Select the saute mode on the instant pot and heat the oil. Now add the onion and cook for 5-7 minutes until the onion turns soft. You can splash with little water while cooking, to avoid burning. Add the chopped green chili, ginger and garlic and fry for 30 seconds.
Add the turmeric powder, garam masala, coriander powder, red chili powder and salt. Saute for 30 seconds.
Add the tomato puree and tomato paste and cook for 2 minutes till mushy.
Now add the sliced mushroom and little water. Mix it well and de glaze making sure nothing is stuck at the bottom of the pot.
Cancel the saute mode, secure the lid and adjust the vent to sealing position. Cook on high for 3 minutes.
Release the pressure after 5 minutes and add the green peas, cashew cream and dried fenugreek leaves.
Select the saute mode and cook the curry for 2 minutes or until desired consistency. Check for seasoning and adjust. Finally finish with some lime juice and chopped coriander leaves.