Kashmiri Mushrooms (Fast pot mushrooms in Sun-dried tomato sauce)

Kashmiri mushrooms — hearty mushrooms in spiced sun-dried tomato sauce cook up like a dream within the Fast Pot! This Indian mushroom curry has much flavor within the sauce with whole spices and ground spices! This dish is from the state of kashmir. It cook handsfree within the fast pot, No standing around! served with rice, flatbread, or naan.

It is a mushroom recipe from the state of Kashmir in India. It’s often made with meat, but I take advantage of mushrooms on this delicious sauce, which is made with sun-dried tomatoes (tamater hatche in kashmiri) and spices. 

A lot of the region is on high altitude, so depending on the season, fresh veggies like tomatoes and onion should not easily available. So Kashmiri cuisine often uses things like ground ginger as a substitute of fresh ginger, sun-dried tomato as a substitute of tomato , and plenty of whole and dried spices to make their sauces, meat curries or bean curries.

Mushrooms cook up in an easy sauce with some whole spices, ground spices, and sun-dried tomatoes blended up right into a puree. 

I make it an Fast Pot by adding every thing to the pot and pressure cooking so that you just don’t need to sauté the sauce for a very long time. It still gets nicely roasted under pressure with the mushrooms, and it’s pretty quick recipe. You don’t need to stand around sweating while the mushrooms get done, either. 

Why You’ll Love Kashmiri Mushrooms

• flavor-packed, easy dinner
• cooking within the Fast Pot means no standing over the new stove
• allergy-friendly: soy-, nut-, and gluten-free.

More Fast Pot Indian Recipes

Recipe Card

Print Recipe

Fast Pot Kashmiri Mushroom

Mushrooms in spiced sun-dried tomato sauce. It is a recipe from the state of Kashmir in India. It’s always made with meat, but I take advantage of mushrooms within the sauce, which is made with sun-dried tomatoes and spices.

Prep Time25 minutes mins

Cook Time25 minutes mins

Total Time50 minutes mins

Course: Entree, Fundamental, Fundamental Course

Cuisine: Indian

Servings: 4

Calories: 53kcal

Creator: Vegan Richa

Ingredients

For the sun-dried tomato sauce:

• 1/4 cup (59.15 g) sun-dried tomato dried or olive-oil soaked, drained
• 1 cup (236.59 ml) water for mixing
• 1 teaspoon oil to sauté

For the bottom spices:

• 1 teaspoon Kashmiri chili powder or use paprika
• 1/2 teaspoon Kashmiri garam masala or regular garam masala. Use more to taste as needed
• 1/2 teaspoon fennel seeds
• 1 teaspoon ground coriander
• 1/2 teaspoon ginger powder, You can even use 1 tablespoon ginger paste or ginger garlic paste as a substitute.
• 1/2 teaspoon kasuri methi (dried fenugreek leaves)

For the mushrooms:

• 8-10 ounces (226.8 g) mushrooms quartered – baby portobello or white or similar-sized mushrooms
• 1/2 teaspoon salt

Instructions

• Soak the sun-dried tomato in 1 cup of hot water, when you have not already, for not less than 10 minutes. Then add all of this to a blender and mix until you get a smooth mixture. Mix for a minute, then let it sit for two minutes and mix again. Start the Fast Pot on sauté mode.

• Add the oil to the Fast Pot. Once the oil is hot, add the entire whole spices and blend, then proceed to cook (stirring occasionally) until the cumin seeds start to vary color and get very fragrant. Mix within the pureed tomato mixture, then mix in the bottom spices. Proceed to cook for 1 to 2 minutes to bring the mixture to a boil, then add the mushrooms, salt and a pair of tablespoons of water. Stir that in.

• Switch off the sauté, close the lid, and press Pressure cook at high pressure for 14 minutes. (If you must cook your rice at the identical time, in the identical pot, add 1 cup of soaked and drained rice and 1 1/4 cups of water to an Fast-Pot protected steel or ceramic pan, and place it on a tall trivet over the mushrooms before closing the pot.

