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Vegan Vegetable Korma

Vegetable Korma is a flavorful and aromatic Indian dish made with a creamy, spice-infused sauce and a mix of colorful vegetables. Commonly included are carrots, peas, cauliflower, and potatoes, while the traditional recipe often features paneer (Indian cheese) for added richness. In this recipe I will replace paneer with tofu to keep it vegan friendly.
The sauce is a harmonious blend of spices, nuts, onions, and tomatoes, creating a deliciously smooth base that coats the vegetables beautifully. This wholesome dish is a comforting and satisfying meal, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine Indian
Servings 6 People
Calories 120 kcal

Equipment

  • 1 Instant Pot
  • 1 Large Large pan or wok if using stove top method
  • 1 Set of measuring spoons and cups
  • Knives, cutting boards, etc

Ingredients
  

Spices and Nut Mix for Korma sauce

  • 3 tablespoon oil
  • 1/2 cup Cashew pieces
  • 1/2 cup Coconut milk or any plant-based milk
  • 2 tablespoon poppy seeds optional
  • 4 whole cloves
  • 2 inch piece of cinnamon.
  • 4 green cardamoms
  • 1 teaspoon turmeric
  • 2 teaspoon paprika
  • 1 teaspoon ground fennel
  • 1 teaspoon ground coriander.
  • 1 teaspoon ground cumin.
  • 2 bay leaves
  • 1 cup sliced onion
  • 1/4 cup tomato sauce.
  • 2 tablespoons ginger and garlic paste
  • 1 tablespoon kasoori methi
  • 1 cup water
  • 1 teaspoon salt

Vegetable Mix ( Use any vegetables of your choice)

  • 1 cup Carrot cubes
  • 1 cup green peas
  • 1 cup cauliflower florets
  • 1 cup chopped Potatoes cubes
  • 1 cup chopped tofu cubed

For Garnish

  • Chopped fresh coriander
  • 2 tablespoon Coconut milk

Instructions
 

Step By Step Instructions

    Steam all vegetables and tofu

    • To steam vegetables and tofu
    • Boil 1/2 cup water
    • Add 1 pinch baking soda
    • ½ teaspoon salt
    • Add all veggies and tofu.
    • Boil till tender about 5 minutes
    • Drain and set aside

    Make Korma sauce

    • Put spice and nut mix in an Instant pot
    • And cook for 10 minutes
    • Let pressure release naturally
    • Open lid
    • Remove bay leaves
    • Blend everything until smooth

    Final Step

    • Now set instant pot to Manual
    • Now, add all steamed vegetables to sauce in instant pot
    • Cook for a few minutes till everything is well mixed together and the sauce is thick
    • Dish it out and garnish with fresh chopped coriander and coconut milk

    Stove Top Instructions:

    • On the stovetop, cook the Korma spice and nut mix mixture for 20 to 30 minutes until everything is soft. Then, blend the mixture until smooth. Follow all instructions as above.

    Video

    Notes

    1. Adjust the spice levels according to your taste preferences.
    2. Feel free to customize the vegetables according to what you have on hand or your personal preferences.
    3. For a richer sauce, you can add more cashews or coconut milk.
    4. Serve Vegetable Korma hot with rice or naan bread for a complete meal.
    5. Leftover Vegetable Korma makes a delicious lunch the next day.
    *Calories per serving are approximate
    Keyword tofu recipes