Mushroom Masala Recipe (Instant pot and Stovetop)

Mushroom Masala Recipe is an easy restaurant-style Mushroom Gravy dish that is very simple to make, hearty, vegan, gluten-free, soy-free, and can be nut-free.

To make an appetizing, comforting, and warming meal, you can serve mushroom masala gravy with chapathi, naan, plain paratha, Plain rice, jeera rice, pulao, and biryani.

Do give this recipe a try. You will surely get mesmerized with its lip-smacking taste and the ease of the curry preparation will see you making it quite often.

If you like easy vegetarian Mushroom recipes, then this post is for you.

My family loves mushrooms. Mushrooms are a low-calorie source of fiber, protein, and antioxidants. They are a great substitute for meat in recipes because of their texture and flavor.

They are very versatile to cook with. You can add them to a variety of dishes like pasta, rice, curries, stir-fries and also makes soup with mushrooms.

So today, I am here with a very simple yet delicious dish – Mushroom Masala recipe.

Mushroom Masala is a classic Indian curry dish that is comforting and warming. It is a versatile dish that is made of earthy mushrooms, tart tomatoes, and aromatic spices. The intense flavors are balanced with easy homemade cashew cream.

Why do I love this recipe?

• Ready in under 30 minutes
• Vegan and Naturally Gluten-Free
• simple, effortless, and perfect as a side dish with Jeera rice, Chapathi, or Roti.
• full of flavors, healthy, and very impressive dishes to serve the guest, for a big party or as a family meal.
• Can be made in the Instant Pot and on the stovetop
• A great choice for weekly menu rotation

Ingredients required

• Mushrooms – White button mushrooms, cremini mushrooms, baby Bella mushrooms, or portobello mushrooms can be used for this curry recipe. You can also use a mix. Just make sure that you rinse them well before cooking. You can either slice them or if they are small, use them as a whole.
• Nuts – I have used cashew to make this curry recipe creamy and rich. Almonds can also be used instead of cashews. If you are allergic to nuts, use tahini or sesame seeds or skip them.
• Aromatics – Like most curry recipes, ginger, garlic, and onion are used as aromatics. Make sure to use fresh garlic and ginger.
• Tomatoes – Choose red ripe tomatoes for this recipe. You can use canned diced or whole tomatoes too instead of fresh ones.
• Spices – turmeric, Kashmiri red chili powder, coriander powder, cumin powder, garam masala, and Kasuri methi are used as spices. You can increase or decrease the spices according to your choice.
• Oil – Used peanut oil. You can use your choice of cooking oil.
• Cilantro – For garnishing.

Step by step process

Prep work

• Quickly wash and clean the mushrooms. Then cut them into ¼ inch slices. Keep them aside.
• Take cashew and ¼ cup water in a blender jar and make cashew paste. Keep it aside.
• Take ginger, garlic, tomatoes, and onions in a blender jar and make a smooth puree. Keep it aside.
  • Note – Don’t use water in making puree.

Make curry

• Heat oil in a pan. Add cumin seeds and let them splutter. (image 1)
• Now add tomato-onion puree. Stir well. (image 2)
• Cover the pan and let the gravy cook for about 5 minutes on medium to high flame, stirring occasionally. (image 3)
  • Tip – If the tomatoes stick to the bottom of the pan, add a little water to deglaze the pan and get it going.
• Open the lid, add turmeric powder, chili powder, coriander powder, cumin powder, garam masala, and salt. (image 5)
• Mix everything well and cook the masalas for a minute, stirring continuously.
• Now add ¾ cup water and sliced mushrooms. Stir, cover the pan, and let the mushrooms cook for about 4 minutes or until mushrooms are tender but not mushy on medium heat. (image 4, 6 and 7)
• Then next open the lid, and give the curry a quick stir.
• Now add cashew paste and Kasuri methi. Cook for about a minute and switch off the flame. (image 8)
  • Tip – Check the spices and consistency of the curry at this point. Adjust it according to your liking.

• Mushroom masala is ready. Garnish it with cilantro and serve it with Parathas, phulka, or rice. Enjoy!

Do try this restaurant-style mushroom masala curry at home and spruce up your lunches and dinners!.

Tips, notes, and quick FAQs

• Wash, clean, and completely dry your mushrooms well before cooking.
• If you have a nut allergy, you can make Mushroom masala with coconut milk. Use store-bought or homemade coconut milk instead of cashew paste.
• You can use any type of Mushrooms, But I prefer Baby Bella and button mushrooms.
• Cashews are used to give a creamy texture and rich taste to the curry. You can substitute it with almonds.
• While cooking mushrooms use less water. The mushroom releases water when it starts to get cooked.
• The leftovers can be refrigerated for up to 5 days. Warm the mushroom masala gravy in a pan or microwave before serving.
• If the gravy has thickened too much, then add a few tablespoons of water to thin the consistency.
• To keep the mushroom gravy thick and creamy, don’t add water.
• If you don’t have Kasuri methi, skip it. Never substitute it with fresh fenugreek leaves otherwise the flavors will change.
• The gravy consistency can be adjusted as per your preference.
• You can use vegetable stock instead of water to make it more flavorful.
• Don’t skip adding garam masala! If you don’t have any at home, go out and buy some – it’s available in any Indian store!

