Print

Instant Pot Indian Ground Mushroom Beef Curry with Kale & Peas

Course Main Course
Cuisine Indian
Keyword beef, Indian Ground Mushroom Beef Curry with Kale & Peas, mushrooms
Prep Time 35 minutes
Cook Time 28 minutes
Total Time 1 hour 3 minutes
Servings 6
Calories 806kcal

Ingredients

  • 2 lb ground beef
  • 48 ounce crimini mushrooms whole
  • 16 ounce crimini mushrooms sliced
  • 32 ounce button mushrooms
  • mushrooms ground
  • 8 tomatoes peeled and chopped
  • 2 bunch kales finely sliced
  • 1 cup whole milk Greek yogurt
  • 4 tbsp honey to taste
  • 1 lemon
  • 20 ounce frozen peas
  • 16 garlic cloves minced
  • 2 tbsp tomato paste
  • 2 bunch cilantro chopped
  • 6 tbsp vegetable oil
  • 8 onions chopped
  • 1/2 tsp ground cloves
  • 1/2 tsp ground cardamom
  • 1 tsp ground turmeric
  • 2 tsp paprika
  • 3 tsp ground cumin
  • 2 tsp ground coriander
  • 4 tsp garam masala
  • 4 tsp salt to taste
  • 3 tbsp mustard seeds
  • 3 tbsp cumin seeds
  • 1 cinnamon stick
  • 1 pinch fenugreek dried

Instructions

  • Turn on the instant pot and select sauté.
  • Add oil, whole spices and sauté for 30 seconds.
  • Add green chili, mushrooms, onions, garlic, ginger, tomato paste and sauté for 4 minutes.
  • Add spices and sauté for 2 minutes.
  • Add kale, beef, Greek yogurt and sauté for 2 minutes.
  • Close the lid of the instant pot.
  • Set instant pot to Manual at high pressure and cook for 20 minutes. Release the pressure naturally through steam vent.
  • Add honey, lemon juice and garnish with cilantro.
  • Dish out and serve.

Nutrition

Calories: 806kcal