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    Home » Instant Pot Recipes

    Mushroom Masala

    Published: Mar 10, 2020 · Modified: May 10, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 63 Comments

    2746 shares
    Jump to Recipe

    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.

    Mushroom masala served with naan and rice

    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.

    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.

    ingredients for mushroom masala

    I am excited to share this Indian mushroom recipe, and add it to my list of 60+ vegetarian main meals.

    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

    Health Benefits of Mushrooms

    • All edible Mushrooms are a good source of B vitamins and powerful antioxidants that helps support the immune system and prevent damage to cells and tissues
    • White button mushrooms are one of the few non-animal sources of vitamin D
    • Mushrooms can help to lower cholesterol, protect the heart by maintaining healthy blood pressure and circulation
    mushroom masala, mushroom peas curry and spinach mushroom served with naan & rice

    Growing up in India, Mushroom masala was a treat we enjoyed only at restaurants since mushrooms were not as readily available in markets. I guess that made the dish special, and I always dreamt of perfecting it in my own kitchen.

    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. 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.

    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 smooth paste and reserve. 

    Step 2: Sauté spices and veggies

    • Set the Instant Pot to sauté mode and add ghee (or neutral oil for vegan version). Add onions and cook for 3 to 4 minutes with a glass lid on, stirring a few times.
    • Add ginger, garlic and cook for 30 seconds. Turn the Instant Pot off, and stir in tomato puree along with turmeric, red chili powder, garam masala, 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.
    steps showing how to make mushroom curry in the Instant Pot

    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.
    mushroom masala curry garnished with cashew cream and fenugreek leaves

    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.

    mushroom masala served with rice

    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.

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    mushroom masala served with rice & naan
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    4.72 from 108 votes

    Mushroom Masala

    Mushroom masala cooked in a creamy tomato based sauce and aromatic spices
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: dinner, Entree
    Cuisine: Indian
    Servings: 4
    Calories: 180kcal
    Author: Archana Mundhe

    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

    Stovetop Recipe:
    • 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

    Calories: 180kcal | Carbohydrates: 14g | Protein: 7g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 19mg | Sodium: 587mg | Potassium: 687mg | Fiber: 3g | Sugar: 6g | Vitamin A: 251IU | Vitamin C: 10mg | Calcium: 25mg | Iron: 2mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    ♥ 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.

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Sumith says

      March 10, 2020 at 4:27 pm

      Beautiful captures Archana! It's really appetizing.5 stars

      Reply
      • Archana says

        March 11, 2020 at 12:11 pm

        Thank you!

        Reply
    2. Dawn says

      March 12, 2020 at 11:31 am

      Hello,
      The recipe looks amazing. I would really like to to make but how would the recipe be finished on the stovetop for steps 3 and 4?
      Thank you!

      Reply
      • Archana says

        March 12, 2020 at 2:44 pm

        After the mushrooms are cooked through, stir in fenugreek leaves and cashew cream. Then enjoy!

        Reply
        • Dawn says

          March 12, 2020 at 4:29 pm

          Thank you so much!

          Reply
    3. Asha Bodepudi says

      March 13, 2020 at 4:00 pm

      Turned out really good. Thank you for the recipe.5 stars

      Reply
      • Archana says

        March 15, 2020 at 9:00 am

        Thank you for the feedback

        Reply
    4. Nizy says

      March 24, 2020 at 4:53 pm

      So I would add water to the mushrooms and spices when making on the stovetop?

      Reply
      • Archana says

        March 25, 2020 at 11:05 am

        yes!

