Ingredients

The following ingredients have 6 Servings
  • 1/2 cup raw cashews
  • 1 tbsp poppy seeds
  • 1 tbsp sesame seeds
  • 1/4 cup fried onions
  • 2 teaspoons ginger garlic paste
  • 1 cup dried shiitake mushrooms
  • 8 oz crimini mushrooms ((or button mushrooms, quartered))
  • 4 medium potatoes ((cubed))
  • 1 tsp ground black pepper
  • 1/2 tsp cayenne ((optional))
  • 1/2 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 1/2 lemon
  • 2 tablespoons cilantro ((coriander leaves, optional, for garnish))

Instruction

  • Place the cashews, poppy seeds, fried onions and sesame seeds in a blender with 1/2 cup of water and blend into a smooth paste. Set aside.
  • Place the steel insert in your Instant Pot and add 2 tbsp of water.  Set the Instant Pot to saute, and add the ginger and garlic.
  • Saute for 2 minutes or until the water has dried up. Add the potatoes, all the mushrooms along with the stock from soaking the dry mushrooms, ground black pepper, cayenne, if using, turmeric, garam masala, and salt to taste.
  • Add the cashew paste. Give it all a good stir.
  • Click on the Instant Pot lid and set the Instant Pot to high pressure for five minutes.
  • After cooking has ended and the pressure has released, open and squeeze in the lemon juice and add cilantro, if using. Check for salt and add more if needed. Serve hot.