Mushroom Masala is an easy and delicious restaurant style Indian Curry made with onions, tomato, mushrooms, peas and spices cooked in an Instant Pot pressure cooker with pot-in-pot rice. This dish is vegan ,gluten free ,low carb and keto.
I have used white button mushrooms for this recipe, but you can also use brown button mushrooms. More mushroom recipes from my blog Mushroom Fried Rice, Mushroom Biryani.
If you are on a Keto or Low Carb Diet ,Checkout my Keto Indian Food Recipes Collection.
HEALTH BENEFITS OF MUSHROOMS?
Mushrooms are loaded with vitamins and minerals [copper, vitamin B3, vitamin B5, potassium, phosphorus, and iron] and have very few calories, so they make the perfect diet food.
HOW TO CLEAN MUSHROOMS?
Use a damp cloth/paper towel or a soft mushroom brush to wipe each mushroom, to remove any dirt or black spots. Clean one mushroom at a time.
If you dont have time to clean one by one ,lightly rinse them for a few seconds with cold water ,drain the water and pat them dry with a clean towel. Mushrooms are ready for use.Try to use organic mushrooms.
CAN I FREEZE THIS MUSHROOM MASALA CURRY
Yes, you can also freeze this Mushroom Masala in a freezer safe container for up-to a month.
VARIATIONS FOR MAKING MUSHROOM MASALA RECIPE
A simple mushroom curry can be made in many ways, such as:
KETO: You can replace peas with bell pepper or use just mushroom for keto diet.You can also use almond paste or coconut cream or heavy cream instead of cashew cream.
PROTEIN: Add some paneer(cottage cheese) ,chickpeas to the curry.
GREEN: You can also stir in some spinach leaves towards the end of the cooking time.
OIL: You can also use olive oil or any oil for this recipe.
WHAT TO SERVE WITH MUSHROOM MASALA CURRY?
Mushroom Peas Masala can be served with naan, roti, chapati ,jeera rice or steamed rice.
HOW TO MAKE MUSHROOM MASALA IN INSTANT POT STEP BY STEP
Making Cashew Paste:Soak 10-12 cashews in hot water for 10 to 15 minutes.Then puree in a blender to a smooth paste along with 1/4 cup water.Keep it aside.
In a blender ,add diced onions, tomatoes, ginger ,garlic and green chilli and blend without adding water to make a smooth puree.Set it aside.
Press SAUTE mode on Instant Pot. Add oil ,Once hot add cumin (jeera) seeds and let them splutter.Next add the pureed onion-tomato mixture ,cook for around 3-4 minutes until raw smell disappears.
Then add all the dry spices coriander powder, garam masala, turmeric ,red chili powder and salt. Stir to combine.Scrape the bottom and deglaze the pot.
This is an important step, to make sure you don’t get the burn notice when you pressure cook.
Add in the sliced mushrooms ,peas and water. Combine gently with the masala.
Place the trivet and then the bowl of rice with water.NOTE:Since this curry takes only 3 minutes to cook on High…Soak the rice in water for 30 minutes so that the rice cooks faster ie, in 3 minutes (same time as mushroom curry).
This way they will both cook together. Big advantage of the Instant Pot is the option to do Pot-in-Pot Cooking or PIP. This means you can cook multiple things at same time.See pictures below for reference.
Close the lid on the pot, and turn pressure valve to SEALING position.Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 3 MINUTES.
When the instant pot beeps,Let the pressure release naturally for 5 minutes and then do a quick pressure release. Open the lid.
Add cashew cream ,crushed kasuri methi ,coriander leaves ,lemon juice and Mix well.Simmer the curry for 2 to 3 minutes, the curry will thicken.
Instant pot Mushroom Masala is ready, serve with Naan, chapatis, roti or hot basmati rice.
STOVE TOP METHOD:
1.Follow the same instructions till step 5 in a stove top pot/pan and cook covered on medium low heat till mushrooms are tender. Stir 2-3 times in between to avoid burning.Note:when you are sauting onion-tomato puree, cook until raw smell disappears and oil oozes out.
2.Once the mushrooms are tender,add cashew cream ,crushed kasuri methi ,coriander leaves ,lemon juice and Mix well.Simmer the curry for 2 to 3 minutes, the curry will thicken.Mushroom Peas Masala is ready, serve with Naan, chapatis, roti or hot basmati rice.
