Easy Mushroom Curry - Instant Pot

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.

this recipe

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. 

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. 

Nowadays I prefer to cook as many dishes as possible with the Instant Pot pressure cooker. Sometimes it takes a little trial and error to perfect the recipe, but it is always worth the effort gave the amount of time and energy I save with the Instant Pot.  I decided to cook the mushrooms in an Instant Pot too. But if you do not have an Instant Pot, I have also included detailed directions for the stovetop method.

Ingredients to gather

• Mushrooms: Look for fresh mushrooms
• Peas: I used frozen peas. You could use fresh peas too.
• Coconut milk: I used Thai kitchen Organic Brand.
• Spice powders: Coriander powder, chili powder, garam masala
• Olive oil: Feel free to use coconut oil or vegetable oil.
• Vegetables: Onion, Tomato, garlic

A few years back I shared a mushroom masala recipe which is also vegan 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.

Instant Pot method

I am sharing the easiest way to prepare a comforting and extremely flavorful mushroom curry with simple ingredients. This is a pretty straightforward recipe that’s easy to make for even newbie cooks or bachelor cooks. In most Indian restaurants you will find that this Indian vegetarian dish is very popular and usually served with chapathi, naan and flavored basmati rice. 

Start  with preparing the sauce by blending canned tomatoes, chopped onions, and garlic. 

Press the saute mode on instant pot and add a couple of teaspoons of oil.

When the oil heats up, add the sauce and cook for 2 minutes.

Then add red chili powder, turmeric, garam masala, and cumin powder.Stir well and continue to saute for another minute.

Add the sliced mushroom, frozen peas 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 natural pressure release.  Remove the lid and add coconut milk and Kasuri methi. Press the ‘saute’ button again and cook for another minute. 

Serve mushroom curry with rice or chapati!

Stovetop method 

If you are looking for mushroom curry for chapati and rice this curry is the perfect one. A lot of people prefer to saute mushrooms in a pan separately before adding them to curry. For this recipe, I sauteed the tomato onion sauce first and then added the mushrooms to the creamy sauce. Here’s the detailed procedure if you are preparing this on a stovetop.

• First start by blending the canned tomatoes or fresh tomatoes with onions and garlic. 
• Place a pan over medium heat and add 2 tablespoon of oil. As the oil heats up, add the blended sauce. 
• Add all the spices l noted in the ingredients list: Red chili powder, turmeric powder, garam masala, and cumin powder. Stir well 
• Once the raw smell disappears, add sliced mushrooms, frozen peas and salt. Cover with lid and cook over medium flame for 5 mins until the mushroom is cooked. 
• Once the mushroom is cooked add coconut milk and Kasuri methi. Mix well and cook for a minute. 
• Remove from the heat and garnish with cilantro.

Tips and variations

To make a simple or easy mushroom curry recipe you need a few spices along with coconut milk.

• If you prefer mushroom gravy with a thick consistency, do not add water while blending the sauce. 
• I used whole canned tomatoes. If you are doing the same, be sure to strain excess water from it. 
• Substitute cashew paste or cream for coconut milk, if you do not prefer coconut milk in your dish. 
• If you are cooking mushrooms before adding them to the sauce, you would have to use the stovetop method. Dry mushroom curry does not turn out very well with the Instant pot.  
• Before preparing sauce, you could saute the tomato onion and garlic to suit your taste preference. 
• Add red chili powder to suit your preference for spice levels. 

My kids enjoyed this mushroom curry with rice and chapati. I am sure your family will like it too. This would be their new favorite, vegan one-pot, gluten-free recipe. 

If you are interested check out my web story of this mushroom curry.

If this recipe interests you, look for similar recipes in my blog such as the

• Instant Pot Mushroom Rice
• Vegan Mushroom Masala
• Palak Rice - Instant Pot Spinach Rice
• Spicy Potato Curry
• Instant Pot Eggplant curry
• Instant Pot Lentil curry

Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox.

📖 Recipe

Easy Mushroom Curry - Instant Pot

Uma Raghupathi

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.

4.91 from 11 votes

Print Recipe Share by Email

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Course :Side Dish

Cuisine :Indian

Servings 4 people

Calories 148 kcal

Equipment

• Non-Stick Pan
• Instant Pot

Ingredients

  

1x2x3x

• ▢ 16 oz sliced mushroom
• ▢ ⅓ cup frozen peas
• ▢ 1 canned tomato or use 2 tomatoes + ½ cup water
• ▢ 1 onion
• ▢ 1 garlic clove
• ▢ ½ cup of coconut milk
• ▢ ½ teaspoon garam masala
• ▢ ½ - 1 teaspoon red chili powder
• ▢ ¼ teaspoon turmeric powder
• ▢ ¼- ½ teaspoon cumin powder
• ▢ Salt to taste
• ▢ 1- 2 tablespoon olive oil
• ▢ ½ teaspoon Kasuri methi
• ▢ Cilantro for garnish

Cook ModePrevent your screen from going dark

Instructions

 

Instant Pot Method

• Start with preparing the sauce by blending canned tomatoes, chopped onions, and garlic.
• Press the saute mode on instant pot and add a couple of teaspoons of oil.
• When the oil heats up, add the sauce and cook for 2 minutes.
• Then add red chili powder, turmeric, garam masala, and cumin powder. Stir well and continue to saute for another minute.
• Add the sliced mushroom, frozen peas 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 natural pressure release. Remove the lid and add coconut milk and Kasuri methi. Press the ‘saute’ button again and cook for another minute.

Stovetop method

• First, start by blending the canned tomatoes or fresh tomatoes with onions and garlic.
• Place a pan over medium heat and add 2 tablespoon of oil. As the oil heats up, add the blended sauce.
• Add all the spices l noted in the ingredients list: Red chili powder, turmeric powder, garam masala, and cumin powder. Stir well
• Once the raw smell disappears, add sliced mushrooms, frozen peas, and salt. Cover with lid and cook over medium flame for 5 mins until the mushroom is cooked.
• Once the mushroom is cooked add coconut milk and Kasuri methi. Mix well and cook for a minute.
• Remove from the heat and garnish with cilantro.

Process Shot

Check above for step-by-step pictures (most of my recipes include pictures)

Video

Notes

The nutrition values I show here are my best estimates. Please be sure to check your preferred nutrition calculator, if you are relying on accurate calculations in your diet.

YOUR OWN NOTES

Click here to add your own private notes.

Nutrition

Calories: 148kcal | Carbohydrates: 5g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Sodium: 18mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 300IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg

Nutritional information is an estimation only.

Tried this recipe?Mention @simplesumptuouscooking or tag #simplesumptuouscooking!

Save this recipe for later use