Mushroom Masala is a versatile dish that packs a burst of flavors from earthy mushrooms, tart tomatoes, and aromatic spices. The intense flavors are balanced with easy homemade cashew cream. Ready in under 20 minutes and savory to the last bite, this curry is sure to win you the master chef crown at your next party.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Minstry of Curry
As a food enthusiast, I cook and entertain a lot, and I often have guests who prefer vegetarian food. I am always looking for vegetarian options that can stand up to my signature Butter Chicken or Chicken Tikka Masala. Everybody loves my vegetarian mushroom masala, and it completes my dinner spread.
Making mushroom masala in the Instant Pot is such a hassle-free job that it has now become a weeknight staple. My boys enjoy mushroom masala with piping hot parathas, and they polish off big portions at mealtime.
This mushroom curry uses the same base ingredients as my popular Dum Aloo recipe. I add mild-tasting white button mushrooms, which intensify their flavors after cooking in the rich sauce. I am excited to share this Indian mushroom recipe and add it to my list of 60+ vegetarian main meals.
What Makes This Mushroom Masala a Go-To Weeknight Favorite
This Mushroom Masala is a quick, easy recipe that comes together in just 20 minutes; perfect for busy weeknights. Naturally gluten-free and easy to make vegan, it’s also simple to adapt for nut-free diets by swapping cashew cream with coconut or heavy cream. The recipe is flexible, too! Stir in green peas for a comforting Mushroom Matar Masala or toss in some spinach for a hearty Mushroom Palak Masala. Whether you're cooking for dietary needs or just craving something cozy and flavorful, this dish has you covered.
Ingredient Notes
- Mushrooms - I prefer to buy the big pack of fresh white cello mushrooms available at Costco. Substitute the white mushrooms with the Baby Bella, Shitake, or Cremini mushrooms, since they work well with this recipe.
- Yellow Onions, ginger, and garlic - finely diced yellow onions, homemade ginger, and garlic paste make for a perfect base for this Indian curry.
- Tomatoes - Good quality tomato puree comes in handy for this recipe. You can also puree ripe plum tomatoes in the blender instead of the store-bought puree.
- Spices - This recipe uses a few basic spices like turmeric, mild Kashmiri red chili powder, and homemade garam masala, which adds authentic taste and warmth to the curry.
- Cashews - blend with warm water to make a smooth paste. Add to the cooked curry to round up the flavors and add a creamy texture.
How to make Mushroom Masala
Here’s a quick step-by-step photo guide for making Mushroom Masala in the Instant Pot. For full instructions and the stovetop version, check the recipe card below.
★ Tried this recipe? I’d love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it—I love seeing your creations. If you’re on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Mushroom Masala
Recipe Video
Ingredients
- 1 pound white mushrooms rinsed, dried and sliced
- 2 tablespoons ghee or neutral oil for vegan version
- 1 large yellow onion finely chopped
- 2 teaspoons ginger grated
- 2 teaspoons garlic minced
- ¾ cup tomato puree or 2 fresh ripe red tomatoes pureed
- ½ teaspoon ground turmeric
- ½ to 1 tablespoon Kashmiri red chili powder or any other mild red chili powder
- ½ to 1 teaspoon garam masala
- 1 teaspoon kosher salt
- 1 tablespoon kasoori methi (dried fenugreek leaves)
- cilantro leaves chopped for garnish
Cashew Paste
- ⅓ cup cashews
- ½ cup warm water for soaking
- ¼ cup water for blending
Instructions
- Soak the cashews in warm water for 10 minutes, then drain. Blend them with fresh water until smooth and set aside.
- Set the Instant Pot to saute mode and heat add ghee. Add onions and cook for 3 to 4 minutes with a glass lid on, stirring a few times. Add ginger and garlic, cook for 30 seconds. Turn the Instant Pot off.
- Add tomato puree, turmeric, red chili powder, garam masala salt, and mushrooms. Mix well, deglazing the pot to remove any browning on the bottom of the pot. Close the Instant Pot, and pressure cook(Hi) for 4 minutes followed by Quick Release.
