Step 1

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

Step 2

Once the instant pot is hot, add oil.

Step 3

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

Step 4

Add onions and saute until translucent.

Step 5

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

Step 6

Add 1/2 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 an immersion hand blender into a smooth paste.

Step 10

Add sugar, fenugreek leaves, green peas, and heavy cream, and mix it well.

Step 11

Allow the curry to simmer for 5 minutes on saute mode until desired consistency and the methi is well cooked.

Step 12

Add paneer and mix well. Turn the saute mode off.

Step 13

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

Step 14

Heat a saucepan on medium flame.

Step 15

Once the saucepan is hot, add oil.

Step 16

Add the blended puree and mix well.

Step 17

Add all the ingredients from the "spices" list and stir well.

Step 18

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

Step 19

Add sugar, fenugreek leaves, green peas, and heavy cream, and mix it well.

Step 20

Allow the curry to simmer for 5 minutes on saute mode until desired consistency and the methi is well cooked.

Step 21

Add paneer and mix well. Turn the flame off.