Instant Pot Mushroom Salna (IP Kaalaan Salna)

I have already posted the chicken salna recipe for parotta. This mushroom salna tastes equally good to the chicken salna because I followed the same steps as that but with a very slight variations. Vegetarians can enjoy this super yummy salna with parotta and rotis. Check out my other curries and gravies too.
Soya Chunks gravy
Peas gravy
Leafy Pepper Chicken Masala
Spicy Pepper Chicken gravy

Cooking time: 10 mins

Serving: 4

Ingredients:

Mushroom - 4 cups (chopped)
Onion - 1 (medium, finely sliced)
Green chilli - 3 (chopped)
Mint leaves - few (about 10 leaves, chopped)
Coriander leaves - few (chopped)
Turmeric - 1/4 tspn
Bayleaf - 1
Stoneflower - 2 pieces
Oil - 2 tbsn
Salt to taste

To Roast and Grind:

Coriander seeds - 1 tbsn
Peppercorns - 1 tspn
Fennel seeds - 1 tspn
Kuskus - 1 tspn
Red chilli - 3
Cinnamon - 1 inch
Cloves - 2
Cardamom - 1
Coconut - 3/4 cup (grated)
Green chilli - 3
Ginger - 1 inch
Garlic - 4
Almonds - 4
Curry leaves - few

Method:

1. Grab all the ingredients.

2. Dry roast coriander seeds, fennel seeds, kuskus, red chilli, peppercorns, cinnamon, cloves, cardamom until the nice aroma comes. Cool down and grind with coconut, green chillies, ginger, garlic, curry leaves, almonds into a fine paste.

3. Switch on the IP. Add oil, bayleaf, stoneflower.

4. Add onions, green chillies and saute till it becomes light golden brown.

5. Add mushrooms, salt, turmeric and saute for about 2-3 mins until all the water content from the mushrooms get evaporates.

6. Add the grinded paste, mint leaves and 2 cups of water.

7. Close the lid. Press the manual for 6 mins in High Pressure HP in sealed position. Then do Natural Pressure Release NPR.

8. Open the lid. Add coriander leaves.

9. Mushroom Salna is ready to serve with chappathi.

Notes:

The amount of chillies added above gives a nice spicyness. So adjust the spice level as per your taste.
This Salna goes well with chappathi, poori, naan, pulao, parotta. Even I tried it with plain rice that I liked it very much.
Adding 2 cups water seems the salna in running consistency but once it becomes warm it will be in correct consistency (adding almonds makes it thick). Usual salna is served in running consistency so that the parotta gets soaked well.