This Mushroom Masala is a rich, flavorful Indian curry made with tender button mushrooms simmered in a spiced onion-tomato gravy. Whether you’re cooking in the Instant Pot or on the stovetop, this easy vegan mushroom curry comes together quickly for a satisfying weeknight dinner. Perfect with roti, naan, or rice!
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What Is Mushroom Masala
Mushroom Masala is a rich, creamy, and flavorful North Indian curry made with button mushrooms simmered in a spiced onion-tomato gravy. It's a popular restaurant-style dish that’s comforting, satisfying, and surprisingly easy to make at home.
This vegan and gluten-free Indian mushroom curry is perfect for meal prep—it stores well and tastes even better the next day. The mushrooms soak up all the bold flavors of the curry, while a splash of cream (or coconut cream) adds a luxurious finish. Serve it with roti, naan, or basmati rice for a complete meal.
Cooking With Mushrooms
Mushrooms may not be vegetables—they’re actually a type of fungi—but they’re a staple in vegetarian and vegan cooking for good reason. Thanks to their meaty texture and umami-rich flavor, mushrooms make an excellent substitute for meat in a wide range of recipes.
They’re incredibly versatile—you can sauté them for stir-fries, add them to pasta, rice, or Indian curries like this Mushroom Masala, or even mince them for stuffing. If you follow a plant-based diet, keeping mushrooms on hand is always a smart move—they elevate both flavor and nutrition in everyday meals.
Mushroom Kalan, Mushroom Fried Rice, Indian Pasta, Pasta Salad, and Mushroom Pepper Fry are some recipes that you can make with mushrooms!
Why Make It
- 🍲 One-Pot Meal – Easy cleanup and minimal effort
- ⏱️ Quick & Easy – Ready in under 30 minutes
- 🌱 Vegan & Gluten-Free – Perfect for plant-based diets
- 🔥 Versatile Cooking Methods – Make it in the Instant Pot or on the stovetop
- 📅 Meal Prep-Friendly – Great for weekly menu rotation
- 🍛 Restaurant-Style Taste – Rich, creamy, and full of flavor at home
Ingredients needed 🧾
Mushrooms: Use white button mushrooms, cremini, baby Bella, or portobello mushrooms—either individually or mixed. Be sure to rinse them well as they tend to easily collect dirt. You can slice them or cook them whole depending on your preference. For convenience, I like buying mushrooms in bulk from BJ’s or Costco.
Nuts and Seeds: Cashews and poppy seeds add a creamy, nutty flavor to this curry. If you have nut allergies, tahini or sesame seeds are great alternatives. Almonds can also be used instead of cashews for a slightly different taste.
Basic Aromatics: Ginger paste, garlic paste, and green chilies (minced or in paste form) are essential to authentic Indian flavors and give the mushroom masala its signature aroma and heat.
Spices and Herbs: Turmeric powder, red chilly powder, coriander powder, garam masala, dried fenugreek leaves (Kasuri methi), and fresh cilantro combine to create the rich, layered flavor that makes this curry truly delicious.
Veggies: Green peas, onions, and tomatoes add texture, volume, and natural sweetness to the curry.
Cream: I use vegan sour cream for richness. Check the tips section below for easy substitutions.
Besides these ingredients, you’ll also need an Instant Pot if you choose to make this Mushroom Masala using the pressure cooker method. Alternatively, you can easily prepare it on the stovetop with the same delicious results.
How to make it 🔪
Instant Pot method
- Soak cashews in lukewarm water for 10 minutes. Don’t skip this step—it helps create a creamy, smooth gravy.
- Drain the cashews and transfer them to a blender jar along with ginger paste, garlic paste, poppy seeds, and chopped onions. Blend until smooth. Transfer this aromatic paste to a bowl.
- In the same blender jar, add tomatoes and green chilies. Blend into a smooth puree.
- Set your Instant Pot to sauté mode. Heat oil or vegan ghee, then add the onion-cashew paste. Cook for about 30 seconds, stirring occasionally.
- Crush Kasuri methi (dried fenugreek leaves) between your palms and add it to the pot. Mix well and sauté for another 30 seconds.
