Recipe- Healthy To Eat Mushroom Masala

Mushroom Masala is a delicious vegan curry made in less than 30 minutes in your instant pot or stove top. A perfect weeknight curry which can be enjoyed with roti, naan or rice.

This restaurant style mushroom curries key component is the tomato-based gravy. Its slightly thick, rich (from cashew cream) and has right amount of spices. If you are a mushroom lover, then you will love this Indian Mushroom curry.

Ingredients

¾ lb white mushroom (chopped), rinsed and dried
½ cup frozen green peas
1 large white onion, finely chopped
2 medium tomato, pureed
1.5 tsp grated ginger
3 medium garlic cloves, minced
1 green chili, slit optional
12 whole cashew, soaked in hot water
1 tsp tomato paste optional
½ tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala
½ tsp mild or Kashmiri red chili powder
1 tsp dried fenugreek leaves
salt to taste
1.5 tbsp oil
¼ cup water
finely chopped coriander leaves, for garnish
Lemon juice to taste

Method

To make cashew cream-

- Soak about 12 whole cashew in ¼ cup of hot water for 15 minutes. After the cashew gets soft, blend the cashew with the water to make a smooth paste.

Instant Pot Method –

- 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.

Stove Top Method-

- Follow the same instructions as you would in the instant pot, but cooking everything in a pan. After the onion-tomato and spices are cooked, add the cubed mushroom and little water and simmer the cover for 12-15 minutes till the mushroom turn soft. Finally finish with peas, cashew cream and dried fenugreek leaves.