Source: Vegan Richa | Serves: 2-3 | Time: 30 min
Changes: replaced sugar with agave nectar
1 /2large onion, chopped
5 cloves garlic
1 inch ginger
1 tsp oil
2 large #tomatoes
1/2 to 1 tsp garam masala
1/2 tsp paprika
1/4 tsp turmeric
1/4 tsp fenugreek seed powder or 1/4 tsp ground mustard
8 oz sliced white mushrooms
1/2 tsp salt
1/2 cup or more peas
1 cup chopped spinach
1/4 tsp agave nectar
1/4 cup raw cashews soaked for 15 mins if needed , use 1/3 cup for creamier sauce, blended with 1/2 cup water until smooth
1/4 tsp cayenne to preference
Cilantro for garnish
Rice or another grain, to serve (I did palmini noodles today)
Blend onion, garlic, ginger, and pepper with a few tablespoons of water into a puree in a blender.
Put Instant Pot on Saute. Add oil. When the oil is hot, add the onion puree. Cook for 3 mins, stir occasionally to avoid burning. (You can also saute without oil. Use broth and use finely chopped onion ginger garlic so that they dont stick).
Meanwhile, blend tomatoes in the same blender until smooth and set aside.
Add the spices and mix in. Add the pureed tomato and mix well to pick up and mix the sticking onion mixture so it doesnt burn while under pressure.
Add the mushrooms and salt and mix well. (You can add other veggies or 1 cup cooked chickpeas/beans at this point). You dont need additional liquid as the mushrooms and veggies if using, will release moisture during cooking.
Cancel saute. Close the lid and Pressure cook for 6 mins on high pressure. Once done, Release the pressure after 10 mins.
Add the peas, spinach, cashew cream, cayenne if using, and sweetener if using. Put the pot on saute and bring the mixture to boil. Taste and adjust salt, spice, flavor. Cancel saute and serve garnished with lemon juice, cilantro.
Food & Drink
4 glasses of water
2 cups of coffee
The above recipe