Switch on sauté function on Instant pot and add onion, garlic and fry for 1-2 minutes.

Then add diced tomatoes and turmeric powder, coriander powder, chili powder, salt and 1 ¼ cup water and close the lid.

Pressure cook MANUAL at high pressure for 4 minutes. Then after 11 natural pressure release, remove the lid and puree the contents.

Then switch on Sauté function when it starts boiling add cashew powder and mix well then add garam masala and mawa/khoya.

Add cubed paneer, then mix in cardamom powder, nutmeg powder and dried fenugreek leaves powder (Kasturi Methi leaves )

Then transfer to serving bowl garnish with mawa or khoya and roasted cashew nuts.

Enjoy with Chapati or any flat bread.

Heat oil in a non-stick pan, crush the mace blade and add into the pan.

Add green cardamoms and sauté till fragrant.

Add boiled onion puree (boil onion for 3-4 min, then put in cold water and puree them). Add minced garlic and cook on medium heat for 3-4 minutes or till the onion turns golden brown.

Add salt, Turmeric Powder and mix well. Add 2 tbsps. water and stir well.

Add chili powder and coriander powder and mix well. Add fresh tomato puree ( made with seeded tomato ) and mix well. Cover and cook for 2-3 minutes.

Add cashew nut powder and mix well. Cook for 30 seconds. Stir in ½ cup water and mix. Cover and cook for 5 minutes.

Add mawa, green cardamom powder, nutmeg powder and dry fenugreek leaves powder and mix well.

Add paneer, mix well, cover and cook for 2-3 minutes. Switch the heat off and transfer into a serving bowl.

Garnish with khoya and roasted cashew nuts.