Recipe- Restaurant Style Mushroom Masala

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. They are very versatile to cook with. You can add them to a variety of recipes like pasta, curries, stir-fries, or rice. You can also mince and use them as stuffing.

Ingredients

To Make Onion Paste

1/3 cup cashews
1 onion large
1 tbsp garlic paste
1 tbsp ginger paste
1 tbsp poppy seeds

To Make Tomato Paste

4 tomatoes
3 green chillies

To Make the Curry

1 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

Instant Pot 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.

Stovetop Method

* Follow the steps above to make the onion paste and tomato puree. Cook the onion paste for 2-3 minutes. Similarly, cook the tomato puree along with salt for another 2-3 minutes on medium flame.

* Add the green peas and the spice mixes, cook for another minute or two. Then add the mushrooms, cook them for 10-12 minutes or till they are cooked.

* Add 1/2 to 3/4 cup water to adjust the desired consistency. Lastly, mix in the sour cream, and cilantro.