Instant Pot Navratan Korma (Vegetable Korma)

This Restaurant-Style Navratan Korma is a mildly spiced, slightly sweet, and creamy Indian Mughlai curry. The name Navratan (meaning "nine gems") comes from the nine different veggies, fruits, and nuts used in the dish. This easy Instant Pot Navratan Korma comes together in under 30 minutes, making it perfect for busy weeknights.

Jump to:

• What is Navratan Korma?
• Ingredients
• How to Make the Navratan Korma in Instant Pot
• Stovetop Pot Method
• What to Serve with Navratan Korma?
• Storage Suggestions
• Expert Tips
• Variations
• Recipe FAQs
• More Instant Pot Indian Curry Recipes
• Navratan Korma Recipe - Instant Pot & Stovetop

What is Navratan Korma?

Navrathan means nine gems. Korma, alternatively known as "kurma," "khorma," or "qorma," is a dish originating from Central Asian culinary traditions.

This is one of the popular Indian curries available in restaurants. You might see a few variations in the nine items used by restaurants or other recipes for navratan korma curry on the internet. Still, I usually stick to Carrots, Potatoes, Beans, Green Peas, Cauliflower, Pineapple, Raisins, Cashews, and Paneer.

Today, I am sharing the Instant Pot Pressure Cooker and stovetop pot methods for making this navratan vegetable korma.

Check out my other favorite healthy vegetable korma recipes like beetroot kurma, south indian style vegetable kurma, and bottle gourd kurma made in Instant Pot.

How to Make the Navratan Korma in Instant Pot

Firstly, add 2 medium onions (about 1.5 cups), 10-12 cashew nuts, 3 garlic cloves, and 1-inch ginger to the blender. Blend to a smooth paste without adding any water. Set aside.

Press SAUTE on Instant Pot. Add 2 tablespoons oil, and once it's hot, add ¼ cup cashews, ¼ cup raisins, and ¼ cup pineapple chunks. Saute for 2 minutes. Once the cashews are golden brown, take the cashews, raisins, and pineapple out and set them aside.

Adding pineapple is optional, so if you don't like the sweetness in the dish, skip it.

Then, add 1 bay leaf, 1 teaspoon cumin seeds and let the cumin crackle.

Next, add the onion cashew paste and saute for 4-5 minutes or until the onion mixture turns light brown. Make sure the raw smell of the onions goes away.

Then, add the following vegetables:

• 1 cup carrots (cut into ½-inch pieces)
• 1 cup cauliflower (florets)
• ½ cup green beans (cut into ½-inch pieces)
• 1 cup potato (cut into ½-inch pieces)
• ½ cup green peas (frozen)
• 1 cup paneer cubes

Add ½ teaspoon red chili powder, ¼ teaspoon turmeric powder, 1 teaspoon coriander powder, 1.5 cups water, and combine well.

Furthermore, close the lid on the pot, set the pot to MANUAL/PRESSURE COOK (High Pressure), and set the timer to 2 minutes.

Once the pot beeps, Do a QUICK RELEASE (QR)

Then add the fried cashews, raisins, pineapple, ¼ cup heavy cream (cashew cream or coconut cream), 1 tablespoon crushed Kasuri methi (dried fenugreek leaves), ½ teaspoon garam masala, and stir well.

Lastly, adjust consistency at this stage. For example, if the curry is thick, add more water, milk, or cream.

Instant Pot Navratan Korma is ready, serve hot with pooris, chapatis, roti, and parathas.

Storage Suggestions

• Refrigerate: Store the leftover navratan kurma in an airtight container in the fridge for up to 2-3 days.
• Freeze: You can store it in a freezer-safe airtight container for up to one month in the freezer.
• Reheat: Reheat the curry on the stovetop or microwave until heated through. If frozen, defrost for a few hours on the kitchen top before reheating.

Variations

• You can also add nuts like almonds along with cashews and raisins for the korma.
• You can also add puree of 1 large tomato for an added depth of flavor and a slight tanginess to the gravy.

Recipe FAQs

More Instant Pot Indian Curry Recipes

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