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YIELD
5 servings
COURSE
Main Course
TIME
30 mins
CUISINE
Indian
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Turn on Saute mode to pre-heat your Instant Pot. Add butter (or ghee), onions and sauté for a minute.
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Add minced ginger and garlic, and cook for 2-3 minutes, until onions become translucent.
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Add tomato, cashews, salt and spices. Stir well and saute for 2-3 minutes, until tomatoes begin to soften. cancel Saute.
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Add water and use that to deglaze the brown bits that may have stuck to the bottom.
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Lock lid in place and select Pressure cook/Manual for 3 minutes at high pressure, on sealing mode.
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Using an immersion blender, puree the cooked ingredients into a smooth sauce.
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Turn on sauté and add paneer cubes, butter, dried fenugreek, heavy cream and simmer. Garnish with fresh cilantro and serve with Naan or Jeera rice.