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This Instant Pot version of Mushroom Masala Recipe | Mushroom Curry is a classic, tasty, spicy vegetarian side dish made with mushrooms, onions, tomatoes, spices & herbs. It is quite simple to make & tastes delectable.
This effortless yet delicious curry can be made in 20 minutes. This curry is a delight for all the mushroom lovers.
This comforting meat-free curry comes with a wonderful creamy texture and contains loads of superb flavors. In addition to that, it goes perfectly well as a side with steamed basmati rice, pulao, tandoori roti, chapati, naan, or paratha.
What is Mushroom Masala / Mushroom Curry?
Mushroom masala is a delicious, comforting, and warming Indian curry made with mushrooms. This Indian style spicy mushroom curry is cooked in onion tomato sauce and seasoned with some essential spices & herbs.
This recipe of mushroom masala is a restaurant style version of this curry.
This Mushroom Masala curry is also known as ‘Mushroom Masala Curry’, ‘Mushroom Masala Gravy’, or ‘Mushroom Gravy’.
What is mushroom called in Hindi?
The Hindi name for a mushroom is ‘kukkarmuta’ or ‘khumbi’.
What are the health benefits of Mushroom?
Mushroom is a source of powerful nutrients as they are fat-free, cholesterol-free, low in sodium, low in calories, gluten-free and, still they provide important nutrients.
When to make Mushroom Masala?
This vegan and gluten-free Mushroom Matar Masala can be made for a delicious warm weekend lunch or dinner. This flavorful and delicious curry also makes an impressive dish for a party or a get together. Basically, you can make it any time your heart desires.
How to serve Mushroom Masala?
Mushroom Masala curry is a gravy dish. The gravy of this curry is smooth & rich gravy which is neither too thick or too thin, hence, it can easily be served with any type of rice or flatbreads. Mushroom Masala turns into a hearty meal when combined with any flatbread or rice pulao.
What are some of the best features of this Mushroom Masala dish
Following are some of the best features of Mushroom Masala.
✔︎ It is rich, spicy and creamy
✔︎ It is vegetarian, nut-free, gluten-free and can be easily made vegan
✔︎ It is quick and easy to make in your Instant Pot, stove top pan or stove top pressure cooker
✔︎ It goes well with steamed rice, pulao, or any flatbread of choice
✔︎ It can be served as lunch or dinner
What are the other ways to cook mushroom curry?
A simple mushroom curry can be made in many ways, such as:
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You can make them with matar (green peas). When you add matar to mushroom curry, then the dish is called Mushroom Matar Curry.
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You can add mushrooms to your beans curry such as this Black-eyed Bean Mushroom Curry.
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You can also add bell peppers to mushroom curry, this version is called Mushroom Pepper Corn Masala.
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Then there is another popular version of mushroom curry Kadai Mushroom Gravy.
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Or you can make them into kofta such as Baked Mushroom Spinach Kofta Curry.
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You can also add chickpeas, paneer or potato to the mushroom curry. The options are endless.
How to make Vegan Mushroom Masala?
This recipe of Mushroom masala or Mushroom curry is inherently vegan as it is cooked in vegetable oil. However, I have added some fresh cream to get a richer texture.
To make it entirely vegan, you can easily replace the cream with the same amount of cashew cream or you can completely skip the cream part.
What else can you make with Mushrooms?
Following are some of the exquisite recipes made using mushrooms.
How to make Instant Pot Mushroom Masala ?
This Instant Pot Mushroom Masala recipe is very easy, simple and quick. With this recipe, there is no need to prepare onion or ginger garlic paste.
Here is the whole recipe in brief. For detailed recipe, please scroll down this page and see the printable recipe block.
**Recipe in brief: **
Press sauté mode in your Instant Pot and adjust to normal. Add oil to it. When the oil is still cold, add cinnamon stick, crushed cardamom, and cloves to it and saute for 2 minutes. Adding raw spices to the cold oil makes this dish more aromatic.
Now add chopped onions and sauté for about 3 minutes or until translucent. Now add ginger-garlic paste and sauté for 1 more minute.
Next, add tomato puree and sauté for 3 more minutes. Add red chili powder, coriander powder, turmeric powder, green chilies, and salt.
Mix everything well and add ¼ cup of water to it.
Once the masala starts boiling add washed and cleaned mushroom and stir well to combine. Cover the lid and cook on high pressure for 5 minutes.
