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Vegetarian Recipes

Vegan Korma Recipe Instant Pot – Stove top option

Instant Pot Vegan Korma Recipe with White Korma Sauce. Saucepan option. This Creamy Veggie and Tofu Korma is made in Instant Pot Pressure cooker. Vegan Glutenfree Coconutfree Recipe. Soyfree, Nutfree option Jump to Recipe 

Instant Pot Vegan Korma Recipe with White Korma Sauce. This Creamy Veggies and Tofu Korma is made in Instant Pot Pressure cooker. Stovetop option. #Vegan #Glutenfree #Recipe #VeganRicha Soyfree, Nutfree option

There are 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!

Vegan Korma Recipe made in an Instant Pot, served in a Bowl

More Instant Pot Recipes – all have saucepan options

Vegan Korma Sauce in Instant Pot with roasted veggiesThis Creamy Veggies and Tofu Korma is made in Instant Pot Pressure cooker. Instant Pot Vegan Korma Recipe with White Korma Sauce. #Vegan #Glutenfree #Recipe #VeganRicha Soyfree, Nutfree option

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.

Our Vegan Korma Recipe with Rice in a speckled bowl

This Creamy Veggies and Tofu Korma is made in Instant Pot Pressure cooker. Instant Pot Vegan Korma Recipe with White Korma Sauce. #Vegan #Glutenfree #Recipe #VeganRicha Soyfree, Nutfree option

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

Course: Main

Cuisine: Gluten-free, Vegan

Keyword: instant pot korma, instant pot korma sauce, veg korma, vegankorma sauce, white korma saue

Servings: 4

Calories: 223 kcal

Author: Vegan Richa


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


  1. 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.

  2. Blend the korma sauce ingredients with 1/2 cup water until coarsely blended.

  3. 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

  4. Pressure cook at high pressure for 11 mins. Let the pressure release naturally.

  5. 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.)

  6. 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.

  7. 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).

  8. 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. 

Recipe 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 1/2 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 1/2 tsp ground cardamom, 1/8 tsp ground clove instead. 

Nutrition is for 1 serve

Nutrition Facts

Instant Pot Vegan Korma Recipe

Amount Per Serving

Calories 223 Calories from Fat 72

% Daily Value*

Total Fat 8g 12%

Saturated Fat 1g 5%

Sodium 625mg 26%

Potassium 453mg 13%

Total Carbohydrates 29g 10%

Dietary Fiber 4g 16%

Sugars 6g

Protein 9.5g 19%

Vitamin A 185.4%

Vitamin C 66.1%

Calcium 13.4%

Iron 13.4%

* Percent Daily Values are based on a 2000 calorie diet.


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Vegetarian Recipes


“I want you to come watch the movie with us ON the couch, not be in the kitchen!”

I’ve been filling out this one-question-a-day journals for moms that I received for Christmas. It records a little thought or memory over the last year, and then starts again, so you can see how your answers change over a few years. One of the recent ones, prompted me to jot notes about what I am learning as a mom, and I found the question so general I was basically annoyed. I am a romantic, and also wildly pragmatic. In the span of a day I can tear up over the depths of love I feel for my kids, and also wish for them to have a mute button. We all have worlds within us; mothering pushing me into the corners of myself I am sometimes proud of or other corners ashamed of, but am I learning? Yes, every single day. Sometimes in the moment and other times after a particular season. But in 2021, my answer in the bullet journal was that I see my kids are wanting me to play with them. They aren’t registering all the service and shuttling and laundry and what it takes to pull off a week, they just want to play WITH me. It’s natural for me to move within lists and tasks and responsibilities and hustling, but playing is something I have to pay attention to. For them and for me. We usually do a family movie on Friday nights and my son (6.5), see quote above, pointed out that I don’t actually watch the movie, I tinker in the kitchen and he wants me in the couch cuddle. Flattered, and found out that I’d rather make granola than watch The Croods 🙂 So from annoyed, to passing on the question to fellow parents, what are you learning? Try not to be annoyed. Maybe circle back to it.

I published this recipe over on SKCC a few weeks ago and wanted it to live here. We’re trying to find more family-friendly vegetarian recipes (it’s easy for me to fill up on roasted veggies and big salads, not so much for the kids). This batch lasts us two meals – once with noodles, maybe half zoodles, and the second round on toast or english muffins with cheese melted on top, like a pizza sort of thing? It freezes well and is great to deliver to new parents.


Serves 6


2 Tbsp. of extra virgin olive oil
1 small yellow onion – roughly chopped
3 cloves of garlic
sea salt to taste
pepper to taste
1 head of cauliflower (about ¾ lb. or 12 oz. riced)
1/2 cup of raw walnuts pieces
1/2 tsp. of Italian seasoning
1/2 tsp. of fennel seeds – crushed
2 Tbsp. of tomato paste
2 Tbsp. of balsamic vinegar
1/2 cup of red wine (or broth of any sort, and double the vinegar to mimic the wine’s acidity)
28 oz. of canned, crushed tomatoes
1/2 cup of red lentils
red pepper flake to taste

For serving

12 oz. of pasta or choice, zoodles, etc.
fresh, torn basil


In a large Dutch-oven or stockpot, heat the olive oil over medium low heat.

In a food processor, pulse the onion and garlic into smaller bits. Add them to the pot with a big pinch of salt and pepper. Sauté to soften, about 3 minutes.

Pulse up the cauliflower florets to get a rice-like texture. Add the riced-cauliflower to the pot and sauté to soften, about 5 minutes.

Pulse the walnuts in the processor and add those to the pot along with the Italian seasoning, fennel seed, another few generous pinches of salt and pepper, tomato paste and balsamic vinegar. Sauté until fragrant.

Add the red wine, cook about 3 minutes, then add the crushed tomatoes, ½ cup water, lentils, pinch of pepper flakes and stir to combine. Turn the heat to low, put the cover ajar and let it simmer gently for 30-35 minutes. Turn off the heat, taste for seasoning and adjust.

Cook your pasta or zoodles according to instructions. Top with cauli Bolognese, grated cheese, fresh basil and enjoy!

The Bolognese will keep in the fridge for a week and can be frozen for a few months.

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