Soak the cashews in lukewarm water for 10 minutes. Drain and put into a blender along with ginger paste, garlic paste, poppy seeds, and onions. Blend until smooth.
Add tomatoes and chiles and blend until you achieve a smooth puree.
Add oil or vegan ghee and once it's hot, add the onion paste. Crush Kasuri methi between your palms and add it to the pot. Then add the tomato puree to the pot along with salt. Mix and cook for 30 seconds.
Add green peas, water and spices. Rinse the mushrooms then add them to the pot as well and stir to combine.
Pressure cook for 4 minutes, then manually release. Add sour cream and cilantro, then mix and serve!
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