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By geetanjalic

Instant Pot Mushroom Masala

Name: Instant Pot Mushroom Masala
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian, Indian
Ingredients: 1/2 large onion ( chopped); 5 cloves garlic; 1 inch ginger; 1/2 to 1 green chile (, remove seeds to reduce heat if needed); 1 tsp oil; 2 large tomatoes; 1/2 to 1 tsp garam masala (( or use baharat or berbere)); 1/2 tsp paprika; 1/4 tsp turmeric; 1 tsp dried fenugreek leaves (kasuri methi) (or use 1/4 tsp fenugreek seed powder or 1/4 tsp ground mustard); 8 oz sliced white mushrooms; 1/2 tsp or more salt; 1/2 cup or more peas; 1 cup chopped spinach; 1/4 tsp or more sugar or maple syrup or other sweetener; 1/4 cup raw cashews soaked for 15 mins if needed (, use 1/3 cup for creamier sauce, blended with 1/2 cup water until smooth); 1/4 tsp cayenne to preference; cilantro for garnish

7 steps

Prep:10minCook:20min

Instant Pot Mushroom Masala. Easy Mushrooms and peas in Creamy Sauce made in an Instant Pot. Add chickpeas for a hearty meal. Vegan Gluten-free Soyfree Recipe. Can be nutfree

Updated at: Thu, 17 Aug 2023 10:03:31 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories166.7 kcal (8%)

Total Fat7.2 g (10%)

Carbs21 g (8%)

Sugars6.8 g (8%)

Protein8.5 g (17%)

Sodium422 mg (21%)

Fiber5.6 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

0.5onion

large, chopped

5cloves garlic

1 inchginger

0.5green chile

remove seeds to reduce heat if needed

1 tspoil

2tomatoes

large

½ tspgaram masala

or use baharat or berbere

½ tsppaprika

¼ tspturmeric

1 tspdried fenugreek leaves

kasuri methi, or use 1/4 tsp fenugreek seed powder or 1/4 tsp ground mustard

8 ozsliced white mushrooms

½ tspsalt

or more

½ cuppeas

or more

1 cupspinach

chopped

¼ tspsugar

or, or maple syrup or other sweetener

¼ cupraw cashews

soaked for 15 mins if needed, use 1/3 cup for creamier sauce, blended with 1/2 cup water until smooth

¼ tspcayenne

to preference

cilantro

for garnish

Instructions

Step 1

Blend onion, garlic, ginger, chile with a few tablespoons of water into a puree in a blender.

Step 2

Put Instant Pot on Saute. Add oil. When the oil is hot, add the onion puree. Cook for 3 mins, stir occasionally to avoid burning. (You can also saute without oil. Use broth and use finely chopped onion ginger garlic so that they dont stick)

Step 3

Meanwhile, blend tomatoes in the same blender until smooth and set aside.

Step 4

Add the spices and mix in. Add the pureed tomato and mix well to pick up and mix the sticking onion mixture so it doesnt burn while under pressure.

Step 5

Add the mushrooms and salt and mix well. (You can add other veggies or 1 cup cooked chickpeas/beans at this point). You dont need additional liquid as the mushrooms and veggies if using, will release moisture during cooking.

Step 6

Cancel saute. Close the lid and Pressure cook for 6 mins on high pressure. Once done, Release the pressure after 10 mins.

Step 7

Add the peas, spinach, cashew cream, cayenne if using, and sweetener if using. Put the pot on saute and bring the mixture to boil. Taste and adjust salt, spice, flavor. Cancel saute and serve garnished with lemon juice, cilantro.

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