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Cauliflower Korma

Course Main Course
Cuisine Indian


  • Instant Pot Multi Pressure Cooker


  • 1 small head cauliflower 500-600g
  • 1/2 cup raw cashews - 70g soak in warm water for 15 minutes
  • 400 ml unsweetened coconut milk 13.5 ounces
  • 3 tbsp oil
  • 1 medium onion finely chopped
  • 2 tbsp ginger-garlic minced
  • 1 small green chili minced optional
  • 1/2 can chop or diced tomatoes- 200g
  • 1 tsp curry powder
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 2 tsp ground cumin and coriander
  • 1 tsp garam masala
  • Salt to taste
  • Coriander to garnish


  • Cut the cauliflower into bite-size florets and thoroughly wash it under running water.
  • Leave it aside for 10-15 minutes to drain the excess water.
  • Select saute mode on the Instant pot panel.
  • Heat oil in the inner pot, add onion, ginger garlic, and chilli.
  • Fry this mixture until light brown.
  • Add crushed tomatoes and keep cooking the mixture further.
  • Once the raw smell of tomatoes goes away, add all the spices powders and salt.
  • After a minute or so add drained cauliflower florets and mix well.
  • Cancel the saute mode, cover the pot with the lid.
  • Select LOW PRESSURE for 0 minutes.
  • Meanwhile, in a high-speed blender blend cashew with little water and make a fine puree. Leave it aside.
  • Once done, release the pressure straight away.
  • Now add cashew puree and coconut milk, mix.
  • Saute for 1 minute.
  • Sprinkle freshly chopped coriander and serve hot


Instant Brands Official Recipe Contributor:
Recipe by @jcookingodyssey
Keyword Instant Pot, vegan