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.