Vegan Cashew Curry, Indian style.

Step 1

Soak 12 to 15 cashew in warm water for 15 minutes. Transfer the soaked cashew and chopped tomato in to a mixer and make a smooth puree. Remove and set a side.

Step 2

Turn the instant pot ON on saute mode. Add oil and fry the cashew till light brown. Remove and set aside

Step 3

Now add cumin seeds and cinnamon stick and fry for few seconds.

Step 4

Now add finely chopped onion and cook till light brown. Its important to cook till onion turns soft and light brown.

Step 5

Add ginger and garlic and fry few seconds. Add all the spices, and coat in the oil and cook for 45 seconds.

Step 6

Now add the pureed tomato and cashew cream, salt and sugar and cook stirring often till the oil separates. This step is important, to make a tasty curry. This will take about 3 to 4 minutes. If the tomato is splashing, close the pot with a lid.

Step 7

Add 1/2 cup water, fried cashew and green peas. Give a mix and cancel the saute mode.

Step 8

Close the lid and adjust the vent to the sealing position. Press manual or pressure cooker mode and adjust the time to three minutes.

Step 9

After three minutes is done do a quick pressure release. Quick release will help us keep the cashew slightly crunchy. But if you prefer soft cashew, do a natural pressure release.

Step 10

Give a mix and add chopped coriander and serve this delicious curry. You can saute the curry for a minute or two depending on how thick you like the gravy.

Step 11

Follow the same method as instant pot, but after adding the water close the lid and simmer the curry for 7 to 8 minutes and garnish with coriander.