This Instant Pot Matar Mushroom is made with sliced white mushrooms that pair perfectly with the sweetness of green peas in a tomato-cashew–based sauce. This is an Indian dish that is vegan and gluten-free.
Course Main
Cuisine Indian
Keyword Curry, Instant Pot Vegan Recipes, mushrooms, Stew, Vegetarian
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 2servings
Calories 281kcal
Ingredients
¾cupfrozen green peas(100 g)
¼cupalmond milkor dairy milk (60 ml)
¼cupcashews(25 g)
2mediumtomatoes
1smallred onion
3clovesgarlic
½-inchpiece of ginger
1tablespoonoilof choice (15 ml)
1bay leaf
½teaspooncoriander seed powder
½teaspoongaram masala
¼teaspoonred chili powderor to taste
¼teaspoonturmeric powder
½teaspoonkashmiri red chili powderoptional
¾teaspoonsaltor to taste
2-3cupswhite mushroomssliced (150–200 g)
¾cupwater(180 ml)
½teaspoonkasuri methifenugreek leaves, crushed
½teaspoonsugar
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.