Mushroom Matar Masala

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Preparation Time: 5 minutes
Cooking Time: 20 minutes
Servings: 2


½ teaspoon paprika
1 cup spinach, fresh, chopped
¾ cup peas
1-inch of ginger
1/3 cup cashews, raw and soaked for 15-minutes
5 garlic cloves
½ teaspoon garam masala
1 green chile, remove seeds
2 large tomatoes
½ large onion, chopped
8-ounces of white mushrooms, sliced
1 teaspoon fenugreek leaves, dried
¼ teaspoon sugar
Cayenne to taste
½ teaspoon salt
1 teaspoon coconut oil
Cilantro, fresh, chopped for garnish


1. Puree the garlic with onion, chile, ginger and a few tablespoons of
water in a blender on high speed. Set your instant pot to the sauté
mode, and heat the oil.

Add the pureed mixture to instant pot and
heat for 3-minutes, stirring occasionally.

2. In the meantime, blend the tomatoes and cashews until smooth.
Add this puree with the garam masala, fenugreek, and paprika into
the instant pot.

Sauté for 7-minutes, stirring occasionally. Add the
peas, mushrooms, other veggies, sugar, salt and ½ cup of water and
mix well.

Cover and cook on Manual for a cook time of 10-
minutes. Garnish with fresh chopped cilantro and serve with rice or
flat bread. Serve warm.

Nutrition: Calories: 334 Fat: 14.6g Carbs: 43.7g Protein: 15.2g