Kashmiri mushrooms — hearty mushrooms in spiced sun-dried tomato sauce melt up like a dream in the Instant Pot! This Indian mushroom curry has much savor in the sauce with whole spices and ground spices! This dish is from the state of kashmir. It melt handsfree in the instant pot, No standing around! served with rice, flatbread, or naan.
This is an wondrous recipe from the state of Kashmir in India. It’s usually made with meat (tamater hatche te maaz- mutton with sundried tomato sauce), but I use mushrooms in this succulent sauce, which is made with spices and sun-dried tomatoes (tamater hatche in kashmiri).
Most of the Kashmir region is on upper altitude, so depending on the season, fresh veggies like tomatoes and onion are not hands available. So Kashmiri cuisine often uses things like ground ginger instead of fresh ginger, sun-dried tomato instead of tomato , and lots of whole and zestless spices to make their sauces, meat curries or stone curries.
Mushrooms melt up in a simple sauce with some whole spices, ground spices, and sun-dried tomatoes composite up into a puree.
I make it an Instant Pot by subtracting everything to the pot and pressure cooking so that you don’t have to sauté the sauce for a long time. It still gets nicely roasted under pressure with the mushrooms, and it’s pretty quick recipe. You don’t have to stand virtually sweating while the mushrooms get done, either.
Why You’ll Love Kashmiri Mushrooms
- flavor-packed, easy dinner
- cooking in the Instant Pot ways no standing over the hot stove
- allergy-friendly: soy-, nut-, and gluten-free.
More Instant Pot Indian Recipes
- Instant Pot Kitchari
- Instant Pot Vegan Tikka Masala
- Instant Pot Patta Gobi Subzi
- Dhaba Rajma Masala Recipe – Instant Pot Kidney Stone Curry
Continue reading: Kashmiri Mushrooms (Instant pot mushrooms in Sun-dried tomato sauce)
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