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Mushroom masala cooked in a creamy tomato based sauce and aromatic spices
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, and pressure cook(Hi) for 4 minutes followed by Quick Release.
Stir in dried fenugreek leaves, cashew paste, and chopped cilantro. Mix well and serve with Basmati Rice and parathas. For a low carb meal, serve mushroom masala over cauliflower rice. Add a side of cucumber salad for a delicious meal.
- Heat oil in a medium-sized pot or skillet.
- Add onions and cook for 3 to 4 minutes with a lid on, stirring a few times. Add ginger and garlic paste, cook for 30 seconds.
- Add tomato puree, turmeric, red chili powder, garam masala salt, mushrooms, and 1/2 cup of water. Mix well.
- Cook covered on medium heat for 10 to 15 minutes, or until the mushrooms are cooked through.
Calories: 180kcal | Carbohydrates: 14g | Protein: 7g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 19mg | Sodium: 587mg | Potassium: 687mg | Fiber: 3g | Sugar: 6g | Vitamin A: 251IU | Vitamin C: 10mg | Calcium: 25mg | Iron: 2mg