A vegan curry that is both tasty and simple to prepare, Instant Pot Aloo Mushroom Masala is created with potatoes, mushrooms, and spices that have a fragrant aroma.
Whether you choose to serve it with rice, quinoa, or Indian flatbreads, this recipe is ideal for a supper that is both comfortable and easy to prepare. This easy-to-follow instruction will walk you through the process of preparing this tasty curry in your Instant Pot.
Ingredients
- 1/3 cup raw cashews, soaked in hot water for 10-15 minutes and blended with 1/4 cup water into a paste
- 1.5 tablespoons oil (avocado or any other oil)
- 1 medium red onion, chopped
- 1-inch ginger, chopped
- 3-4 large garlic cloves, chopped
- 3 medium tomatoes, pureed or 1 can of tomatoes
- 3/4 teaspoon coriander powder
- 1/4 teaspoon garam masala
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder/cayenne pepper
- 1/4 teaspoon sugar
- 3/4 teaspoon salt, or to taste
- 8 oz white mushrooms, sliced
- 2 small potatoes (200 grams), cut into 1/2 to 1-inch pieces
- 1 cup water
- 1 teaspoon kasuri methi (dried fenugreek leaves), crushed
- 1-2 tablespoons chopped cilantro
- Juice of 1 small lemon
Also see :- Curd Rice Recipe
Instructions
To prepare the cashew paste, process the cashews that have been soaked in water until they are completely smooth. Put aside for later. The Instant Pot has a Sauté button that you should press. After adding the oil, allow it to come to a simmer.
Chop the onion and sauté it for two to three minutes, or until it becomes translucent. Add the ginger and garlic, and continue to sauté for one more minute until the aroma is released. Cook the pureed tomatoes for two to three minutes while stirring them occasionally after adding them.
Powdered coriander, garam masala, smoked paprika, turmeric, red chili powder, sugar, and salt should be added to the mixture. After a minute of cooking, thoroughly combine the ingredients.
Include chopped potatoes and sliced mushrooms in the dish. Put in one cup of water and mix everything together. Keep the lid closed and adjust the valve so that it is in the sealing position. For three minutes, cook using the Manual/Pressure Cook mode while the pressure is set to high.
At the conclusion of the cooking process, allow the pressure to relax naturally for a period of five minutes, and then do a rapid release. Press the Sauté button once more once you have opened the lid. To the prepared cashew paste, add it and stir it thoroughly.
Simmer the curry for two to three minutes so that it will thicken. Be sure to turn off the Instant Pot. Mix in the chopped cilantro, crushed kasuri methi, and lemon juice then stir to combine.
Take a taste, and if necessary, adjust the seasoning. The dish is best served hot with Indian flatbreads, rice, or quinoa.
Tips
Continue with the same steps until you reach the point when you add the pureed tomatoes for the stove-top version. Then, after cooking for four to five minutes, add the spices, salt, and sugar. Simmer the potatoes, mushrooms, and water until the potatoes are completely cooked through.
After that, mix in the cashew paste and allow it to boil for a total of five minutes. In order to achieve the desired consistency of the curry, you can adjust the amount of water by adding more or less.
To achieve a creamier consistency, add a dash of heavy cream or coconut milk at the very end of the process. Adjusting the amount of red chili powder or cayenne pepper provides you with the ability to personalize the level of heat.