Mushroom Masala is a versatile dish that packs in a burst of flavors from earthy mushrooms, tart tomatoes, and aromatic spices. The intense flavors are balanced with easy homemade cashew cream. Ready in under 20 minutes and savory to the last bite, this curry is sure to win you the master chef crown at your next party.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Minstry of Curry
As a food enthusiast, I cook and entertain a lot, and I often have guests who prefer vegetarian food. I am always looking for vegetarian options that can stand up to my signature Butter Chicken or Chicken Tikka Masala. Everybody loves my vegetarian mushroom masala, and it completes my dinner spread.
Making mushroom masala in the Instant pot is such a hassle-free job that it has now become a weeknight staple. My boys enjoy mushroom masala with piping hot parathas, and they polish off big portions at mealtime.
This mushroom curry uses the same base ingredients as my popular Dum Aloo recipe. I add mild-tasting white button mushrooms, rich in Vitamin B, which intensify their flavors after cooking in the rich sauce.
Why we love this Mushroom Masala
- Ready in under 20 minutes
- No-Fail Recipe
- Easy to make Vegan
- Naturally Gluten-Free
- Easy to make nut-free, simply substitute cashew cream with coconut cream or heavy cream
- Variations - stir in green peas to make Mushroom Mutter Masala or add some spinach to make Mushroom Palak Masala
I am excited to share this Indian mushroom recipe and add it to my list of 60+ vegetarian main meals.
Ingredients
- Mushrooms - I prefer to buy the big pack of fresh white cello mushrooms available at Costco. Substitute the white mushrooms with the Baby Bella, Shitake, or Cremini mushrooms, since they work well with this recipe.
- Yellow Onions, ginger, and garlic - finely diced yellow onions, homemade ginger, and garlic paste make for a perfect base for this Indian curry
- Tomatoes - Good quality tomato puree comes in handy for this recipe. You can also puree ripe plum tomatoes in the blender instead of the store-bought puree
- Spices - turmeric, Kashmiri red chili powder, and homemade garam masala add authentic taste and warmth to the curry
- Cashews - blend with warm water to make a smooth paste. Add to the cooked curry to round up the flavors and add a creamy texture
How to make Mushroom Masala
Step 1: Make Cashew Cream
- Soak cashews in ½ cup warm water for 10 mins and set aside.
- Drain all the water and blend the cashews with ¼ cup of water to make a smooth paste and reserve.
Step 2: Sauté spices and veggies
- Set the Instant Pot to sauté mode and add ghee (or neutral oil for the vegan version). Add onions and cook for 3 to 4 minutes with a glass lid on, stirring a few times.
- Add ginger, and garlic and cook for 30 seconds. Turn the Instant Pot off, and stir in tomato puree along with turmeric, red chili powder, garam masala, and salt.
- Finally, add the mushrooms mixing well, and then deglaze the pot to remove any browning on the bottom.
- Close the Instant Pot, set on manual/pressure cook(Hi) for 4 minutes followed by Quick Release.
Note: To cook this recipe on the stovetop, follow the recipe using a medium-sized pot. Instead of pressure cooking simply add an extra ½ cup of water along with the mushrooms and then cook covered on medium heat for 10 to 15 minutes, or until the mushrooms are cooked through.
Step 3: Garnish
- Stir in dried fenugreek leaves, cashew paste, and chopped cilantro.
Serving
Serve hot Mushroom Masala with parathas, naan, or steamed rice. For a low-carb meal, serve mushroom masala over cauliflower rice. Add a side of cucumber salad for a delicious meal.
Love Indian food? Here are some of our staple vegetarian curries :
- Palak Paneer
- Aloo Gobi
- Bharwa Bhindi
- Vegetable Kurma
- Baingan Bharta
- Tindora Curry
- Black-eyed Peas Curry
★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.
Recipe
Mushroom Masala
Ingredients
- 1 pound white mushrooms rinsed, dried and sliced
- 2 tablespoons ghee or neutral oil for vegan version
- 1 large yellow onion finely chopped
- 2 teaspoons ginger grated
- 2 teaspoons garlic minced
- ¾ cup tomato puree or 2 fresh ripe red tomatoes pureed
- ½ teaspoon ground turmeric
- ½ to 1 tablespoon Kashmiri red chili powder or any other mild red chili powder
- ½ to 1 teaspoon garam masala
- 1 teaspoon kosher salt
- ⅓ cup cashews
- 1 tablespoon dried fenugreek leaves
- cilantro leaves chopped for garnish
Instructions
- Soak cashews in ½ cup warm water for 10 minutes and set aside. Drain all the water and blend the cashews with ¼ cup of water to make smooth paste and reserve.
