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
Measuring cup used 1 cup = 250 ml
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. Add oil. Once hot, add cumin seeds, let them splutter.Next, add the pureed onion-tomato mixture, cook for around 3-4 minutes until the 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 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. 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 to cook faster, i.e., in 3 minutes (same time as mushroom masala). Place the trivet and then the bowl of rice with water. This way, they will both cook together. The significant advantage of the Instant Pot is the option to do Pot-in-Pot Cooking or PIP. It means you can cook multiple things at the same time. See pictures below for reference.
Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 3 minutes.
When the pot beeps, Let the pressure release naturally for 5 minutes and then do a quick pressure release. Open 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 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 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
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
- 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.
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