Let the pressure release naturally for 5 minutes, then quick pressure release to depressurize. Once the pressure indicator goes down, remove the lid.
Add coriander leaves, kasuri methi, and garam masala powder. Mix everything well. Add honey and cook for 2 minutes.
How to make Mushroom Masala in a stovetop pressure cooker?
The recipe is pretty similar to the Instant Pot version.
Add oil to a pressure cooker. When the oil is still cold, add cinnamon stick, crushed cardamom, and cloves to it and saute for 2 minutes. Adding raw spices to the cold oil makes this dish more aromatic.
Now add chopped onions and sauté for about 3 minutes or until translucent. Now add ginger-garlic paste and sauté for 1 more minute.
Next, add tomato puree and sauté for 3 more minutes. Add red chili powder, coriander powder, turmeric powder, green chilies, and salt.
Mix everything well and add ¼ cup of water to it.
Once the masala starts boiling, add washed and cleaned mushroom and stir well to combine. Cover the lid and pressure cook on high for 2 whistles. Let the pressure release naturally before opening the lid.
Add coriander leaves, kasuri methi, and garam masala powder. Mix everything well. Add honey and cook for 2 minutes.
How to cook Mushroom Masala on stove top pan?
Making Mushroom Masala on the Stovetop is very easy and quick. This stovetop version can be made under 30 minutes. It is super quick and versatile.
Add oil to a pan over medium heat.
When oil is still cold, add cinnamon stick, crushed cardamom, and cloves to it and saute for 2 minutes. Adding raw spices to the cold oil makes this dish more aromatic.
Now add chopped onions and sauté for about 3 minutes or until translucent. Now add ginger-garlic paste and sauté for 1 more minute.
Next, add tomato puree and sauté for 3 more minutes. Add red chili powder, coriander powder, turmeric powder, green chilies, and salt.
Mix everything well and add a ¼ cup of water to it.
Once the masala starts boiling add washed and cleaned mushroom and stir well to combine. Cover the lid and cook for 7-8 minutes or until mushrooms are tender and cooked. Adjust desired consistency by adding more water if needed.
Add coriander leaves, kasuri methi, and garam masala powder. Mix everything well. Add honey and cook for 2 minutes. Turn off the stove.
How to clean mushrooms?
Use a damp cloth/paper towel or a soft mushroom brush to wipe each mushroom, clean the black spots and to remove any dirt. Clean one mushroom at a time.
After cleaning the mushrooms, lightly rinse them for a few seconds with cold water. You can either rinse them under running water or in a bowl.
Drain the water and pat them dry with a clean towel. Mushrooms are ready for use.
BONUS: Important Tips for making perfect mushroom Masala:
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If you want to make a dry version of this recipe, then replace tomato puree with some lemon juice.
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Adding cream is completely optional. I have added some cream because it adds richness to the gravy.
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I have added cardamom to this particular recipe. Cardamom adds a nice aroma when added to mushroom gravies, so I would highly recommend it. However, If you don’t like green cardamom flavor then you can omit it.
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Rinse, clean and completely dry mushrooms well before slicing them.
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If you want mushroom masala gravy thick and creamy, then replace water with coconut milk. This would add extra richness.
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You can swap cream with cashew cream.
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If you are using coconut milk then completely avoid any cream.
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For some more variations, you can add bell peppers, chickpeas or spinach to this curry.
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I have used white button mushrooms for this recipe, but you can also brown button mushrooms for this recipe.
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Never soak the mushrooms in the water, because they soak up the water and mushrooms won’t turn nicely brown when cooked if they are full of water.
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Adding honey is optional. If you like sweet flavours, then you can also substitute honey with sugar or maple syrup.
You may also like there curry recipes:
Mushroom Masala Curry (Instant Pot + Cooker + Pan) (Step-by-step photo instructions)
How to make Mushroom Masala in Instant Pot:
- Press sauté mode in your Instant Pot and adjust to normal. Add oil to it.
- When the oil is still cold, add cinnamon stick, crushed cardamom, and cloves to it.
- Saute for 2 minutes. Adding raw spices to the cold oil makes this dish more aromatic.
- Now add chopped onions and sauté for about 3 minutes or until translucent. Stir occasionally to prevent the onions from burning.
