Firstly, add all ingredients mentioned in the "FOR ONION CASHEW PASTE" section to a blender. Blend to a smooth paste without adding any water. Set aside.
Press SAUTE on Instant Pot. Add oil, and once it's hot, add cashews, raisins, and 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 the bay leaf, cumin seeds and let the cumin crackle.
Next, add the onion cashew paste and saute for 3-4 minutes or until the onion mixture turns light brown.
Then add the mixed vegetables.
Add the red chili powder, turmeric powder, coriander powder, water and combine well.
Furthermore, close the lid on the pot, set the pot to MANUAL/PRESSURE COOK (High Pressure), and the timer to 2 minutes.
Once the pot beeps, Do a QUICK RELEASE (QR).
Then add the fried cashews, raisins, pineapple, cream, kasuri methi (dried fenugreek leaves), garam masala, and stir well.
Lastly, adjust consistency at this stage. For example, if curry is thick, add more water, milk, or cream.
Instant Pot Navratan Korma or Vegetable Korma is ready, serve with hot with pooris, chapatis, roti & parathas.