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.