Mushroom Masala is a delicious vegan curry made in less than 30 minutes in your instant pot or stove top.
A perfect weeknight curry which can be enjoyed with roti, naan or rice.
This restaurant style mushroom curries key component is the tomato-based gravy. Its slightly thick, rich (from cashew cream) and has right amount of spices. If you are a mushroom lover, then you will love this Indian Mushroom curry.
This Mushroom Masala
- is quick and easy to make and so comforting
- is a popular North Indian dish found in many restaurants
- a easy weeknight meal
- is vegan and gluten free
Ingredients:
Ingredient notes:
Mushroom – I used white mushrooms, I like to wash the mushroom right before making the curry.
Tomato – you can use store bought tomato puree or puree two ripe tomato.
Cashew – I used whole cashew, which was soaked in hot water for 15 minutes.
Step by Step Photo Instructions-
To make cashew cream –
Soak about 12 whole cashew in ¼ cup of hot water for 15 minutes. After the cashew gets soft, blend the cashew with the water to make a smooth paste.
1- Select the saute mode on the instant pot and heat the oil. Now add the onion and cook for 5-7 minutes until the onion turns soft. You can splash with little water while cooking, to avoid burning. Add the chopped green chili, ginger and garlic and fry for 30 seconds.
2 – Add the turmeric powder, garam masala, coriander powder, red chili powder and salt. Saute for 30 seconds.
3 & 4- Add the tomato puree and tomato paste and cook for 2 minutes till mushy.
5 & 6 – Now add the sliced mushroom and little water. Mix it well and de glaze making sure nothing is stuck at the bottom of the pot.
7 – Cancel the saute mode, secure the lid and adjust the vent to sealing position. Cook on high for 3 minutes.
8 & 9 – Release the pressure after 5 minutes and add the green peas, cashew cream and fenugreek powder.
10- Select the saute mode and cook the curry for 2 minutes or until desired consistency. Check for seasoning and adjust. Finally finish with some lime juice and chopped coriander leaves.
SERVING SUGGESTIONS:
Serve this mushroom matar masala with roti, naan or rice.
Tips:
The key to making a good curry is sautéing and cooking the ingredients and spices well.
- Saute the onion till soft.
- Fry the spices for few seconds before adding the tomato.
- Cook the tomato till mushy and slightly oil oozes out.
You can use coconut milk or cream ( non vegan).
It adds a wonderful pungent flavor to the dish, but if you don’t have it…. its ok too.
Yes, green peas can be completely skipped.
Bell pepper is a great substitute.
More Mushroom Recipes –
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Mushroom Masala
Ingredients
- ¾ lb white mushroom (chopped), rinsed and dried
- ½ cup frozen green peas
- 1 large white onion, finely chopped
- 2 medium tomato, pureed
- 1.5 tsp grated ginger
- 3 medium garlic cloves, minced
- 1 green chili, slit optional
- 12 whole cashew, soaked in hot water
- 1 tsp tomato paste optional
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp garam masala
- ½ tsp mild or Kashmiri red chili powder
- 1 tsp fenugreek powder
- salt to taste
- 1.5 tbsp oil
- ¼ cup water
- finely chopped coriander leaves, for garnish
- Lemon juice to taste
Instructions
To make cashew cream-
- Soak about 12 whole cashew in ¼ cup of hot water for 15 minutes. After the cashew gets soft, blend the cashew with the water to make a smooth paste.
Instant Pot Method –
- Select the saute mode on the instant pot and heat the oil. Now add the onion and cook for 5-7 minutes until the onion turns soft. You can splash with little water while cooking, to avoid burning. Add the chopped green chili, ginger and garlic and fry for 30 seconds.
- Add the turmeric powder, garam masala, coriander powder, red chili powder and salt. Saute for 30 seconds.
- Add the tomato puree and tomato paste and cook for 2 minutes till mushy.
- Now add the sliced mushroom and little water. Mix it well and de glaze making sure nothing is stuck at the bottom of the pot.
- Cancel the saute mode, secure the lid and adjust the vent to sealing position. Cook on high for 3 minutes.
- Release the pressure after 5 minutes and add the green peas, cashew cream and fenugreek powder.
- Select the saute mode and cook the curry for 2 minutes or until desired consistency. Check for seasoning and adjust. Finally finish with some lime juice and chopped coriander leaves.
Stove Top Method-
- Follow the same instructions as you would in the instant pot, but cooking everything in a pan. After the onion-tomato and spices are cooked, add the cubed mushroom and little water and simmer the cover for 12-15 minutes till the mushroom turn soft. Finally finish with peas, cashew cream and fenugreek powder.
Helen
How much green peas do you add to this recipe?
Madhavi
Sorry…. we need 1/2 cup green peas. Will update the ingredient list.
Sujatha
Super