Restaurant style Navratan Korma - Instant- pot / Stove-top recipe

Step 1

To prepare the onion tomato paste, add the onion, tomato and cashew into  a blender or food processor and puree until smooth. Keep it aside.

Step 2

Press the sauté button, add 1 tsp ghee, cashews and golden raisins and pineapple chunks to the pot. Stir-fry  for 2 minutes until the cashews turn golden. Remove the cashews , pineapple and raisins from the pot and set aside.

Step 3

Pour the remaining ghee to the pot. Add in the whole spices , onion , tomato and cashew paste and ginger garlic paste and stir-fry for 2 -3 minutes.

Step 4

Add the salt, turmeric powder, red chill powder and the garam masala along with the vegetables and mix well.

Step 5

Next add in the coconut milk and water and give it a stir, place the  lid and close the pressure valve .

Step 6

Pressure cook for 1 minute at high pressure.

Step 7

Open the valve to quick release any remaining pressure.

Step 8

Add in the dried fenugreek leaves and the roasted cashews, golden raisins and pineapple and stir it well.

Step 9

Serve it with Rice/ Naan