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Restaurant style Navratan Korma - Instant- pot / Stove-top recipe


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4.9 from 371 reviews

  • Author: Soniya Saluja
  • Total Time: 11 minutes
  • Yield: 6 cups
  • Diet: VegetarianDiet

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

    1. 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.
    2. 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.
    3. 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.
    4. Add the salt, turmeric powder, red chill powder and the garam masala along with the vegetables and mix well.
    5. Next add in the coconut milk and water and give it a stir, place the  lid and close the pressure valve .
    6. Pressure cook for 1 minute at high pressure.
    7. Open the valve to quick release any remaining pressure.
    8. Add in the dried fenugreek leaves and the roasted cashews, golden raisins and pineapple and stir it well. 
    9. 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