Mushroom Masala is an easy and delicious restaurant style Indian Curry made with onions, tomato, mushrooms and spices cooked in an Instant Pot 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
You can also try my other Curry/Stir Fry recipes like
Health benefits of Mushroom?
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
Yes, you can also freeze this Mushroom masala curry in a freezer safe container for upto a month.
Variations for Making Mushroom Masala
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.
Greens: 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?
Mushroom Masala can be served with naan, roti, chapati ,jeera rice or steamed rice.
How to Make Mushroom Masala in Instant Pot
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 valve from VENTING to SEALING position.Press CANCEL button on Instant Pot.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:
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 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
Mushroom Masala Recipe Card
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Mushroom Masala is an easy and delicious restaurant style Indian Curry made with onions, tomato, mushrooms and spices in an Instant Pot or Pressure cooker
- 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, or to taste
- 1/2 cup water
- 1.5 teaspoon kasuri methi (dried fenugreek leaves), crushed
- 2 tablespoon chopped cilantro
- juice of 1/2 lemon
- 1 cup Basmati rice
- 1.5 cups water
- a pinch salt (optional)
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 valve from VENTING to SEALING position.Press CANCEL button on Instant Pot.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.
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.
I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.
Variations for Making Mushroom Masala
A simple mushroom curry can be made in many ways, such as:
Protein: Add some paneer(cottage cheese) ,chickpeas to the curry.
Greens: 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.
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.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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