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Aerial shot of Indian mushroom masala in a white pan
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5 from 2 votes

Matar Mushroom Masala Recipe

This quick, easy, and comforting matar mushroom masala recipe. Learn to make Indian mushroom curry in under 30 minutes in an instant pot.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 176kcal
Author: Hina Gujral

Equipment

  • Instant Pot

Ingredients

  • 250 gram button mushrooms, diced into quarters
  • 1 Cup finely chopped onion
  • 1 tablespoon ginger - garlic paste (get recipe)
  • ½ Cup canned tomato or tomato puree
  • ½ Cup green peas (fresh or frozen)
  • 1 bay leaf
  • 1 teaspoon red chili powder or to taste
  • 1 teaspoon turmeric powder
  • Salt to taste
  • 4 tablespoon cooking oil or ghee
  • ¼ Cup fresh cream
  • 1 teaspoon garam masala (get recipe)
  • 1 tablespoon kasuri methi (dried fenugreek leaves)
  • 1 tablespoon fresh coriander leaves

Instructions

  • Wash, clean, and dice the mushrooms. Set aside.
  • Use a food processor to grind the fresh tomatoes into a chunky paste. Skip this step if you are using canned tomatoes.
  • Add oil to the inner pot of the instant pot. Set Saute mode for 10 minutes. Heat oil followed by bay leaf and chopped onion. Saute till the onions turn light brown in colour.
  • Add the ginger-garlic paste, mix well, and cook for a minute. Add the tomato, salt, red chili powder, and turmeric. Saute the masala till it starts leaving the sides of the pot. This takes 2 - 3 minutes. Stir at regular intervals for even cooking.
  • Add mushroom, ¼ cup water, and stir to combine in the masala. Close the lid of the instant pot. Set Pressure Cook mode for 5 minutes at normal pressure. Set the steam valve to Sealing position.
  • After 5 minutes, set the steam valve to the Venting position. Open the lid of the instant pot. Add green peas, garam masala, cream, and Kasuri methi.
  • Set the SAUTE MODE for 5 minutes to soften the peas, and the curry sauce thickens a bit. Stir regularly to avoid burning the curry.
  • Garnish with fresh coriander leaves.
  • Serve Matar Mushroom Masala garnished with naan or jeera rice.

Notes

  • Vegan Option: To make vegan mushroom masala, use cashew cream or coconut milk instead of cream. 
  • Adjust the amount of red chilli or spiciness according to your taste. 
  •  If you are using fresh peas, add them with the mushrooms so that they cook timely. 
  • Button Mushrooms are the ideal choice for this curry recipe. 
  • If the curry seems too spicy for your taste, increase the cream.
  • You can cook this mushroom curry on a stovetop pressure cooker, also. It takes two whistles over medium heat. 

Nutrition

Calories: 176kcal | Carbohydrates: 12g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 61mg | Potassium: 424mg | Fiber: 3g | Sugar: 5g | Vitamin A: 571IU | Vitamin C: 14mg | Calcium: 34mg | Iron: 1mg