- Next, add ginger-garlic paste and sauté for 1 more minute.
- Add tomato puree and sauté for 3 more minutes.
- Now add red chili powder, coriander powder, turmeric powder, green chilies, and salt.
- Mix everything well and add ¼ cup of water to it.
- Deglaze the pot and make sure nothing is stuck to the bottom of the pot.
- Once the onion-tomato masala starts boiling add the washed and cleaned mushroom.
- Stir well to combine.
- Cover the lid and press cancel. Cook on high pressure for 5 minutes.
- Let the pressure release naturally for 5 minutes, then quick pressure release to depressurize.
- Once the pressure indicator goes down, remove the lid.
- Add coriander leaves, cream, Kasuri methi, and garam masala powder. (At this stage, you can add more water if required)
- Mix everything well. Add cardamom powder, honey and cook for 2 minutes.
- Transfer the mushroom masala to a serving bowl and garnish with sliced almonds, sliced ginger, and cilantro leaves. Serve hot with garlic tandoori roti.
How to make Mushroom Masala in a stovetop pressure cooker:
- Add 2 tablespoons oil to a pressure cooker.
- When the oil is still cold, add cinnamon stick, crushed cardamom, and cloves to it and saute for 2 minutes.
- Now add chopped onions and sauté for about 3 minutes or until translucent.
- Now add ginger-garlic paste and sauté for 1 more minute.
- Next, add tomato puree and sauté for 3 more minutes.
- Add red chili powder, coriander powder, turmeric powder, green chilies, and salt.
- Mix everything well and add ¼ cup of water to it.
- Once the masala starts boiling, add washed and sliced mushroom and stir everything well to combine.
- Cover with the lid and pressure cook on high for 2 whistles.
- Let the pressure release naturally before opening the lid.
- Add coriander leaves, Kasuri methi, and garam masala powder. Add more water if needed.
- Mix everything well. Add honey and cook for 2 minutes.
- Turn off from the heat and Transfer the mushroom masala to a serving bowl. Garnish with some fresh cream and sliced almonds.
- Serve hot with some mushroom pilaf.
How to cook Mushroom Masala on stovetop pan:
- Heat a pan over medium heat. Add 2 tablespoons oil to it.
- When the oil is still cold, add cinnamon stick, crushed cardamom, and cloves to it and saute for 2 minutes. Adding raw spices to the cold oil makes this dish more aromatic.
- Now add chopped onions and sauté for about 3 minutes or until translucent.
- Add ginger-garlic paste and sauté for 1 more minute.
- Next, add tomato puree and sauté for 3 more minutes.
- Add red chili powder, coriander powder, turmeric powder, green chilies, and salt.
- Mix everything well and add a ¼ cup of water to it.
- Once the masala starts boiling add washed and cleaned mushroom and stir well to combine.
- Cover with a lid and cook for 7-8 minutes or until mushrooms are tender and cooked.
- Adjust desired consistency by adding more water if needed.
- Now add coriander leaves, Kasuri methi, and garam masala powder.
- Mix everything well. Add honey and cook for 2 minutes. Turn off the stove.
- Garnish Mushroom Masala with cilantro leaves and serve hot with rice or naan.
Recipe Card
Mushroom Masala Curry (Instant Pot + Cooker + Pan) [Recipe]
★★★★★
(Rating: 5 from 31 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 20 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Sides | Indian | 4-6 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 168 calories | 1 serving |
INGREDIENTS
For Mushroom Masala Curry:
- 2 tablespoon oil (you can also use butter or ghee)
- 2 inch cinnamon stick (dalchini)
- 2 cloves (laung)
- 2 green cardamom (hari ilaichi), coarsely crush in a mortar and pestle
- 1 teaspoon cumin seeds (jeera)
- 1.5 cups onion finely chopped (pyaaj))
- 2 tablespoon ginger garlic (adrak lehsun) paste or freshly minced
- 1.5 cups tomato puree
- 1 teaspoon ground coriander (dhaniya powder)
- 1 teaspoon red chili powder (lal mirch powder)
- 1/2 teaspoon turmeric powder (haldi powder)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon garam masala
- 1/2 teaspoon honey (shahad), optional
- 1/4 cup water or as required
- 1/2 teaspoon green cardamom powder (hari elaichi powder), optional
- 2 tablespoon fresh cream (use cashew cream for vegan version)
- 2 tablespoon kasuri methi (dried fenugreek leaves)
- 2 cups sliced white button mushrooms
- 2 tablespoon fresh finely chopped cilantro for garnish (dhaniya ke patte), optional
Serving:
- Sliced almonds
- Sliced ginger
- Cilantro leaves
INSTRUCTIONS:
How to make Mushroom Masala in Instant Pot:
- Press sauté mode in your Instant Pot and adjust to normal. Add oil to it.
