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a bowl of Mushroom Masala with a spoon resting on top
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Mushroom Masala (Instant Pot & Stovetop Versions)

Mushroom masala is a lip-smacking Indian curry recipe made with button mushrooms. Make this easy mushroom gravy in the Instant Pot/stovetop.
Course curry
Cuisine Indian, North Indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings 6 people
Calories 135.52kcal

Equipment

Ingredients

To make the onion paste

To make the tomato paste

  • 4 tomatoes
  • 3 green chillies

To make the curry

Instructions

Instant Pot Method

  • Soak cashews in lukewarm water for 10 minutes. Do not skip this step 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.
  • Add green peas next and half cup of water. Remember, mushrooms will release water as well.
  • Add the turmeric, coriander powder, paprika and garam masala.
  • Rinse the button mushrooms and then add it to the pot. Give it all a good mix. There is no need to add more water.
  • Cancel the saute mode. Close the lid with the valve in sealing position. Pressure cook in manual mode for 4 minutes. Release pressure manually.
  • Open the lid and add sour cream. Lastly garnish with cilantro. Mix and serve.

Stovetop method

  • Follow the steps above to make the onion paste and tomato puree. 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 ½ to ¾ cup water to adjust the desired consistency. Lastly, mix in the sour cream, and cilantro.

Notes

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, or flax seeds or skip adding them.
If you don't have Kasuri methi, skip it. Do not substitute it with fresh fenugreek leaves or seeds. The flavors will change drastically.
The gravy consistency can be adjusted as per your preference. Use vegetable stock instead of water if you want.

Nutrition

Calories: 135.52kcal | Carbohydrates: 12.72g | Protein: 3.79g | Fat: 8.49g | Saturated Fat: 3.82g | Polyunsaturated Fat: 1.27g | Monounsaturated Fat: 2.52g | Cholesterol: 4.98mg | Sodium: 92.44mg | Potassium: 358.48mg | Fiber: 3.89g | Sugar: 5.21g | Vitamin A: 1168.1IU | Vitamin C: 21.36mg | Calcium: 60.36mg | Iron: 1.42mg