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4.8 from 471 votes

Mushroom Masala

Mushroom masala cooked in a creamy tomato based sauce and aromatic spices

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Calories: 180 kcal
Course: Main Course , Dinner
Cuisine: Indian

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

    Cup of Yum
  1. Soak the cashews in warm water for 10 minutes, then drain. Blend them with fresh water until smooth and set aside.
  2. 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.
  3. 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.
  4. 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

  • Stovetop Recipe:
  • 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.
  • Stir in dried fenugreek leaves, cashew paste, and chopped cilantro. 
  • 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 Information

Calories 180kcal (9%) Carbohydrates 14g (5%) Protein 7g (14%) Fat 13g (20%) Saturated Fat 6g (30%) Cholesterol 19mg (6%) Sodium 587mg (24%) Potassium 687mg (20%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 251IU (5%) Vitamin C 10mg (11%) Calcium 25mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 180

% Daily Value*

Calories 180kcal 9%
Carbohydrates 14g 5%
Protein 7g 14%
Fat 13g 20%
Saturated Fat 6g 30%
Cholesterol 19mg 6%
Sodium 587mg 24%
Potassium 687mg 15%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 251IU 5%
Vitamin C 10mg 11%
Calcium 25mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.