Press the sauté button on the Instant Pot. Once it displays hot, add the oil and then add the chopped garlic, ginger and onion. Sprinkle some salt. Sauté for 2 to 3 minutes until onions are soft.
Add a can of tomato puree, veggies, cardamom powder, garam masala, red chili powder. Mix well and let it cook for few minutes till the sauce starts to thicken.
Add the water and de-glaze the pot. Make sure there's nothing stuck at the bottom.
Add the pasta. Do NOT stir. Close the pot with its lid. Valve at SEALING. Press the MANUAL or PRESSURE COOK button and cook on high pressure for 5 minutes.
After it's done cooking, let the pressure release naturally for 5 minutes and then quick release the pressure. Once the silver pin drops, open the lid, stir everything and press the saute button.
Add the cashew paste. Crush kasuri methi on your palm and add it in the sauce. Let the pasta simmer for 2 minutes. Sprinkle chopped cilantro.
For additional flavor, sprinkle freshly ground black pepper, cardamom powder and garam masala on top before serving. Serve warm.
STOVE TOP INSTRUCTIONS
Prepare pasta according to the package instructions. Once boiled and ready, drain the water in colander and set it aside.
Heat a pan on medium heat and once hot, add oil to it. Then add garlic, ginger and onion. Sprinkle some salt. Cook for 2 to 3 minutes until softened.
Then add tomato sauce, veggies, cardamom powder, garam masala and red chili powder. Stir well and cook for 2 to 3 minutes until the raw smell goes away.
Add the cashew paste and mix. Add in the boiled pasta and mix well. You may have to add extra warm water if the sauce looks very thick. Adjust the seasoning. Let the pasta heat through.
Crush some kasuri methi on your palm and sprinkle it over. Turn off heat. Sprinkle freshly ground black pepper, cardamom powder, garam masala over the pasta just before serving.
Garnish with fresh chopped cilantro and serve warm.