- Stir in dried fenugreek leaves, cashew paste, and chopped cilantro. Mix well and serve with Basmati Rice and parathas. For a low-carb meal, serve mushroom masala over cauliflower rice. Add a side of cucumber salad for a delicious meal.
Notes
- Heat oil in a medium-sized pot or skillet.
- Add onions and cook for 3 to 4 minutes with a lid on, stirring a few times. Add ginger and garlic, cook for 30 seconds.
- Add tomato puree, turmeric, red chili powder, garam masala salt, mushrooms, and ½ cup of water. Mix well.
- Cook covered on medium heat for 10 to 15 minutes, or until the mushrooms are cooked through.
- Stir in dried fenugreek leaves, cashew paste, and chopped cilantro.
Nutrition
♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.
Sumith says
Beautiful captures Archana! It's really appetizing.
Archana says
Thank you!
Dawn says
Hello,
The recipe looks amazing. I would really like to to make but how would the recipe be finished on the stovetop for steps 3 and 4?
Thank you!
Archana says
After the mushrooms are cooked through, stir in fenugreek leaves and cashew cream. Then enjoy!
Dawn says
Thank you so much!
Asha Bodepudi says
Turned out really good. Thank you for the recipe.
Archana says
Thank you for the feedback
Nizy says
So I would add water to the mushrooms and spices when making on the stovetop?
Archana says
yes!
Nikki Kanji says
I tried making this last week and it was a success!! Thank you. Im having a much better experience cooking Indian food since I found your blog, which before for me was always such a nightmare or nervous experience. Thank you!
Archana says
Thank you Nikki and Thank you for the 5-star ratings. It helps my other readers too
Carolyn Thurston says
Hi Archana - I made this mushroom masala - oh so very good. I have some Indian spices, but not fenugreek leaves and no Kashmiri chile powder, but I substituted and used a bit more of the other spices. Didn't have cashews to make the cream, but used yogurt thinned with milk. I made a bit more sauce and baked it in the oven, long and slow, and gosh, what great flavor. I've made several of your recipes, and have liked all of them. Thank you for your blog.
Archana says
Thank you! Please do the 5-star ratings for the recipes you have tried. This also helps my other readers.
Ellen says
Made this twice already - so yummy with some garlic naan ❤️
Neha Patel says
This recipe is so easy and delicious! The entire family loved it!
stephanie g. says
Hi Archana,
Can I substitute dried fenugreek leaves with ground fenugreek seeds?
Thank you.
Stephanie G.
Toronto, Canada
Archana says
Two completely different flavors. Please do not add ground fenugreek seeds as a substitute. If you do not have fenugreek leaves you can skip them.
Deepa says
Hi. Can u substitute almond paste for cashew paste?
Archana says
yes, make sure its finely ground to a creamy paste
Madhu says
Can this be made with baby Bella mushrooms
Archana says
yes!
Shruti says
Hey Archana, I am frequently using this recipe and my family loved it. Thank you
Sarah says
This recipe is fantastic. I am making it for the second time this evening. Thanks for making delicious Indian recipes manageable for this white girl from the south. 🙂
Neeta Karjodkar says
Absolutely brilliant! Cooking delicious mushrooms has never been so easy. Love it!! Thank you Archana
Melinda T. says
Looking forward to making this recipe in a couple of days. My question is: do the cashews need to be raw, or can they be roasted?
Archana says
roasted cashews will work too!
Aliya says
Can I use greek yoghurt /plain yoghurt nstead of the cashew cream?
Archana says
yes you can
Aruna says
I love mushrooms and am always looking for recipes where they are the main ingredients. That's how I chanced upon this recipe. What impressed me most was that this is such a simple recipe that one can whip up in a jiffy!
SK says
I made it and it turned out amazing!! Thank you so much ❤️
Charles Scheffold says
Made this tonight and it was awesome. Great vegetarian recipe with tons of flavor and a good amount of heat. Will be adding to my regular rotation. Thanks!
Aishwarya says
Perfect recipe!
michelle says
Easy and delicious!