Mushroom Masala – One Pot One Shot (OPOS) style

Mushroom Masala

Today was yet another hectic day. Hats off to all the parents who ferry their kids around to extra curricular classes every single school evening. T is currently enrolled in Taekwondo classes and getting her to the 5:30pm classes on time is a mammoth task! Apart from driving 45 mins from work to school, convincing a tired kid that Taekwondo will strengthen her immunity and make her strong seemed like a futile effort. Hubby offered to take T to the class which gave me an hour to myself. After 15 mins of lazing around, I wanted to make a quick curry for dinner. The mushrooms from Costco had to be used up before they start turning brown. I searched for recipes using mushroom on the OPOS Facebook group and decided on one.

OPOS (One Pot One Shot) is an efficient way of cooking which is all about layering your ingredients. While OPOS calls for a 2L stovetop pressure cooker, I made this recipe in an Instant Pot.
It took about 10 mins to clean and chop the mushrooms and marinate them in the paste specified in the recipe. Altogether it took 15 mins to prep and another 15 mins in the IP, not counting the time needed for natural pressure release.
The curry turned out scrumptious. I can’t thank Mr.RK enough for introducing this concept of cooking and the time it saves. There is no need to sauté onions and tomatoes. I was skeptical if it will even work out, but it did. 
Onto the recipe now:
Mushroom Masala:
Mushrooms – 24 oz, chopped
1 big onion – chopped
Tomatoes – 2
Garam masala powder – 1 tsp
Turmeric – 1/2 tsp
Chilli powder – 2 tsps
Salt to taste
Almonds – 5
Cashews – 5
Frozen shredded coconut – 1/4 cup
Fennel seeds – 2 tsps
Ghee or butter – 2 tsps
Water – 2 tsps
Chopped Coriander – 1 tbsp (optional)
Blend tomatoes, fennel seeds, coconut, cashews and almonds to a smooth paste without any added water. Mix chopped mushrooms with salt, turmeric powder, chilli powder, garam masala powder and the tomato spice paste. Let rest for 10 mins.
The key to OPOS is layering. Start with the water followed by ghee/butter. Layer the chopped onions next. Spread the marinated mushrooms next. Cook on manual high pressure for 15 mins and natural pressure release.
Give it a stir and garnish with chopped coriander. Enjoy with rice, roti or naan.