4tablespooncoconut or mustard oil or oil of your choice
1cupcubed bell peppers
2baby radish sliced
8-9French beans chopped into 2” sticks
1plantain / raw banana peeled and cubed
1small sweet potato peeled and cubed
½cupfrozen/ fresh green peas
1 ¼cupapprox. cooked/ boiled chickpeas* or one 15 oz can
2teaspoonred pepper powder/ red mirch
2teaspooncurry powder/ kitchen king or garam masala
1teaspooncoriander/ dhania powder
Salt to taste
Fistful of chopped coriander/ cilantro leaves
To blend into puree
4medium sized tomatoes
Blend the ingredients called for puree .
Start this instant pot saute mode.
Add oil to the pot and swirl it to coat the base.
After a minute add in the onions and saute for 30 seconds.
Add in the bay leaf and pepper corns.
Add in all the veggies and the tomato puree , spice mix and some salt . Mix well to coat.
Now add in ½ cup of water and coconut milk . Mix well.
Add in the boiled / canned chickpeas .
Cancel saute mode.
Adjust instant pot setting to Manual high pressure 3 minutes in sealing position.
Natural pressure release. So when the pin drops Vent out any steam
and it is safe to open.
Slowly open the lid and give the veggies a gentle stir.
Taste test and adjust seasoning , mainly salt.
This curry has 3 on 5 spice level . 5 being the hottest .Adjust seasoning to your taste.Vegetable Korma is a soft blend of veggies.
Always use per-cooked or canned chickpea for this recipe.If you prefer chunky vegetable texture then Set timer for Manual 2 minutes.The curry thickens after few minutes. So after cooking add more water if you prefer and set it warm .
Use a store-bought can of chickpea instead of freshly cooked one.Cashews are optional but it thickens the gravy and adds richness.Skip it if you have nut allergy.If coconut milk is unavailable, soak 2 tablespoon dry desiccated / grated or fresh coconut in warm water for 15 minutes then blend with ½ cup water .You may add potatoes instead of plantains .While serving I just topped it with steamed green peas and cilantro for garnish.Use veggies of your choice but make sure the total number of cups should be 6-7 cups chopped for this recipe.
How to make chickpea at home from scratch
I have soaked ½ cup raw chickpeas for 8-10 hours. Drained water , filled in 1 cup of fresh water and cooked in instant pot for 14 minutes , manual high pressure on sealing position. Natural pressure release.If you forgot to soak chickpeas then it goes in the Instant pot for 35 minutes high pressure manual and NPR ( natural pressure release). Always add water 3 inches above the chickpeas if cooking without soaking.