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
Servings 4
Calories 180kcal
Equipment
Ingredients
- 8 oz organic white mushrooms sliced (about 3 cups)
- ½ cup green peas (optional)
- 2 tablespoons coconut oil
- 1 medium red onion roughly diced (about 1 cup)
- 1 inch ginger chopped
- 3 large garlic cloves
- 1 green chili
- 2 large tomatoes roughly diced (about 1.5 cups)
- ½ teaspoon red chili powder
- ½ teaspoon garam masala
- ¼ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin (jeera seeds)
- salt to taste
- ½ cup water
- 1.5 teaspoon kasuri methi (dried fenugreek leaves) crushed (optional)
- 2 tablespoon cilantro chopped
- juice of ½ lemon
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
Instructions
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.
- 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.
- 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.
- 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.
- Mushroom Masala is ready, serve with naan, chapatis, roti or hot basmati 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.
Notes
I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.
Variations
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.
Nutrition
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