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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. ThisWhite 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 ½ 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.
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5 from 15 votes
Instant Pot Vegan Korma Recipe
Instant Pot Vegan Korma Recipe with White Korma Sauce. This Creamy Veggie and Tofu Korma is made in Instant Pot Pressure cooker. Saucepan option. Use more veggies or chickpeas for soyfree. Vegan Coconut-free Glutenfree Recipe. Soyfree, Nutfree option
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Main
Cuisine: Gluten-free, Vegan
Keyword: instant pot korma, instant pot korma sauce, veg korma, vegankorma sauce, white korma saue
Servings: 4
Calories: 223kcal
Author: Vegan Richa
Ingredients
Tofu + Veggies:
- 7 oz (198.45 g) tofu, cubed , or use other veggies such as cauliflower (1.5 to 2 cups)
- 8 oz (226.8 g) Sweet potatoes, cubed
- ½ tsp (0.5 tsp) garam masala
- ½ tsp (0.5 tsp) garlic powder
- ½ tsp (0.5 tsp) salt
- 2 tsp oil , divided
Korma Sauce:
- 3 green Cardamom Pods
- 4-5 (4) cloves
- 1 Bay leaf
- 1 tsp poppy seeds
- 1 tsp coriander powder
- ½ to 1 tsp garam masala
- ⅓ tsp (0.33 tsp) ground cinnamon
- ½ tsp (0.5 tsp) salt
- ⅓ tsp (0.33 tsp) cayenne
- 1 medium or small onion
- 1 inch ginger
- 6 cloves of garlic
- ¼ cup (32.25 g) cashews ,use pumpkin seeds for nut-free, other nuts for cashew-free
- ¼ to ⅓ cup (61.25 g) non dairy yogurt
- ½ cup (125 ml) water + ½ cup water for rinsing
To add later:
- 1 cup (6.42 oz) 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 ½ 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 ½ 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), ¼ cup or more non dairy milk(for saucier) and ¼ 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 ¼ 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
Stovetop: Follow steps 1,2. Add oil to a saucepan over medium heat. Add the blended sauce and cook for 18 to 22 minutes. Stir occasionally. The sauce should thicken and smell roasted and not like raw onion, then add baked tofu+ sweet potatoes and other veggies or chickpeas if using, and ½ cup water and simmer for 5 mins. Add roasted nuts and raisins and mix in. Serve.
Oilfree: Omit the oil and use broth for sauteing and to bake the veggies.
Whole Spices: If you dont have whole spices, use ½ tsp ground cardamom, ⅛ tsp ground clove instead.
Nutrition is for 1 serve
Nutrition
Nutrition Facts
Instant Pot Vegan Korma Recipe
Amount Per Serving
Calories 223Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 625mg27%
Potassium 453mg13%
Carbohydrates 29g10%
Fiber 4g17%
Sugar 6g7%
Protein 9.5g19%
Vitamin A 9270IU185%
Vitamin C 54.5mg66%
Calcium 134mg13%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
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More main course:India
- Punjabi Chole (North Indian Chickpea Curry) Instant pot. stovetop option. gluten-free, soy-free, nut-free
- Tofu Barra – North Indian Silky Onion Curry (Vegan Chicken Barra)
- Pepper Fry with Tofu (South Indian onion black pepper curry)
- Andhra-Style Green Chili Chickpeas – 30 minutes
⭐️⭐️⭐️⭐️If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐
Reader Interactions
Comments
Maneesha
This was lovely, Richa! I especially like how easy it is to make! Blend and pressure cook! Great idea with the addition of raisins!Reply
Vegan Richa Support
yay! 🙂
Reply
Melody
Do you really mix the bay leaf in the blender for the korma sauce?Reply
Melissa
Hi!
I recently lost weight, and I’m trying to log all of the food I eat. How much Korma is considered one serving? One cup? 1/2 cup. I apologize if it’s listed and I missed it!
Thank you!Reply
Vegan Richa Support
servings listed is 4, so whatever that amount is…. approx. 1 cup
Reply
Laura
My 8 yr old very picky son looked at it suspiciously, tasted it, and exclaimed ecstatically, “YUUMMM!!!” Home run! I used sweet potato, tofu, zucchini, broccoli, red bell pepper, spinach, doubled the recipe, added cashews, raisins, currants, cilantro and coconut sugar at the end. Stove top method. Served over brown rice. 5 stars!!Reply
Laura Kuchy
I also used cauliflower and used extra veggies.
Reply
Akruti
Hi! Can I make this with cardamom seeds if I don’t have the pods? If so, what is the right amount? Thanks!
Reply
Vegan Richa Support
Sure – the info & substitutions are always in the notes section: “Whole Spices: If you dont have whole spices, use 1/2 tsp ground cardamom, 1/8 tsp ground clove instead.”
Reply
SR
Made this twice and it is soooo tasty and easy to make! Definitely a crowd pleaserReply
Vegan Richa Support
two times a charm
Reply
PB
This recipe looks great and I can’t wait to try it. However, I generally shy away from blending raw onions for any sauce as it has made my dish bitter in the past. But sauteing onions before blending changes the taste of the dish somehow. Do you have any tips to prevent onions tasting bitter? Thank you in advance!
Reply
Richa
Use fresher onions and blend coarsely. Over blending can make them bitter
Reply
PB
Thank you so much for the quick response! I will try what you suggested.
