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Mushroom Matar Masala (Instant Pot & Stovetop)

Easy and delicious Mushroom Matar Masala made in the Instant Pot. Made with earthy mushrooms, onions, tomatoes and aromatic spices, this Mushroom Masala Curry is perfect for a delicious warm weeknight dinner!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 3
Calories: 176 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 8 ounces mushroom cleaned and sliced
  • 3/4 cup green peas I used frozen
  • 1 tablespoon oil
  • 1 teaspoon Cumin seeds (Jeera)
  • 1" inch ginger grated
  • 4 cloves garlic minced
  • 1 green chili pepper diced, optional
  • 1 cup onion diced
  • 2 tomato large, pureed
  • 1/3 cup water use 1/2 cup for stovetop
  • 2 tablespoon cream or Coconut Milk for vegan
  • 1 tablespoon Dried Fenugreek leaves (Kasoori Methi) crushed
  • cilantro to garnish
Spices
  • 1/2 teaspoon Ground Turmeric (Haldi powder)
  • 1 teaspoon Coriander powder (dhaniya powder)
  • 1/2 teaspoon Red Chili powder (Mirchi powder)
  • 1/2 teaspoon garam masala
  • 1 teaspoon salt

Instructions

    Cup of Yum
  1. Start the instant pot in saute mode and heat oil in it. Add cumin seeds and saute for a minute until they sizzle.  
  2. Add the onions and green chili. Cook for about 4 minutes until the onions turn golden. Then add ginger and garlic. Cook for another minute.
  3. While the onions are cooking, blend tomatoes to a puree. Once the onions are ready, add the tomato puree, spices and salt to the instant pot. Cook for another 3-4 minutes.
  4. Add the sliced mushrooms and green peas. Change the instant pot setting to manual/pressure cook mode on high pressure for 2 minutes.
  5. Once the instant pot beeps, quick release the pressure manually. Stir in the cream. Crush the fenugreek leaves between your palms and add to the instant pot. Give it a good stir.  
  6. Garnish with cilantro. Mushroom Masala is ready to be served. Enjoy with roti or rice.
Stovetop Method
    Cup of Yum
  1. When cooking on the stovetop, use a heavy bottom pan or dutch oven. Make sure to sauté the onions well for 4-5 minutes until they are golden brown in color. Then add ginger and garlic. Cook for another minute.
  2. Add the tomato puree, spices, and salt. Cook for another 3-4 minutes. When sautéing the pureed tomatoes, make sure all the liquid is dried and the masala has thickened.
  3. Then add the mushrooms, green peas, and water. Stir gently, and let it simmer for about 6-8 minutes, until the mushrooms and peas soften. Stir at regular intervals.
  4. Add the kasoori methi and cream. Roll the kasuri methi with your hand to make it a fine powder and add to the curry. Stir it all gently. Garnish with cilantro. Mushroom Matar is ready to serve.

Notes

  • Make it vegan: skip the cream or replace with coconut milk. You can also blend some cashews with tomatoes to make this curry creamy. 
  • Tomato: For canned tomato puree, use 3/4 cup. 
  • Onion Tomato Masala: My onion tomato bhuna masala can be used to make this curry with just 10 minutes of active time. Use about ¾ cup of the masala in place of onions, tomatoes, ginger and garlic.
  • Leftovers: Let the curry cool down completely, then store in an airtight container in the refrigerator for up to 3 days.

Nutrition Information

Calories 176kcal (9%) Carbohydrates 20g (7%) Protein 7g (14%) Fat 9g (14%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Cholesterol 11mg (4%) Sodium 848mg (35%) Potassium 665mg (19%) Fiber 6g (24%) Sugar 9g (18%) Vitamin A 1218IU (24%) Vitamin C 35mg (39%) Calcium 55mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 176

% Daily Value*

Calories 176kcal 9%
Carbohydrates 20g 7%
Protein 7g 14%
Fat 9g 14%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Cholesterol 11mg 4%
Sodium 848mg 35%
Potassium 665mg 14%
Fiber 6g 24%
Sugar 9g 18%
Vitamin A 1218IU 24%
Vitamin C 35mg 39%
Calcium 55mg 6%
Iron 2mg 11%

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