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Mushroom Matar Masala served in a kadai with side of steamed rice
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4.86 from 7 votes

Mushroom Masala (Instant Pot & Stovetop)

Mushroom Masala is an easy and delicious restaurant style Indian Curry made with onions, tomato, mushrooms, peas and spices in an Instant Pot or Stovetop pot
Course Main Course
Cuisine Indian
Keyword instant pot mushroom curry, mushroom masala, mushroom matar masala
Diet Keto, Low Carb, Vegan, Vegetarian
Method Instant Pot/Pressure Cooker, Stovetop
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 180kcal
Author Bhavana Patil


For Cashew Cream

  • 10-12 cashews soaked in hot water for 10-15 minutes and then blended to a smooth paste with ¼ cup water


Instant Pot Method:

  • 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 ¼ cup water. Keep it aside.
  • Add diced onions, tomatoes, ginger, garlic, and green chili in a blender and blend without adding water to make a smooth puree. Keep it aside.
    ginger garlic tomatoes in a blender
  • Press SAUTE mode on Instant Pot. Heat oil, add cumin seeds, and let them splutter.
    Next, add the pureed onion-tomato mixture, and cook for around 3-4 minutes until the raw smell disappears.
    step to saute the onion tomato paste collage
  • Then add all the dry spices like turmeric, red chili powder, coriander powder, garam masala, and salt. Stir to combine.
    Scrape the bottom and deglaze the pot. This step is crucial to ensure you don't get the burn notice when you pressure cook.
  • Add in the sliced mushrooms, peas, and water. Combine gently with the masala.
    Note: You can also use do Pot-in-Pot Cooking or PIP. This means you can cook multiple things at the same time. Place the trivet and then the bowl of basmati rice with water. This way, they will both curry and rice will cook together.
    step to add the spices and mushroom collage
  • Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 4 minutes.
  • When the pot beeps, Do a Quick pressure release before opening the lid.
  • Then add cashew cream, crushed Kasuri methi, coriander leaves, lemon juice, and mix well. Simmer the curry for 2 to 3 minutes, and the curry will thicken.
    step to cook the mushroom in masala collage
  • Mushroom Masala is ready, serve with naan, chapatis, roti or hot basmati rice.
    Mushroom Matar Masala served in a kadai with side of steamed rice

Stovetop Method:

  • Follow the same instructions till step 5 in a stovetop 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 the 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 Peas 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.


You can make a simple mushroom curry in many ways, such as
  • KETO: You can replace peas with bell pepper or use just mushroom for the 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 mushroom mutter masala 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 cooking oil for this mushroom recipe.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.


Calories: 180kcal | Carbohydrates: 19g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 1623mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1335IU | Vitamin C: 39mg | Calcium: 48mg | Iron: 2.2mg