Ever tried the Mushroom Masala in an Indian restaurant? It’s beyond yum!!! Guess what? Now you can make it at home yourself. It’s easy peasy, specially when you make it in your Instant Pot or Mealthy Pot. New to Instant Pot, we have lots of easy and healthy Instant Pot Recipes for Beginners. Don’t have an Instant Pot yet? We definitely recommend this electric pressure cooker, makes life so much easy when you don’t have to babysit the cooking process. Our post Is the Instant Pot worth it? will help you decide if you need to get an Instant Pot. ✔ one pot meal, cuts down the cleaning. ✔ blender sauce. ✔ ready in 20 minutes. ✔ no fancy ingredients list, still delicious. ✔ vegan, dairy-free, nut-free, gluten-free. ✔ great source of nutrition for plant-based diets. ✔ pair it with rice, roti or naan or a grain of your choice. We promise, you won’t be disappointed at all.
Mushroom Masala Ingredients
Typically a fancy Indian restaurant style recipe calls for a long list of ingredients along with cream and nuts, but this one is minus all the extra loaded calories. You can still enjoy the rich flavors without worrying about the calories. Typically mushrooms are low in calories, thus we have tried to keep this recipe minimalist without adding lots of extra calories to it. All you need for this recipe is ✔ onions ✔ tomatoes ✔ champignon mushrooms ✔ peas ✔ spices (cumin, turmeric, garam masala, coriander powder, paprika) ✔ condiments (ginger, garlic & chillies) ✔ and ofcourse some oil or ghee and water
Mushroom Curry Sauce
My new love is blender sauces!!! Makes life so much easy isn’t it? No more standing and finely chopping the ingredients, specially the ginger, garlic and chillies. Just throw in the tomatoes, ginger, garlic and chilies in the blender and it’s all done. You could even throw in the onions into the blender but adding onions to a blender sauce can be tricky sometimes, if it’s not cooked well. It will leave the whole sauce with a taste of raw onions so I prefer to saute my onions. Once the onions turn golden brown, I throw in my blender tomato sauce for the curry and then cook it.
Instant Pot Mushroom Masala
Before the Instant Pot revolution, this was a popular stove top recipe often made in our household. However, without having to babysit the pot, has been a game changer for me. So I often make a lot of my stove top recipes in the Instant Pot. Here is how you make Mushroom Masala in your Instant Pot or Mealthy Pot. Here is just a gist of the steps involved to make Mushroom Masala. The full recipe with measurements is listed in the recipe card below.
Step 1: Tempering - Heat the oil in the inner pot and temper it with cumin seeds. Allow the cumin seeds to splutter. Step 2: Sauteing - Now throw in the chopped onions into the pot and saute until they become translucent. Step 3 : Blender sauce - While the onions are sauteing, make the blender sauce by throwing in tomatoes, ginger, garlic and chilies (optional). Blend completely. Step 4 : Cook the blender sauce - Now add the blender sauce to the pot and cook until the oil starts separating. Step 5 : Deglaze the bottom - This is an important step. Thoroughly scrape off the bottom of the inner pot for any food particles that are stuck. Not doing this step might lead to a burn. To avoid the burn don’t skip this step. For more in depth knowledge on what is burn, why you get it and how to avoid it, you can read our post on Instant Pot says Burn. Step 6 : Add the mushrooms and water - Throw in the sliced mushrooms and water, and give it a gentle stir. We don’t add a lot of water as we want the gravy to be thick not runny, because we are not adding any cream or nuts in this recipe. Step 7 : Pressure cook - For 6 minutes and allow the pressure to naturally release. step 8 : Garnish - with sweet peas and cilantro. Serve it with rice or flatbreads.
How to make Mushroom Masala on Stove Top
Use a stove top pot or a pan and follow steps 1 to 6. Instead of pressure cooking cover the lid of the pan and cook on low heat until for about 15 minutes. stir occasionally to make sure the sauce isn’t sticking to the bottom of the pot or pan.
Tips to make the best Mushroom Masala
While cleaning the Mushrooms, don’t leave them in the water as they absorb water making them soggy and water logged. Just gentle dip them in water and then clean with a damp cloth. Make sure to deglaze the pot or pan before covering the lid and cooking. Scrapping the bottom of the pot thoroughly for any food particles stuck or this can cause burning of the sauce. If you have Mushroom Broth handy, use that for best flavors.
What kind of mushrooms are best to make this Mushroom Masala Curry
I have used Champignons, because I prefer the texture and deeper flavors. I love how they retain the shape when diced and pressure cooked compared to other varieties of mushrooms. I have also realized they have a little deeper flavor compared to other varieties.
Can I meal prep this Instant Pot Mushroom Masala
Absolutely yes!!! You can either completely prepare this curry and refrigerate it for upto four days or you can follow the recipe until you cook the sauce and store it. If you want a fresh hot bowl of this masala curry then just throw in the cooked blender sauce, water and mushrooms and pressure cook it. Ofcourse don’t forget to garnish with peas and cilantro.
Can I freeze this Mushroom Masala
Yes, you can also freeze this Mushroom curry in a freezer safe container for upto a month
What can I pair with this Mushroom Masala Curry
I love pairing it with our Instant Pot Basmati Rice, roti or naan on a special occasion.
What can I do with leftover Mushroom Masala
It makes and awesome lunchbox idea. I often pack it with rice for my son and husband’s lunchbox. I pair it with some cucumbers and carrots. So go on and give this Mushroom Masala a try, you won’t regret it at all. When you do try it, don’t forget to come back and share your review.
More Mushroom Recipes
Instant Pot Mushroom Risotto No Fry Pesto Stuffed Mushrooms
Tips to make the best Mushroom Masala
While cleaning the Mushrooms, don’t leave them in the water as they absorb water making them soggy and water logged. Just gentle dip them in water and then clean with a damp cloth. Make sure to deglaze the pot or pan before covering the lid and cooking. Scrapping the bottom of the pot thoroughly for any food particles stuck or this can cause burning of the sauce. If you have Mushroom Broth handy, use that for best flavors.
Morton Salt Iodized Sea Salt, 26 oz, 2 pk Organic Coriander Powder / Dhaniya Powder -Indian Spices, Pack of 2 (200 Gram Each) Frontier Garam Masala Certified Organic, Salt Free Blend, 2-Ounce Bottle 2 oz Bottle Smoked Paprika Ground Powder \ Pimenton Ahumado en Polvo Molido Kosher Simply Organic Ground Turmeric Root | Certified Organic | 2.38 oz. (3 Pack) Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer Instant Pot Ultra 6 Qt 10-in-1 Mealthy MultiPot 9-in-1 Programmable Slow and Pressure Cooker Sunflower Oil
