Craving that rich, creamy korma sauce from your favorite Indian restaurant? With this Instant Pot korma sauce recipe, you can whip up a silky, fragrant curry base in under 30 minutes—no endless simmering or stirring required.
This recipe delivers all the authentic flavor of classic korma but uses pantry-friendly ingredients and modern pressure cooking. Whether you’re prepping for a weeknight dinner or meal prepping for the week, this korma sauce is a game changer. Just blend, pressure cook, and use with chicken, paneer, veggies, or tofu!
Why you'll love it
Ready in 30 minutes with minimal prep
Restaurant-style flavor at home
Easily adapts for vegan, nut-free, or dairy-free diets
1/4 cup raw cashews (35 g; or sunflower seeds for nut-free)
1/4 cup unsweetened shredded coconut (20 g; or 2 tbsp coconut milk powder)
1 cup diced tomatoes (fresh or canned; about 200 g)
1 cup water (240 ml)
1/2 cup heavy cream (120 ml; or coconut cream for dairy-free)
1 tablespoon sugar (optional, for authentic sweetness)
Instructions
Set Instant Pot to Sauté mode. Add oil and onions. Cook 4-5 minutes until golden.
Add ginger and garlic. Sauté 1 minute until fragrant.
Stir in coriander, cumin, turmeric, chili powder, garam masala, and salt. Cook 30 seconds.
Add cashews, shredded coconut, and tomatoes. Sauté 2 minutes, stirring.
Pour in water. Scrape the pot bottom to deglaze.
Cancel Sauté. Secure lid; set to Manual/Pressure Cook on HIGH for 5 minutes.
Quick release pressure. Open lid carefully.
Using an immersion blender (or transfer to a blender), blend sauce until silky smooth.
Return sauce to Instant Pot if needed. Stir in cream and sugar. Simmer on Sauté for 2-3 minutes until hot. Adjust salt to taste.
Use immediately with cooked meat, paneer, tofu, or veggies—or cool and store for later.
Make It Your Way
Instant Pot Version
This recipe is fully designed for the Instant Pot. For extra depth, sauté onions until deeply browned before adding spices. Use the 'Sauté' function for all frying steps.
Ingredient Substitutions
If you can’t find Kashmiri chili powder, use a mix of paprika and cayenne. Swap cashews for sunflower seeds for a nut-free version. Use coconut cream instead of heavy cream for dairy-free. Fresh or canned tomatoes both work—just avoid pre-seasoned varieties. Shredded coconut can be replaced with coconut milk powder or omitted for a lighter sauce.
Expert Tips
Brown the onions well—this is key for authentic depth.
Blend the sauce thoroughly for a restaurant-smooth finish.
For thicker sauce, simmer uncovered on Sauté after blending.
Adjust chili powder to your heat preference; korma is traditionally mild.
Freeze in 1-cup portions for easy future curries.
If using for chicken or veggies, simmer them directly in finished sauce until cooked.
What to Serve It With
Pour this korma sauce over sautéed chicken, paneer, or roasted vegetables, and serve with basmati rice or naan. It’s also delicious as a dip for naan or as a base for slow cooker curries.
Storage & Reheating
Store cooled korma sauce in an airtight container in the fridge for up to 5 days, or freeze up to 2 months. Reheat gently on the stovetop or microwave, stirring well.
Frequently Asked Questions
Can I make korma sauce nut-free?
Yes, swap cashews for raw sunflower seeds or skip entirely for a lighter sauce.
Is this korma sauce spicy?
Korma is traditionally mild. Adjust the chili powder to your taste.
Can I double the recipe in the Instant Pot?
Yes, double all ingredients. Cooking time remains the same, but allow extra time for pressure build-up.
What can I use instead of heavy cream?
Coconut cream or a thick oat cream both work well for dairy-free options.
Can I use this as a simmer sauce for raw chicken or veggies?
Absolutely—add the protein or vegetables and simmer until fully cooked through.
How do I make the sauce smoother?
Blend thoroughly with an immersion blender or use a high-speed blender for extra silkiness.
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