Step 1

Blend cashews with 1/4 cup water to a smooth paste and set aside.

Step 2

Start the pressure cooker in sauté mode and let it heat. Add oil and all the whole spices. Sauté for 30 seconds to release the aroma of the whole spices.

Step 3

Add onions, ginger and garlic. Sauté for 3 minutes until the onions become golden brown while stirring frequently.

Step 4

Add tomato puree and all the spices. Stir and saute for 2 minutes.

Step 5

Add potatoes and 1 cup water. Stir and saute for another 2 minutes. Make sure there is nothing stuck to the bottom of the pot.

Step 6

Add all the other vegetables and stir them in. Press cancel and close lid with vent in sealing position.

Step 7

Change the instant pot setting to manual or pressure cook mode at high pressure for 1 mins. After the instant pot beeps, quick release the pressure manually.

Step 8

Open the pot. Add cashew paste, coconut milk and lime juice. Stir well. (Note: if the vegetables are not tender enough to your liking, put on saute mode for 2-3 minutes)

Step 9

Garnish with cilantro and enjoy Vegetable Korma with naan or rice.

Step 10

Follow the same steps as for the instant pot recipe, but cook in a large wok (or kadhai) on the stovetop on medium-high flame. After the step to add all the vegetables in the pot, cover with a lid and cook the vegetables for 6-10 minutes until they are tender.Add cashew paste, coconut milk and lime juice. Garnish with cilantro and enjoy!