Description
Navratan Korma is a delicious mixed vegetable curry dish loaded with veggies, nuts and fruits. This recipe for Instant Pot Navratan Korma creates an awesome curry loaded with layers of flavors in a creamy curry your family will love.
Ingredients
Units
Scale
- 1/2 Tbsp ghee
- 1/4 cup cashews
- 1 cup chopped pineapple
- 1/4 cup golden raisins
For Onion Tomato cashew paste
- 1 onion, roughly chopped
- 1/4 cup cashew
- 1 tomato, chopped
For Navratan Korma
- 6 cups chopped vegetables (peas, carrots ,green beans, cauliflower, potato)
- 2 tsp ginger and garlic paste
- 1 Bay leaf
- Cardamom - 2
- Cilantro, garnish
- 1 tsp red chill powder
- salt to taste
- 1 tsp turmeric powder
- 1/2 cup water
- 1 tsp garam masala
- 1 cup full-fat coconut milk
- 1/2 tsp dried fenugreek
Instructions
- To prepare the onion tomato paste, add the onion, tomato and cashew into a blender or food processor and puree until smooth. Keep it aside.
- Press the sauté button, add 1 tsp ghee, cashews and golden raisins and pineapple chunks to the pot. Stir-fry for 2 minutes until the cashews turn golden. Remove the cashews , pineapple and raisins from the pot and set aside.
- Pour the remaining ghee to the pot. Add in the whole spices , onion , tomato and cashew paste and ginger garlic paste and stir-fry for 2 -3 minutes.
- Add the salt, turmeric powder, red chill powder and the garam masala along with the vegetables and mix well.
- Next add in the coconut milk and water and give it a stir, place the lid and close the pressure valve .
- Pressure cook for 1 minute at high pressure.
- Open the valve to quick release any remaining pressure.
- Add in the dried fenugreek leaves and the roasted cashews, golden raisins and pineapple and stir it well.
- Serve it with Rice/ Naan
Notes
TIPS AND PRO TRICKS TO MAKE MIXED VEGETABLE CURRY / Navratan Korma
- Make sure you cut the vegetables into roughly equal sizes.
- Don’t cut the vegetables smaller than inch or inch and a half sized pieces or they will get mushy.
- Only pressure cook for 1 minute. If your vegetables aren’t done enough, you can turn the pot back on saute mode and give them a quick saute at the end of the cooking process.
- Skip ghee and oil to make plant-based.
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 1 minute
Nutrition
- Serving Size: 1
- Calories: 334
- Sugar: 10
- Sodium: 276
- Fat: 16
- Saturated Fat: 6
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 10
- Protein: 9
- Cholesterol: 3