Corn enhances any meal with its bright color and sweet taste. Fenugreek (methi), spinach (palak), and half-and-half or heavy whipping cream (malai) blend together to make this a pleasingly rich and nutrient packed curry. This fast and effortless Instant Pot Mushroom Methi – Corn Mushroom Curry made in an instant pot is on the table in 25 minutes and ideal for a weeknight meal. I serve this both as a side dish or a main dish. When it is the main dish we eat this with roti. It is the perfect comfort food and is a regular dish in our home! I LOVE THIS DISH. I really think that once you see the combination of how fast, delicious, healthy, and quick this recipe is you might just want to eat it regularly too. This is definitely a RESTAURANT STYLE dish in the comforts of your home!
This recipe doesn’t require onions or tomatoes. All you need are the 4 vegetables: mushrooms, spinach, fenugreek and corn. Additionally you need some yogurt, sugar, half and half or heavy whipping cream, black pepper, ground coriander, ground cumin, salt, and red chili powder.
Heavy whipping cream versus half and half for Instant Pot Mushroom Methi – Corn Mushroom Curry:
You can use half and half if you are calorie conscious. Honestly, I grew up eating cream (malai), but now I try to watch my calories. I feel that substituting an equal amount of half-and-half for the heavy cream generally works quite well. The flavor and texture of the dish remains quite satisfactory and you tend to eat lesser calories.
You can use any type of spinach. Frozen or fresh both work. I personally prefer the flavor of fresh spinach as it has a milder flavor. Baby or regular spinach both work. I have used fresh baby organic spinach in this recipe. You just need to chop it very finely to mix well with the fenugreek. The spinach doesn’t need to be blended it. Just sautéed and pressure cooked.
Fenugreek leaves (Methi) for Instant Pot Mushroom Methi – Corn Mushroom Curry:
You can use either fresh or frozen methi. I prefer to use frozen methi. It saves me the time and trouble of cleaning, rinsing and chopping the leaves. My cooking is all about convenience and ease. I buy frozen methi leaves from the Indian store. The brand I typically use is Deep. That is what is available in the Indian grocery store close to my home. Methi is an acquired taste and is slightly bitter. I personally love methi and cook it with potatoes, chicken, goat or use it in rotis / theplas.
Corn: I have used frozen corn kernels. I always tend to have corn in my freezer since my kids love corn.
Mushrooms: I have used white button mushrooms. I bought the 8 oz package and used only half the pack for this recipe.
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Instant Pot Mushroom Methi – Corn Mushroom Curry
- 3 tbsp oil of choice or ghee (clarified butter)
- 1/2 tsp cumin seeds (jeera)
- 1 serrano pepper slit lengthwise into two halves (green chili pepper) (optional)
- 1/2 cup frozen fenugreek leaves (methi leaves)
- 1 cup baby spinach (finely chopped)
- 1.5 tsp ground coriander (dhaniya powder)
- 1 tsp ground cumin (jeera powder)
- 1/4 tsp ground black pepper (kaali mirch)
- 3/4 tsp red chili powder
- 3/4 tsp salt
- 1/2 tsp sugar
- 1/4 cup water
- 4 oz whole white button mushrooms (2 cups chopped into 2 halves)
- 1/2 cup frozen corn kernels
- 1/4 cup plain yogurt whisked with a spoon at room temperature
- 1/4 cup half and half (or heavy whipping cream)
- 1 tbsp dried fenugreek leaves (kasoori methi)
- Microwave the frozen fenugreek leaves (methi) leaves for 2 minutes. Remove all the excess water from the leaves. I put the methi leaves in a mesh colander and use a spoon and press it to drain the water.
- Wash the mushrooms and cut them into two halves.
- Whisk the yogurt with a fork and keep it in a bowl at room temperature.
- Wash and chop the spinach leaves very fine.
- Wash and slit the serrano pepper lengthwise into two halves.
- Select sauté on the instant pot and adjust to normal.
- Add oil to the pot.
- When the oil is hot add the cumin seeds.
- When the cumin seeds splutter add the serrano pepper, fenugreek leaves and spinach.
- Stir and sauté for a minute.
- Add the ground coriander, ground cumin, black pepper, red chili powder, salt, sugar and water.
- Stir and sauté for 30 seconds.
- Add the mushrooms and corn. Stir well. Make sure nothing is stuck to the bottom of the pot and scrape the bottom of the pot well.
- Press cancel.
- Secure the lid on the pot and close the pressure-release valve.
- Select manual and cook at high pressure for 7 minutes.
- When cooking is complete, use quick pressure release to depressurize.
- Open the lid.
- Select sauté and add the whisked yogurt slowly (one spoon at a time) to the pot mixing it continuously.
- Then add the half and half and stir.
- Add dried fenugreek leaves and stir. This whole sauté process with these three steps should take about a minute. Stir.
- Press cancel.
- Transfer the cooked dish in a serving bowl.
- Serve with naan (Indian flatbread), steamed rice, or roti.
- This recipe has been tried on a 6-quart instant pot. The proportions may vary depending on the size of the instant pot you choose to use.
- Ground cayenne pepper and red chili powder can be used interchangeably as both of them make the dish spicy. So if you don’t have red chili powder you can use cayenne pepper instead.
- Avoid the serrano pepper if you don’t like spicy food. On a scale of 1 to 5, adding the serrano pepper would place the dish at level 4 in terms of spice levels, and without it at level 2.5.
- The consistency isn’t supposed to be watery. It is supposed to have minimal gravy. If you like it completely dry then when you select sauté towards the end you can dry it out completely before transferring in a serving bowl.