Add soaked cashews to a blender jar along with ginger paste, garlic paste, poppy seeds, and onions. Grind to make a smooth paste. Transfer to a bowl.
To the same blender jar, add the tomatoes and green chillies. Grind to make a smooth puree.
Turn on the Instant pot in saute mode. Add oil or vegan ghee and once it's hot, add the onion paste. Cook for 30 seconds. Crush Kasuri methi between your palms and add it to the pot. Mix and cook for another 30 seconds.
Add the tomato puree to the pot along with salt. Mix and cook for 30 seconds.
Add green peas next and the spices like turmeric, coriander powder, paprika, and garam masala.
Add button mushrooms and mix well to combine. Cancel the saute mode. Close the lid with the valve in the sealing position. Pressure cook in manual mode for 4 minutes.
Release pressure manually. Open the lid and add sour cream and garnish with cilantro. Mix and serve.
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