Ingredients
The following ingredients have 4 Servings
- 1 onion (roughly chopped)
- 4 cloves garlic (roughly chopped)
- 2- inch ginger (roughly chopped)
- 1 tomato (chopped)
- ½ Serrano pepper or green chili
- 1 cup water
- ½ cup cashews
- ¼ cup heavy cream or full-fat coconut milk
- 3 tablespoons ghee
- ¼ cup cashews
- ¼ cup golden raisins
- ½ teaspoon cumin seeds
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- ½ teaspoon garam masala
- ¼ teaspoon cayenne (adjust to taste)
- ¼ teaspoon ground cardamom
- 2 cups chopped potato (1-inch cubes)
- 1 cup water
- 5 cups chopped vegetables (peas, carrots ,green beans, bell pepper, broccoli)
- ½ teaspoon dried fenugreek leaves (kasoori methi)
- Cilantro (garnish)
Instruction
- To prepare the onion tomato sauce, add the onion, garlic, ginger, tomato and Serrano pepper to a blender or food processor and puree until smooth. Set this aside.
- Prepare the cashew sauce by blending 1 cup water, ½ cup cashews and heavy cream until smooth. Set aside.
- Press the sauté button, add ghee, ¼ cup cashews and golden raisins to the pot. Stir-fry until the cashews turn golden. Remove the cashews and raisins from the pot and set aside.
- Add cumin seeds to the pot. Once they begin to brown, add the onion and tomato mixture and stir-fry for 7-8 minutes, or until the onion and tomato mixture has thickened. Add all of the remaining spices along with the potatoes and mix well.
- Add 1 cup water, secure lid, close the pressure valve and cook for 5 minutes at high pressure.
- Open the valve to quick release any remaining pressure.
- Add the remaining chopped vegetables. Secure the lid and cook for an additional 2 minutes at high pressure.
- Open the valve to quick release any remaining pressure.
- Stir in the cashew sauce and fenugreek leaves.
- Garnish with cilantro and ghee-coated cashews and raisins.