Step 1

Turn the instant pot on "saute" mode on 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, 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, salt, kasuri methi, and heavy cream and mix it well.

Step 11

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

Step 12

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

Step 13

Garnish with some heavy cream while serving.

Step 14

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

Step 15

Heat a saucepan on medium flame.

Step 16

Once the saucepan is hot, add oil.

Step 17

Add the blended puree and mix well.

Step 18

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

Step 19

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

Step 20

Add sugar, salt, kasuri methi, and heavy cream, and mix it well.

Step 21

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

Step 22

Add paneer and mix well. Turn the flame off.

Step 23

Garnish with some heavy cream while serving.