Making this delicious restaurant-style mushroom matar or mushroom and peas in a creamy onion-tomato sauce is quite easy! Thanks to the Instant Pot. Here is my easy-peasy mushroom matar recipe made in Instant Pot.
Matar means green peas in Hindi. Matar paneer is one of the popular dishes from North India, and you can find it on most of the restaurant menus. Today I am going to share a similar curry, but instead of paneer, I am using mushrooms in Instant Pot. I did use dairy-cream, but you can very well make this as a vegan curry. (PS: I do have a vegan tofu and tomato curry on my blog. If you are interested, please check it out)
Making the creamy onion-tomato sauce with nuts on stove-top is a bit involving task, and it needs constant supervision. But guess what, with Instant Pot, you can easily make the onion-tomato sauce. You can make this curry in 30 minutes. (Ignoring the pressure releasing time) If you have a hand blender, then this is a one-pot meal. No need to transfer it to the blender and back and forth! Quite simple, huh?
Making the Onion-Tomato Sauce in Instant Pot:
Just pressure cook the chopped onions, tomatoes and cashew nuts for three minutes and release the pressure naturally. Then puree the ingredients using a hand blender or in a separate mixer. The base sauce is now ready. You can refrigerate it and add in the spices and simmer when needed. Trust me, folks, this sauce comes in handy for many recipes.
How to Make Mushroom Matar in Instant Pot?
I always saute my mushrooms for a couple of minutes. It softens it a bit and also removes the raw smell from them. Then I pressure cook the onions, tomatoes, and cashew nuts like I mentioned before and puree them. Next, I add in the spices and mushrooms, peas and simmer it for three to four minutes. Then I add some cream and dried fenugreek leaves (kasoori methi) add gives the restaurant-style touch and simmer it for just one minute and that’s it. Yummy mushroom matar is ready.
I know I am adding cream, but instead of that, you can add almond milk or cashew milk to make this as a vegan curry.
Now here is the detailed step-wise picture recipe:
- Set the Instant Pot on saute mode and when the display shows hot, add 1 tbsp of oil. Then add the mushrooms.
- Saute for two to three minutes and remove into a plate and set it aside.
- In the same pot, add the remaining oil, followed by onions and cashews. Saute for a minute and then add the tomatoes. The brown color of the pot is because of sauteing mushrooms.
- Add in two cups of water and mix it thoroughly.
- Press cancel and close the Instant Pot. Make sure the sealing ring is present, and the vent is in the sealing position. Pressure cook at manual mode “high pressure” for 3 minutes and after the cooking is complete, let the pressure release naturally.
- When the pressure is all released, using a hand blender, puree the cooked onion and tomatoes. If you don’t have a hand blender, transfer it to a mixer jar and blend it and transfer it back to the Instant Pot.
- Now set the Instant Pot back in saute mode and add the salt, red chili powder, and garam masala. Let it simmer for a minute.
- At this stage, add the sauteed mushrooms, peas and corn, if using. Mix thoroughly and simmer for three to four minutes. Make sure to stir the mushroom matar for every one minute.
- Finally, add in the cream. Crush the dried fenugreek leaves and add that as well. Gently mix and let it simmer for just one minute and then turn off the Instant Pot.
- Garnish with cilantro and serve this mushroom matar with rice, roti or naan.
Recipe Notes:
- You can use any white crimini mushroom for this recipe instead of the bella mushrooms.
- You can replace mushroom with paneer, tofu or even cauliflower.
- Use almond milk or cashew milk for a vegan curry.
- If you are using almond milk or cashew milk, then add a tsp of sugar. It helps to balance the flavor and adds a subtle sweetness.
- As always, adjust the salt and spices according to your preference.
- You can also use almonds instead of cashews. But after pressure cooking, make sure to peel the almond skin before pureeing.
- I did not use any ginger-garlic paste. You can use 1 to 1.5 tsp of ginger-garlic paste for this recipe.
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Instant Pot Mushroom Matar
Equipment
- Instant Pot
- Hand blender or regular blender
Ingredients
- 2 tbsp oil divided
- 16 oz brown bella mushrooms cleaned and chopped roughly
- 1 onion roughly chopped
- 3 tomatoes roughly chopped
- 10 cashews
- 2 cups water
- 2 tsp salt
- 1 tsp red chili powder
- 1 tsp garam masala
- 1/2 cup peas if using frozen, thawed to room temperature.
- 2 tbsp corn kernels optional
- 1/3 cup heavy cream
- 2 tsps dried fenugreek leaves kasoori methi
- 2 tbsp cilantro to garnish
Instructions
- Set the Instant Pot on saute mode and when the display shows hot, add 1 tbsp of oil. Then add the mushrooms and saute for two to three minutes and remove into a plate and set it aside.
- In the same pot, add the remaining oil, followed by onions and cashews. Saute for a minute and then add the tomatoes.
- Add in two cups of water and mix it thoroughly. Press cancel and close the Instant Pot. Make sure the sealing ring is present, and the vent is in the sealing position.
- Pressure cook at manual mode "high pressure" for 3 minutes and after the cooking is complete, let the pressure release naturally.
- When the pressure is all released, using a hand blender, puree the cooked onion and tomatoes. If you don't have a hand blender, transfer it to a mixer jar and blend it and transfer it back to the Instant Pot.
- Now set the Instant Pot back in saute mode and add the salt, red chili powder, and garam masala. Let it simmer for a minute.
- At this stage, add the sauteed mushrooms, peas and corn, if using. Mix thoroughly and simmer for three to four minutes. Make sure to stir the mushroom matar for every one minute.
- Finally, add in the cream. Crush the dried fenugreek leaves and add that as well. Gently mix and let it simmer for just one minute and then turn off the Instant Pot.
- Serve this mushroom matar with rice, roti or naan.
Notes
- You can use any white crimini mushroom for this recipe instead of the bella mushrooms.
- You can replace mushroom with paneer, tofu or even cauliflower.
- Use almond milk or cashew milk for a vegan curry.
- If you are using almond milk or cashew milk, then add a tsp of sugar. It helps to balance the flavor and adds a subtle sweetness.
- As always, adjust the salt and spices according to your preference.
- You can also use almonds instead of cashews. But after pressure cooking, make sure to peel the almond skin before pureeing.
- I did not use any ginger-garlic paste. You can use 1 to 1.5 tsp of ginger-garlic paste for this recipe.
Thank you for this. it was a simple yet tasty recipe. i skipped the heavy cream or non-dairy cream entirely and added some cumin and coriander powder for added flavor.
Thanks so much for trying. Glad you liked it. I am sure cumin and coriander powder would have intensified the flavor.