Instant Pot Mushroom Masala

Mushroom Masala is a vegetarian Indian curry of 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 curry 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. 

Heat oil followed by bay leaf and chopped onion. Saute till the onions turn light brown in color.

Add the ginger-garlic paste, mix well, and cook for a minute. Add the tomato, salt, and spices. Saute the masala till it starts leaving the sides of the pot. Stir at regular intervals for even cooking.

Add mushroom, 1/4 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.

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 cook for a minute to soften the peas.

Garnish with fresh coriander leaves.

Serving Suggestions:

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

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 For You:

Instant Pot Rajma Masala

Instant Pot Dum Aloo

Instant Pot Carrot Halwa

Instant Pot Oats Khichdi

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Matar Mushroom Masala Recipe

This is a quick, easy, and oh-so-comforting Matar Mushroom Masala Recipe. Serve it with naan or jeera rice, either way, it tastes delicious.

5 from 1 vote

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Course: Main Course

Cuisine: Indian

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 4 adults

Calories: 176kcal

Author: Hina Gujral

• Instant Pot

Ingredients

• 250 gram button mushrooms, sliced
• 1 Cup finely chopped onion
• 1 tablespoon ginger & garlic paste
• 1/2 Cup canned tomato or tomato puree
• 1/2 Cup green peas (fresh or frozen)
• 1 bay leaf
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• Salt to taste
• 2 tablespoon cooking oil
• 1/4 Cup fresh cream
• 1 teaspoon garam masala (see recipe)
• 1 tablespoon kasuri methi (dried fenugreek leaves)
• 1 tablespoon fresh coriander leaves

Instructions

• Wash, clean, and chop the mushrooms. Set aside.
• Use food processor to grind the tomatoes into a chunky paste. Skip this step if you are using canned tomatoes.
• Add oil in inner pot of instant pot. Set Saute mode for 5 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, and spices. Saute the masala till it starts leaving the sides of the pot. Stir at regular intervals for even cooking.
• Add mushroom, 1/4 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. Stir to cook for a minute to soften the peas.
• Garnish with fresh coriander leaves.
• Serve Matar Mushroom Masala garnished with naan or jeera rice.

Recipe Notes:

• 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. 

Nutrition

Serving: 1serving | 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

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