Reply
PB
I did as you suggested- added finely chopped onion towards the end of the blending step -and no bitter taste!!! Thank you so much for solving one of my most worst kitchen nightmares!
Reply
Richa
You can also use finely chopped onions directly in the pot and blend the rest of the ingredients. Glad it worked out !
Reply
Sarah
Another amazing dish! These flavors are incredible!!! I used real yogurt because I had it on hand and will definitely get firm tofu next time so it looks more like your pictures and less like mush, but I’m adding this to my favorites. Thank you for another amazing dish!Reply
Aparna
Thank you again for the fab recipe! What would be a good substitute for non diary yoghurt? It’s been very hard to get hold of atm! I’ve got most other things plant milk, coconut milk, nuts, beans, etc?Reply
Richa
Use coconut milk and add more cashew cream in the end to thicken
Reply
Aparna
Thank you so much for the prompt reply! Would canned be okay?
Reply
T
The yogurt looks like it has curdled and I’ve followed the recipe exactly? This is after the pressure cooking stage?
Reply
Richa
it might have just separated. just mix it up. some non dairy yogurts can separate
Reply
Patti
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!
Reply
Richa
you can use a mix of white beans and flour blended.
Reply
Sylvia
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!
Reply
Richa
yes same time
Reply
Sylvia
Thanks!
Reply
Sylvia
Hi Richa,
How long do I cook I the instant pot if I double the recipe? Thanks!Reply
Richa
same amount of time.
Reply
A
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!Reply
Richa
awesome!
Reply
Jessica
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!!Reply
Richa
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 :).Reply
Usha
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.Reply
Richa
Thank you Usha, i am glad everything turns out so well!
Reply
Ash
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!
Reply
Richa
yes should work ok.Cashews make it creamier, almonds will be slightly less creamy, but taste shouldbe fine.
Reply
Ash
Great, thank you!:))
Reply
Robyn
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?
Reply
Richa
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.
Reply
Robyn
Sounds perfect! Thank you so much, Richa.
Reply
Jen
Oh sorry I meant the blended sauce prior to cooking on stovetop.
Reply
Richa
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
Reply
Jen
How long can I store the sauce in refrigerator before cooking on stovetop?? I can’t wait to try this.
Reply
Richa
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
Reply
JOSIE
Delicious. To make the recipe easier & quicker I just blended the sauce ingredients & cooked the veg & tofu in it. Great recipe with a lovely delicate flavour. Thanks!Reply
Richa
awesome!
Reply
Cassie Autumn Tran
Korma sauce is actually one of my favorites, even though I don’t consume it often! This dish looks absolutely marvelous. I would love to try this recipe out–I bet I’ll love it!
Reply
Kat
Loved this sauce and very easy to make. I used frozen broccoli, peas and roasted sweet potato and Califia farms unsweetened yogurt.Reply
Richa
awesome!
Reply
Heather
This recipe looks great! This is probably a dumb question, but is it really ok to blend the bay leaf and cardamom pods and then eat them? 🙂
Reply
Richa
not a dumb question. its totally fine to eat them. you are probably already eating them if you are using authentic indian garam masala. its a powdered blend of these. If you see my linked recipe, i use whole spices and grind them. so theres powdered bay leaf etc in the blend.
Reply
Heather
Oh my goodness!!!! I made this tonight and life will never be the same!!! I had to put it away, I was making myself too full! I would eat this every day for the rest of my life! Bravo!
Reply
Richa
yay!!
Reply
Leslie
Omg! Sooooo different from a lot of other dishes. I added red potatoes just cause we had sweet potatoes recently. I baked them with the tofu in the oven while steaming cauliflower, broccoli and green beans. Left out the clove and cinnamon yet hubby cut some fresh limes to squirt on top! So delicious, satiating, satisfying, sexy and yummy!
Our son comes over, eats meals from the vegan Richa website and then posts to his fitness website!Reply
Richa
awesome!!
Reply
veg-a-cream
Hmm, interesting ☺ it’s kind of strange, that I’ve got an instant pot in my house, but I cook in it only hot, creamy soups and nothing other. I definitely must learn to use it better, because I started to write my blog only with creams and using an instant pot may help me to save a lot of time, when I’ll be cooking something!Reply
Margaret Pearce
I love the korma recipes in your first book, so I knew I would love this. It’s delicious! I did cauliflower instead of tofu, added red pepper in the last step, topped it off with some golden raisins and served it over basmati rice. The sauce has so much flavor! Thanks for another great entree 🙂Reply
Richa
awesome!!
Reply
Michaela
Hi Richa!
Do you think sunflower seeds would work as a substitute for the cashews/pumpkin seeds?Reply
Richa
yes they will work. you might want to use lightly roasted sunflower seeds as thats a more pleasing flavor
Reply
Nikunj Verma
Hi Richa,
Is there a replacement for poppy seeds in this recipe?
Reply
Richa
just omit them. there is enough flavor overall
Reply
Francesca Last
Hooray! Finally a vegan korma recipe which isn’t just coconut! I’m allergic and too many vegan recipes for curries across the world use it as a base ingredient as soon as creaminess is required!Reply
Richa
🙂 Many traditional kormas are actually coconut free. Kurma usually use coconut. look for traditional korma recipes and mostly they will be coconut free
Reply
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