Name: Instant Pot Mushroom and Potato Korma
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Ingredients: 1/2 cup raw cashews; 1 tbsp poppy seeds; 1 tbsp sesame seeds; 1/4 cup fried onions (I use a supermarket brand, like French's, for convenience, but you can certainly make your own); 1 tsp grated ginger or ginger paste; 1 tsp crushed garlic or garlic paste; 1 cup dry shiitake mushrooms (wild mushroom varieties like chanterelle or oysters are great here too) (Steep the mushrooms in two cups of water for 30 minutes. Mine were pre-sliced, but if you need to, slice them. Save the stock.); 8 oz crimini or button mushrooms, quartered; 4 medium potatoes, cubed; 1 tsp ground black pepper; 1/2 tsp cayenne, optional if you want less heat; 1/2 tsp turmeric; 1 tbsp garam masala (* Use storebought, if you'd rather, or check the recipe notes for a link to my homemade DIY garam masala recipe.); Salt to taste; Juice of 1/2 lemon; 2 tbsp chopped coriander or cilantro leaves, optional