Curry Sauce
3
tbsp
½
Onion
finely diced
6
cloves
Garlic
minced
1
inch
Ginger
grated
1
tbsp
1
tbsp
2
lb
Brown Tomatoes
diced
1
tbsp
Cumin
ground
1
tbsp
Corriander
ground
½
tsp
Turmeric
ground
1
tsp
½
cup
½
cup
1
bunch
2
tbsp
- Set Instant Pot to sauté, when hot add Peanut Oil
- Add Onions, sauté for a minute
- Add minced Garlic and Ginger, sauté for 30 seconds
- Add Tomato Paste and Kashmiri Chilli Powder, sauté for a few seconds
- Add Brown Tomatoes, Cumin, Corriander, Turmeric and Madras Curry Powder. Bring to a simmer
- After simmering for 10 minutes, close the lid and cook on high pressure for 20 minutes. Allow pressure to naturally release
- Roast Cashews for 5-8 minutes shaking frequently. Blend with Water until smooth
- Stir in Cashew cream, Cilantro and Lemon Juice