Step 1

Add cashew nuts and water to a clean small bowl then set aside

Step 2

Leave cashews to soak for 30 minutes or microwave with water for 2 minutes

Step 3

Add oil to the inner pot

Step 4

Pre-heat until hot - Sauté, Normal, 15 min

Step 5

Then add onion to the inner pot

Step 6

Sauté until golden brown - Sauté, approx 3 min

Step 7

Then add tomato, cardamom pods and cloves to the inner pot

Step 8

Drain nuts

Step 9

Transfer nuts to inner pot

Step 10

Close and lock the lid and turn the steam release handle to Sealing

Step 11

Pressure cook - Pressure cook, High, 8 min

Step 12

Release pressure - Natural venting, 10 min

Step 13

Release pressure - Quick venting

Step 14

Heat - Sauté, Normal, 15 min

Step 15

Blend with stick blender

Step 16

Add ginger-garlic paste to the inner pot

Step 17

Sauté - Sauté, 1 min

Step 18

Then add spices to the inner pot while stirring occasionally

Step 19

Sauté - Sauté, approx 2 min

Step 20

Then add paneer, single cream and fenugreek leaves to the inner pot

Step 21

Sauté - Sauté, approx 1 min

Step 22

Just before serving remove cinnamon stick and bay leaf, then add remaining ground cardamom pods and mix well

Step 23

Add cardamom pods to the inner pot

Step 24

Mix well

Step 25

Serve with rice or any Indian flatbread!