Instant Pot vegetable korma
A mild, creamy Indian curry of potatoes, cauliflower, carrots and peas in a gently spiced sauce, topped with toasted cashews.
- 45 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.34 a serving
- 640 calories
- Good the next day
- Vegetarian
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 lb Yukon Gold potatoes, cut into 1-inch cubes
- 2 cups cauliflower, small florets
- 2 carrots, sliced
- 2 tsp garam masala
- 1 tsp ground coriander
- 1 tbsp tomato paste
- 1½ cups long-grain white rice
- 1 cup frozen peas
- ⅓ cup heavy cream
- ½ cup plain Greek yogurt
- ⅓ cup cashews, chopped
- ¼ cup cilantro, chopped (optional)
From your pantry
- 2 tbsp vegetable oil
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ¾ cup water
- 2 tsp salt, divided
- 2¼ cups water
Each serving has about 640 calories, 17 g protein, 98 g carbs and 21 g fat, and costs about $2.34 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No Yukon Gold potatoes? Russet potatoes or red potatoes work.
- No long-grain white rice? Jasmine rice or basmati rice works.
- No frozen peas? Frozen mixed vegetables work.
- No plain Greek yogurt? Plain yogurt or sour cream works.
- No cashews? Almonds work.
- No cilantro? Fresh parsley works.
Steps
Tap an underlined word for a quick explanation.
the onion, the garlic, the ginger and cut the potatoes, cauliflower and carrots.
Chop. Chopping means cutting food into bite-size pieces that don’t need to be neat. Keep them roughly the same size so everything cooks evenly.
How you’ll know: Your pieces are about half an inch and roughly alike, even if none of them are pretty.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Grate. Grating means rubbing food across the holes of a grater to make fine shreds or flakes. It spreads cheese, garlic or ginger evenly through a dish so it melts right in.
How you’ll know: Even shreds fall off the back of the grater, and you stop while the piece is still big enough to hold.
Set the Instant Pot to and heat the oil. Cook the onion until soft and , 5 minutes, then the garlic and ginger for 1 minute.
Sauté. Sautéing means cooking cut-up food in a little oil or butter over medium to medium-high heat, stirring now and then. It cooks things quickly and browns them lightly without burning.
How you’ll know: You hear a steady, lively sizzle, not a hiss and spit, and the edges start to soften and color.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 5 min
Stir in the garam masala, coriander, cumin, turmeric and tomato paste for 30 seconds. Add ¾ cup water and scrape the bottom clean.
Add the potatoes, cauliflower, carrots and 1½ teaspoons salt. Lock the lid, set to Sealing and pressure cook on High for 3 minutes, then vent right away.
Timer: 3 min
Dolly’s tip: Venting right away stops the cauliflower from turning to mush.Meanwhile, the rice and bring it with 2¼ cups water and ½ teaspoon salt in a .
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
High heat
Stir once, cover, turn to low and cook 15 minutes.
Low heatTimer: 15 min
Toast the cashews in a dry over medium heat until , 3 minutes.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Medium heatTimer: 3 min
Set the Instant Pot to , stir in the peas and cook 2 minutes. Stir the cream into the yogurt, then stir it into the pot and turn it off.
Sauté. Sautéing means cooking cut-up food in a little oil or butter over medium to medium-high heat, stirring now and then. It cooks things quickly and browns them lightly without burning.
How you’ll know: You hear a steady, lively sizzle, not a hiss and spit, and the edges start to soften and color.
Timer: 2 min
Dolly’s tip: Mixing the yogurt with the cream first keeps it from curdling in the hot sauce.Serve the korma over the rice with the cashews and cilantro on top.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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