Curry Sauce

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