Mushroom Masala (Instant Pot + Stove Top Methods)

This restaurant style Mushroom Masala is so delicious, ridiculously easy and satisfying. It's the perfect vegetarian side dish, or served with naan and rice it's a great easy weeknight dinner. Ready in under 20 minutes!

If you've been around my blog long enough, you must know by now that I love super simple recipes that can be made quick enough so that you're not tempted to just call it a day and order in.

I love this mushroom masala because it's so effortless, yet the flavors are so similar to the mushroom masala we enjoy at an Indian restaurant. I particularly like this mushroom masala served with white rice and garlic naan.

What You Need

• Add chopped onion and saute for a few minutes until it's light golden.
• Add the tomatoes, and mix.
• Now add the ginger garlic paste, mix and saute for 30 seconds.
• Then add the spices and mix well.

• Saute for 2 minutes so that the spices cook and release their flavors.
• Add about 1 tablespoon of water.
• Using an immersion blender, blend this onion tomato masala until it's smooth.
• Saute for another minute.

• Add mushrooms, and mix. Cancel saute mode, and close the lid of the instant pot. Make sure pressure valve is set to sealing. Pressure cook for 4 minutes.
• Once the pressure cook time is complete, do a quick release (push the pressure valve to venting).
• Switch on saute mode, add frozen peas and saute for 2-3 minutes until cooked.
• Add cream, mix and serve with rice and/or garlic naan. Enjoy!

Stove Top Instructions

• To make mushroom masala on stove top, cook in a pot on the stove following the recipe as instructed. Instead of pressure cooking, add about 1/2 cup of water and cook covered on medium heat for 20 minutes until the mushrooms are cooked through.

Tips & Tricks

• Mushrooms: You can use any type of mushrooms, you have on hand. Make sure to clean them properly with a brush or kitchen paper towel.
• For a creamy gravy: We don't add excess water to the recipe, because the mushrooms themselves will release enough moisture to create a gravy. Adding extra water will make the curry watery.
• Don't have an immersion blender? Simply transfer the onion tomato masala to a blender, and quick blend. Then add back to the pot, and continue with recipe instructions.

FAQS

Hope you enjoy this delicious and easy peasy recipe. Enjoy!!

More Delicious Vegetarian Recipes

• Tahari Rice (Instant Pot + Stove Top)
• Instant Pot Dal Tadka
• Pakistani Mixed Sabzi

Mushroom Masala (Instant Pot + Stove Top)

5 from 1 vote

Print Pin Rate

Course: Main Meal

Cuisine: Pakistani/Indian

Prep Time: 5 minutes

Cook Time: 10 minutes

Servings: 4

Calories: 171kcal

Author: Wajeeha Nadeem

Equipment

• ▢
  Instant Pot

Ingredients

• ▢ 2 tablespoons oil
• ▢ 1 onion chopped
• ▢ 2 to matoes chopped
• ▢ Salt to taste
• ▢ 1/2 teaspoon red chilli powder
• ▢ 1/2 teaspoon turmeric powder
• ▢ 1/2 teaspoon garam masala powder
• ▢ 1/2 teaspoon dried fenugreek leaves kasuri methi
• ▢ 1-2 tablespoons water
• ▢ 500 grams mushrooms sliced
• ▢ 1/4 cup peas I used frozen peas
• ▢ 1/4 cup heavy cream

Instructions

Instant Pot Instructions

• Turn on saute mode on the Instant Pot, and heat the oil.
• Add the onion, and saute until light golden at the edges.
• Add the tomatoes and saute for 1 minute.
• Add the spices and saute for 1-2 minutes.
• Now add the water, and using an immersion blender, blend the tomato onion masala until smooth.
• Cook for another minute.
• Add the mushrooms and mix.
• Cancel saute mode, put on the lid of the instant pot. Make sure the pressure valve is pointing towards sealing. Set the pressure cook mode manually to 4 minutes.
• After the pressure cooking is complete, do a quick release by moving the pressure valve to venting.
• Remove lid, and turn on saute mode.
• Add peas and cook for 2-3 minutes until cooked through.
• Now mix through the heavy cream.
• Serve with rice or garlic naan.

Stove Top Instructions

• Follow the recipe instructions above using a medium sized pot, and instead of pressure cooking, add 1/2 cup of water and cook covered on medium heat for 15-20 minutes or until the mushrooms are cooked through.

Notes

• Mushrooms: You can use any type of mushrooms, you have on hand. Make sure to clean them properly with a brush or kitchen paper towel.
• Canned Mushrooms: I wouldn't recommend using canned mushrooms for this recipe as it would alter the taste and texture of the recipe.
• For a creamy gravy: We don't add excess water to the recipe, because the mushrooms themselves will release enough moisture to create a gravy. Adding extra water will make the curry watery.
• Don't have an immersion blender? Simply transfer the onion tomato masala to a blender, and quick blend. Then add back to the pot, and continue with recipe instructions.
• How to Store: Mushroom masala can be stored in an airtight container in the fridge for up to 2 days.

Nutrition

Calories: 171kcal | Carbohydrates: 11g | Protein: 6g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 17mg | Potassium: 617mg | Fiber: 3g | Sugar: 6g | Vitamin A: 800IU | Vitamin C: 17mg | Calcium: 26mg | Iron: 1mg

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