• Blend together all the ingredients for the coconut curry paste and set it aside.

Instant pot instructions:

• Set instant pot to sauté mode on medium and add in the oil. When it gets hot add in the cumin seeds. When they begin to brown slightly, add in onions and curry leaves. Sauté until the onions turn light brown and add in ginger-garlic paste. Sauté for 1-2 minutes or until the ginger-garlic paste starts to turn light brown.
• Add in the balti curry powder and let the spices toast for about 30 seconds. Deglaze the pot with ¼ cup of water if it sticks to the bottom. Now cancel the sauté mode and add in the curry paste. Let the curry paste cook for about a minute in the residual heat. Keep stirring often and don’t let it burn on the bottom.
• Add in all the veggies, 2 cups of water (used to rinse out the blender jar), sugar and salt to taste. Stir everything well to combine.

For the jeera rice:

• Wash and drain the rice a few times or until the water runs clear.
• Place a tall trivet on top of the vegetable korma and place the washed rice in a metal container that fits inside the instant pot. Add in the water, cumin seeds and salt and mix well to combine. Cover the container with a loose fitting lid.
• Now, close the lid on the instant pot with the sealing ring attached. Make sure that the vent is seat to seal. Set the instant pot to manual pressure cooking on high for 1 minute.
• After the instant pot is done cooking, let the pressure release naturally for 3 minutes and then turn the vent to quick release before opening it.

Manual cooker instructions

• Follow the same instructions as above until the pressure cooking stage. Close the lid of the pressure cooker and cook on medium high until pressure builds inside it and you hear the first whistle. Turn off the heat and let the pressure release naturally for 5 minutes Then release the remaining pressure manually and open the pressure cooker.

Stove top instructions

• Follow the same instructions as above until the pressure cooking stage. Keep the heat on medium high and let the korma come up to a boil. Then reduce the heat to medium low and cover with a loose fitting lid. Let the korma simmer for about 10-15 minutes or until the vegetables are just cooked through but still have a bit in them. Don't over cook the vegetables otherwise they can turn mushy. Turn off the heat when the vegetables are cooked through.

Final touches and garnish

• Carefully take out the rice container and the trivet.
• Stir in the cherry tomatoes & garam masala powder into the korma and taste and adjust salt if needed. Finally toss in the cilantro leaves before serving.