        Reply
    5. Nikki Kanji says

      March 26, 2020 at 12:12 pm

      I tried making this last week and it was a success!! Thank you. Im having a much better experience cooking Indian food since I found your blog, which before for me was always such a nightmare or nervous experience. Thank you!5 stars

      Reply
      • Archana says

        March 28, 2020 at 5:06 pm

        Thank you Nikki and Thank you for the 5-star ratings. It helps my other readers too

        Reply
    6. Carolyn Thurston says

      March 27, 2020 at 5:14 pm

      Hi Archana - I made this mushroom masala - oh so very good. I have some Indian spices, but not fenugreek leaves and no Kashmiri chile powder, but I substituted and used a bit more of the other spices. Didn't have cashews to make the cream, but used yogurt thinned with milk. I made a bit more sauce and baked it in the oven, long and slow, and gosh, what great flavor. I've made several of your recipes, and have liked all of them. Thank you for your blog.5 stars

      Reply
      • Archana says

        March 28, 2020 at 5:03 pm

        Thank you! Please do the 5-star ratings for the recipes you have tried. This also helps my other readers.

        Reply
    7. Ellen says

      April 26, 2020 at 11:32 am

      Made this twice already - so yummy with some garlic naan ❤️

      Reply
    8. Neha Patel says

      May 12, 2020 at 4:41 pm

      This recipe is so easy and delicious! The entire family loved it!5 stars

      Reply
    9. stephanie g. says

      May 17, 2020 at 11:04 pm

      Hi Archana,

      Can I substitute dried fenugreek leaves with ground fenugreek seeds?

      Thank you.

      Stephanie G.
      Toronto, Canada

      Reply
      • Archana says

        May 18, 2020 at 7:46 pm

        Two completely different flavors. Please do not add ground fenugreek seeds as a substitute. If you do not have fenugreek leaves you can skip them.

        Reply
        • Deepa says

          June 11, 2020 at 10:32 am

          Hi. Can u substitute almond paste for cashew paste?5 stars

          Reply
          • Archana says

            June 17, 2020 at 7:15 pm

            yes, make sure its finely ground to a creamy paste

            Reply
    10. Madhu says

      May 22, 2020 at 9:51 am

      Can this be made with baby Bella mushrooms

      Reply
      • Archana says

        May 22, 2020 at 8:49 pm

        yes!

        Reply
    11. Shruti says

      July 01, 2020 at 9:36 am

      Hey Archana, I am frequently using this recipe and my family loved it. Thank you

      Reply
    12. Sarah says

      July 07, 2020 at 10:59 pm

      This recipe is fantastic. I am making it for the second time this evening. Thanks for making delicious Indian recipes manageable for this white girl from the south. 🙂5 stars

      Reply
    13. Neeta Karjodkar says

      July 10, 2020 at 6:03 am

      Absolutely brilliant! Cooking delicious mushrooms has never been so easy. Love it!! Thank you Archana5 stars

      Reply
    14. Melinda T. says

      August 25, 2020 at 8:11 pm

      Looking forward to making this recipe in a couple of days. My question is: do the cashews need to be raw, or can they be roasted?

      Reply
      • Archana says

        August 26, 2020 at 1:00 pm

        roasted cashews will work too!

        Reply
    15. Aliya says

      September 15, 2020 at 7:53 pm

      Can I use greek yoghurt /plain yoghurt nstead of the cashew cream?

      Reply
      • Archana says

        September 15, 2020 at 9:42 pm

        yes you can

        Reply
    16. Aruna says

      October 08, 2020 at 8:32 am

      I love mushrooms and am always looking for recipes where they are the main ingredients. That's how I chanced upon this recipe. What impressed me most was that this is such a simple recipe that one can whip up in a jiffy!

      Reply
    17. SK says

      October 18, 2020 at 6:29 pm

      I made it and it turned out amazing!! Thank you so much ❤️5 stars

      Reply
    18. Charles Scheffold says

      November 02, 2020 at 7:11 pm

      Made this tonight and it was awesome. Great vegetarian recipe with tons of flavor and a good amount of heat. Will be adding to my regular rotation. Thanks!5 stars

      Reply
    19. Aishwarya says

      November 24, 2020 at 11:17 pm

      Perfect recipe!5 stars

      Reply
    20. michelle says

      November 27, 2020 at 9:32 pm

      Easy and delicious!

      Reply
    Newer Comments »

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

    Archana's Essential Indian Instant Pot Cookbook

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