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–+ servings
Served Navrata Curry with naan on a black plate.

Instant Pot Navratna Korma

Gari
Navratan Curry is luxurious and a creamy dish made with vegetables and nuts. It is mildly sweet in flavor, and it is made by adding a variety of ingredients. It goes great with Indian flatbread like naan.
5 from 1 vote
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Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Main Course
Cuisine Indian
Servings 6 people
Calories 132 kcal

Equipment

Instant Pot
Kadai

Ingredients
  

  • 1 medium Onion sliced or cubed
  • ½ inch Ginger
  • 1 cloves Garlic
  • 3 Cups Water
  • 10-12 Cashews
  • 10-12 Almonds
  • 1 tablespoon Poppy Seeds

VEGETABLES

  • 1 Cup Cauliflower Florets
  • 1 Cup Carrots
  • 1 Potato cubed
  • ½ Cup Green Beans
  • ½ Cup Peas

WHOLE SPICES

SPICES

OTHERS

  • ¼ cup Cream/ Coconut Milk
  • 1 tablespoon Honey/ Sugar
  • ½ Cup Paneer cubes
  • 2 tablespoon Cashews fried
  • 1-2 tablespoon Raisins
  • ½ cup Pineapple cubes
  • 1-2 tablespoon Saffron Milk/Oil

Instructions
 

  • Cashew Almond Paste:
    Take Cashews and almonds in a bowl and add water, soak them in water for 30 minutes and then grind them smoothly. Grind the nuts with ⅓ - ½ cup of water.
    Or you can also microwave cashews with water for 2-3 minutes, let them rest for 15- 20 minutes, and grind them smoothly.
  • In a skillet, add onions, ginger, garlic, cashews, almonds, cardamom, and cloves. Add 3 cups of water and simmer it for 10-15 minutes. Then add in a blender and pulse it until smooth and creamy.
  • Meanwhile, add water in a pan and let it boil. Once the water is boiled add potatoes first and boil them. One the potatoes are partially boiled, add cauliflower, carrots, green beans, etc. and let it boil for 3-4 minutes. Strain the veggies and keep them aside.
  • Next, add the spices including turmeric powder, garam masala powder, saffron milk/oil, sugar, red chili powder, and amchur/mango powder. Simmer for 2 minutes.
  • Add oil in the skillet and transfer the pureed onion mixture. Also add bay leaf and cinnamon.
  • Add the boiled veggies and let it cook for 3-4 minutes until well combined.
  • Next, fry some cashews until golden in color. Add fried cashews, peas, pineapple, and raisins to the curry and let it simmer.
  • Season with salt and if needed, add paneer and cream. Serve it with Roti of Naan and enjoy!

Video

Notes

For Vegan: In place of Cream, you can add Coconut Milk or even fresh coconut, gives a nice creamy flavor. I usually add honey but you can also add sugar in the recipe.
Cooking Vegetables: Potatoes take a longer time to cook, so best to cook potatoes for 2 minutes before adding all the vegetables.
STORAGE
You can store it in the refrigerator or the freezer, and the taste will remain the same. You can store leftover Navratna Korma (Vegetable Korma) in the refrigerator for 3-5 days. And in the freezer in a container for 1-2 months. Before using the freezer-stored Navratan Korma, just thaw and heat it in the microwave or pan on the stovetop until boiling.
WHAT TO SERVE IT WITH?
You can serve this Navratan Korma with Indian flatbread like roti or naan. it also goes great with some steamed rice. Serve it with green chutney or Indian salad like chickpea salad with a big glass of lassi.
 
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Nutrition Facts
Instant Pot Navratna Korma
Amount per Serving
Calories
 
132
Calories from Fat 36
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Sodium
 
32
mg
1
%
Potassium
 
467
mg
13
%
Carbohydrates
 
21
g
7
%
Fiber
 
5
g
21
%
Sugar
 
5
g
6
%
Protein
 
4
g
8
%
Vitamin A
 
3732
IU
75
%
Vitamin C
 
31
mg
38
%
Calcium
 
73
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Indian curry recipe, navratan curry,, navratna korma, vegetable korma, vegetarian
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