Cashews should be soaked for 10 minutes in 12 cup warm water. After completely draining the water, prepare a smooth paste by blending the cashews with 1/4 cup of water. Set aside.

Ghee should be heated while the Instant Pot is on sauté mode. With a glass lid on, add the onions and simmer for 3 to 4 minutes while stirring occasionally. Cook the garlic and ginger for 30 seconds more. Switch off the pressure cooker.

Include mushroom, tomato puree, tumeric, red chili powder, garam masala salt, and red chili flakes. Mix thoroughly, then deglaze the pan to get rid of any browned bits on the bottom. After 4 minutes of pressure cooking (Hi) in the closed Instant Pot, quick release the pressure.

Add the chopped cilantro, cashew paste, and dried fenugreek leaves. Serve the mixture well with parathas and basmati rice. Serve mushroom masala over cauliflower rice for a low-carb dinner. For a great supper, serve it with a side of cucumber salad.