Wash the frozen edamame and soak it in water till we prep the rest of the ingredient.
Select the saute mode on the instant pot and heat oil. Add cumin seeds, cinnamon stick and bay lea. Saute for 30 seconds.
Add the onion, green chili, ginger and garlic and cook for 5 minutes until the onion turns soft. If using less oil, splash with little water to avoid burning.
Add the spices and salt and cook for 30 seconds.
Add pureed tomato and tomato paste and cook for one minute.
Drain the water from edamame and add it. Add cubed potato and one cup water. Give a mix.
Cancel the saute mode, secure the lid and adjust the vent to sealing position. Pressure cook on high for 18 minutes.
Release the pressure naturally and add the cashew cream and sugar (if using).
Turn on the saute mode and cook for 2 -4 minutes, or until curry thickens slightly. Taste and adjust the salt.
Discard the cinnamon stick and bay leaf. Finally add some lemon juice and freshly chopped coriander leaves.