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

Mushroom Masala (Instant Pot + Stove Top)

Course Main Meal
Cuisine Pakistani/Indian
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4
Calories 171kcal


  • Instant Pot


  • 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


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.



  • 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.


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