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Instant Pot Mushroom Paneer Masala
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5 from 2 votes

Instant Pot Mushroom Paneer Masala

Mushroom masala with Paneer in the Instant Pot with a cashew cream makes a yummy side dish to pair with roti's or any flatbreads.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Indian
Servings: 6
Calories: 151kcal

Standard 1 cup measures 240 ml

Equipment

  • Instant Pot 6 Qz

Ingredients

For Cashew Cream

  • cup Cashewnuts
  • ¼ cup Water

For Mushroom Masala

  • 2 tbsp Oil
  • 1 tbsp ginger garlic paste
  • 1 Onion sliced
  • 1 cup Tomato puree
  • 1 tbsp Kashmiri Red Chilli powder
  • ½ tsp Cumin powder
  • 1 tsp Garam Masala
  • ½ tsp Turmeric powder
  • Salt
  • ¾ cup Water
  • 2 cup Mushroom
  • 100 gms Paneer
  • 2 tbsp Cilantro
  • 1 tsp Kasoori Methi

Instructions 

  • Soak the cashew nuts in hot water for 30 mins.
  • Drain the water and grind them to a smooth cream with ¼ cup of water.
  • Switch on Instant Pot in saute mode. Add 2 tbsp of oil. Wait for a min and then add 1 tbsp of ginger garlic paste and saute for a few secs. Next, add sliced onions and saute till they are soft.
  • Next, add the tomato puree. cook for 5-6 mins or till the raw smell leaves.
  • Now add the spice powders. combine everything and cook for a min.
  • 6. Add ¾ cup of water. Combine everything once and add the sliced mushroom and close the Instant Pot Turn the pressure knob to the sealing position. Cook for 4 mins at high pressure and then do a quick release and then open the Instant Pot.
  • Switch on the Instant Pot again in saute mode and add the cubed Paneer. Combine and cook for a min.
  • Now add in the cashew cream and combine. Switch off the Instant Pot. Garnish with Cilantro and dried kasoori Methi.

Stovetop Version

  • You may easily adapt the same recipe to your stovetop as well. After adding the mushrooms cook for 8 mins with the lid closed on a medium-low flame.
  • And then open and add the paneer and cook for a min. Finally, add the cashew cream and switch it off.

Video

Notes

  • If you do not like mushrooms you may skip them and use paneer alone. You can use this as a base and try various combinations with different vegetables.
  • You can prepare the masala base as a part of your weekend meal prep and use it for the rest of the week.
  • Never substitute the dried kasoori methi with the fresh ones. They turn the curry bitter.
  • You can cook the same curry on the stovetop as well (Instructions above).
  • For a mushroom masala dry version, You can just add ¼ cup of water to the mushrooms and cook. The water from the mushrooms will be sufficient for cooking.
  • If you are allergic to nuts you may use thick coconut milk or coconut cream instead.

Nutrition

Calories: 151kcal | Carbohydrates: 6.2g | Protein: 6.9g | Fat: 12.5g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 40mg | Potassium: 267mg | Fiber: 1.2g | Sugar: 2.5g | Calcium: 178mg | Iron: 2mg
Keyword mushroom gravy for chapathi, mushroom masala recipe
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