Mushroom Masala is a vegetarian Indian curry made with button mushrooms and peas. This delicious, easy to make mushroom curry is naturally gluten-free and full of the most gratifying flavors that are sure to warm you up. Serve it with naan or jeera rice for a comforting Indian meal.
If you’re looking for a comforting vegetarian meal this delicious mushroom masala curry could be your favorite pick. It does not require a long list of exotic ingredients.
With a few basic pantry staples, you can make this Indian curry in under 10 minutes in an instant pot.
This mushroom curry is easy to customize to your (and your guests’) preferred levels of spiciness. Make it saucier by adding more water or cream.
The trick to getting the gravy right is in perfectly and patiently sauteeing the masala.
If you are seeking a restaurant-style mushroom masala then at each step saute the masala till it starts leaving the sides of the pan. That is the only not-so-secret trick to make a classic curry.
Step-By-Step Instant Pot Method
Step 1) Set the SAUTE MODE of IP for 10 minutes. Heat oil. Add bay leaf and chopped onion. Saute till the onions turn light brown in color.
Step 2) Add the ginger-garlic paste, mix well, and cook for 1 minute. Add the canned tomato, salt, and spices. Saute the masala till it starts leaving the sides of the pot (2 – 3 minutes). Stir at regular intervals for even cooking. (ref image 2 & 3)
Step 3) 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 the Sealing position.
Step 4) 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. Stir to combine.
Step 5) Set the SAUTE MODE for 5 minutes to soften the peas, and thicken the sauce of the curry. Stir at regular intervals to avoid burning.
Garnish with fresh coriander leaves.
Mushroom Masala is a wonderfully slow meal to sit, savor and enjoy. Especially as you talk, listen, and dip warm chapati in the spicy curry or polish steamed rice with it.
The no-nonsense attitude of this curry is one thing that brings me back to it again and again.
You can serve mushroom masala with:
naan, chapati, roti, or any other flatbread
jeera rice or steamed basmati rice
cooked quinoa or bulgar wheat
FAQ’s Related To Mushroom Masala
What types of mushrooms are best to make Indian curry?
Button mushroom is the most commonly used mushrooms for Indian cooking. Button mushrooms are also called white mushrooms or table mushrooms. It is one of the most widely cultivated mushrooms in the world, inexpensive, and is available year-round.
Can I use canned tomatoes to make mushroom masala?
Yes, you can use tinned or canned tomatoes for making mushroom curry. If tomatoes are salty, season the curry accordingly. I always use fresh, ripe tomato (ground in the mixer) for making this curry.
How to make vegan mushroom masala?
You can make the mushroom masala vegan by skipping cream. To thicken the gravy and make it creamier use vegan options such as cashew paste, coconut cream, or almond milk.
More Instant Pot Indian Recipes
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Matar Mushroom Masala Recipe
- Instant Pot
- 250 gram button mushrooms, diced into quarters
- 1 Cup finely chopped onion
- 1 tablespoon ginger – garlic paste
- 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 (see recipe)
- 1 tablespoon kasuri methi (dried fenugreek leaves)
- 1 tablespoon fresh coriander leaves
- 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.
- Vegan Option: To make vegan mushroom masala, use cashew cream or coconut milk instead of cream.
- Adjust the amount of red chili 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 amount of cream.