 1 tsp garam masala
- 1/3 tsp ground cinnamon
- 1/2 tsp salt
- 1/3 tsp cayenne
- 1 medium or small onion
- 1 inch ginger
- 6 cloves of garlic
- 1/4 cup cashews, ,use pumpkin seeds for nut-free, other nuts for cashew-free
- 1/4 to 1/3 cup non dairy yogurt
- 1/2 cup water, + 1/2 cup water for rinsing
To add later:
- 1 cup other veggies, chopped small, , I use quick cooking veggies as broccoli, peppers, zucchini, peas
- 2 tbsp roasted cashew, (optional)
- 1 tbsp raisins or dates
Instructions
- Toss tofu, sweet potatoes in 1 tsp oil. Sprinkle in the spices and mix. Place on parchment lined baking sheet. Bake at 400 degrees F (205 C) for 20 to 25 mins.
- Blend the korma sauce ingredients with 1/2 cup water until coarsely blended.
- Add oil to the Instant Pot on saute. When hot, add the korma sauce. Cook for 2 minutes, to bring to a boil and simmer for another few seconds. This allows the pungency of the onion to cook out. Use 1/2 cup water to rinse out the blender and add to the pot. Mix well so there isn't anything stuck to the bottom. Close the lid
- Pressure cook at high pressure for 11 mins. Let the pressure release naturally.
- Open the lid and mix. At this point you can store this sauce. (Simmer with tempeh, seitan, vegan meat/chickin subs, some non dairy milk and salt depending on the addition used.)
- Add the baked tofu and sweet potato. Add the other quick cooking veggies (or a cup of cooked chickpeas), 1/4 cup or more non dairy milk(for saucier) and 1/4 tsp salt. Mix and cook on saute for 2-3 minutes to bring to a good boil and cook for another minute. Mix frequently to avoid sticking. Taste and adjust salt. Add a 1/4 tsp or more sugar/ sweetener if needed.
- Cancel and let the mixture sit in the pot for 5 mins so the veggies cook through and the flavors develop. Add 1-2 tbsp roasted cashews or other nuts/seeds and 1-2 tbsp of dried fruit such as raisins or finely chopped dates and mix in (optional).
- Garnish with cilantro and pepper flakes and serve over rice or Naan.Refrigerate(just the sauce or veggie korma) for upto 4 days. Freeze for upto a month.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am allergic to nuts, coconut and soy. Is there a substitute for the vegan yogurt such as white beans or something else that can be used to achieve the desired consistency? Thank you!
you can use a mix of white beans and flour blended.
Hi Richa!
Love this Korma! If I want to double the recipe for a larger group, how long do I cook in the instant pot? Same amount of time? Thanks in advance!
yes same time
Thanks!
Hi Richa,
How long do I cook I the instant pot if I double the recipe? Thanks!
same amount of time.
This is delicious! The husband and I both love Indian flavors, but our stomachs are sensitive, so I’ve been looking for more recipes that aren’t tomato-based (there are a lot of chickpea curries out there…) or too spicy, and this is perfect! I used just a couple dashes of cayenne instead of the full 1/3tsp, and it still had plenty of warm spicy flavor without too much heat. Definitely adding it to our rotation!
awesome!
Hi Richa!
I think I added more ginger than the recipe calls for and it’s lacking some sort of flavor… I’m hoping you could help!
It tastes a little spicy, a little bland. I could taste all the spices in there but doesn’t taste like any korma I’ve ever eaten in the Indian restaurants.
I used plain dairy yogurt (it’s what I have on hand), please help!!
probably needs more salt.Salt will bring out the flavor esp if it is tasting blandish. And more of the the spices. old spices can have reduced flavor payoff, so add more and simmer for 2 mins.
most restaurants usually just make one tomatoey type korma. This is a white sauce korma that some restaurants might serve with chicken or other meat. also theres a lot more fat(cream, butter, oil) so that also changes the flavors even if its the same recipe :).
Made this last night and it smelled and tasted so good. My husband and I are in our sixties and we use your recipes regularly now. Have both your cookbooks and follow your blog as well.
You recipes are so creative, you are so gifted.
Thank you and wishing you the best.
Thank you Usha, i am glad everything turns out so well!
Hi Richa, this looks so good!! I’m wondering as I don’t have any cashews on hand is it possible to substitute these for ground almonds? Thanks, can’t wait to try this!
yes should work ok.Cashews make it creamier, almonds will be slightly less creamy, but taste shouldbe fine.
Great, thank you!:))
Hi, Richa. This recipe looks delicious. Would it be possible to create a thick sauce with just non-dairy milk, blended raw cashews, and a thickening agent (such a corn starch)? Those are the ingredients I have on hand and would like to substitute the non-dairy yogurt. I could also add some lemon juice for tang for flavor. Thoughts?
Use non dairy milk. Then add some cashew cream later with the roasted veggies and simmer to thicken. If you add cashews before, the sauce will stick to the bottom and burn.
Sounds perfect! Thank you so much, Richa.
Oh sorry I meant the blended sauce prior to cooking on stovetop.
that will get rancid as the blended onion and garlic quickly change flavor. You can cook the sauce and store for longer. 3-4 days in refrigerator or freeze and reheat when needed
How long can I store the sauce in refrigerator before cooking on stovetop?? I can’t wait to try this.
do you mean pressure cooked sauce? you can store the cooked sauce for 3 days and then reheat and add roasted veggies or whatever you plan to add