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Instant Pot Mushroom Pea Curry

Instant Pot Mushroom and Green Pea Creamy Tomato Curry (Matar Mushroom)

  • Author: Manali Singh
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 3-4 1x
  • Category: Main Entree
  • Method: Instant Pot Pressure Cooker
  • Cuisine: Indian

Description

This Instant Pot Mushroom & Green Pea Creamy Tomato Curry (Matar Mushroom) is made with sliced white mushrooms that pair perfectly with the sweetness of green peas in a tomato-cashew–based sauce. This guest recipe is from the cookbook Vegetarian Cooking With Your Instant Pot by Manali Singh.


Scale

Ingredients

¾ cup (100 g) frozen green peas
¼ cup (60 ml) milk, almond or regular
¼ cup (25 g) cashews
2 medium tomatoes
1 small red onion
3 cloves garlic
½-inch (13-mm) piece of ginger
1 tbsp (15 ml) oil of choice
1 bay leaf
½ tsp coriander powder
½ tsp garam masala
¼ tsp red chili powder, or to taste
¼ tsp turmeric powder
½ tsp kashmiri red chili powder, optional
¾ tsp salt, or to taste
23 cups (150–200 g) white mushrooms, sliced
¾ cup (180 ml) water
½ tsp kasuri methi (fenugreek leaves), crushed
½ tsp sugar


Instructions

Soak the frozen green peas in warm water for 10 minutes, then drain. Soak the cashews in warm milk for 15 minutes. In a blender, pulse the tomatoes and the cashew–milk mixture into a purée. Scoop out the purée and set aside. Using the same blender, grind the onion, garlic, and ginger to a smooth paste (you may need to add a couple of tablespoons of water).

Press the sauté button. When the pot displays hot, add the oil and then add the bay leaf. Sauté for a few seconds, and then add the prepared onion–ginger–garlic paste to the pot. Cook the paste for 3 to 4 minutes until the smell of onion disappears. Add the tomato-cashew paste, stir and cover the pot with a glass lid and cook for 3 minutes. Add the coriander powder, garam masala, red chili powder, turmeric powder, kashmiri red chili powder (if using) and salt. Mix to combine and cook the spices with the masala for another minute or so.

Stir in the sliced mushrooms and green peas and cook for 1 minute. Add the water, stir and close the pot with its lid. Press the manual or pressure-cook button, making sure the valve is in the sealing position. Cook on high pressure for 2 minutes, then release the pressure quickly. Unlock the lid, then add the crushed kasuri methi and sugar and mix to combine. Enjoy with roti or naan.


Notes

You can adjust the amount of water to your preference. I like more sauce in the matar mushrooms and hence added ¾ cup (180 ml) of water. For a thicker sauce, add ½ cup (120 ml) of water.


Nutrition

  • Serving Size: 2

Keywords: Mushroom Green Pea Creamy Tomato Curry Matar Mushroom Indian Garlic Ginger Onion