Navratan korma is an Indian mixed vegetable curry made in a creamy white sauce that is sweet and mildly spicy in taste. It is gluten-free and vegetarian but can be easily made vegan. Check out how to make navratan korma in the instant pot with zero-minute pressure cooking.
Pour 2 cups of water, chopped onions and 15 cashews (for the gravy ingredients*) in the instant pot liner.
Place a trivet in the liner.
In a steamer, place all the chopped veggies - green beans, potatoes, carrots, cauliflower and peas
Place the steamer on the trivet
Close and lock the instant pot lid with pressure valve in sealing position.
Cook on high pressure mode for 0 (zero) minutes.
Perform a quick release and release all the pressure until the silver pin drops.
Remove the steamer from the instant pot liner.
Making the curry
Blend the cooked onions, cashews, water, and some serrano pepper into a smooth paste uring a hand blender or a blender like Vitamix.
Turn the instant pot on saute mode on normal setting.
Once it is hot, add the oil followed by raisins and 10-12 cashews (from Vegetables, fruits and nuts for navratan korma* ingredients) and saute for a few seconds.
Add the bay leaf and cloves.
Add the ginger-garlic paste, onion and cashew paste. Let it cook for about 2-3 minutes
Add coriander powder, cumin powder, turmeric powder, sugar and salt and mix with a spatula.
Allow the gravy to boil and then add all the veggies except pomegranate seeds.
Let it simmer for about 5 minutes and then remove the instant pot container to stop the cooking process. Press the cancel button.