Ingredients

The following ingredients have 4 Servings
  • 1/4 cup whole cashews (raw & unsalted, 37 grams, soaked in hot water)
  • 340 grams spinach (I used two 6 oz baby spinach bags)
  • 1 large tomato (178 grams or 2 medium tomatoes, quartered)
  • 5 large garlic cloves (divided, 3 whole and 2 chopped)
  • 1 inch ginger (roughly chopped)
  • 1 green chili
  • 3/4 cup water (6 oz, or as needed, divided)
  • 8 oz white mushrooms (sliced)
  • 1 medium red onion (160 grams, chopped)
  • 1 tablespoon oil (15 ml, I used avocado oil)
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon red chili powder (skip for less heat)
  • 1/2-3/4 teaspoon salt (adjust to taste)
  • 1 teaspoon kasuri methi (crushed, dried fenugreek leaves)
  • lemon juice (to taste)

Instruction

  • Soak cashews in hot water for 15-20 minutes while you work on rest of the recipe. 
  • To a blender, add the washed spinach leaves along with chopped tomato, 3 garlic cloves, 1-inch ginger and 1 green chili.Add little water and blend to a smooth paste. I added around 1/4 cup (2 oz) water here to help it blend. Set this aside.
  • Press the saute button on the Instant Pot, once it displays hot, add the oil and then add the bay leaf and add the remaining 2 garlic cloves (chopped). Saute for 30 seconds or so until garlic starts changing color.
  • Then add the chopped onion and cook for 3 to 4 minutes until the onions soften.
  • Add the pureed spinach-tomato-ginger-garlic paste to the pot now and give a stir.Then add the spices- coriander powder, garam masala, turmeric and red chili powder. Also add the salt and cook the spices for 30 seconds.
  • Add in the sliced mushrooms, and then add 1/2 cup (4 oz) water and stir. Close the pot with the lid and press the manual or pressure cook button. Cook on high pressure for 4 minutes with the pressure valve in the sealing position.Let the pressure release naturally for 5 minutes and then release the remaining pressure manually.
  • Meanwhile, drain the water from the soaked cashews and then transfer them to a blender along with 3-4 tablespoons water and blend to a smooth cashew paste.
  • Once the pressure is released manually after 5 minutes, open the lid and then add in the prepared cashew paste and stir. You can press sauté and let the curry simmer for 1 minutes on sauté after adding the cashew paste. You can adjust the consistency of the curry at this point if you want and add more water.
  • Add in the crushed kasuri methi and stir. Finally squeeze in some fresh lemon juice. Enjoy palak mushroom with roti or rice!