Accessories Needed for This Curry and Rice Pot-in-Pot Recipe
- Tall Trivet
- Stackable Steamer Insert Pans, or any oven-safe bowl
YOU CAN TRY MY OTHER INSTANT POT CURRY RECIPES LIKE
MUSHROOM MASALA RECIPE CARD
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Mushroom Masala (Instant Pot & Stove Top)
Ingredients
Measuring cup used 1 cup = 250 ml
- 10-12 raw cashews, soaked in hot water for 10-15 minutes and then blended to a smooth paste with 1/4 cup water
- 8 oz Organic white mushrooms, sliced (about 2 cups)
- 1/2 cup green peas (optional)
- 1.5 tablespoon coconut oil
- 1 medium red onion, diced (about 1 cup)
- 1 inch ginger, chopped
- 3 large garlic cloves
- 1 green chilli
- 2 large tomatoes, diced (about 1.5 cups)
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin (jeera seeds)
- salt to taste
- 1/2 cup water
- 1.5 teaspoon kasuri methi (dried fenugreek leaves), crushed (optional)
- 2 tablespoon chopped cilantro
- juice of 1/2 lemon
For Rice:
- 1 cup Basmati rice
- 1.5 cups water
- a pinch salt (optional)
Instructions
INSTANT POT METHOD:
- Soak 10-12 cashews in hot water for 10 to 15 minutes.Then puree in a blender to a smooth paste along with 1/4 cup water.Keep it aside.
- In a blender ,add diced onions, tomatoes, ginger ,garlic and green chilli and blend without adding water to make a smooth puree.Set it aside.
- Press SAUTE mode on Instant Pot. Add oil in to the POT.Once hot, cumin (jeera) seeds and let them splutter.Next add the pureed onion-tomato mixture ,cook for around 3-4 minutes until raw smell disappears.
- Then add all the dry spices coriander powder, garam masala, turmeric ,red chili powder and salt. Stir to combine.Scrape the bottom and deglaze the pot. This is an important step, to make sure you don’t get the burn notice when you pressure cook.
- Add in the sliced mushrooms ,peas and water. Combine gently with the masala.
- Place the trivet and then the bowl of rice with water. This way they will both cook together. Big advantage of the Instant Pot is the option to do Pot-in-Pot Cooking or PIP. This means you can cook multiple things at same time.See pictures below for reference.
- Close the lid on the pot, and turn pressure valve to SEALING position.Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 3 MINUTES.
- When the instant pot beeps,Let the pressure release naturally for 5 minutes and then do a quick pressure release. Open the lid.
- Add cashew cream ,crushed kasuri methi ,coriander leaves ,lemon juice and Mix well.Simmer the curry for 2 to 3 minutes, the curry will thicken.
- Mushroom Masala is ready, serve with Naan, chapatis, roti or hot basmati rice.
STOVE TOP METHOD:
- Follow the same instructions till step 5 in a stove top pot/pan and cook covered on medium low heat till mushrooms are tender. Stir 2-3 times in between to avoid burning.Note:when you are sauting onion-tomato puree, cook until raw smell disappears and oil oozes out.
- Once the mushrooms are tender,add cashew cream ,crushed kasuri methi ,coriander leaves ,lemon juice and Mix well.Simmer the curry for 2 to 3 minutes, the curry will thicken.Mushroom Masala is ready, serve with Naan, chapatis, roti or hot basmati rice.
Notes
VARIATIONS FOR MAKING MUSHROOM MASALA RECIPE
A simple mushroom curry can be made in many ways, such as: KETO: You can replace peas with bell pepper or use just mushroom for keto diet.You can also use almond paste or coconut cream or heavy cream instead of cashew cream. PROTEIN: Add some paneer(cottage cheese) ,chickpeas to the curry. GREEN: You can also stir in some spinach leaves towards the end of the cooking time. OIL: You can also use olive oil or any oil for this recipe. Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.Subscribe to my Youtube Channel for healthy & tasty video recipes. Looking for Instant Pot recipes, check out my Instant Pot Recipes board on Pinterest.
I made this last night and loved it! So easy and I was thrilled to have everything on hand to make it. I love that it is so fresh. I did leave out the peas because I didn’t have those and added some paneer and spinach because I did have those ingredients! Thanks for sharing!
Thank you so much Wendy for trying out the recipe & sharing such honest feedback ? I just loved your improvisation, making great use of the ingredients you had ? Love to hear more from you, when you try other recipes on the blog ? Happy cooking – Naveen/Bhavana ?