Step 1

Turn the instant pot on "saute" mode on normal setting

Step 2

Once the instant pot is hot, add oil.

Step 3

Once oil is hot, add onions and saute until translucent.

Step 4

Add ginger garlic paste and continue to saute for a few seconds

Step 5

Add tomatoes, cashews and spices - turmeric, red chili powder, coriander powder and cumin powder and saute it.

Step 6

Add 1/4 cup water and deglaze the bottom of the pot with a spatula.

Step 7

Cancel saute mode, close the lid and turn the pressure cook mode or manual mode on high setting for 5 minutes with 'release valve' in sealing position.

Step 8

Once done, perform a quick release by moving the valve in venting position until the silver pin drops.

Step 9

Blend using a hand blender into a smooth paste.

Step 10

Add remaining water, salt and garam masala and mix it well.

Step 11

Turn the saute mode on and add the cubed paneer, defrosted frozen peas and crushed kasuri methi.

Step 12

Mix gently and allow to simmer for 5 minutes.

Step 13

Turn the saute mode off.

Step 14

Optionally garnish with chopped cilantro while serving.

Step 15

In a blender or Vitamix jar, blend tomato, onion, ginger, garlic, and soaked cashews into a smooth puree.

Step 16

Heat a saucepan on medium flame.

Step 17

Once the saucepan is hot, add oil.

Step 18

Add the blended puree and mix well.

Step 19

Add the powdered spices - turmeric, red chili powder, coriander powder, and cumin powder, and stir well.

Step 20

Let it cook for about 5-7 minutes until the liquid evaporates and the mixture starts losing oil and is well cooked.

Step 21

Add the green peas and mix them well.

Step 22

Allow the curry to simmer for 5 minutes on saute mode until desired consistency.

Step 23

Add paneer and mix well. Turn the flame off.