This Instant Pot Mushroom Curry – Spicy Kashmiri Mushroom isn’t fancy or elaborate. It is simple, and yet really shines in its simplicity. An easy dish made with only 4 spices! This dish is ready in under 30 minutes.
What do I need to make Instant Pot Mushroom Curry – Spicy Kashmiri Mushroom?
An instant pot of-course!
Spices: ground fennel, ground ginger, ground cumin and Kashmiri chili powder.
Yogurt: The yogurt needs to be at room temperature. Keep 3 tablespoons of yogurt out of the refrigerator for about an hour. Whisk it with a spoon a few times before cooking. That prevents curdling. You can use regular plain homemade yogurt or store-bought yogurt (full fat or low fat doesn’t really matter).
Tip: If you are concerned about the yogurt splitting or curdling, mix 1 tsp of rice flour to the yogurt at room temperature while whisking.
You can also substitute yogurt for sour cream. Sour cream doesn’t curdle.
Mushrooms: A pack of whole white button mushrooms (8 oz).
Some water and salt.
How are we going to make Instant Pot Mushroom Curry – Spicy Kashmiri Mushroom?
Firstly, rinse the mushrooms, trim the stem and and cut them into two halves. Whisk the yogurt (at room temperature) well.
When ready to cook, select sauté on the instant pot and adjust to normal. Further, add oil to the pot. Next, when the oil is hot, add mushrooms and sauté for a minute or two. Furthermore, add Kashmiri chili powder with water. Stir well and let it saute for about a minute. Then add the yogurt slowly one teaspoon at a time and keep stirring. Additionally, this step is key to prevent curdling of the yogurt. Then add ground fennel, ground ginger, ground cumin, and salt. Mix well.
Secure the lid on the pot and close the pressure-release valve. Select manual and cook at high pressure for 7 minutes. Finally, when cooking is complete quick pressure release to depressurize.
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Moreover, try some of our other recipes:
Instant Pot Mushroom Curry – Spicy Kashmiri Mushroom
- 1 pack of whole white button mushrooms (8 oz)
- 2.5 tbsp oil of choice
- 1.5 tsp kashmiri chili powder
- 1/4 cup water
- 3 tbsp plain yogurt (room temperature whisked)
- 1 tsp rice flour (optional) (chawal ka atta)
- 1.5 tsp ground fennel (saunf powder)
- 3/4 tsp ground ginger (sonth)
- 1/2 tsp ground cumin (jeera powder)
- 3/4 tsp salt
- Rinse the mushrooms well. Chop the stem slightly if it is too long and slit the mushroom into two halves.
- Keep the yogurt in a bowl out of the refrigerator for an hour until it reaches room temperature. Whisk the yogurt with a spoon for about a minute or two until it is well blended. Add a tsp of rice flour and whisk it well. Adding rice flour is totally optional but the rice flour prevents the splitting or curdling of the yogurt. Keep it aside.
- Select sauté on the instant pot and adjust to normal.
- Add oil to the pot.
- In about 30 seconds, add the mushrooms and saute for a minute or two. Keep stirring.
- Then add the Kashmiri chili powder and water and saute for 30 seconds. Stir.
- Add the yogurt and mix well. The yogurt needs to be added 1 teaspoon at a time and mixed well in the pot for about 30 seconds. It needs to be stirred continually once it is added to the hot oil and spice mixture. The next spoon of yogurt needs to be added and mixed well in the pot. This step is key. The yogurt needs to be added gradually one teaspoon at a time and mixed continually when it is is added to the pot to prevent curdling. Repeat this step till you run of yogurt. Keep stirring. Sauté for a minute.
- Add ground fennel, ground ginger, salt, and ground cumin. Stir well.
- Scrape off the sides and bottom to make sure nothing is stuck on the sides or bottom. 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 release to depressurize.
- Transfer to a bowl immediately.
- Serve with 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.
- Kashmiri red chili powder instantly imparts a vibrant red color to any dish and is not very spicy.
- Most of the spices/ingredients are available in the Indian grocery store or on Amazon.
- On a scale of 1 to 5, I would place this dish at a level 3 in terms of spice levels. You can modify the spice levels according to your spics tolerance levels.
- People often get concerned about the yogurt curdling because of it being pressure cooked. If that is a concern for you, you can mix it with rice flour and whisk it well. Rice flour prevents curdling. Yogurt can also be replaced with sour cream. That doesn’t curdle.