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A bowl of Instant pot mushroom masala curry is on the table.
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4.96 from 24 votes

Easy Mushroom Masala Curry In 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.
Prep Time8 minutes
Cook Time10 minutes
Total Time18 minutes
Course: Side Dish
Cuisine: Indian
Diet: Vegan
Allergen: Dairy free, Gluten free
Difficulty: Easy
Servings: 4 people
Calories: 166kcal

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.

Nutrition

Calories: 166kcal | Carbohydrates: 13g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 74mg | Potassium: 598mg | Fiber: 3g | Sugar: 5g | Vitamin A: 123IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 2mg