Mushroom Masala

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 pound white mushrooms (rinsed, dried and sliced)

2 tablespoons ghee (or neutral oil for vegan version)

1 large yellow onion (finely chopped)

2 teaspoons ginger grated

2 teaspoons garlic minced

¾ cup tomato puree ( or 2 fresh ripe red tomatoes pureed)

½ teaspoon ground turmeric

½ to 1 tablespoon Kashmiri red chili powder (or any other mild red chili powder)

½ to 1 teaspoon garam masala

1 teaspoon kosher salt

⠓ cup cashews

1 tablespoon dried fenugreek leaves

cilantro leaves chopped for garnish

Directions

Soak cashews in ½ cup warm water for 10 minutes 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, 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.

Nutrition

• Calories: 180 kcal
• Total Fat: 13 g
• Saturated Fat: 6 g
• Cholesterol: 19 mg
• Sodium: 587 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 7 g