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 dried fenugreek leaves.
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 dried fenugreek leaves
- 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 dried fenugreek leaves.
- 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 dried fenugreek leaves.
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