Instant Pot Method - Saute Aromatics, Tomatoes & Spices
Turn on Saute mode. Wait for 30-40 seconds for it to get hot. Add oil and chopped onions and cook for 3 minutes, until they soften.
Add minced garlic, ginger and sauté for one minute. Add tomatoes, spices, cashews (if using) and cook another minute. Add water and scrape off any brown bits that may have stuck to the bottom. Cancel Saute.
Pressure Cook
Close the lid and pressure cook on High for 5 minutes (sealing mode). When the cooking time is done, follow the quick release instructions of your cooker. Open the lid after the pin drops.
Puree
Using an immersion blender, puree the sauce to a smooth consistency. If the blender head is not fully immersed in the sauce, carefully lift and tilt the pot to blend. Note: If using a traditional blender, wait for the sauce to cool down and then blend to a smooth consistency.
Finish and Serve
Turn on Saute. Add paneer, peas and dried fenugreek and simmer uncovered for 3 to 4 minutes. If tomatoes are too acidic, add ¼ to ½ teaspoon agave or sugar to balance the flavors.
Simmer until paneer is soft and peas are cooked through. Cancel Saute, garnish with cilantro and serve warm with cumin rice or naan.
Stovetop Method
Heat a heavy bottom pot on medium-high heat, add olive oil (or ghee) and chopped onions, cook for 3 minutes, till they soften.
Add minced garlic, ginger and sauté for one minute. Add tomatoes, spices, cashews (if using) and cook for 2 minutes.
Add water and stir well. When the sauce comes to a boil, reduce heat to medium, cover the pot and simmer for 15 to 20 minutes. Stir a few times to prevent the sauce from sticking to the bottom. If it looks dry, add a little water and continue cooking.
Using a hand blender, puree the sauce to a smooth consistency. Note: If using a traditional blender, wait for the sauce to cool down and then blend to a smooth consistency.
Add paneer, peas and dried fenugreek and simmer uncovered for 3 to 4 minutes. If tomatoes are too acidic, ¼ to ½ teaspoon agave or sugar to balance the flavors.
Simmer on medium heat until paneer is soft and peas are cooked through. Turn off the heat, garnish with cilantro and serve warm with cumin rice or naan.
Video
Notes
Cashews are an optional but recommended ingredient in this curry. They provide a sweet, creamy, nutty flavor and texture to the curry. Look for raw, unsalted nuts in the bulk section of Whole Foods, Trader Joe's, or online.
Use ground dried fenugreek, if available. Its flavor is herbal and leafy, similar to that of celery. If unavailable, substitute the fenugreek for 2 Tablespoons chopped celery leaves or simply omit the spice entirely.
Adjust sweetness based on the acidity of your tomatoes. Add a pinch of sugar or honey if the tomatoes are too acidic.
If the immersion blender head is not fully immersed in the sauce, tilt the pot slightly to blend. If using a traditional blender, wait for the sauce to cool down and then blend to a smooth consistency.
Prep and puree the gravy ahead of time. The tomato-based sauce can be prepped, cooked, pureed, cooled and refrigerated in an airtight container for up to 3 days. On the day you are going to serve, simply simmer the masala, paneer and peas on the stove for 30 minutes before serving.
Cool completely and store in a freezer-safe airtight container for up to 1 month. To reheat, thaw overnight in the fridge and reheat over medium heat with a few tablespoons water until hot and bubbly.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.