Note: To cook this recipe on the stovetop, follow the recipe using a medium-sized pot. Instead of pressure cooking simply add an extra ½ cup of water along with the mushrooms and then cook covered on medium heat for 10 to 15 minutes, or until the mushrooms are cooked through. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry Making mushroom masala in the Instant pot is such a hassle-free job that it has now become a weeknight staple. My boys enjoy mushroom masala with piping hot parathas, and they polish off big portions at mealtime. This mushroom curry uses the same base ingredients as my popular Dum Aloo recipe. I add mild-tasting white button mushrooms, rich in Vitamin B, which intensify their flavors after cooking in the rich sauce.
Soak cashews in ½ cup warm water for 10 mins and set aside. Drain all the water and blend the cashews with ¼ cup of water to make a smooth paste and reserve.
Set the Instant Pot to sauté mode and add ghee (or neutral oil for the vegan version). Add onions and cook for 3 to 4 minutes with a glass lid on, stirring a few times. Add ginger, and garlic and cook for 30 seconds. Turn the Instant Pot off, and stir in tomato puree along with turmeric, red chili powder, garam masala, and salt. Finally, add the mushrooms mixing well, and then deglaze the pot to remove any browning on the bottom. Close the Instant Pot, set on manual/pressure cook(Hi) for 4 minutes followed by Quick Release.
Serving
Serve hot Mushroom Masala with parathas, naan, or steamed rice. For a low-carb meal, serve mushroom masala over cauliflower rice. Add a side of cucumber salad for a delicious meal.
Stir in dried fenugreek leaves, cashew paste, and chopped cilantro.
Love Indian food? Here are some of our staple vegetarian curries :
Palak Paneer Aloo Gobi Bharwa Bhindi Vegetable Kurma Baingan Bharta Tindora Curry Black-eyed Peas Curry
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Recipe
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