Navratan Korma

Ingredients

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  4 cloves, minced or 12g

• Ginger

  Spices, ground

  2 tsp or 4g

• Tomatoes

  Orange, raw

  1 tomato or 111g

• Serrano pepper

  Raw

  50g

• Water

  Plain, clean water

  1 cup or 237g

• Cashews

  Raw, Organic - Sage Valley

  50g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  ¼ cup or 60g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 tbsp or 42g

• Cashews

  Raw, Organic - Sage Valley

  25g

• Raisins

  Golden seedless

  ¼ cup (not packed) or 36g

• Cumin

  Spices, cumin seed

  ½ tsp, whole or 1g

• Paprika

  Spices

  2 tsp or 4g

• Salt

  Table

  1 tsp or 6g

• Coriander leaf

  Spices, dried

  1 tsp or 0.6g

• Garam Masala Powder

  Spice

  ½ tsp or 3g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Cardamom

  Spices

  ¼ tsp, ground or 0.5g

• Potato

  Flesh and skin, raw

  2 cup, diced or 300g

• Water

  Plain, clean water

  1 cup or 237g

• Carrots

  Raw

  2 cup chopped or 256g

• Broccoli

  Raw

  2 cup chopped or 182g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Kasuri Methi

  Fenugreek leaves

  ³⁄₁₆ teaspoon or 1g

• Cilantro

  Raw - Whole Foods Market

  100g

Directions

1. To prepare the onion tomato sauce, add the onion, garlic, ginger, tomato and Serrano pepper to a blender or food processor and puree until smooth. Set this aside.
2. Prepare the cashew sauce by blending 1 cup water, 1/2 cup cashews and heavy cream until smooth. Set aside.
3. Press the saute button, add ghee, 1/4 cup cashews and golden raisins to the pot. Stir-fry until the cashews turn golden. Remove the cashews and raisins from the pot and set aside.
4. Add cumin seeds to the pot. Once they begin to brown, add the onion and tomato mixture and stir-fry for 7-8 minutes, or until the onion and tomato mixture has thickened. Add all of the remaining spices along with the potatoes and carrots. Mix well.
5. Add 1 cup water, secure lid, close the pressure valve and cook for 5 minutes at high pressure.
6. Open the valve to quick release any remaining pressure.
7. Add the remaining chopped vegetables. Secure the lid and cook for an additional 2 minutes at high pressure.
8. Open the valve to quick release any remaining pressure.
9. Stir in the cashew sauce and fenugreek leaves.
10. Garnish with cilantro and ghee-coated cashews and raisins.
11. Recipe by: My Heart Beets (source: https://myheartbeets.com/instant-pot-vegetable-korma/#wprm-recipe-container-11137)