Mushroom Cashew Curry Recipe – Instant Pot Indian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Mushroom Cashew Curry Recipe – Instant Pot Indian Comfort Food

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, flavorful curry that doesn’t take all day to make. This Mushroom Cashew Curry is exactly that – a creamy, dreamy dish packed with umami and warmth, and it comes together surprisingly quickly in the Instant Pot. I first made this when I was craving something cozy on a rainy evening, and it’s been a family favorite ever since. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another mushroom curry. The cashew cream adds a richness and depth of flavor that’s truly special. Plus, using the Instant Pot makes it incredibly convenient – no long simmering times needed! It’s easy enough for a weeknight meal, but impressive enough to serve to guests. And honestly, who doesn’t love a good curry?

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 lb white mushrooms, quartered (about 450g)
• ?? cup raw cashews (about 60-80g)
• 1 cup warm milk or water (240ml)
• 2 tablespoons plain yogurt or Greek yogurt (30ml)
• 3 tablespoons oil (45ml)
• 1 green chili
• 1 medium yellow onion, roughly chopped
• 1 inch ginger, roughly chopped
• 4 garlic cloves
• 1 teaspoon kosher salt (5g)
• 1 cup frozen green peas (150g)
• ?? teaspoon ground white pepper or black pepper (2-3g)
• ?? teaspoon garam masala (2-3g)
• ?? teaspoon sugar (2-3g)
• ?? cup cilantro, chopped (a small bunch)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Cashews: Types and Soaking
Raw, unsalted cashews are best. Soaking them in warm milk or water for about 10 minutes softens them up for a super smooth cream. Don’t skip the soaking – it really makes a difference!

Mushrooms: Varieties for Curry
White button mushrooms are classic and work beautifully. But feel free to experiment! Cremini (baby bella) or even shiitake mushrooms would add a lovely earthy flavor.

Garam Masala: Regional Blends & Flavor Profiles
Garam masala isn’t a single spice, but a blend! Different regions of India have their own variations. I like to use a North Indian blend for this curry, but feel free to use your favorite.

Oil: Choosing the Right Oil for Indian Cooking
Neutral oils like vegetable or canola oil are great for sautéing. You could also use ghee for a richer, more authentic flavor.

Yogurt: Full-Fat vs. Low-Fat & Substitutions
Full-fat yogurt adds more creaminess, but low-fat works too. If you’re dairy-free, coconut yogurt is a fantastic substitute!

Step-By-Step Instructions

Alright, let’s get this curry going!

1. First, soak your cashews in warm milk or water for about 10 minutes. This is key for a smooth, creamy sauce.
2. While the cashews are soaking, roughly chop your onion, ginger, garlic, and green chili. Then, toss them into a blender with a splash of water and blend into a rough paste.
3. Turn on your Instant Pot to the ‘Saute’ function. Add the oil and salt, then pour in the onion paste. Sauté for 4-5 minutes, stirring occasionally, until the onions soften and turn golden.
4. Add the quartered mushrooms and 2 tablespoons of water to the Instant Pot. Close the lid and set to ‘Pressure Cook’ for 4 minutes, followed by a ‘Quick Release’.
5. While the mushrooms are pressure cooking, it’s cashew cream time! Drain the soaked cashews and blend them with the milk and yogurt until you have a perfectly smooth paste.
6. Once the pressure has released, open the Instant Pot. Add the frozen peas, pepper, garam masala, and sugar. Now, pour in that beautiful cashew cream!
7. Switch the Instant Pot back to ‘Saute’ mode and cook until the curry gently boils and thickens, about 5-7 minutes.
8. Finally, garnish with a generous sprinkle of chopped cilantro and serve hot!

Expert Tips

Here are a few things I’ve learned over the years to make this curry even better:

Achieving the Perfect Curry Consistency
If your curry is too thick, add a splash of water or milk. If it’s too thin, continue to sauté for a few more minutes to allow it to reduce.

Preventing Mushroom Stickiness
Mushrooms can sometimes stick to the bottom of the pot. Adding a little extra oil and stirring frequently helps prevent this.

Blending Techniques for Smoothness
For the smoothest cashew cream, use a high-speed blender. If you don’t have one, blend for a longer time and strain the cream through a fine-mesh sieve.

Using the Instant Pot Safely & Effectively
Always ensure the steam release valve is in the correct position before pressure cooking. And never force the lid open!

Variations

Want to switch things up? Here are a few ideas:

Vegan Mushroom Cashew Curry
Simply substitute the yogurt with a plant-based yogurt alternative. Coconut yogurt works wonderfully!

Gluten-Free Adaptation
This recipe is naturally gluten-free! Just double-check that your garam masala blend doesn’t contain any hidden gluten.

Spice Level Adjustment (Mild, Medium, Hot)
Adjust the amount of green chili to your liking. Remove the seeds for a milder flavor.

Festival Adaptations (Navratri, Diwali)
During Navratri, you can skip the onion and garlic for a vrat-friendly version.

Adding Other Vegetables (Potatoes, Cauliflower)
Feel free to add diced potatoes or cauliflower along with the mushrooms for a heartier curry.

Serving Suggestions

This curry is amazing with…

Rice Pairings (Basmati, Jeera Rice)
Fluffy basmati rice is a classic choice. Jeera rice (cumin rice) adds a lovely aromatic touch.

Bread Options (Naan, Roti, Paratha)
Warm naan, roti, or paratha are perfect for soaking up all that delicious sauce.

Accompaniments (Raita, Salad)
A cooling raita (yogurt dip) and a simple salad provide a refreshing contrast to the richness of the curry.

Storage Instructions

Refrigerating Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing for Longer Storage
This curry freezes beautifully! Store in a freezer-safe container for up to 2 months.

Reheating Instructions
Reheat gently on the stovetop or in the microwave. You may need to add a splash of water or milk to restore the creamy consistency.

FAQs

Can I use different types of mushrooms in this curry?
Absolutely! Cremini, shiitake, or a mix of mushrooms would all be delicious.

What if I don’t have an Instant Pot? Can I make this on the stovetop?
Yes! Sauté the onions, then add the mushrooms and cook until softened. Add water, cover, and simmer for 15-20 minutes, or until the mushrooms are tender. Then, proceed with the remaining steps.

How can I adjust the sweetness of the curry?
Adjust the amount of sugar to your preference. You can also add a squeeze of lemon juice for a touch of brightness.

Can I make the cashew cream ahead of time?
Definitely! You can make the cashew cream up to 2 days in advance and store it in the refrigerator.

Is it possible to make this curry nut-free?
Yes, you can substitute the cashews with sunflower seeds. Soak and blend them the same way you would the cashews.

What is the best way to store leftover curry without it becoming watery?
Make sure to cool the curry completely before storing it in an airtight container. Avoid adding any extra water during reheating.