Step 1

To a blender add onions, cashews, ginger and garlic. Grind to a fine paste and set aside.

Step 2

Press the saute button on your Instant Pot, once it displays hot add oil to the pot and then add peppercorns, green cardamoms, whole cloves and bay leaf. Saute for few seconds until the spices are fragrant.

Step 3

Then stir in the prepared onion cashew paste and cook it for 3 to 4 minutes, stirring continuously. Stirring is important else the paste will get stuck to the bottom of the pot.

Step 4

Add the tomato puree, mix and cook for another 2 minutes.

Step 5

Then add in the spices - coriander powder, garam masala, red chili powder, turmeric powder and salt. Stir to combine and then add 1/2 cup of water.

Step 6

Add in the coconut milk, sugar and mix well and deglaze the pot by scrapping the bottom with a spatula. There should be nothing stuck at the bottom of the pot (no brown burnt bits).

Step 7

Now add the diced potatoes and mix. Cover the pot with a glass lid and let the potatoes cook for 3 minutes. We do this so the potatoes are slightly cooked before we put the pot to pressure. Rest of the veggies don't take much time to cook but potatoes do so this extra cooking time helps in getting the right texture for all the veggies.

Step 8

After 3 minutes add in the remaining veggies - cauliflower, carrots and green peas. Add addition 1/4 cup-1/2 cup water if your Instant Pot gives BURN message.

Step 9

Stir, sprinkle cardamom powder on top and then close the instant pot with its lid. Cook on low pressure for 3 minutes with the pressure valve in the sealing position.

Step 10

Do a quick pressure release. Open the pot, stir the veggies and then add lemon juice and cilantro.

Step 11

Serve vegetable korma with naan or rice!