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Saute chopped onions in butter or ghee for 3 minutes, until they soften.
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Add minced garlic, ginger and sauté for a minute. Now add tomatoes, spices, cashews and cook for 2 minutes.
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Add water and scrape up any brown bits that have stuck to the bottom. Turn off Saute.
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Close the lid and pressure cook on High for 5 minutes, followed by a natural pressure release.
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Use an immersion blender to puree the sauce to a smooth consistency.
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Add dried fenugreek and butter. Simmer on Saute for 2-3 minutes.
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Add agave or honey to balance the flavors. Done! If not using immediately, cool and store for later.