Step 1

Using the saute function, heat oil in the inner pot. Once the oil is hot, throw in the bay leaves, cardamom and stir until you smell an aroma.

Step 2

Next add in the rest of the spices, turmeric power, kashmiri red chili powder, kasuri methi, garam masala, coriander powder. Give it a stir.

Step 3

Next, wait for 30 seconds and add the onions, tomatoes, soaked cashews or almonds, salt and water.

Step 4

Cover the lid, seal the vent and pressure cook for 8 minutes followed by a manual release of pressure once the time beeps after the pressure cooking cycle.

Step 5

Using a spoon remove the bay leaves and cardamom.

Step 6

Next Using a hand or table blender, blend the pressure cooked ingredients into a smooth runny sauce. You can gradually add water to water down the sauce. Ofcourse keep in mind you will also be adding cream to the sauce so you can adjust the water based on how thick you want the sauce to be. as long as the sauce is smooth and is able to coat the cheese cubes it's good.

Step 7

Add table cream or coconut milk or vegan cream, cheese cubes and dried fenugreek leaves and saute for 3-5 minutes.

Step 8

Garnish with cilantro and serve with Naan or Basmati Jeera Rice.

Step 9

Follow Instant Pot recipe instructions 1 to 4 on your stove top pressure cooker.

Step 10

Once you cover the lid of your stove top pressure cooker, pressure cook on medium heat for about 20 mins.

Step 11

Next Instant Pot recipe instructions 5 and garnish and serve.