Vegetable Korma Curry
mrbutler
May 8, 2022
super easy
No Reviews
Ingredients
Adjust Servings
| 15 cashews | |
| 1 ¼ cup water divided | |
| 2 tbsp oil | |
| 1 ¼ cup onions diced | |
| 1 tsp ginger grated | |
| 1 tsp garlic minced | |
| 1 cup tomato puree or 2 tomatoes pureed | |
| ½ cup coconut milk | |
| 1 tbsp lime juice | |
| cilantro | |
| Whole Spices | |
| 1 tsp cumin seeds | |
| 6 black peppercorns | |
| 3 green cardamoms | |
| 5 cloves | |
| 1 bay leaf | |
| 1 inch cinnamon | |
| Spices | |
| 2 tsp coriander powder | |
| ½ tsp garam masala | |
| 1 tsp salt adjust to taste | |
| ½ tsp ground turmeric | |
| ½ tsp Kashmiri red chilli powder, optional, adjust to taste | |
| Vegetables | |
| 1 potato, cut into ½-1-inch pieces | |
| 1 cup cauliflower, cut into large florets | |
| 1 cup carrots, cut into rounds | |
| ½ cup green peas, frozen | |
| ½ cup green beans, cut into 2-inch pieces |
Directions
1.
Blend cashews and 1/4 cup water to a smooth paste and set aside.
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2.
Start the Cooker in Sauté mode and let it heat. Add oil and whole spices. Sauté for 30 seconds.
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3.
When the cumin seeds change colour, add onions, ginger and garlic. Sauté for 3 minutes until the onions become golden brown.
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4.
Add tomato puree and spices. Stir and sauté for 2 minutes.
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5.
Add potatoes and 1 cup water. Stir and sauté for another 2 minutes. Make sure there is nothing stuck to the bottom of the pot.
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6.
Add all the other vegetables and stir them in. Press cancels and close lid with vent in sealing position.
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7.
Change the Cooker setting to manual or pressure cook mode at high pressure for 1 minute. After the beep, quick release the pressure manually.
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8.
Open the pot. Add cashew paste, coconut milk and lime juice. Stir well.
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9.
Garnish with cilantro and enjoy Vegetable Korma with naan or rice.
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Notes
You can also use a frozen medley of veggies.
We used full-fat coconut milk in this recipe. Make sure you use the one that comes in a can.
Make sure to cut cauliflower into larger florets, so they don’t get mushy when pressure cooking.
