Mushroom Masala
Mushroom Masala is a delicious vegan curry made in less than 30 minutes in your instant pot or stove top.
Servings: 4
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
Instructions
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.
Notes
I like to rinse the mushroom before using them. Do it just before you make the curry.
Tomato paste is optional, but gives so much flavor.
If you are allergic to cashew, you cream or coconut milk. But keep in mind that coconut milk changes the taste of the curry.