Instant Pot Mushroom Masala. Easy Mushrooms and peas in Creamy Sauce made in an Instant Pot. Add chickpeas for a hearty meal.
The recipe is pretty similar to the stove top version, super quick and versatile. Add some chickpeas or other beans, other veggies if you like and use other spice blends for flavor variations. I have been using baharat blend (recipe in everyday kitchen) in this lately and that flavor works insanely well with the sauce. Berbere would too. My obsession with baharat and berbere continues. If you havent already, make these blends, they are just mixes of spices, common spices for baharat and berbere might need an online order to get some fenugreek (its worth it!, I use fenugreek in many recipes including this one. It usually is used in many creamy Indian sauces for the traditional flavor).
Servings: 3
Calories: 144 kcal
Author: Vegan Richa
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
- Blend onion, garlic, ginger, chile with a few tablespoons of water into a puree in a blender.
- 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)
- Meanwhile, blend tomatoes in the same blender until smooth and set aside.
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