Instant Pot Kashmiri Mushroom in spiced Sun-dried tomato sauce
User Reviews
5
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
50 mins
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Servings
4
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Calories
53 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Kashmiri Mushroom in spiced Sun-dried tomato sauce
Description
This recipe begins by soaking sun-dried tomatoes and blending them into a smooth sauce. Whole spices like cumin seeds, cinnamon stick, black and green cardamoms, and cloves are toasted in oil on the Instant Pot’s sauté mode to release their fragrance. The pureed tomato mixture and ground spices including Kashmiri chili powder, garam masala, fennel seeds, coriander, ginger, and dried fenugreek leaves are cooked briefly to build a complex base.
Quartered mushrooms are then added, seasoned with salt and a small amount of water before pressure cooking for 14 minutes. The end result is mushrooms tender enough to absorb the rich, spiced sun-dried tomato sauce with layers of smokiness, warmth, and mild heat. Garnishes of cilantro and lemon juice brighten and freshen the dish. The versatile recipe can be adapted to stovetop cooking by simmering the mushrooms and sauce until desired doneness and sauce thickness.
Ingredients
For the sun-dried tomato sauce:
- 1/4 cup sun-dried tomato dried or olive-oil soaked, drained
- 1 cup water for blending
For the whole spices:
- 1 teaspoon neutral cooking oil to sauté, generic cooking oil
- 1/2 teaspoon cumin seeds
- 1 cinnamon stick
- 1 black cardamom partially open, or use more green cardamom pods, pod
- 3 green cardamom pods partially open
- 2 clove whole
For the ground spices:
- 1 teaspoon kashmiri chili powder or use paprika
- 1/2 teaspoon garam masala or regular garam masala. Use more to taste as needed, Kashmiri variety
- 1/2 teaspoon fennel seeds
- 1 teaspoon ground coriander
- 1/2 teaspoon ground ginger You can also use 1 tablespoon ginger paste or ginger garlic paste instead
- 1/2 teaspoon kasuri methi (dried fenugreek leaves)
For the mushrooms:
- 8-10 ounces mushrooms quartered - baby portobello or white or similar-sized mushrooms
- 1/2 teaspoon salt
For garnish:
- cilantro
- lemon juice
Instructions
- Soak the sun-dried tomato in 1 cup of hot water, if you haven't already, for at least 10 minutes. Then add all of this to a blender and blend until you get a smooth mixture. Blend for a minute, then let it sit for 2 minutes and blend again. Start the Instant Pot on sauté mode.
- Add the oil to the Instant Pot. Once the oil is hot, add all of the whole spices and mix, then continue to cook (stirring occasionally) until the cumin seeds start to change color and get very fragrant. Mix in the pureed tomato mixture, then mix in the ground spices. Continue to cook for 1 to 2 minutes to bring the mixture to a boil, then add the mushrooms, salt and 2 tablespoons of water. Stir that in.
- Switch off the sauté, close the lid, and press Pressure cook at high pressure for 14 minutes. (If you want to cook your rice at the same time, in the same pot, add 1 cup of soaked and drained rice and 1 1/4 cups of water to an Instant-Pot safe steel or ceramic pan, and place it on a tall trivet over the mushrooms before closing the pot.
- Once the pressure cooking is done, let the pot sit for 5 minutes then Quick release carefully and then open the pot. Remove the rice pan if it’s there. Fluff and set aside.
- Carefully mix the mushroom and taste, adjusting the flavor and salt as needed. You can add in 1/4 teaspoon or more of maple syrup to balance out the flavor, if you like. You can also add more heat, by adding some cayenne. Serve over rice, flatbread, or naan with some beans or my Kashmiri dal.
Notes
- This dish is naturally free of soy, nuts, and gluten, making it suitable for those with these dietary restrictions.
- For stovetop preparation, sauté spices as directed, add blended tomato sauce, then simmer with mushrooms, salt, and water covered for 15-20 minutes until cooked.
- To thicken the sauce on stovetop, cook uncovered for a few additional minutes after mushrooms are tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 53 kcal
% Daily Value*
| Calories | 53kcal | 3% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 0.2g | 1% |
| Sodium | 314mg | 13% |
| Potassium | 466mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 216IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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