Creamy Mushroom Masala: Rich & Flavorful Curry

Ingredients
• 1 lb white mushrooms, rinsed, dried, and sliced
• 2 tbsp ghee (or neutral oil for a vegan version)
• 1 large yellow onion, finely chopped
• 2 tsp ginger, grated
• 2 tsp garlic, minced
• ¾ cup tomato puree (or 2 fresh tomatoes, pureed)
• ½ tsp ground turmeric
• ½ to 1 tbsp Kashmiri red chili powder (or mild red chili powder)
• ½ to 1 tsp garam masala
• 1 tsp kosher salt
• ⅓ cup cashews
• 1 tbsp dried fenugreek leaves
• Cilantro leaves, chopped (for garnish)

Instructions

1. Soak cashews in ½ cup warm water for 10 minutes. Drain, then blend with ¼ cup water to a smooth paste. Set aside.
2. Set the Instant Pot to sauté mode and heat ghee. Add onions and cook for 3-4 minutes. Stir in ginger and garlic, cooking for 30 seconds. Turn off the Instant Pot.
3. Add tomato puree, turmeric, red chili powder, garam masala, salt, and mushrooms. Mix well, deglazing the pot. Pressure cook on High for 4 minutes, then Quick Release.
4. Stir in fenugreek leaves, cashew paste, and cilantro. Serve with Basmati rice, parathas, or over cauliflower rice for a low-carb option.

Stovetop Method:
• Heat oil in a medium pot or skillet.
• Add onions, cook for 3-4 minutes. Add ginger and garlic, cook for 30 seconds.
• Add tomato puree, turmeric, red chili powder, garam masala, salt, mushrooms, and ½ cup water. Cook covered on medium heat for 10-15 minutes until mushrooms are done.
• Stir in fenugreek leaves, cashew paste, and cilantro.