Start the instant pot in saute mode and heat oil in it. Add cumin seeds and saute for a minute until they sizzle.

Add the onions and green chili. Cook for about 4 minutes until the onions turn golden. Then add ginger and garlic. Cook for another minute.

While the onions are cooking, blend tomatoes to a puree. Once the onions are ready, add the tomato puree, spices and salt to the instant pot. Cook for another 3-4 minutes.

Add the sliced mushrooms and green peas. Change the instant pot setting to manual/pressure cook mode on high pressure for 2 minutes.

Once the instant pot beeps, quick release the pressure manually. Stir in the cream. Crush the fenugreek leaves between your palms and add to the instant pot. Give it a good stir.

Garnish with cilantro. Mushroom Masala is ready to be served. Enjoy with roti or rice.

When cooking on the stovetop, use a heavy bottom pan or dutch oven. Make sure to sauté the onions well for 4-5 minutes until they are golden brown in color. Then add ginger and garlic. Cook for another minute.

Add the tomato puree, spices, and salt. Cook for another 3-4 minutes. When sautéing the pureed tomatoes, make sure all the liquid is dried and the masala has thickened.

Then add the mushrooms, green peas, and water. Stir gently, and let it simmer for about 6-8 minutes, until the mushrooms and peas soften. Stir at regular intervals.

Add the kasoori methi and cream. Roll the kasuri methi with your hand to make it a fine powder and add to the curry. Stir it all gently. Garnish with cilantro. Mushroom Matar is ready to serve.