Step 1) Set the SAUTE MODE of the instant pot. Heat oil. Add bay leaf and chopped onion. Saute till the onions turn light brown. Here are a few reasons to love this Mushroom Curry
vegetarian one pot recipe easy to customize gluten and nut-free quick instant pot recipe cooking time under 15 minutes
Step 2) Add the ginger-garlic paste, mix well, and cook for 1 minute. Add the canned tomato, salt, and spices. Saute the masala until it leaves the pot’s sides. Stir at regular intervals for even cooking. (images 2 & 3) Step 3) Add mushroom and water, and stir to combine in the masala. Close the lid of the instant pot. Set PRESSURE COOK Mode for 5 minutes at normal pressure. Step 4) After 5 minutes, open the instant pot lid. Add green peas, garam masala, cream, and Kasuri methi. Stir to combine. Step 5) Set the SAUTE MODE for 5 minutes to soften the peas and thicken the curry sauce. Stir at regular intervals to avoid burning. Garnish with fresh coriander leaves.
Serving Suggestion
Mushroom Masala is a delicious comforting curry. Especially as you talk, listen, and dip warm chapati in the spicy curry or polish it off with rice. The no-nonsense attitude of this Indian curry is one thing that brings me back to it again and again. You can serve mushroom masala with:
naan, chapati, roti, or any other flatbread jeera rice, matar pulao or steamed basmati rice cooked quinoa or bulgar wheat
follow us on Youtube and Instagram for video recipes.