- Add the tomato-green chili puree and salt to taste. Stir and cook for 30 seconds to bring out the flavors.
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- Add green peas and half a cup of water to the pot. Keep in mind, the mushrooms will release moisture as they cook.
- Add the spices—turmeric, coriander powder, red chilly powder, and garam masala. Stir everything well to combine.
- Rinse the button mushrooms thoroughly, then add them directly to the pot. Give the mixture a good stir. There’s no need to add extra water.
- Cancel sauté mode. Secure the Instant Pot lid and set the valve to the sealing position. Pressure cook on manual mode for 4 minutes.
- Perform a quick pressure release once the cooking time is complete. Open the lid carefully. Stir in the sour cream (or vegan alternative) to add creaminess.
- Garnish with fresh cilantro, mix gently, and serve hot.
Stovetop method
- Follow all the prep steps mentioned above.
- In a pan, cook the onion-cashew paste on medium heat for 2–3 minutes, stirring occasionally.
- Add the tomato-green chili puree and salt, and cook for another 2–3 minutes until the oil starts to separate slightly.
- Stir in the green peas and spice mix (turmeric, coriander, paprika, garam masala), and cook for 1–2 minutes to bloom the spices.
- Add the mushrooms, and cook uncovered for 10–12 minutes, stirring occasionally, until the mushrooms are tender and cooked through.
- Adjust the curry consistency by adding ½ to ¾ cup of water, as needed.
- Finally, stir in the sour cream (or vegan alternative) and garnish with fresh cilantro before serving.
Serving suggestions 🍽
For an extra burst of freshness, squeeze some lemon juice on top just before serving.
This flavorful Instant Pot Mushroom Masala pairs beautifully with Indian flatbreads like roti, chapati, puri, naan, paratha, or kulcha. Prefer rice? Serve it alongside steamed basmati rice, fragrant Jeera Rice, or a flavorful Matar Pulao.
For a low-carb twist, try it with cauliflower rice or alternative grains such as quinoa, bulgur, or teff to keep your meal wholesome and balanced.
Top recipe tips 💭
If you don’t have Kasuri methi (dried fenugreek leaves), it’s best to skip it rather than substitute with fresh fenugreek leaves or seeds, as they will alter the flavor significantly.
You can adjust the gravy consistency to your liking—add more or less liquid as needed. For extra depth, try using vegetable stock instead of water.
For the creamy element, if you don’t have vegan sour cream, feel free to use regular sour cream, fresh cream, yogurt, coconut cream, milk, or cashew cream as alternatives in this Indian mushroom curry.
Recipe FAQs 📖
You can use any mushroom variety for this recipe—button mushrooms, white mushrooms, cremini (baby Bella), or even portobello work wonderfully. Choose based on your preference or what’s available.
Just be sure to wash them thoroughly to remove any dirt, then slice or keep them whole depending on your texture preference.
If you’re allergic to nuts or don’t have cashews or poppy seeds on hand, don’t worry! You can substitute with white sesame seeds, tahini, or flax seeds, or simply skip them altogether.
Cashews and poppy seeds add a rich, creamy, and nutty flavor to the curry, but tahini and sesame seeds make excellent alternatives for a similar creaminess and depth. Almonds can also be used instead of cashews if you prefer.
You can prepare this delicious mushroom curry ahead of time and store it in the refrigerator for 4–5 days. Note that the curry will thicken as it chills—simply add a few tablespoons of water while reheating to loosen the gravy to your desired consistency.
For longer storage, freeze the mushroom masala in an airtight container for up to 2–3 months. Thaw overnight in the fridge and reheat gently before serving.
Want to make this Indian Mushroom Masala even more wholesome? Try adding canned or cooked chickpeas, bell peppers, or leafy greens like spinach, kale, or beet greens to the curry for extra nutrition and flavor.
Not a fan of mushrooms? No problem! You can use the same Instant Pot curry base to cook cauliflower, baby corn, soya chunks, potatoes, or a mix of your favorite vegetables instead. This flexibility makes the recipe perfect for customizing to your taste and pantry.