- Set the Instant Pot to saute mode and heat add ghee. Add onions and cook for 3 to 4 minutes with a glass lid on, stirring a few times. Add ginger and garlic, cook for 30 seconds. Turn the Instant Pot off.
- Add tomato puree, turmeric, red chili powder, garam masala salt, and mushrooms. Mix well, deglazing the pot to remove any browning on the bottom of the pot. Close the Instant Pot, and pressure cook(Hi) for 4 minutes followed by Quick Release.
- Stir in dried fenugreek leaves, cashew paste, and chopped cilantro. Mix well and serve with Basmati Rice and parathas. For a low-carb meal, serve mushroom masala over cauliflower rice. Add a side of cucumber salad for a delicious meal.
Video
Notes
- Heat oil in a medium-sized pot or skillet.
- Add onions and cook for 3 to 4 minutes with a lid on, stirring a few times. Add ginger and garlic, cook for 30 seconds.
- Add tomato puree, turmeric, red chili powder, garam masala salt, mushrooms, and ½ cup of water. Mix well.
- Cook covered on medium heat for 10 to 15 minutes, or until the mushrooms are cooked through.
- Stir in dried fenugreek leaves, cashew paste, and chopped cilantro.
Nutrition
♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.
Prasanna Raja says
This recipe is packed with nothing but deliciousness. It's lipsmackingly good . A regular in our household and will be on our menu for quite a long long time! Stunning dish.
Archana says
Thank you!
Steve Hedrick says
Absolutely delicious, you nailed it!
Archana Mundhe says
Thank you!!
Sow says
Hello, can this be made in slow cooker?
Archana says
Yes! You can cook in the slow cooker or I have also included stove top instructions on the recipe card.
Sunita says
Delicious!! The cashew cream hit the spot.
I added a cup of lightly stir-fried tofu cubes (for added protein) and 1/2 cup of peas. This has become a family favorite.
Thanks!
Archana says
YUM! Love the idea of adding tofu.
Abi O says
Great recipe. Any tips for smoother consistency cashew paste? I’ve made this a few times and it’s always still crunchy
Archana says
Make a double batch of cashew paste and process it for longer time.
Brenda says
Just made this recipe this week and it was amazing! I hadn't planned to even look for a vegetarian masala recipe but 2 lb package of mushrooms was on sale for a crazy low price and I couldn't resist. but had no idea what to make with all those mushrooms. I have a few of your recipes saved to try and was happy to see that you had a mushroom recipe. Your recipe was easy to make and had so much flavor! This is definitely going to be made often in my house. I can't wait to try the other recipes that I have bookmarked.
Archana says
Thank you Brenda for your lovely feedback.
Victoria C says
Deeeeeelicious - thanks for the recipe! I could eat this almost every day, I think. I'm going to try to make a giant batch in a 6-qt slow cooker for Thanksgiving - fingers crossed!
Nisha says
How to know how much cashew paste to make? About how many cashews?
Archana says
Hey! For this recipe the recipe card has the exact ingredient quantity. 15 cashews, soaked in 1/2 cup water, drained and then blended in 1/4 cup water.
Eden Brown says
So easy! I had mushrooms to use and this was perfect. I added a bit more spice and didn’t add the tomato until the spices were thoroughly mixed into onion mixture to enhance flavor. I just chopped the cashews and threw them in. THanks!
Jenny says
I have to make a double or triple batch of this lovely mushroom masala for the family. They can't get enough and it keeps as leftovers just fine for a day or two. Thank you so very much for sharing. Always looking for fast and simple yet fabulous recipes. This one hits the spot.
Teri K says
My husband used he word phenomenal for this dish and he is super picky with his Indian food. It was delicious.
A few things I changed and added.
When it was time for the mushrooms, I first sauteed the mushrooms for about 6 minutes before adding the spice mixture ( went with 1 tablespoon of the Indian chilli powder and 1/4 tsp of the gram masala as well as the other spices and almost a full can of drained and rinsed chickpeas to add protein which I added and let the mushrooms soak in the spices for a few minutes stirring around before adding the tomato puree and 1/2 cup of water. I also made the cashew paste but it was more like cashew milk because I added a bit more water. I strained it so there was no chunks in the mixture. I also added some heavy cream at the end to make it even creamier. I tasted the dish and it was almost perfect but I added a pinch or two of sugar to help balance out the flavors as I felt there was no sweetness to the dish. I served it with jasmine rice. Highly recommend this recipe I didn't use the garnishes but I don't think it needs it.