- When the oil is still cold, add cinnamon stick, crushed cardamom, and cloves to it.
- Saute for 2 minutes. Adding raw spices to the cold oil makes this dish more aromatic.
- Now add chopped onions and sauté for about 3 minutes or until translucent. Stir occasionally to prevent the onions from burning.
- Next, add ginger-garlic paste and sauté for 1 more minute.
- Add tomato puree and sauté for 3 more minutes.
- Now add red chili powder, coriander powder, turmeric powder, green chilies, and salt.
- Mix everything well and add ¼ cup of water to it.
- Deglaze the pot and make sure nothing is stuck to the bottom of the pot.
- Once the onion-tomato masala starts boiling add the washed and cleaned mushroom.
- Stir well to combine.
- Cover the lid and press cancel. Cook on high pressure for 5 minutes.
- Let the pressure release naturally for 5 minutes, then quick pressure release to depressurize.
- Once the pressure indicator goes down, remove the lid.
- Add coriander leaves, cream, Kasuri methi, and garam masala powder. (At this stage, you can add more water if required)
- Mix everything well. Add cardamom powder, honey and cook for 2 minutes.
- Transfer the mushroom masala to a serving bowl and garnish with sliced almonds, sliced ginger, and cilantro leaves. Serve hot with garlic tandoori roti.
How to make Mushroom Masala in a stovetop pressure cooker:
- Add 2 tablespoons oil to a pressure cooker.
- When the oil is still cold, add cinnamon stick, crushed cardamom, and cloves to it and saute for 2 minutes.
- Now add chopped onions and sauté for about 3 minutes or until translucent.
- Now add ginger-garlic paste and sauté for 1 more minute.
- Next, add tomato puree and sauté for 3 more minutes.
- Add red chili powder, coriander powder, turmeric powder, green chilies, and salt.
- Mix everything well and add ¼ cup of water to it.
- Once the masala starts boiling, add washed and sliced mushroom and stir everything well to combine.
- Cover with the lid and pressure cook on high for 2 whistles.
- Let the pressure release naturally before opening the lid.
- Add coriander leaves, Kasuri methi, and garam masala powder. Add more water if needed.
- Mix everything well. Add honey and cook for 2 minutes.
- Turn off from the heat and Transfer the mushroom masala to a serving bowl. Garnish with some fresh cream and sliced almonds.
- Serve hot with some mushroom pilaf.
How to cook Mushroom Masala on stovetop pan:
- Heat a pan over medium heat. Add 2 tablespoons oil to it.
- When the oil is still cold, add cinnamon stick, crushed cardamom, and cloves to it and saute for 2 minutes. Adding raw spices to the cold oil makes this dish more aromatic.
- Now add chopped onions and sauté for about 3 minutes or until translucent.
- Add ginger-garlic paste and sauté for 1 more minute.
- Next, add tomato puree and sauté for 3 more minutes.
- Add red chili powder, coriander powder, turmeric powder, green chilies, and salt.
- Mix everything well and add a ¼ cup of water to it.
- Once the masala starts boiling add washed and cleaned mushroom and stir well to combine.
- Cover with a lid and cook for 7-8 minutes or until mushrooms are tender and cooked.
- Adjust desired consistency by adding more water if needed.
- Now add coriander leaves, Kasuri methi, and garam masala powder.
- Mix everything well. Add honey and cook for 2 minutes. Turn off the stove.
- Garnish Mushroom Masala with cilantro leaves and serve hot with rice or naan.
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NOTES:
- I have used white button mushrooms for this recipe, but you can also brown button mushrooms for this recipe. You can swap cream with cashew cream.
- Never soak the mushrooms in the water, because they soak up the water and mushrooms won't turn nicely brown when cooked if they are full of water.
- If you want mushroom gravy thick and creamy, then replace water with coconut milk. This would add extra richness.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/mushroom-masala-recipe/