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

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

Author: Soniya Saluja

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.

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Keyword: easy navaratan korma, Navratan Korma, navratan korma recipe

Prep Time: 10

Cook Time: 1

Total Time: 11

Servings:

6 cups

Calories:

334kcal

Equipment

Ingredients

½ tablespoon ghee
¼ cup cashews
1 cup chopped pineapple
¼ cup golden raisins

For Onion Tomato cashew paste

1 onion roughly chopped
¼ cup cashew
1 tomato chopped

For Navratan Korma

6 cups chopped vegetables peas, carrots ,green beans, cauliflower, potato
2 teaspoon ginger and garlic paste
1 Bay leaf
Cardamom - 2
Cilantro garnish
1 teaspoon red chill powder
salt to taste
1 teaspoon turmeric powder
½ cup water
1 teaspoon garam masala
1 cup full-fat coconut milk
½ teaspoon 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 teaspoon 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

Video

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.

Nutrition