Mushroom Masala

There are two kinds of people - those who love mushrooms and those who don't. I firmly belong to the mushroom-lover camp. I have always loved mushrooms and add them to recipes whenever I can.

They are not technically vegetables but a type of fungi.

Mushrooms are a low-calorie source of fiber, protein, and antioxidants. They are a great substitute for meat in recipes because of their texture and flavor.

They are very versatile to cook with. You can add them to a variety of recipes like pasta, curries, stir-fries, or rice. You can also mince and use them as stuffing.

That's why it's always a good idea to stock up on mushrooms if you are following a vegan or vegetarian lifestyle.

Some favorite vegan mushroom recipes

While they are widely used in world cuisine, there are many recipes in Indian cuisine that use mushrooms beautifully!

• Mushroom Pepper Fry
• Edamame Mushroom Pasta Salad
• Japanese Mushroom Fried Rice
• Mushroom Kalan

Recreate restaurant-style dishes

If there is one thing I enjoy about my profession is that I get to recreate popular restaurant dishes at home by giving it my own twist.

But let me tell you, you cannot make an exact replica because restaurants use a lot of fat, and cream to make it tasty, plus also use a lot of shortcuts.

When recreating these dishes at home, you are fully in control and can choose what and how much to add without compromising on the taste.

Why make this

Rich and creamy Mushroom masala is a North Indian gravy that's very popular at Indian restaurants. This is what a comforting yet delicious meal looks like!

In this curry recipe, the button mushrooms are cooked in a rich and creamy onion-tomato gravy with spices and then balanced with cream. It's one of my favorite ways to cook mushrooms.

• It's a one-pot meal
• Quick and easy to make
• Vegan and gluten-free meal
• Can be made in the Instant Pot and on the stovetop
• A great choice for weekly menu rotation

Mushrooms - White button mushrooms, cremini mushrooms, baby Bella mushrooms, or portobello mushrooms can be used for this curry recipe. You can also use a mix.

Just ensure that you rinse them well as they tend to collect a lot of dirt. You can either slice them or use them as a whole.

For this recipe especially, I prefer buying it in bulk from BJ's or Costco.

Nuts and seeds - cashews and poppy seeds will give this dish a creamy and nutty flavor. If you are allergic to nuts, use tahini or sesame seeds. Almonds can also be used instead of cashews.

Basic ingredients - paste or minced form of ginger, garlic, and green chillies are essential to Indian recipes as they lend an authentic flavor to the mushroom masala.

Spices and herbs - turmeric, paprika, coriander powder, garam masala, Kasuri methi, and cilantro make this curry what it is - delicious!

Veggies - Green peas, onions, and tomatoes help give this curry more bite and volume.

Cream - I have used vegan sour cream. read the tips section below for substitutions.

Instant Pot method

I find cooking this Indian mushroom curry in the Instant Pot very convenient.

• Soak cashews in lukewarm water for 10 minutes. Do not skip this as it will ensure a creamy gravy consistency.
• Drain and transfer them to a blender jar along with ginger paste, garlic paste, poppy seeds, and onions. Grind to make a smooth paste. Transfer to a bowl.
• To the same blender jar, add the tomatoes and green chillies. Grind to make a smooth puree.
• Turn on the Instant pot in saute mode. Add oil or vegan ghee and once its hot, add the onion paste. Cook for 30 seconds.
• Crush kasuri methi between your palms and add it to the pot. Mix and cook for another 30 seconds.
• Then add the tomato puree to the pot along with salt. Mix and cook for 30 seconds.

Stovetop method

Follow all the prep steps from above. Cook the onion paste for 2-3 minutes. Similarly, cook the tomato puree along with salt for another 2-3 minutes on medium flame.

Add the green peas and the spice mixes, cook for another minute or two. Then add the mushrooms, cook them for 10-12 minutes or till they are cooked.

Add 1/2 to 3/4 cup water to adjust to the desired consistency. Lastly, mix in the sour cream, and cilantro.

Serving suggestions

Squeeze some lemon juice on top if you want. Serve this Instant Pot mushroom masala curry with any Indian flatbread like roti, chapati, naan, paratha, or kulcha.

You can also serve it with steamed rice, Jeera Rice, or Pulao. For a low-carb option, serve it with cauliflower rice or alternate grains like quinoa, bulgur, teff, etc.

Top tips, recommendations, and suggestions

Use any mushroom variety like button mushrooms, white, or Bella mushrooms for this recipe. Just remember to wash them properly and then slice them.

If you don't have poppy seeds or cashews, you can also use white sesame seeds, tahini, flax seeds or skip adding them.

In place of vegan sour cream, you can also add regular sour cream, fresh cream, yogurt (if not vegan), coconut cream, milk, or cashew cream. It can be skipped altogether too!

If you don't have Kasuri methi, skip it. Do not substitute it with fresh fenugreek leaves or seeds. The flavors will change drastically.

To make this Indian mushroom masala curry recipe more wholesome, add some canned or cooked chickpeas, bell peppers, greens like spinach, kale, beet leaves, etc to the curry.

The gravy consistency can be adjusted as per your preference. Use vegetable stock instead of water if you want.

You can make this mushroom curry recipe in advance and store it in the fridge for 4-5 days. The curry will thicken upon refrigeration. Add a few tablespoons of water to thin it. You can also freeze it for 2-3 months.

If you don't like mushrooms, you can prepare the same Instant pot curry with cauliflower, baby corn, soya chunks. potatoes, or even mixed vegetables.

Did you make this recipe? Be sure to leave a star rating below!