Start by preparing the cashew cream. Blend the soaked cashews with a little water into a smooth paste consistency. Place it aside.
½ cup cashew nuts
Press the saute mode on the instant pot and add a couple of teaspoons of oil.
1 tablespoon olive oil
When the oil heats up, add the chopped onions and garlic and saute for 2 minutes.
1 onion, 2 garlic clove
Add tomato paste and ½ cup of water and mix well.
2 tablespoon tomato paste, ½ cup water
Add all the spices and cook for a couple of minutes.
½ teaspoon garam masala, 1 teaspoon kashmiri red chili powder, ¼ teaspoon turmeric powder, Salt to taste
Add the sliced mushrooms, and frozen green peas or mixed vegetables and continue to stir and cook.
16 oz mushroom, ½ cup frozen green peas
Press ‘Cancel’ to stop sauteing and close the instant pot lid.
Press the ‘pressure cook’ setting and set the timer for 4 mins at high pressure.
After the timer expires, do a quick pressure release.
Remove the lid and add the cashew cream (from the blender jar) and Kasuri methi.
1 teaspoon Kasuri methi
Press the ‘saute’ button again and cook for another minute.
Serve Instant pot mushroom masala curry with rice or chapati!