Empty My Fridge
Instant Pot Mushroom Masala
Ingredients
- Onion½
- Garlic5 cloves
- Ginger1 inch
- Chili pepper½–1
- Oil1 tsp
- Tomato2
- Garam masala½–1 tsp
- Paprika½ tsp
- Turmeric¼ tsp
- Fenugreek · dried1 tsp
- Mushroom · sliced8 oz
- Salt½ tsp
- Pea½ cups
- Spinach · chopped1 cup
- Maple syrup¼ tsp
- Cashew¼ cups
- Cayenne pepper¼ tsp
- Cilantro
Instructions
- Blend the onion, garlic, ginger and green chile with a few tablespoons of water into a smooth puree.
- Set the Instant Pot to Sauté and add the oil. When it is hot, add the onion puree and cook for 3 minutes, stirring often so it does not burn.
- Blend the tomatoes in the same blender until smooth and set aside.
- Stir in the spices, then add the tomato purée and mix well, scraping up the onion mixture from the bottom of the pot.
- Add the sliced mushrooms and salt and mix well. Do not add extra liquid.
- Cancel Sauté, close the lid and pressure cook on high for 6 minutes. Then release the pressure naturally for 10 minutes.
- Add the peas, spinach, cashew cream, cayenne and sweetener if using. Set to Sauté and bring to a boil.
- Taste and adjust salt and spice. Cancel Sauté and serve garnished with cilantro.
Summarized from Vegan Richa's video. Watch it for the details.
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