Instant Pot Kashmiri Mushroom in spiced Sun-dried tomato sauce
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Vegan Richa · by Vegan Richa★ 5.0 (5)

Instant Pot Kashmiri Mushroom in spiced Sun-dried tomato sauce

NUTRITION · PER SERVING50M COOK
CAL 2%·PRO 5%
CARBS 6G58% OF CAL
2G FIBER2G OTHER3G TOTAL SUGAR
FAT 2G35% OF CAL
0G SAT1G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Mushrooms simmered in a spiced sun-dried tomato sauce with warm Kashmiri spices. A vegetarian take on a classic Indian curry with depth and complexity.

mainindiancurrydairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1/4 cup sun-dried tomato (dried or olive-oil soaked, drained)
  • 1 cup water (for blending)
  • 1 teaspoon oil (to sauté)
  • 1/2 teaspoon cumin seeds
  • 1 cinnamon stick
  • 1 black cardamom pod (partially open, or use more green cardamom pods)
  • 3 green cardamom pods (partially open)
  • 2 whole cloves
  • 1 teaspoon Kashmiri chili powder (or use paprika )
  • 1/2 teaspoon Kashmiri garam masala (or regular garam masala. Use more to taste as needed )
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ginger powder, (You can also use 1 tablespoon ginger paste or ginger garlic paste instead.)
  • 1/2 teaspoon kasuri methi ((dried fenugreek leaves))
  • 8-10 ounces mushrooms (quartered - baby portobello or white or similar-sized mushrooms)
  • 1/2 teaspoon salt
  • cilantro, lemon juice
PREP
25M
SODIUM
304MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.