Instant Pot Mughlai Mushroom / Instant Pot Creamy Mushroom Curry

fastcurries.com

Angie T

4 tbsp ghee (clarified butter)

1 red onion finely chopped (1 and ¼ cup chopped)

1.5 tsp ginger garlic paste (freshly minced or packaged)

1 tomato diced (¾ cups chopped)

¼ tsp ground black pepper (kaali mirch)

1.5 tsp ground coriander (dhaniya powder)

1 tsp ground cumin (jeera powder)

½ tsp garam masala

½ tsp red chili powder (ground cayenne pepper)

1 tsp salt

½ cup water

¼ cup roasted and salted cashews nuts (I used fancy jumbo cashews from Braums)

2 dried bay leaf (tej patta)

1 mace crushed (javitri)

2 whole cloves crushed (laung)

2 whole black cardamom pods (kali elachi)

1 whole green cardamom pods (hari elaichi)

1 cinnamon stick about 2 inches (dalchini)

¼ cup plain yogurt whisked with a spoon

1 tbsp heavy whipping cream

2 tbsp dried fenugreek leaves (kasoori methi)

7 saffron strands soaked in 1 tbsp water (kesar)

1 pack of whole white button mushrooms (8 oz)

2 tbsp fresh finely chopped cilantro for garnish (optional) (dhaniya ke patte)

Directions at fastcurries.com

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