Mushroom Matar Masala

Gluten-free, Vegan

Easy and Delicious

Easy to make 

Perfect for warm nights


Green Peas

Cumin Seeds

Coconut Milk


Main Ingredients

Start the instant pot in saute mode and heat oil in it. Add cumin seeds and saute for a minute until they sizzle.

Step 1

Add the onions and green chili. Cook for about 4 minutes until the onions turn golden.

Step 2

While the onions are cooking, blend tomatoes to a puree. Once the onions are ready, add the tomato puree, spices and salt to the instant pot. Cook for another 3-4 minutes.

Step 3

Add the sliced mushrooms and green peas. Change the instant pot setting to manual/pressure cook mode on high pressure for 2 minutes.

Step 4

Once the instant pot beeps, quick release the pressure manually. Stir in the cream. Crush the fenugreek leaves between your palms and add to the instant pot. Give it a good stir.

Step 5

Garnish with cilantro. Mushroom Masala is ready to be served. Enjoy with roti or rice.

Step 6

Preheat the air fryer. Add the sweet potatoes to the air fryer

And it's Ready.

Instant Pot  Aloo Matar

Matar  Paneer

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