Oh and as a bonus, it’s Vegan - which means it’s dairy free and as a double bonus - it’s super Quick to make. Though it’s called Instant Pot Mushroom Masala, I have also given the recipe using a traditional pressure cooker so you don’t have to miss out on making this if you don’t own an Instant Pot. This method makes the mushrooms super juicy and succulent.The spices and the flavours go all the way inside the mushroom so you get a curry that’s super delicious! Read about my instant pot journey in India in my Review of Instant Pot in India post.Also,I would love to hear your thoughts and experiences on the instant pot!Let me know what you think! I have tried to keep the spices and ingredients to the minimum and that’s the reason I have used garam masala instead of making masala from scratch which is something I do for most of my special curries like Restaurant Style Paneer Butter Masala and Authentic Pindi Channa Recipe (Video) The color and the flavour of this curry will depend on how long the “bhuno”- sautéing of the onion tomato puree step was done.The longer and slower it is, the better the flavor. I have a quick tip for you here to shave off those extra minutes of waiting time! Premake the Bhuna Masala before hand for the week and store in your fridge.You can read the post on How to make Indian Bhuna Masala.
Ingredients for Instant Pot Mushroom Curry
Onions- Chopped FinelyRipe Tomatoes- Fresh or CannedGarlicGingerGreen ChilliCashews soaked in hot water to thicken the curryTomato Paste or pureeOilGaram Masala or use store bought Curry PowderCoriander PowderDried Fenugreek/Kasoori Methi)
How to make Instant Pot Mushroom Curry
Step 1: Puree the onions, tomato,garlic,ginger,green Chilli into a rough paste. Step 2: Heat the instant pot on “SAUTE”.Add oil. Step 3: Add the pureed mixture in the pot.Add Garam Masala and Coriander Powder.Cook for 10-12 minutes. Step 4: To this, add the mushrooms.Puree the cashews with little water.Add it along with ½ Cup of water and tomato paste to the pot. Step 5:Cancel the “SAUTE” function.Close the lid and choose “PRESSURE COOK”.Close the pressure valve to “SEALED” position.Set the timer for 3 minutes and let it pressure cook. Step 6:After the pressure releases on it’s own, open the pressure cooker.If you want , use the SAUTE function to reduce the gravy.Sprinkle the dried fenugreek. Step 6:Garnish with Coriander and Serve with Rotis or Rice.I had mine with Chickpea Crepes(Chila)
More Instant Pot Mushroom Recipes
Instant Pot Mushroom RisottoInstant Pot Mushroom Parmesan Rice
More Instant Pot Recipes
Instant Pot Cauliflower CurryInstant Pot Honey Garlic Potatoes
