Instant Pot Gobi Matar Korma: An Effortless Vegetarian & Vegan Cauliflower and Pea Coconut Curry

Embark on a culinary journey to India right in your kitchen with this incredible Instant Pot Gobi Matar Korma. This luscious and aromatic cauliflower and green pea coconut curry is not only bursting with authentic Indian flavors but is also incredibly easy to prepare, thanks to the magic of the Instant Pot pressure cooker. Whether you’re a seasoned chef or a beginner in the world of Indian cuisine, this vegetarian and vegan-friendly recipe promises a satisfying and wholesome meal for the entire family. This delightful recipe is proudly reprinted with permission from “Vegetarian Indian Cooking with your Instant Pot” by the talented Manali Singh, published by Page Street Publishing Co. in 2018.

Our household shares an immense love for Indian food. It’s our ultimate choice for takeout, a cuisine celebrated for its rich tapestry of flavors, vibrant spices, and an abundance of naturally vegetarian and vegan options. Each dish tells a story, offering a harmonious blend of taste and nutrition that truly nourishes the soul. Over the years, I’ve had the pleasure of sharing a few of our cherished Indian recipes here on the blog, including the hearty Chana Masala and the comforting Instant Pot Dal. Now, we’re thrilled to introduce another family favorite that will undoubtedly earn a permanent spot on your weekly menu: this exquisite Instant Pot Cauliflower and Pea Coconut Curry.

The inspiration for this particular recipe comes from Manali Singh, the brilliant mind behind the popular blog Cook with Manali. Her culinary expertise shines brightly in her cookbook, “Vegetarian Indian Cooking with your Instant Pot,” a true treasure trove for anyone looking to explore authentic Indian flavors with modern convenience. I was absolutely thrilled when Manali sent me a copy of her new book and graciously agreed to let me share one of her incredible recipes with all of you. Delving into the pages of her cookbook has been an enriching experience, expanding my understanding and appreciation of traditional Indian cuisine. It’s truly wonderful to discover how to craft genuine, traditional recipes that are quicker, healthier, and more accessible than ever before, making gourmet cooking an everyday possibility.

Among the many tempting dishes in Manali’s cookbook, the Gobi Matar Korma (Cauliflower & Green Peas Coconut Curry) immediately captured my attention. Curries, in general, hold a special place in my heart. Their inherent warmth and comforting nature make them the perfect canvas for loading up with an abundance of fresh vegetables and aromatic spices. I’ve previously explored Thai-style curries like this vibrant Easy Yellow Chickpea Curry with Roasted Veggies and the delightful Chickpea Curry with Butternut Squash. And for those who appreciate a hearty soup, my Curried Pumpkin Lentil Soup is an absolute must-try!

Preparing Manali’s Gobi Matar Korma was an absolute joy, and the response from my family was overwhelmingly positive—especially from my kids, who have a particular fondness for green peas. During the cooking process, I discovered that “Korma” traditionally refers to a curry based on yogurt and coconut, which imparts a unique creaminess and depth of flavor. What I particularly admire about Manali’s cookbook is her thoughtful inclusion of numerous vegan variations throughout the recipes, ensuring that plant-based eaters can savor these traditional dishes without compromise. This delicious vegetable curry is a shining example of that commitment, effortlessly adaptable to suit vegan preferences. Let me walk you through some of the key steps to creating this incredible Instant Pot Gobi Matar Korma in your own kitchen!

How to Make Instant Pot Cauliflower and Pea Curry: A Step-by-Step Guide

Creating this flavorful Instant Pot Gobi Matar Korma is a streamlined process, thanks to the efficiency of pressure cooking. The recipe is divided into a few simple yet crucial stages that build layers of complex Indian flavors.

Step 1: Crafting the Creamy Flavor Base

The foundation of this luscious curry begins with a rich, thick, and incredibly flavorful “paste” created in your blender. This blend combines raw cashews, ripe tomatoes, a vibrant green chili pepper for a subtle kick, pungent garlic, and zesty ginger. The moment I saw garlic and ginger on the ingredient list, I knew this dish was going to be a winner. But it’s the inclusion of raw cashews that truly elevates the texture, imparting an unparalleled creamy richness without the need for dairy. Cashews are a plant-based cook’s secret weapon for achieving luxurious textures, much like how I use them in my Creamy Vegan Broccoli Soup. This initial step ensures a smooth, well-integrated flavor profile that sets the stage for the rest of the curry.

