Heat Instant Pot to “Saute.” Add oil, onions. Cook until onions are translucent.

Add in the spices at this point, chilly powder, cumin powder,coriander powder, kashmiri mirch powder & salt. Cook for another 5 minutes while stirring occasionally.

Add in the chopped tomatoes and mix well.

Add in yogurt and cilantro and mix well again. If you don't mix the yogurt instantly, you will see a white granular layer of the yogurt.

Set Instant Pot to “Pressure” for 10 minutes. Turn valve to Seal. When the timer goes off, turn valve to Vent to Quick release the pressure.

Keep Instant Pot on Warm Let wilt for 2-3 minutes, stirring as needed to help it along.

You can either enjoy the thick curry as is or blend it to a smooth consistency in a blender.

Freezer Meal

To make ahead or turn into a freezer meal: Make as directed and then pour into a glass jar or glass container. Freeze or refrigerate until ready to eat.

Thaw it if frozen or warm it up in a sauce pan or grill pan. Toss in veggies and protein (Tofu Tikkas) for your choice.

Garnish with Cilantro and dig in.