• Once the pressure cooking is finished, let the pot sit for five minutes then Quick release rigorously after which open the pot. Remove the rice pan if it’s there. Fluff and put aside.

• Rigorously mix the mushroom and taste, adjusting the flavour and salt as needed. You may add in 1/4 teaspoon or more of maple syrup to balance out the flavour, when you like. You can even add more heat, by adding some cayenne. Serve over rice, flatbread, or naan with some beans or my Kashmiri dal.

Notes

Kashmiri mushrooms are naturally soy-free, nut-free, and gluten-free
Stove top: cook the sauce  on stove top over medium heat. Cook for an additional 2 mins after it involves a boil, then add the mushroom, salt, 1/2 cup water and cook covered for 15-20 mins or until mushrooms are cooked to preference. Proceed to cook uncovered for a number of mins, to thicken the sauce if needed.

Nutrition

Nutrition Facts

Fast Pot Kashmiri Mushroom

Amount Per Serving

Calories 53
Calories from Fat 18

% Every day Value*

Fat 2g3%

Saturated Fat 0.2g1%

Sodium 314mg14%

Potassium 466mg13%

Carbohydrates 9g3%

Fiber 3g13%

Sugar 4g4%

Protein 3g6%

Vitamin A 216IU4%

Vitamin C 5mg6%

Calcium 36mg4%

Iron 2mg11%

* Percent Every day Values are based on a 2000 calorie food regimen.

Ingredients and Substitutions

• sun-dried tomatoes – Use dry or oil-packed. When you do use oil-packed tomatoes, drain them before soaking.
• oil – To sauté the spices.
• whole spices – Cinnamon, cardamom, cloves, and cumin seeds roasted in just a little little bit of oil bring the primary layer of flavor to the Kashmiri mushrooms.
• ground spices – The second layer of flavor comes from Kashmiri chili powder, garam masala, fennel seeds, coriander, ground ginger, and dried fenugreek leaves( Kasuri methi). I take advantage of each dried fenugreek leaves and Kashmiri chili powder often in my recipes, so do get these as you’ll use them when you try more of my Indian recipes. They’ve a particular flavor!
• mushrooms – Use button, baby bella, or other, similar-sized mushrooms, washed sliced into quarters.
• garnish – Cilantro and lemon juice add brightness to balance the wealthy flavors of all of those spices!

Suggestions

• When mixing the tomato mixture, you would like it totally smooth.
• When roasting the entire spices, be sure you stir always, in order that they don’t burn.
• For the pressure release on this recipe, let the pressure come down naturally for five minutes, then do a fast release. Rigorously open the lid when the pressure gauge drops.

The best way to Make Kashmiri Mushrooms within the Fast Pot

Soak the sun-dried tomato in a single cup of hot water, when you haven’t already, for not less than 10 minutes. Then add all of this to a blender and mix until you get a smooth mixture. Mix for a minute, then let it sit for 2 minutes and mix again.

Start the Fast Pot on sauté mode.

Add the oil to the Fast Pot. Once the oil is hot, add the entire whole spices and blend, then proceed to cook until the cumin seeds start to vary color and get very fragrant.

Mix within the pureed tomato mixture, then mix in the bottom spices.

Proceed to cook for one to 2 minutes to bring the mixture to a boil, then add the mushrooms and salt. Stir that in, and one to 2 tablespoons of water.

Switch off the sauté, close the lid, and press pressure cook at high pressure for 14 minutes.

If you must cook your rice at the identical time, in the identical pot, add a cup of soaked for five mins and drained rice and one and 1 / 4 cups of water to an Fast-Pot protected inner pan(steel or ceramic), and place it on a tall trivet over the mushrooms before closing the pot.

Once the pressure cooking is finished, let the pot sit for five minutes then Quick release rigorously after which open the lid

Fluff the rice and take away the pan. Rigorously mix and taste, adjusting the flavour and salt as needed. You may add in 1 / 4 teaspoon or more of maple syrup to balance out the flavour, when you like. You can even add more heat, when you like, by adding some cayenne.

Serve over rice, flatbread, or naan together with some spiced beans, or my Kashmiri dal.

Often Asked Questions