Mushroom masala


  1. 1 cup white mushrooms rinsed, dried and sliced
  2. 2 tablespoons ghee
  3. 1 large onion finely chopped
  4. 2 teaspoons ginger grated
  5. 2 teaspoons garlic grated
  6. ¾ cup tomato puree
  7. ½ teaspoon ground turmeric
  8. ½ -1 tablespoon Kashmiri red chili powder
  9. ½ -1 teaspoon garam masala
  10. 1 teaspoon kosher salt
  11. ⅓ cup cashews
  12. 1 tablespoon dried fenugreek leaves
  13. Coriander leaves chopped for garnish


  • Soak cashews in ½ cup warm water for 10 mins and set aside. Drain all the water and blend the cashews with ¼ cup of water to make smooth paste and reserve.
  • Set the Instant Pot to saute mode and heat add ghee. Add onions and cook for 3 to 4 minutes with a glass lid on, stirring a few times. Add ginger and garlic paste, cook for 30 seconds. Turn the Instant Pot off.
  • Add tomato puree, turmeric, red chili powder, garam masala salt and mushrooms. Mix well, deglazing the pot to remove any browning on the bottom of the pot. Close the Instant Pot, set on manual/pressure cook(Hi) for 4 minutes followed by Quick Release.
  • Stir in dried fenugreek leaves, cashew paste and chopped coriander. Mix well.

Leave a Comment

Open chat
Instant Query