Instant Pot Vegan Mushroom Masala

Creamy Vegan Mushroom Masala served in a white bowl with fresh cilantro garnish.

Instant Pot Vegan Mushroom Masala

Mushroom Masala is a cozy, flavor-packed Indian curry made with tender mushrooms simmered in a spiced onion-tomato gravy and a creamy cashew sauce. It comes together in just 20 minutes—whether you’re using the Instant Pot or cooking on the stovetop—and tastes just like your favorite restaurant version. Naturally vegan and dairy-free, this comforting curry is perfect with roti, naan, or a bowl of warm basmati rice for an easy, satisfying weeknight meal.

Course curry, Side Dish

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 vegan sour cream
¼ cup cilantro

Instructions

To Make The Onion Paste

Soak cashews in lukewarm water for 10 minutes to ensure a smooth, creamy gravy.
Drain cashews and blend with ginger paste, garlic paste, poppy seeds, and chopped onions until smooth. Transfer to a bowl.

To Make The Tomato Paste

Blend tomatoes with green chilies into a smooth puree.

To Make The Mushroom Curry

Set Instant Pot to sauté mode. Heat oil or vegan ghee and cook the onion-cashew paste for 30 seconds, stirring occasionally.
Crush dried fenugreek leaves between your palms, add to the pot, and sauté for another 30 seconds.
Add tomato-green chili puree and salt. Stir and cook for 30 seconds to enhance the flavors.
Add green peas and ½ cup of water. Remember, mushrooms will release moisture as they cook.
Mix in turmeric, coriander powder, red chili powder, and garam masala. Stir well to combine.
Rinse mushrooms thoroughly and add directly to the pot. Stir to coat with the masala. No extra water needed.
Cancel sauté mode. Secure the lid and set the valve to sealing. Pressure cook on manual mode for 4 minutes.
Perform a quick pressure release, carefully open the lid, and stir in vegan sour cream or cashew cream for richness.
Top with fresh cilantro, mix gently, and serve hot with roti, naan, or rice.

Notes

If you don’t have Kasuri methi (dried fenugreek leaves), it’s best to skip it—fresh fenugreek leaves or seeds will change the flavor significantly. Adjust the gravy consistency by adding more or less liquid as needed; for extra depth, use vegetable stock instead of water. For creaminess, you can substitute vegan sour cream with regular sour cream, fresh cream, yogurt, coconut cream, milk, vegan ricotta, or cashew cream—each adds a slightly different but delicious richness to this Indian mushroom curry.

Nutrition