Step 2: Sautéing Aromatics and Spices in the Instant Pot

Once your aromatic paste is ready and set aside, the Instant Pot truly begins to shine with its versatile sauté function. Just recently, I was chatting with a friend, and we both enthusiastically remarked on how much we adore this feature. Unlike traditional slow cookers that often require you to dirty an additional pan for browning, the Instant Pot handles it all in one pot, saving you precious cleanup time! We begin by sautéing a medley of whole fragrant spices, including earthy green cardamoms, pungent peppercorns, and warm cloves. Can you already imagine the intoxicating aroma filling your kitchen? These spices are gently toasted for a few seconds until their essential oils are released, creating a deeply aromatic base. Next, we add the chopped onion, cooking it until it softens, before incorporating even more ground spices like coriander powder, garam masala, red chili powder, turmeric powder, and salt. These dry spices are briefly cooked to bloom their flavors, then the reserved creamy tomato-ginger-garlic-cashew paste is stirred in. Finally, the rich coconut milk is whisked into this flavorful masala, creating a smooth and vibrant curry base.

Step 3: Pressure Cooking to Perfection

The final stage of cooking this delightful Instant Pot Gobi Matar Korma is where the pressure cooker works its magic, tenderizing the vegetables and melding all the flavors in record time. Into the fragrant coconut milk base, you’ll gently fold in a large head of cauliflower, broken into medium to large florets, and a generous portion of frozen green peas. A quick stir ensures everything is well coated with the rich masala. Then, simply close the lid of your Instant Pot, set the pressure valve to the sealing position, and select the manual or pressure-cook button. For this recipe, a low-pressure setting for just 3 minutes is all it takes to achieve perfectly cooked cauliflower and peas that retain a slight bite, rather than becoming mushy. Once the cooking cycle is complete, perform a quick-pressure release. In mere minutes, you’ll open the pot to a beautifully cooked, aromatic, and incredibly delicious Gobi Matar Korma, ready to be seasoned to taste and garnished.

How to Serve Gobi Matar Korma: Perfect Pairings

Serving this exquisite Gobi Matar Korma is an art in itself, offering endless possibilities for a truly memorable meal. In her cookbook, Manali suggests pairing this cauliflower and pea coconut curry with fluffy basmati rice and a few delicate slices of raw red onion—a combination I heartily endorse, as I absolutely adore the pungent crunch of raw onion. My personal serving preference includes a generous scoop of the curry alongside steaming rice, complemented by those vibrant raw red onion slices, a handful of thinly sliced purple radish for an extra pop of color and texture, and an abundance of freshly chopped cilantro. The fresh herbs provide a bright, herbaceous contrast to the rich, creamy curry. And, of course, no Indian meal is complete without warm, pillowy naan bread on the side, perfect for soaking up every last drop of that delectable sauce. This makes for a truly great dinner, one that I know will be gracing our table again and again!

Enhancing Your Gobi Matar Korma Experience

To further elevate your dining experience, consider these additional serving suggestions and accompaniments:

• Different Breads: While naan is classic, try serving with flaky paratha (as Manali suggests), chapati, or roti.
• Cooling Sides: A dollop of plain yogurt or a simple cucumber raita can offer a refreshing counterpoint to the rich curry.
• Chutneys & Pickles: Mango chutney or a lime pickle can add an extra layer of sweet, tangy, or spicy flavor.
• Lemon or Lime Wedges: A squeeze of fresh citrus just before serving brightens all the flavors.
• Side Salad: A light, crisp green salad with a simple vinaigrette can provide a fresh contrast.

