A creamy, flavorful, and easy mushroom curry for chapati or rice can be a sumptuous dinner option for a weekend or anytime you are entertaining guests outdoors.
There’s no bad time to prepare mushroom curries and you have got to try this recipe for dinner tonight! I am sharing one of my favorite Indian-style mushroom curry recipes that is sure to get your taste buds excited.
It has been a runaway hit with my kids as they always enjoy mushroom recipes, like mushroom masala, mushroom rice, and now this easy mushroom curry.
A few years back I shared a mushroom masala recipe which is also a vegan recipe that I prepared over a stovetop.
If you are wondering about the difference between a mushroom masala recipe and a mushroom curry recipe, the main difference lies in the kind of spices that you use for the dish.
Vegan Mushroom Masala needs spices like cardamom, cloves, Kasuri methi, and cashew nuts for a creamy texture.
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Why this recipe works
- Mushroom curries are quite common in Indian cuisine, but a vegan, gluten-free mushroom curry is hard to perfect. I have used a coconut cream base as a substitute for cream and also found the right sequence to prepare this wonderful and easy recipe with the Instant Pot.
- It's super easy to prepare with the Instant Pot. It took a little trial and error to perfect the recipe, but it is always worth the effort for the amount of time and energy I save with the Instant Pot.
- You will be amazed at how easy it is to cook mushrooms in an Instant Pot.
- This is a pretty straightforward recipe that’s easy to make for even newbie cooks or bachelor cooks.
- It's a popular dish featured in many Indian restaurants that you can prepare yourself in minutes.
Key Ingredients
Mushrooms: I got the white mushrooms from Costco. It brings the most neutral flavor among all kinds and it fits best for this recipe.
Green Peas: I used the frozen kind, but fresh green peas or mixed vegetables are also a great option.
Cashew cream: Use soaked cashews to make cashew cream or paste. If you do not prefer cashew cream, one great alternative is to use coconut milk.
Spice powders: Kashmiri red chili powder, garam masala, and turmeric powder. Be sure to use sealed packs of these powders to get the most flavors.
Cooking oil: I used extra virgin olive oil to bring out all the flavors when I saute the ingredients. Other options are coconut oil and vegetable oil.
Method
Start by preparing the cashew cream. Blend the soaked cashews with a little water into a smooth paste consistency. Place it aside.
Press the saute mode on the instant pot and add a couple of teaspoons of oil.
When the oil heats up, add the chopped onions and garlic and saute for 2 minutes.
Add tomato paste and ½ cup of water and mix well. Add all the spices and cook for a couple of minutes.
Add the sliced mushrooms, and frozen green peas or mixed vegetables and continue to stir and cook.
Press ‘Cancel’ to stop sauteing and close the instant pot lid.
Press the ‘pressure cook’ setting and set the timer for 4 mins at high pressure.
After the timer expires, do a quick pressure release.
Remove the lid and add the cashew cream (from the blender jar) and Kasuri methi.
Press the ‘saute’ button again and cook for another minute.
Serve Instant pot mushroom masala curry with rice or chapati!
Tips and variations
- Substitute coconut milk, if you do not prefer cashew paste in your dish.
- You could also use ½ cup of tomato puree and saute it with spices instead of tomato paste.
- Soak the cashew nuts in hot water for 30 minutes for a smooth texture in your cashew cream.
- Instead of frozen mixed vegetables, you could also use frozen green peas.
How to serve
Instant Pot Mushroom curry pairs well with a steamy plate of basmati jeera rice or any kind of Indian bread like wheat naan, cauliflower paratha, spinach paratha, gluten-free rotis, besan roti, or phulka chapatis.
Recipe FAQ
Yes, you can use freshly chopped two tomatoes and cook them well until it's thick and smooth.
I find that the Kitchen King masala or the tikka masala powder brings great flavors to this dish. They are great alternatives or flavor enhancers that you could try.
My preference is to go with cashew cream because it gives an extra rich flavor to the mushroom masala.
You might also like
- Avarekalu Sagu Recipe (Hyacinth Beans Curry)
- Best Vegan Malai Kofta Curry (Air Fryer)
- Aloo Matar Dry Recipe (Potato And Peas Curry)
- Kashmiri Rajma Masala Curry Recipe
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And let me know what you loved about it in the comments.
