Creamy Mushroom Masala – Instant Pot & Stovetop Recipe

a bowl of Mushroom Masala with a spoon resting on top

Creamy Mushroom Masala – Instant Pot & Stovetop Recipe

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!

Course curry

Cuisine Indian, North Indian

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 135.52kcal

Author Priya Lakshminarayan

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.

Notes

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.

Nutrition