What is Vegetable Korma?
It has been four years since I shared my stovetop recipe for my rich and creamy Navratan Korma and since then, it has become an all-time blog reader favorite! This dish is much better than what you’ll find in any restaurant – it’s sweet, creamy, nutty and so very flavorful. Many of you have asked me how to make vegetable korma in an Instant Pot and today, I’m going to tell you exactly how to do that! 🙂 The Instant Pot version of my vegetable korma is also in my cookbook, Indian Food Under Pressure. If you don’t have my book yet, make sure to check it out – it has 60 delicious Indian recipes from both North India and South India and all recipes are adapted for an electric pressure cooker. Navratan korma translates to “nine-gem” curry and the “gems” are the fruits, veggies, and nuts that make up this dish. This gem of a dish was created in imperial kitchens and served to royalty during the Mughal era in India so when I say it’s a royal dish, I mean it quite literally. Mughlai dishes are always a treat because they are so decadent, which is why I consider them special occasion recipes. I have a lot of Indian vegetarian recipes on my website and while they are all delicious, most of them are simple, everyday recipes (like Dal or Sabzi). When it comes to special occasion vegetarian dishes, this korma or Egg Biryani are my go-to recipes. They’re the recipes you want to make to impress friends. Serve this korma with Basmati Rice or Jeera Rice. We always make more to share with our neighbors because they enjoy it so much! We enjoy it even more than the Indian restaurant we frequent. This will be forever on our menu :)” Enjoy 🙂
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