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close-up of a bowl of Kashmiri mushrooms, garnished with cilantro
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Instant Pot Kashmiri Mushroom in spiced Sun-dried tomato sauce

Mushrooms in spiced sun-dried tomato sauce. This is a recipe from the state of Kashmir in India. It's usually made with meat, but I use mushrooms in the sauce, which is made with sun-dried tomatoes and spices.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Entree, Main, Main Course
Cuisine: Indian
Keyword: instant pot kashmiri mushrooms, kashmiri mushrooms
Servings: 4
Author: Vegan Richa

Equipment

  • Instant Pot

Ingredients

For the sun-dried tomato sauce:

  • 1/4 cup sun-dried tomato dried or olive-oil soaked, drained
  • 1 cup water for blending

For the whole spices:

For the ground spices:

  • 1 teaspoon Kashmiri chili powder or use paprika
  • 1/2 teaspoon Kashmiri garam masala or regular garam masala. Use more to taste as needed
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ginger powder, You can also use 1 tablespoon ginger paste or ginger garlic paste instead.
  • 1/2 teaspoon kasuri methi (dried fenugreek leaves)

For the mushrooms:

  • 8-10 ounces mushrooms quartered - baby portobello or white or similar-sized mushrooms
  • 1/2 teaspoon salt

For garnish:

  • cilantro, lemon juice
US Customary - Metric

Instructions

  • Soak the sun-dried tomato in 1 cup of hot water, if you haven't already, for at least 10 minutes. Then add all of this to a blender and blend until you get a smooth mixture. Blend for a minute, then let it sit for 2 minutes and blend again. Start the Instant Pot on sauté mode.
  • Add the oil to the Instant Pot. Once the oil is hot, add all of the whole spices and mix, then continue to cook (stirring occasionally) until the cumin seeds start to change color and get very fragrant. Mix in the pureed tomato mixture, then mix in the ground spices. Continue to cook for 1 to 2 minutes to bring the mixture to a boil, then add the mushrooms, salt and 2 tablespoons of water. Stir that in.
  • Switch off the sauté, close the lid, and press Pressure cook at high pressure for 14 minutes. (If you want to cook your rice at the same time, in the same pot, add 1 cup of soaked and drained rice and 1 1/4 cups of water to an Instant-Pot safe steel or ceramic pan, and place it on a tall trivet over the mushrooms before closing the pot.
  • Once the pressure cooking is done, let the pot sit for 5 minutes then Quick release carefully and then open the pot. Remove the rice pan if it’s there. Fluff and set aside.
  • Carefully mix the mushroom and taste, adjusting the flavor and salt as needed. You can add in 1/4 teaspoon or more of maple syrup to balance out the flavor, if you like. You can also add more heat, by adding some cayenne. Serve over rice, flatbread, or naan with some beans or my Kashmiri dal.

Notes

Kashmiri mushrooms are naturally soy-free, nut-free, and gluten-free
Stove top: follow steps 1 and most of 2  on stove top over medium heat. Add the blended sundried tomato sauce and Cook for another 2-3 mins after it comes to a boil, then add the mushroom, salt, 1/2 cup water and cook covered for 15-20 mins or until mushrooms are cooked to preference. Continue to cook uncovered for a few mins, to thicken the sauce if needed.

Nutrition

Calories: 53kcal | Carbohydrates: 9g | Protein: 3g | Fat: 2g | Saturated Fat: 0.2g | Sodium: 314mg | Potassium: 466mg | Fiber: 3g | Sugar: 4g | Vitamin A: 216IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 2mg