4. Instant Pot Mushroom Masala
Ingredients:
- 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
For the garam masala
- 1/2 cup whole coriander seeds
- 1/4 cup cumin seeds
- 6 to 8 2-inch cinnamon sticks
- 8 to 10 black cardamoms
- 2 tablespoons green cardamom pods
- 2 tablespoons cloves
- 1 tablespoons black peppercorns
- 10 to 12 Indian bay leaves
- 1 nutmeg optional
Instructions:
The Garam Masala :
-
Combine all the ingredients and store in an airtight container for up to 1 year.
-
To grind: In a spice grinder, grind the cinnamon sticks and nutmeg first until well ground, then add the rest of the spices and grind to a powder. Store in an airtight container for up to 3 months.
-
Note: You can also roast the spices before blending. Dry roast all the ingredients except the nutmeg over low-medium heat for 4 to 5 minutes, stirring occasionally. Cool completely. Grind the cinnamon sticks and nutmeg, and then add the rest of the spices, grind and store as above.
Mushroom Matar Masala:
-
Blend onion, garlic, ginger, chile with a few tbsp of water to a puree in a blender.
-
Heat oil in a large skillet over medium heat. Add the above puree. Cook for 5 to 7 mins or until the onion smell is not raw. Stir occasionally.
-
Meanwhile, blend tomatoes and cashews in the same blender until smooth. Blend for two 1 min cycles so the cashews are blended in. Add the pureed tomato puree, garam masala, paprika, and fenugreek to the skillet. Cook for 7 to 8 minutes.Stir occasionally.
-
Add mushrooms, peas, other veggies, 1/2 cup or more water, salt, sugar. I added a 1/2 cup cooked chickpeas as well as seen in the pictures. Mix well.
-
Cover and cook for 10 mins or till the mushrooms are cooked to preference.
-
Fold in spinach if using, taste adjust salt and heat. I usually add some cayenne.
-
Garnish with cilantro and serve over rice, cooked grains or with flatbread.
Originally posted 2019-03-12 14:01:51.
