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.
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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
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Anushree says
I made this recipe and turned out a hit in my house. You are an amazing cook and you make the dishes so simple and yummy❤️❤️
Ami says
This was a perfect recipe! I love the cashew cream addition instead of heavy cream. The directions were clear and the food was delicious. The family ate it all up! I added frozen peas to the dish since I only had half the amount of mushrooms. Added it after the quick release and let the heat from sauce cook the peas. Thank you!!
Sujatha says
I cooked on the stove top and used coconut cream. Came out v well!
Sana says
Love the recipe will try soon
My son is allergic to nuts, what is the best substitution for cashew
Archana says
Hi Sana, you can use heavy cream.
Sona says
Came out really yummy!! Thank you for this easy recipe.
soundaround says
I agree that this is a terrific recipe. As others have noted, and since I did not have cashews on hand, I used greek yogurt thinned with a Tbsp. each of buttermilk and almond milk to make it creamy. I also made the recommended cucumber salad and substituted pistachios for the peanuts. It was also very good and a perfect complement to the Mushroom Masala
Prarthana Purohit says
Best recipe ever within seconds thank you
Radhika Prabhu says
I tried this recipe which turned out very tasty, yummy,thanks for sharing.
Benaz says
Awesome recipe , super delicious thank you
Leeann says
I make a lot of Indian food and this is absolutely the best I’ve ever tasted! It’s a “wow” dish. 10 stars from me.
SC says
If we want to add peas, how many and at what point should we do that?
Archana says
If you are using frozen peas, thaw them and add after pressure cooking cycle so they retain the nice green color.
Karyn Erb says
Made this for dinner tonight and everyone LOVED it! Delicious!!
Elaine Tsai says
I made this on the stove top. It was really yummy. I reduced the recipe because it was only for me. Recipe came together very quickly. The spices were perfectly nuanced and not overpowering. I will make this again.
Thank you for a yummy recipe!!
Andrea says
I made this last night, it was absolutely delicious! Your spice blend was perfect, it did not need any additional tweaking. I added in some chickpeas and a little extra tomato purée. It was too easy to make, to be that good! Thank you!
David Gurney says
Step 2: "Add ginger and garlic paste"
What paste? There's no such paste mentioned. The only paste is cashew.
Archana says
Updated the recipe to make it more clear.
Kate says
My first attempt a a recipe from this site and it was absolutely delicious! So quick to make! I am plant based/ no oil and I just left the oil out and did the first part in a non stick pan with a bit of water as usual - then transferred to my little cosori instant pot and I can't tell you how pleased I was with the result. I know the idea of no oil is a bit weird to many but even my husband (who thinks I'm totally mad as he loves meat, oil, butter, cream etc. and normally refuses to eat anything I make) thought it was really good. Looking forward to trying more recipes.
Archana says
Thank you, Kate! Thank you for sharing how to make this recipe without oil.
Christine Montelongo says
What am I doing wrong? Mine tastes bland.
Archana says
I am so sorry it was bland. Make sure to use fresh spices especially Garam Masala and the red chili powder. I also have a quick and easy 5-ingredient garam masala recipe on the blog.
Devi Gorasia says
Hi Archana
Made this for dinner last night with roti and rice. Lovely meal for a Friday night. Enjoyed the cashew nut paste topping.
Archana says
So glad you enjoyed it. Cashew paste does take it to the next level.
Maneesha says
Beautiful recipe, Archana! I loved it!! I love your blog!
Archana says
Thank you!
Maneesha says
Great recipe, Archana! I cooked this stovetop, and it turned out great!
Archana says
Thank you Maneesha!