I tinkered with a few recipes to create this dish (most notes taken from Indian blogger, Archana’s recipe, at Ministry of Curry). Please go in with some grace because I don’t have much experience with Indian flavors, so I’m not sure how authentic this is, apart from her notes. See her link for Instant Pot notes!

If you would like to use heavy cream in place of coconut milk, swap in ½ cup broth where the recipe calls for the liquid from the coconut milk, and then about ⅓ cup heavy cream in place of the remaining coconut cream. Most cans of coconut separate with a fat cap on the top and liquid underneath that. To use it divided like I this recipe, just pierce through the fat with a butter knife to get the watery liquid out, then scrape the thicker portion at the end. If you have a can that is more emulsified, just split it in half, and it’ll work out.

I don’t typically stock Kashmiri chili powder and did find it tricky to find. If you have access to a larger spice shop or international market, you should have luck there. I found a Maya Kaimal red Kashmiri chili sauce at Sprouts, so I subbed in some of that. Hot paprika can also be subbed 1:1.