Step 1

Set Instant Pot to sauté mode (see notes).

Step 2

Once hot, add the oil and chopped onion to the bowl of your Instant Pot and mix well to combine. Sauté the onion, stirring often, for 3-4 minutes, or until the onion starts to soften and turn translucent. Add the finely chopped Serrano chili pepper and a dash of salt. Continue to cook for an additional 1 minute, stirring often, before stirring in the garlic and ginger. Cook, stirring continuously, for 30 seconds or so.

Step 3

Reduce sauté temperature to medium-low, if needed, and stir in the garam masala, curry powder, ground cumin, paprika, and Fenugreek leaves. Cook, stirring continuously, for 1-2 minutes, taking extra care not to burn your spices as they will turn bitter. Mix in the tomato paste.

Step 4

Add the canned diced tomatoes, granulated sugar, cauliflower florets, and vegetable broth. Mix well to combine.

Step 5

Secure the lid and close the vent to seal. Cancel sauté mode and press the pressure cook button or “manual” mode. Set to cook for 3 minutes on “high” (see notes). Once the cooking time has completed, allow your Instant Pot to release naturally for 1 minute then manually release.

Step 6

Carefully remove the lid and stir in the chickpeas, coconut milk, and ground cashews (to thicken).

Step 7

Serve garnished with fresh chopped cilantro, cashews, sesame seeds, and a side of rice, if desired.