Mushroom masala is a lip-smacking Indian curry recipe made with button mushrooms. Make this easy mushroom gravy in the Instant Pot or on a stovetop.Mushrooms are a low-calorie source of fiber, protein, and antioxidants. They are a great substitute for meat in recipes because of their texture and flavor.
Ingredients
To Make Onion Paste1/3 cup cashews
1 onion large
1 tbsp garlic paste
1 tbsp ginger paste
1 tbsp poppy seeds
To Make Tomato Paste4 tomatoes
3 green chillies
To Make the Curry1 tbsp vegan ghee or oil
2 tbsp Kasuri methi
1/2 cup green peas
1/2 cup water or vegetable stock
1/2 tsp turmeric powder
1/2 tbsp coriander powder
1/2 tbsp paprika chilly powder
1/2 tbsp garam masala
salt
20 oz buttom mushrooms
1/4 cup sour cream
1/4 cup cilantro
Method* Soak cashews in lukewarm water for 10 minutes. Do not skip this step as it will ensure a creamy gravy consistency.
* Drain and transfer them to a blender jar along with ginger paste, garlic paste, poppy seeds, and onions. Grind to make a smooth paste. Transfer to a bowl.
* To the same blender jar, add the tomatoes and green chillies. Grind to make a smooth puree.
* Turn on the Instant pot in saute mode. Add oil or vegan ghee and once its hot, add the onion paste. Cook for 30 seconds.
* Crush kasuri methi between your palms and add it to the pot. Mix and cook for another 30 seconds.
* Then add the tomato puree to the pot along with salt. Mix and cook for 30 seconds.
* Add green peas next and half cup of water. Remember, mushrooms will release water as well.
* Add the turmeric, coriander powder, paprika and garam masala.
* Rinse the button mushrooms and then add it to the pot.
* Give it all a good mix. There is no need to add more water.
* Cancel the saute mode. Close the lid with the valve in sealing position. Pressure cook in manual mode for 4 minutes. Release pressure manually.
* Open the lid and add sour cream. Lastly garnish with cilantro. Mix and serve.