Instant Pot Mushroom Masala
View original ↗
Vegan Richa · by Vegan Richa★ 4.9 (31)

Instant Pot Mushroom Masala

NUTRITION · PER SERVING30M COOK
CAL 7%·PRO 14%
CARBS 18G50% OF CAL
4G FIBER0G ADDED6G INTRINSIC7G OTHER6G TOTAL SUGAR
FAT 6G41% OF CAL
1G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Creamy mushroom and pea curry made in an Instant Pot with aromatic Indian spices. Rich and flavorful with spinach and cashews. Add chickpeas for extra heartiness.

mainindiancurrydairy freegluten freeveganvegetarian
View the full recipe on Vegan Richa →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 3
  • 1/2 large onion ( chopped)
  • 5 cloves garlic
  • 1 inch ginger
  • 1/2 to 1 green chile (, remove seeds to reduce heat if needed)
  • 1 tsp oil
  • 2 large tomatoes
  • 1/2 to 1 tsp garam masala (( or use baharat or berbere))
  • 1/2 tsp paprika
  • 1/4 tsp turmeric
  • 1 tsp dried fenugreek leaves (kasuri methi) (or use 1/4 tsp fenugreek seed powder or 1/4 tsp ground mustard)
  • 8 oz sliced white mushrooms
  • 1/2 tsp or more salt
  • 1/2 cup or more peas
  • 1 cup chopped spinach
  • 1/4 tsp or more sugar or maple syrup or other sweetener
  • 1/4 cup raw cashews soaked for 15 mins if needed (, use 1/3 cup for creamier sauce, blended with 1/2 cup water until smooth)
  • 1/4 tsp cayenne to preference
  • cilantro for garnish
PREP
10M
SODIUM
408MG
ESTIMATE
COMPLETE

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