Peel the beetroot and cut it into small cubes.
Grind coconut, cashews, cinnamon to a smooth paste.
Press SAUTE mode on Instant Pot. Add oil in to the POT.
Once POT is hot add onions,ginger-garlic paste and saute until onions turn light brown.
Next add chopped tomatoes and cook till they turn soft.
Then add in the chopped beetroot, red chilli powder, garam masala powder ,coriander powder , jeera powder , ground coconut-cashew paste , salt and mix well.
Then add water and give a stir.
Close the lid on the pot, and turn valve from VENTING to SEALING position.
Press CANCEL button on Instant Pot.
Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 5 minutes
Do a NATURAL PRESSURE RELEASE(NPR)(Wait until silver button on lid drops).BE CAREFUL OF THE HOT STEAM.
Remove lid away from you, add lime juice and garnish with cilantro.Mix well.
Beetroot Kurma is ready, serve with hot with pooris, chapatis, roti & parathas.