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Instant Pot Mushroom Methi - Corn Mushroom Curry

Lets get cooking this amazing instant pot mushroom, spinach, fenugreek and creamy corn curry. 
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course, Side Dish
Cuisine Indian
Servings 2


  • 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

    (cayenne pepper)
  • 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.
Keyword Instant Pot Mushroom Curry, Instant Pot Mushroom Malai, Instant Pot Mushroom Methi, Instant Pot Mushroom, Palak, Methi and Corn Malai, Instant Pot Mushroom, Spinach, Fenugreek, and Corn Curry, Instant Pot Palak Methi Corn Curry, Instant Pot Palak Mushroom, Instant POt Palak Mushroom Corn