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)
Stove Top Recipe
Puree the onions, tomato,garlic,ginger,green Chilli into a rough paste.
Heat the pressure cooker and Add oil.
Add the pureed mixture in the pot.Add Garam Masala and Coriander Powder.Cook for 15-20 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 pressure cooker.
Close the lid and pressure cook for 2 whistles.(about 10-12 minutes)
After the pressure releases on it's own, open the pressure cooker.If you want , cook it without a lid to reduce the gravy.Sprinkle the dried fenugreek.
Garnish with Coriander and Serve with Rotis or Rice.I had mine with Chickpea Crepes(Chila)
Notes
Thought Tomato paste is optional- it will add a great depth of flavours do use it if you can.Spices**Indian food is heavy on spices but If you cant find a spice or don't want to buy it, you can simply skip it.