Puree the onions, tomato,garlic,ginger,green Chilli into a rough paste.
Heat the instant pot on "SAUTE".Add oil.
Add the pureed mixture in the pot.Add Garam Masala and Coriander Powder.Cook for 12-15 minutes sautéing in the middle till the oil comes on top.
To this, add the mushrooms.Puree the cashews with little water.Add it along with ½ Cup of water and tomato paste to the pot.
Cancel the "SAUTE" function.Close the lid and choose "PRESSURE COOK".Close the pressure valve to "SEALED" position.Set the timer for 3 minutes and let it pressure cook.
After the pressure releases on its own, open the pressure cooker.If you want , use the SAUTE function to reduce the gravy.Sprinkle the dried fenugreek.
Garnish with Coriander and Serve with Rotis or Rice.I had mine with Chickpea Crepes(Chila)