Instant Pot Mushroom Potato Korma

holycowvegan.net

Alicia Jacobs

½ cup raw cashews

1 tbsp poppy seeds

1 tbsp sesame seeds

¼ cup fried onions (I use a supermarket brand, like French's, for convenience, but you can certainly make your own)

1 tsp grated ginger or ginger paste

1 tsp crushed garlic or garlic paste

1 cup dry shiitake mushrooms (wild mushroom varieties like chanterelle or oysters are great here too) Steep the mushrooms in two cups of water for 30 minutes. Mine were pre-sliced, but if you need to, slice them. Save the stock.

8 oz crimini or button mushrooms, quartered

4 medium potatoes, cubed

1 tsp ground black pepper

½ tsp cayenne, optional if you want less heat

½ tsp turmeric

1 tbsp garam masala * Use storebought, if you'd rather, or check the recipe notes for a link to my homemade DIY garam masala recipe.

Salt to taste

Juice of ½ lemon

2 tbsp chopped coriander or cilantro leaves, optional

Directions at holycowvegan.net

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