📖 Recipe
Easy Mushroom Masala Curry In Instant Pot
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 16 oz mushroom - sliced
- ½ cup frozen green peas - or mixed vegetables
- 1 onion - chopped
- 2 garlic clove - chopped
- ½ teaspoon garam masala
- 1 teaspoon kashmiri red chili powder
- ¼ teaspoon turmeric powder
- Salt to taste
- ½ cup cashew nuts - soaked
- 1 tablespoon olive oil
- 1 teaspoon Kasuri methi
- 1 tablespoon cilantro chopped - optional
- 2 tablespoon tomato paste
- ½ cup water
Instructions
- Start by preparing the cashew cream. Blend the soaked cashews with a little water into a smooth paste consistency. Place it aside.½ cup cashew nuts
- Press the saute mode on the instant pot and add a couple of teaspoons of oil.1 tablespoon olive oil
- When the oil heats up, add the chopped onions and garlic and saute for 2 minutes.1 onion, 2 garlic clove
- Add tomato paste and ½ cup of water and mix well.2 tablespoon tomato paste, ½ cup water
- Add all the spices and cook for a couple of minutes.½ teaspoon garam masala, 1 teaspoon kashmiri red chili powder, ¼ teaspoon turmeric powder, Salt to taste
- Add the sliced mushrooms, and frozen green peas or mixed vegetables and continue to stir and cook.16 oz mushroom, ½ cup frozen green peas
- Press ‘Cancel’ to stop sauteing and close the instant pot lid.
- Press the ‘pressure cook’ setting and set the timer for 4 mins at high pressure.
- After the timer expires, do a quick pressure release.
- Remove the lid and add the cashew cream (from the blender jar) and Kasuri methi.1 teaspoon Kasuri methi
- Press the ‘saute’ button again and cook for another minute.
- Serve Instant pot mushroom masala curry with rice or chapati!
Video
Notes
- Substitute coconut milk, if you do not prefer cashew paste in your dish.
- You could also use ½ cup of tomato puree and saute it with spices instead of tomato paste.
- Soak the cashew nuts in hot water for 30 minutes for a smooth texture in your cashew cream.
- Instead of frozen mixed vegetables, you could also use frozen green peas.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Shravya
This recipe is straightforward and delicious. When my mom was out of town, we tried this recipe! It was so creamy and yummy. Thanks for the recipe.
Bella
I’m excited to try this recipe but I have one question: what size can of tomatoes do you use, I’m assuming a 15 ounce can, and do you use all the juice in the can? Again I’m assuming you do because you mention adding water if you use fresh tomatoes. Can’t wait to try this!
Uma Raghupathi
Thank you, Bella. Yes, I used 15 ounces can. Thank you
Loreto Nardelli
I am a big fan of Indian cooking. Love the use of spices in this dish. It is screaming flavor, flavor! I bet those mushrooms would be plump and meaty, perfect with the curry. I just want to dip some chapati into that sauce. Yum!
Great work on this one!
Gunjan
This is a nice curry recipe. I have so much mushrooms in the fridge right now so making this for sure .
Erin
I love that this doesn't have so many spices! I'm sure recipes are great with tons of spices, but I often don't make Indian recipes because I just don't have the spices. I need to try this!
Alex
We're the same and also prefer to cook as many things as possible in the IP! It's so much easier. Your curry looks amazing!
Kari Alana
This is the perfect recipe for right now so thank you very much as I have saved to this next weekend. Mushroom curry sounds so scrumptious.
Debbie
I needed a quick and easy dish yesterday and decided the try this Easy Mushroom Curry. I am so glad I did !! I have never made anything like this and the flavor was amazing !! Thanks for a terrific recipe.
Uma Raghupathi
Thank you, Debbie
Veronika Sykorova
This looks amazing! I love curry and I love mushroom but surprisingly Ive never combined the two haha. I'll try this on the weekend! 🙂
Andrea Howe
Been cooking up a lot more meatless dishes lately and this was such a delicious one. Keeping this in rotation for sure. Thanks for the step by step photos!
Sues
I've never made a curry in my Instant Pot before AND have never made a mushroom curry before, but now I need to do both!
Aleta
I am always looking for more recipes to enjoy with my Instant Pot, and this one is a winner for sure! I love the vegetarian option and how quick and easy it is to make.
Aditi Bahl
lovely color and perfect gravy dish. I love mushrooms and this gravy looks very nice. will try.
georgie
this recipe looks fabulous! i dont have an instant pot but it would still be amazing on stove top. I love the flavours you've incorporated - so hearty for the winter.