More Instant Pot Recipes
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Recipe 📖
Creamy Mushroom Masala – Instant Pot & Stovetop Recipe
Equipment
Ingredients
To make the onion paste
- ⅓ cup cashews
- 1 onion large
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 tablespoon poppy seeds
To make the tomato paste
- 4 tomatoes
- 3 green chillies
To make the Mushroom Curry
- 1 tablespoon vegan ghee or oil
- 2 tablespoon Kasuri methi
- ½ cup green peas
- ½ cup water or vegetable stock
- ½ teaspoon turmeric powder
- ½ tablespoon coriander powder
- ½ tablespoon paprika chilly powder
- ½ tablespoon garam masala
- salt
- 20 oz buttom mushrooms
- ¼ cup sour cream
- ¼ cup cilantro
Instructions
To make the onion paste
- Soak cashews in lukewarm water for 10 minutes. Don’t skip this step—it helps create a creamy, smooth gravy.
- Drain the cashews and transfer them to a blender jar along with ginger paste, garlic paste, poppy seeds, and chopped onions. Blend until smooth. Transfer this aromatic paste to a bowl.
To make the tomato paste
- In the same blender jar, add tomatoes and green chilies. Blend into a smooth puree.
To make the Mushroom Curry
- Set your Instant Pot to sauté mode. Heat oil or vegan ghee, then add the onion-cashew paste. Cook for about 30 seconds, stirring occasionally.
- Crush Kasuri methi (dried fenugreek leaves) between your palms and add it to the pot. Mix well and sauté for another 30 seconds.
- Add the tomato-green chili puree and salt to taste. Stir and cook for 30 seconds to bring out the flavors.
- Add green peas and half a cup of water to the pot. Keep in mind, the mushrooms will release moisture as they cook.
- Add the spices—turmeric, coriander powder, red chilly powder, and garam masala. Stir everything well to combine.
- Rinse the button mushrooms thoroughly, then add them directly to the pot. Give the mixture a good stir. There’s no need to add extra water.
- Cancel sauté mode. Secure the Instant Pot lid and set the valve to the sealing position. Pressure cook on manual mode for 4 minutes.
- Perform a quick pressure release once the cooking time is complete. Open the lid carefully. Stir in the sour cream (or vegan alternative) to add creaminess.
- Garnish with fresh cilantro, mix gently, and serve hot.
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Hari chandana says
Is there a way I can omit the onion and garlic in the recipe
Priya says
Sure, if you want, skip adding them. The flavors will differ slightly.
Kavita says
Made this on the stovetop for dinner and it was delicious! Cooked both the onions and tomatoes for a bit longer than the recipe called for. Kept pot covered once mushrooms were added so didnt need to add any water. Hubby loved it too!
Priya says
Thank you so much. I am so happy to hear this. 🙂
Carol says
It was delicious! I love that you indicate what substituted can be done and that you give two cooking options.
Priya says
I am so glad you liked it. Thank you so much.
Gail says
This was fantastic! I did some substitutions, which probably caused the dreaded IP “burned” notice, but it still was great and I will do it again. I used a 28 oz can of diced tomatoes. And my mushrooms were a combination of oyster and shiitake from a CSA surplus. The burn notice came on right when it started the 4 min countdown. I manually opened the IP, and everything was cooked to perfection. Just a little sticking. So delicious. Maybe stovetop next time. 4 minutes vs 10 minutes is not a big difference.
Priya says
I am glad you loved the recipe. I make it in the Instant Pot at all times and never get the burn notice. Ensure nothing is sticking to the bottom of the pot before closing the lid. Just ensure there is some liquid in the pot. Hope this helps.
Mandy says
Loved this recipe! I added chickpeas to this recipe to round it out (and because I wanted protein). It turned out amazing. Will definitely be adding this to regular rotation.
Priya says
Thank you so much for the feedback. Glad you enjoyed it. 🙂
Cheryl says
fantastic recipe! we Loved it! Thank you very much for a fabulous recipe. Ii made it on the stovetop and it was Great. Thanks for the super instructions!
Priya says
Thank you so much. I am so glad you loved it. Its our favorite too! 🙂