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Home ยป 30 Minute Meals ยป Mushroom Masala (Instant Pot + Stove Top Methods)

Mushroom Masala (Instant Pot + Stove Top Methods)

Published: Jun 29, 2020 ยท Modified: Jun 5, 2022 by Wajeeha Nadeem ยท This post may contain affiliate links.

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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!

instant pot mushroom masala

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

Mushroom Masala Ingredients:
Heavy cream
Tomato
Onion
Spices
Peas
Mushrooms
step by step instructions on how to cook mushroom masala in the instant pot.
  • 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.
step by step instructions on how to cook mushroom masala in the instant pot.
  • 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.
step by step instructions on how to cook mushroom masala in the instant pot.
  • 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

Can You Use Canned Mushrooms in this Mushroom Masala?

Since mushrooms are the star ingredient of this recipe, I don't recommend using canned mushrooms. It will mostly like affect the taste and texture of the overall dish.

How Long Can You Store Mushroom Masala For?

It can be stored in an airtight container up to 2 days in the fridge.

Mushroom Masala served on a bed of white rice with a side of garlic naan.

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 served on a bed of white rice with a side of garlic naan.

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:ย 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
Tried this Recipe? Tag me Today!Mention @ikneadtoeat or tag #ikneadtoeat!

« Tahari Rice (Instant Pot + Stove Top)
Knafeh (Kunafa) Recipe »

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Comments

  1. Arjumand Ashar

    June 29, 2020 at 3:31 pm

    5 stars
    Awesome

    Reply
    • waj.nad@gmail.com

      June 29, 2020 at 6:43 pm

      Thanks Arjumand! ๐Ÿ™‚

      Reply

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