This creamy cashew gravy will surely be a treat on anyone's palate.
Mushroom Matar (peas) Malai (cream)
Instant Pot Mushroom Matar Malai
Rated 5.0 stars by 1 users
Category
Indian Food
Servings
6
Prep Time
15 minutes
Mushroom Matar (peas) Malai (cream)
Author:Audra Reddy
Ingredients
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1 lb. white button mushrooms
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1/2 cup cashews, soaked in 1/2 cup hot water - 10 minutes
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1/2 cup milk
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2 T. yogurt
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3 T. olive oil
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1 green chili
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1 medium yellow onion or 2 small shallots, cut into chunks
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1 inch piece of ginger, cut into small pieces
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4 garlic cloves
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1 teaspoon salt
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1 cup frozen peas
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1/2 teaspoon ground pepper
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1/2 teaspoon garam masala
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1/4 cup cilantro, chopped
Directions
Soak cashews in warm water for 10 minutes.
Add chili, onion, ginger and garlic to a blender with 1 T. water and grind to a fine paste.
Turn Instant Pot to Saute and add 3 T. oil. When hot, add the onion paste and salt and cook for 4 minutes. Turn off.
Add mushrooms and 2 T. water and put on lid. Pressure cook for 4 minutes. When done, do a quick release.
While mushrooms are cooking, make cashew paste. Add soaked cashews, milk and yogurt to a small blender jar and grind until you have a smooth paste.
Once the pressure cooking completes, quick release by turning the pressure release valve from sealing to venting.
Open the Instant Pot and add the frozen peas, ground pepper, and garam masala. Stir in the cashew cream. Stir to combine and cook on saute until the curry comes to a gentle boil. Garnish with cilantro and serve hot naan/parathas and rice.
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