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instant pot mushroom curry
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4 from 5 votes

Mushroom Masala (Instant Pot & Stove Top)

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 curry, Main Course
Cuisine Indian
Keyword easy, gluten-free, indian keto recipes, instant pot, low carb, mushroom recipes, pressure cooker recipes, under 30 minutes, vegan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 180kcal
Author bhavana


Measuring cup used 1 cup = 250 ml

For Rice:



  • 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.


  • 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.


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.


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