Mushrooms in spiced sun-dried tomato sauce. This is a It's usually made with meat, but I use mushrooms in the sauce, which is made with sun-dried tomatoes and spices.

Recipe Snapshot

  • Prep time: 25 minutes
  • Cook time: 25 minutes
  • Total time: 50 minutes
  • Yield: 4
  • Category: Entree, Main, Main Course
  • Cuisine: Indian

Ingredients

For the sun-dried tomato sauce:

  • 1/4 cup sun-dried tomato (dried or olive-oil soaked, drained)
  • 1 cup water (for blending)

For the whole spices:

  • 1 teaspoon oil (to sauté)
  • 1/2 teaspoon cumin seeds
  • 1 cinnamon stick
  • 1 black cardamom pod (partially open, or use more green cardamom pods)
  • 3 green cardamom pods (partially open)
  • 2 whole cloves

For the ground spices:

  • 1 teaspoon Kashmiri chili powder (or use paprika)
  • 1/2 teaspoon Kashmiri garam masala (or regular garam masala. Use more to taste as needed)
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ginger powder, (You can also use 1 tablespoon ginger paste or ginger garlic paste instead.)
  • 1/2 teaspoon kasuri methi ((dried fenugreek leaves))

For the mushrooms:

  • 8-10 ounces mushrooms (quartered - baby portobello or white or similar-sized mushrooms)
  • 1/2 teaspoon salt

For garnish:

  • cilantro, lemon juice

Method

  1. Soak the sun-dried tomato in 1 cup of hot water, if you haven't already, for at least 10 minutes. Then add all of this to a blender and blend until you get a smooth mixture. Blend for a minute, then let it sit for 2 minutes and blend again. Start the Instant Pot on sauté mode.
  2. Add the oil to the Instant Pot. Once the oil is hot, add all of the whole spices and mix, then continue to cook (stirring occasionally) until the cumin seeds start to change color and get very fragrant. Mix in the pureed tomato mixture, then mix in the ground spices. Continue to cook for 1 to 2 minutes to bring the mixture to a boil, then add the mushrooms, salt and 2 tablespoons of water. Stir that in.
  3. Switch off the sauté, close the lid, and press Pressure cook at high pressure for 14 minutes. (If you want to cook your rice at the same time, in the same pot, add 1 cup of soaked and drained rice and 1 1/4 cups of water to an Instant-Pot safe steel or ceramic pan, and place it on a tall trivet over the mushrooms before closing the pot.
  4. Once the pressure cooking is done, let the pot sit for 5 minutes then Quick release carefully and then open the pot. Remove the rice pan if it’s there. Fluff and set aside.
  5. Carefully mix the mushroom and taste, adjusting the flavor and salt as needed. You can add in 1/4 teaspoon or more of maple syrup to balance out the flavor, if you like. You can also add more heat, by adding some cayenne. Serve over rice, flatbread, or naan with some beans or my Kashmiri dal.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.