Vegan Instant Pot curry made with potatoes & mushrooms! This wonderfully spiced Aloo Mushroom Masala makes a comforting meal and is also gluten-free.
Soak 1/3 cup of cashews in hot water for 10 to 15 minutes. Then puree in a blender to a paste along with 1/4 cup water. Set it aside.
Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the chopped onion, ginger and garlic. Cook for around 3 minutes or until the onions are soft and light golden in color.
Add the pureed tomatoes or use a can of crushed tomatoes. Scrape the bottom and deglaze the pot.
Add the all the spices- coriander powder, garam masala, smoked paprika, turmeric and chili powder. Also add the sugar and salt. Stir to combine.
Add in the sliced mushrooms and potato. Toss to combine with the masala. Add in 1 cup of water.
Close the pot with the lid and press the manual or pressure cook button. Cook on high pressure for 2 mins, with the pressure valve in the sealing position.Let the pressure release naturally for 2 minutes and then do a quick pressure release.
Open the pot and press the saute button again. Stir in the prepared cashew paste and mix.
Add in the kasuri methi and cilantro. Simmer the curry for 2 to 3 minutes, the curry will thicken.
Add lemon juice and mix. Serve mushroom curry over rice or quinoa!