Instant Pot Mushroom Masala
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
3
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Calories
144 kcal
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Course
Main Course
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Cuisine
Indian, Vegan, gluten-free
Instant Pot Mushroom Masala
Description
The Instant Pot Mushroom Masala is a carefully spiced vegetable curry using mushrooms as the main ingredient alongside peas and spinach. The recipe begins with blending aromatics like onion, garlic, ginger, and green chile into a puree and sautéing it in oil within the Instant Pot. Tomatoes and a blend of spices including garam masala, paprika, turmeric, and fenugreek leaves are added to build a rich sauce base. Mushrooms are mixed in and pressure cooked, which intensifies the flavors while preserving moisture. The mixture is finished by stirring in peas, chopped spinach, a creamy cashew sauce, cayenne pepper for heat, and a touch of sugar to balance the flavors. The final dish offers a creamy texture and a balanced warmth from the spices without overwhelming heat.
This dish serves well as a main course with rice or flatbreads, providing a vegetarian option rich in flavor and texture variety from the mushrooms and greens. Fresh cilantro adds brightness as a garnish. The recipe allows some customization in spice level and creaminess, accommodating different preferences.
To accommodate nut allergies, substitutions such as pumpkin seed cream, silken tofu, unsweetened non-dairy yogurt, or coconut cream can replace cashews. Doubling the recipe requires keeping heat levels steady and adjusting cooking time to 6–7 minutes under pressure. These practical adjustments enable flexibility without compromising the dish's character.
Ingredients
- 1/2 onion chopped, large
- 5 cloves garlic
- 1 inch ginger
- 1/2 to 1 green chile , remove seeds to reduce heat if needed
- 1 tsp neutral cooking oil generic cooking oil
- 2 tomato large
- 1/2 to 1 tsp garam masala ( or use baharat or berbere)
- 1/2 tsp paprika
- 1/4 tsp Turmeric
- 1 tsp dried fenugreek leaves or use 1/4 tsp fenugreek seed powder or 1/4 tsp ground mustard, kasuri methi
- 8 oz white mushroom sliced
- 1/2 tsp salt or more
- 1/2 cup pea or more
- 1 cup spinach chopped
- 1/4 tsp sugar or more; or maple syrup; or other sweetener
- 1/4 cup cashew use 1/3 cup for creamier sauce, blended with 1/2 cup water until smooth, raw, soaked for 15 mins if needed
- 1/4 tsp cayenne pepper to preference
- cilantro for garnish
Instructions
- Blend onion, garlic, ginger, chile with a few tablespoons of water into a puree in a blender.
- Put Instant Pot on Saute. Add oil. When the oil is hot, add the onion puree. Cook for 3 mins, stir occasionally to avoid burning. (You can also saute without oil. Use broth and use finely chopped onion ginger garlic so that they dont stick)
- Meanwhile, blend tomatoes in the same blender until smooth and set aside.
- Add the spices and mix in. Add the pureed tomato and mix well to pick up and mix the sticking onion mixture so it doesnt burn while under pressure.
- Add the mushrooms and salt and mix well. (You can add other veggies or 1 cup cooked chickpeas/beans at this point). You dont need additional liquid as the mushrooms and veggies if using, will release moisture during cooking.
- Cancel saute. Close the lid and Pressure cook for 6 mins on high pressure. Once done, Release the pressure after 10 mins.
- Add the peas, spinach, cashew cream, cayenne if using, and sweetener if using. Put the pot on saute and bring the mixture to boil. Taste and adjust salt, spice, flavor. Cancel saute and serve garnished with lemon juice, cilantro. Stove top version here.
Notes
- To make the sauce nut-free, substitute cashew cream with pumpkin seed cream, silken tofu, unsweetened non-dairy yogurt, or thick coconut cream.
- You may replace fenugreek leaves with 1/4 teaspoon ground fenugreek seed powder for a similar flavor.
- When doubling the recipe, keep the heat spices (green chile, cayenne) the same and pressure cook for 6 to 7 minutes.
- The recipe yields approximately three servings and includes practical ways to adjust creaminess and heat for personal taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 408mg | 17% |
| Potassium | 667mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1995IU | 40% |
| Vitamin C | 28.2mg | 31% |
| Calcium | 41mg | 4% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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