Customizing Your Instant Pot Gobi Matar Korma

One of the beauties of home cooking is the ability to customize dishes to your personal taste and dietary needs. This Gobi Matar Korma is wonderfully adaptable:

• Spice Level: Adjust the amount of green chili and red chili powder to make it milder or spicier. For more heat, add a pinch of cayenne pepper.
• Additional Vegetables: Feel free to incorporate other quick-cooking vegetables like diced potatoes, spinach, bell peppers, or even paneer (for a vegetarian, not vegan, option) in the final stage of cooking.
• Herbs: While cilantro is traditional, a sprinkle of fresh mint can also add an interesting flavor dimension.
• Vegan Adaptation: As mentioned in the recipe notes, skipping the yogurt and adding an extra ½ cup of water ensures a perfectly creamy and rich vegan curry without compromise.
• Nut-Free Option: If you have a cashew allergy, you can try substituting sunflower seeds or a spoonful of almond butter for creaminess, though the flavor profile will shift slightly.

This Instant Pot Gobi Matar Korma is more than just a meal; it’s an invitation to savor the rich, diverse, and deeply comforting flavors of Indian cuisine, made accessible and convenient for today’s busy lifestyles. Enjoy the process of creating this dish, and even more, the joy of sharing it with loved ones.

Instant Pot Gobi Matar (Cauliflower and Green Peas Coconut Curry)

Yield: Serves 4
Prep Time: 30 minutes
Cook Time: 3 minutes
Total Time: 33 minutes

Korma traditionally refers to a yogurt- and coconut-based curry. While making korma can often involve multiple steps, this Instant Pot version streamlines the process, delivering rich flavors in a fraction of the time. My absolute favorite way to enjoy this cauliflower and pea korma? With flaky paratha—it’s truly the perfect combination!

Ingredients

• 3 large tomatoes
• 4 large cloves garlic
• 1-inch (25-mm) piece ginger
• 1 green chili
• 12 raw cashews
• 1½ tbsp (22 ml) oil of choice
• 1 bay leaf
• 3 green cardamoms
• 6–7 peppercorns
• 3 cloves
• 1 large red onion, chopped
• 1 ½ tsp (6 g) coriander powder
• 1 tsp garam masala
• ½ tsp red chili powder, or to taste
• ½ tsp turmeric powder
• 1 tsp salt, or to taste
• ¼ cup (60 g) plain yogurt, at room temperature
• ½ cup + 2 tbsp (150 ml) coconut milk
• ¼ cup (60 ml) water
• 1 large head cauliflower, cut into medium- to large-sized florets
• ½ cup (70 g) frozen green peas
• Cilantro, for garnish

Instructions

1. Using a blender, purée the tomatoes, garlic, ginger, green chili, and cashews to a smooth paste. Set aside.
2. Press the sauté button on your Instant Pot. Once the pot displays “hot,” add your chosen oil, followed by the bay leaf, green cardamoms, peppercorns, and cloves. Sauté for a few seconds until the spices become fragrant. Then, add the chopped onion. Cook the onion until it softens, which should take approximately 2 minutes. Next, stir in the puréed tomato–ginger–garlic–cashew paste you prepared earlier and cook for another 2 minutes. Add the coriander powder, garam masala, red chili powder, turmeric powder, and salt. Stir to thoroughly combine the spices and cook them for 30 seconds. Finally, add the plain yogurt, whisking continuously until it is well integrated with the curry base. Ensure the yogurt is at room temperature before adding it to prevent curdling.
3. Add the coconut milk and water, mixing well to combine. Introduce the cauliflower florets and frozen green peas, tossing them gently to coat with the flavorful masala. Close the lid of the Instant Pot and ensure the pressure valve is in the sealing position. Use the adjust or pressure-level button to set the cooker to low pressure and cook for 3 minutes. Once cooking is complete, perform a quick-pressure release.
4. Open the pot, give the korma a gentle stir, and adjust spices and salt to taste if needed. Garnish generously with fresh cilantro before serving.

Notes

Make it vegan: To make this Gobi Matar Korma completely vegan, simply omit the plain yogurt and add an additional ½ cup (120 ml) of water in its place. The cashews and coconut milk will still provide ample creaminess.

Nutrition Information:

Amount Per Serving:

• Calories: 0
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 0mg
• Carbohydrates: 0g
• Fiber: 0g
• Sugar: 0g
• Protein: 0g

(Note: Nutritional information provided is generic and may vary based on specific ingredients and preparation.)