Step 1

Turn on Saute mode. Wait for 30-40 seconds for it to get hot. Add oil and chopped onions and cook for 3 minutes, until they soften.

Step 2

Add minced garlic, ginger and sauté for one minute. Add tomatoes, spices, cashews (if using) and cook another minute. Add water and scrape off any brown bits that may have stuck to the bottom. Cancel Saute.

Step 3

Close the lid and pressure cook on High for 5 minutes (sealing mode). When the cooking time is done, follow the quick release instructions of your cooker. Open the lid after the pin drops.

Step 4

Using an immersion blender, puree the sauce to a smooth consistency. If the blender head is not fully immersed in the sauce, carefully lift and tilt the pot to blend. Note: If using a traditional blender, wait for the sauce to cool down and then blend to a smooth consistency.

Step 5

Turn on Saute. Add paneer, peas and dried fenugreek and simmer uncovered for 3 to 4 minutes. If tomatoes are too acidic, add ¼ to ½ teaspoon agave or sugar to balance the flavors.

Step 6

Simmer until paneer is soft and peas are cooked through. Cancel Saute, garnish with cilantro and serve warm with cumin rice or naan.

Step 7

Heat a heavy bottom pot on medium-high heat, add olive oil (or ghee) and chopped onions, cook for 3 minutes, till they soften.

Step 8

Add minced garlic, ginger and sauté for one minute. Add tomatoes, spices, cashews (if using) and cook for 2 minutes.

Step 9

Add water and stir well. When the sauce comes to a boil, reduce heat to medium, cover the pot and simmer for 15 to 20 minutes. Stir a few times to prevent the sauce from sticking to the bottom. If it looks dry, add a little water and continue cooking.

Step 10

Using a hand blender, puree the sauce to a smooth consistency. Note: If using a traditional blender, wait for the sauce to cool down and then blend to a smooth consistency.

Step 11

Add paneer, peas and dried fenugreek and simmer uncovered for 3 to 4 minutes. If tomatoes are too acidic, ¼ to ½ teaspoon agave or sugar to balance the flavors.

Step 12

Simmer on medium heat until paneer is soft and peas are cooked through. Turn off the heat, garnish with cilantro and serve warm with cumin rice or naan.