Blend 3 large tomatoes (or one 15 oz can diced tomatoes), 4 cloves garlic, and 1/2 inch ginger with 3/4 cup water until smooth.
Add the pureed tomato mixture to the Instant Pot. Add 1 cup soy curls (dry), 1 cup cooked chickpeas, 1/2-1 tsp garam masala, 1/2 tsp paprika, 1/4-1/2 tsp cayenne, and 3/4 tsp salt. Stir to combine.
Close the lid and pressure cook on High for 8-10 minutes. Quick release after 10 minutes.
Switch to sauté mode. Stir in 1/4 cup cashew cream (made by blending soaked cashews with water, or use 1/2 cup ready-made), 1 tsp garam masala, 1/2 tsp sugar, and 1 tsp dried fenugreek leaves (kasoori methi; or substitute 1/4 tsp ground mustard).
Bring to a boil. Taste and adjust salt, heat, and sweetness. Press cancel.
Optionally stir in 1 tbsp vegan butter for additional buttery flavor.
Serve hot over rice or with flatbread or naan.