Restaurant style Mushroom Masala recipe (instant pot and stovetop)

5 from 10 votes

Restaurant style Mushroom Masala recipe (instant pot and stovetop)

Mushroom Masala Recipe is an easy restaurant-style Mushroom Gravy dish that is very simple to make, hearty, vegan, gluten-free, soy-free, and can be nut-free.

Course Main Course, Side Dish

Cuisine Indian

Keyword mushroom gravy, Mushroom masala

Prep Time 10

Cook Time 15

Total Time 25

Servings People

Calories 180kcal

Author Dhwani

Ingredients

340 grams / 12 oz - White button mushroom
1 cup - roughly chopped tomatoes
1 cup - roughly chopped onion
4 cloves - garlic
2 inch - Ginger
15 - cashew
1 teaspoon kasuri methi
1 teaspoon - cumin seeds
¼ teaspoon - turmeric powder
½ tablespoon - Kashmiri red chili powder
1 teaspoon - Cumin powder
1 teaspoon - coriander powder
½ teaspoon - garam masala
1 teaspoon Salt or to taste
2 tablespoon - Oil
Cilantro for garnishing

Instructions

Prep work

Quickly wash and clean the mushrooms. Then cut them into ¼ inch slices. Keep them aside.
Take cashew and ¼ cup water in a blender jar and make cashew paste. Keep it aside.
Take ginger, garlic, tomatoes, and onions in a blender jar and make a smooth puree. Keep it aside.
Note – Don’t use water in making puree.

Make curry

Heat oil in a pan. Add cumin seeds and let them splutter.
Now add tomato-onion puree. Stir well.
Cover the pan and let the gravy cook for about 5 minutes on medium to high flame, stirring occasionally.
Tip – If the tomatoes stick to the bottom of the pan, add a little water to deglaze the pan and get it going.
Open the lid, add turmeric powder, chili powder, coriander powder, cumin powder, garam masala, and salt.
Mix everything well and cook the masalas for a minute, stirring continuously.
Now add ¾ cup water and sliced mushrooms. Stir, cover the pan, and let the mushrooms cook for about 4 minutes or until mushrooms are tender but not mushy on medium heat.
Then next open the lid, and give the curry a quick stir.
Now add cashew paste and Kasuri methi. Cook for about a minute and switch off the flame.
Tip – Check the spices and consistency of the curry at this point. Adjust it according to your liking.
Mushroom masala is ready. Garnish it with cilantro and serve it with Parathas, phulka, or rice. Enjoy!

How to make this Mushroom curry in the instant pot?

Making mushroom masala in the Instant pot is such a hassle-free job that it has now become a weeknight staple.
In the blender jar, take Onion, Ginger, garlic, and tomatoes. Blend it well and keep it aside.
Now, turn on Instant pot on sauce mode.
Heat oil, add cumin seeds, and let it splutter.
Now add prepared Tomato onion puree. Saute for 2 to 3 minutes, stirring occasionally. Add ½ cup of water and de-glaze the pot. Make sure nothing is stuck at the bottom.
Add Turmeric powder, chili powder, cumin powder, coriander powder, garam masala, and salt to taste. Mix well.
Add sliced mushrooms, stir and close the lid.
Turn off saute mode Of your Instant Pot.
Press the Manual button. Set the time for 5 minutes under high pressure with the pressure valve set to sealing.
Once cooking time is done, quickly release the pressure.
Open the lid, add cashew paste, and Kasuri methi. Mix very well.
Mushroom Masala in Instant Pot is ready. Garnish it with some more cashew cream and some cilantro.

Video

Notes

Wash, clean, and completely dry your mushrooms well before cooking.
If you have a nut allergy, you can make Mushroom masala with coconut milk. Use store-bought or homemade coconut milk instead of cashew paste.
You can use any type of Mushrooms, But I prefer Baby Bella and button mushrooms.
Cashews are used to give a creamy texture and rich taste to the curry. You can substitute it with almonds.
While cooking mushrooms use less water. The mushroom releases water when it starts to get cooked.
The leftovers can be refrigerated for up to 5 days. Warm the mushroom masala gravy in a pan or microwave before serving.
If the gravy has thickened too much, then add a few tablespoons of water to thin the consistency.
To keep the mushroom gravy thick and creamy, don’t add water.
If you don’t have Kasuri methi, skip it. Never substitute it with fresh fenugreek leaves otherwise the flavors will change.
The gravy consistency can be adjusted as per your preference.
You can use vegetable stock instead of water to make it more flavorful.
Don’t skip adding garam masala! If you don’t have any at home, go out and buy some – it’s available in any Indian store!
This post is updated with new pics, content, and video, originally published in September 2018.

Nutrition