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mushroom masala over rice in a plate

Mushroom Masala (Mushroom Curry)

Mushroom masala is a delicious vegan addition to your collection of Indian vegetarian recipes. If you like mushrooms, you will absolutely love this Indian curry made in the instant pot with white button mushrooms, onions, ginger, garlic, tomatoes, cashews and just two common spices.
Course Dinner
Cuisine Indian
Keyword instant pot mushroom curry, mushroom curry, mushroom masala
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2
Calories 209.4kcal


  • 6-quart Instant Pot Duo


  • 2 cups sliced white button mushrooms
  • ¼ cup cooking oil
  • 1 ½ cup sliced onions divided into ½ and 1 cups
  • 1 tablespoon chopped ginger
  • 4 cloves garlic chopped
  • 1 small red tomato chopped
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder or paprika
  • ¼ cup cashews
  • salt to taste



  • Put the 1 cup onions, ginger, garlic and tomato in a blender and whiz to get a smooth puree.
  • Make a paste of the cashews.

Instant Pot Method

  • Turn the instant pot to saute and wait until it displays HOT. Add the oil, followed by the ½ cup sliced onions.
  • When the onions start changing color (don't caramelize them completely), add the onion puree prepared in step 1 of prep as well as the powdered spices (turmeric and red chilli powder), and salt.
  • Cook this masala for 5 minutes, adding splashes of water or broth to keep it from sticking to the bottom. If the masala splatters too much, add ½ cup water and cover with a glass lid.
  • Cancel the saute mode. Add the sliced mushrooms, mix well and close the lid. Make sure the steam release handle is sealed and set the pot to pressure cooking (high) for 2 minutes.
  • When the timer beeps, wait 5 minutes, then release pressure. Open the pot, add the cashew paste and cook for 5 minutes more. Serve hot with rice or Indian bread.

Stovetop Method

  •  Heat the oil in a karahi or wok and add ½ cup onions.
  • Saute the onions until they start changing color. Do not brown them completely.
  • Add the onion paste prepared in step 1 of prep as well as the ground spices (turmeric and red chilli powder) and salt. Add ½ cup water or broth, mix well and cover with a lid to avoid splattering. Cook this masala for 5 minutes or so.
  • Add the mushrooms and more water if required and cook for 10 minutes, stirring the mushroom masala gravy a couple of times.
  • Add the cashew paste, mix well and simmer for another 5 minutes. Mushroom masala is ready to be served with fresh Indian bread or rice.


  1. If you don't like spice, substitute red chilli powder for paprika or even Kashmiri red chilli. Both of these will add color without the heat.
  2. If you want a deeper flavor profile, add vegetable or mushroom broth instead of water to the cooking gravy. Reduce the salt if you're using broth.
  3. Use pre-sliced mushrooms that come in a tray to avoid washing or slicing them.


Calories: 209.4kcal | Carbohydrates: 11.2g | Protein: 3.6g | Fat: 17.6g | Saturated Fat: 1.6g | Polyunsaturated Fat: 12.3g | Sodium: 596.6mg | Fiber: 2.5g | Sugar: 3.8g