12 Minutes Creamy Mushroom Mutter
Spiced mushrooms in a mild onion, tomato gravy that takes 12 minutes from craving to eating. Let's do this!
Servings 2
Equipment
- pressure cooker
Ingredients
Spice mix for mushrooms
- 15 halved mushrooms I used white buttom mushrooms
- 1/2 tsp turmeric
- 1/2 tsp coriander powder
- 1/2 tsp kasoori methi
- 1/2 tsp salt
- 1/2 tsp red chilli powder
Onion tomato gravy base
- 1 tbsp oil
- 1 tsp cumin
- 1 chopped medium sized onion
- 1 chopped medium sized tomato
- 2 slit green chillies
- 1 cup peas I use frozen and thawed peas
Garnish
- 2 tbsp cream/coconut milk optional
- coriander leaves to garnish
Instructions
Making spiced mushrooms
- Remove stem and chop 15 mushrooms. Add 1/2 tsp each turmeric, redchilli, coriander, kasuri methi, salt. Mix well and keep aside.
Making onion tomato gravy
- In a pressure cooker, add 1 tbsp oil and 1 tsp cumin. To this, add 1 chopped onion on one side of the cooker and 1 medium tomato chopped to the other side of the cooker.
- This recipe does not require sauteeing of onions ,tomatoes. You can choose to do so if you wish, however for this recipe - I do not. The oil and water in onion/mushrooms is enough to cook them.
- . Add 1/2 tsp salt. Place spiced mushrooms on top. I usually place them directly on top, but you can keep it in a small bowl
- Close and cook for 4 whistles in high to medium heat. It should take about 3-4 minutes.
Garnish and serve
- Release pressure, mix in 1 cup frozen peas, 2 tbsp cream/milk, coriander leaves. Close and keep till you serve.
Notes
I posted this recipe about two years ago. It’s been made in so many kitchens with several variations.
1.If you do not like mushrooms, the same recipe works with paneer or well drained firm tofu.
2. To make it vegan, skip the cream or add coconut cream
3.If the gravy is too watery ( mushrooms are full of water!), add a tbsp of cashew/almond powder and keep it closed for a few minutes.