Instant Pot Mushroom Peas Curry
- 1 cup green peas
- 12 oz mushrooms
- 1 1/2 tbsp oil
- 1 inch ginger
- 2 green chilies
- 2 large tomatoes
- 2 tbsp coconut cream
- 1 tsp cumin seeds
- 4 garlic cloves
- 1 large onion
- 2 tsp salt
- 1/2 cup cilantro
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 tso coriander powder
Add ginger, garlic, onion and green chili in a blender.
Blend, till it forms a smooth paste.
Blend tomatoes separately to make a separate paste.
Meanwhile, add oil and cumin seeds in the inner pot of instant pot. Select “Sauté”.
After 30 seconds, add onion paste and cook for about 3 minutes until the onions turn golden brown.
Now, add tomato paste, spices and salt in the instant pot.
Cook for about 4 minutes and add green peas and mushrooms in the pot.
Close the lid and press the “Manual” button.
Cook for about 2 minutes on HIGH pressure and press the “Cancel” button.
Release the pressure quickly through the steam vent and open the lid.
Stir in coconut cream and dish out.
Garnish with cilantro and serve.
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