More curry recipes

• Butternut squash curry
• Thai peanut curry
• Methi chaman
• Sweet potato curry
• Black-eyed peas curry

Print

5 from 9 votes

Restaurant style Mushroom Masala recipe (instant pot and stovetop)

Mushroom Masala Recipe is an easy restaurant-style Mushroom Gravy dish that is very simple to make, hearty, vegan, gluten-free, soy-free, and can be nut-free.

Course Main Course, Side Dish

Cuisine Indian

Keyword mushroom gravy, Mushroom masala

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 3 People

Calories 180kcal

Author Dhwani

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 340 grams / 12 oz – White button mushroom
• ▢ 1 cup – roughly chopped tomatoes
• ▢ 1 cup – roughly chopped onion
• ▢ 4 cloves – garlic
• ▢ 2 inch – Ginger
• ▢ 15 – cashew
• ▢ 1 teaspoon kasuri methi
• ▢ 1 teaspoon – cumin seeds
• ▢ ¼ teaspoon – turmeric powder
• ▢ ½ tablespoon – Kashmiri red chili powder
• ▢ 1 teaspoon – Cumin powder
• ▢ 1 teaspoon – coriander powder
• ▢ ½ teaspoon – garam masala
• ▢ 1 teaspoon Salt or to taste
• ▢ 2 tablespoon – Oil
• ▢ Cilantro for garnishing

Instructions

Prep work

• Quickly wash and clean the mushrooms. Then cut them into ¼ inch slices. Keep them aside.
• Take cashew and ¼ cup water in a blender jar and make cashew paste. Keep it aside.
• Take ginger, garlic, tomatoes, and onions in a blender jar and make a smooth puree. Keep it aside.

  Note – Don’t use water in making puree.

Make curry

• Heat oil in a pan. Add cumin seeds and let them splutter.
• Now add tomato-onion puree. Stir well.
• Cover the pan and let the gravy cook for about 5 minutes on medium to high flame, stirring occasionally.

  Tip – If the tomatoes stick to the bottom of the pan, add a little water to deglaze the pan and get it going.
• Open the lid, add turmeric powder, chili powder, coriander powder, cumin powder, garam masala, and salt.
• Mix everything well and cook the masalas for a minute, stirring continuously.
• Now add ¾ cup water and sliced mushrooms. Stir, cover the pan, and let the mushrooms cook for about 4 minutes or until mushrooms are tender but not mushy on medium heat.
• Then next open the lid, and give the curry a quick stir.
• Now add cashew paste and Kasuri methi. Cook for about a minute and switch off the flame.

  Tip – Check the spices and consistency of the curry at this point. Adjust it according to your liking.
• Mushroom masala is ready. Garnish it with cilantro and serve it with Parathas, phulka, or rice. Enjoy!

How to make this Mushroom curry in the instant pot?

• Making mushroom masala in the Instant pot is such a hassle-free job that it has now become a weeknight staple.
• In the blender jar, take Onion, Ginger, garlic, and tomatoes. Blend it well and keep it aside.
• Now, turn on Instant pot on sauce mode.
• Heat oil, add cumin seeds, and let it splutter.
• Now add prepared Tomato onion puree. Saute for 2 to 3 minutes, stirring occasionally. Add ½ cup of water and de-glaze the pot. Make sure nothing is stuck at the bottom.
• Add Turmeric powder, chili powder, cumin powder, coriander powder, garam masala, and salt to taste. Mix well.
• Add sliced mushrooms, stir and close the lid.
• Turn off saute mode Of your Instant Pot.
• Press the Manual button. Set the time for 5 minutes under high pressure with the pressure valve set to sealing.
• Once cooking time is done, quickly release the pressure.
• Open the lid, add cashew paste, and Kasuri methi. Mix very well.
• Mushroom Masala in Instant Pot is ready. Garnish it with some more cashew cream and some cilantro.

Video

Notes

• Wash, clean, and completely dry your mushrooms well before cooking.
• If you have a nut allergy, you can make Mushroom masala with coconut milk. Use store-bought or homemade coconut milk instead of cashew paste.
• You can use any type of Mushrooms, But I prefer Baby Bella and button mushrooms.
• Cashews are used to give a creamy texture and rich taste to the curry. You can substitute it with almonds.
• While cooking mushrooms use less water. The mushroom releases water when it starts to get cooked.
• The leftovers can be refrigerated for up to 5 days. Warm the mushroom masala gravy in a pan or microwave before serving.
• If the gravy has thickened too much, then add a few tablespoons of water to thin the consistency.
• To keep the mushroom gravy thick and creamy, don’t add water.
• If you don’t have Kasuri methi, skip it. Never substitute it with fresh fenugreek leaves otherwise the flavors will change.
• The gravy consistency can be adjusted as per your preference.
• You can use vegetable stock instead of water to make it more flavorful.
• Don’t skip adding garam masala! If you don’t have any at home, go out and buy some – it’s available in any Indian store!
• This post is updated with new pics, content, and video, originally published in September 2018. 

Nutrition

Serving: 1person | Calories: 180kcal | Carbohydrates: 14g | Protein: 3g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 808mg | Potassium: 405mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1073IU | Vitamin C: 17mg | Calcium: 49mg | Iron: 2mg

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Warm regards,

Dhwani.