This delicious, easy-to-make Indian mushroom masala curry is full of gratifying flavours that are sure to warm you up.
- About Mushroom Masala
- How To Mushroom Curry in IP
- Serving Suggestion
- FAQs Related To Mushroom Masala
- More Instant Pot Indian Recipes
- Matar Mushroom Masala Recipe
About Mushroom Masala
Mushroom Masala is a vegetarian Indian main course dish. If you’re looking for a comforting vegetarian dish, this delicious mushroom curry could be your favourite pick.
Here are a few reasons to love this Mushroom Curry
- vegetarian
- one pot recipe
- easy to customize
- gluten and nut-free
- quick instant pot recipe
- cooking time under 15 minutes
How To Mushroom Curry in IP
Step 1) Set the SAUTE MODE of the instant pot . Heat oil. Add bay leaf and chopped onion. Saute till the onions turn light brown.
Step 2) Add the ginger-garlic paste , mix well, and cook for 1 minute. Add the canned tomato, salt, and spices. Saute the masala until it leaves the pot’s sides. Stir at regular intervals for even cooking. (images 2 & 3 )
Step 3) Add mushroom and water, and stir to combine in the masala. Close the lid of the instant pot. Set PRESSURE COOK Mode for 5 minutes at normal pressure.
Step 4) After 5 minutes, open the instant pot lid. Add green peas , garam masala , cream, and Kasuri methi. Stir to combine.
Step 5) Set the SAUTE MODE for 5 minutes to soften the peas and thicken the curry sauce. Stir at regular intervals to avoid burning.
Garnish with fresh coriander leaves.
Serving Suggestion
Mushroom Masala is a delicious comforting curry. Especially as you talk, listen, and dip warm chapati in the spicy curry or polish it off with rice.
The no-nonsense attitude of this Indian curry is one thing that brings me back to it again and again.
You can serve mushroom masala with:
- naan , chapati, roti, or any other flatbread
- jeera rice , matar pulao or steamed basmati rice
- cooked quinoa or bulgar wheat
Button mushrooms are the most commonly used mushrooms for Indian cooking. Button mushrooms are also called white mushrooms or table mushrooms. It is one of the most widely cultivated mushrooms in the world, inexpensive, and available year-round.
Yes, you can use tinned or canned tomatoes for making mushroom curry. If tomatoes are salty, season the curry accordingly. I always use fresh, ripe tomato (ground in the mixer) for making this curry.
You can make the mushroom masala vegan by skipping cream. To thicken the gravy and make it creamier, use vegan options such as cashew paste, coconut cream, or almond milk.
More Instant Pot Indian Recipes
- Dum Aloo
- Chana Saag
- Lobia Masala
- Rajma Masala
- Matar Paneer
- Carrot Halwa
- Chicken Pulao
- Masala Khichdi
Get 100 Indian Curries for your Instant Pot in my cookbook .
Ingredients
- ▢ 250 gram button mushrooms, diced into quarters
- ▢ 1 Cup finely chopped onion
- ▢ 1 tablespoon ginger – garlic paste ( get recipe)
- ▢ ½ Cup canned tomato or tomato puree
- ▢ ½ Cup green peas (fresh or frozen )
- ▢ 1 bay leaf
- ▢ 1 teaspoon red chili powder or to taste
- ▢ 1 teaspoon turmeric powder
- ▢ Salt to taste
- ▢ 4 tablespoon cooking oil or ghee
- ▢ ¼ Cup fresh cream
- ▢ 1 teaspoon garam masala (get recipe )
- ▢ 1 tablespoon kasuri methi (dried fenugreek leaves)
- ▢ 1 tablespoon fresh coriander leaves
Instructions
- Wash, clean, and dice the mushrooms. Set aside.
- Use a food processor to grind the fresh tomatoes into a chunky paste. Skip this step if you are using canned tomatoes.
- Add oil to the inner pot of the instant pot. Set Saute mode for 10 minutes. Heat oil followed by bay leaf and chopped onion. Saute till the onions turn light brown in colour.
- Add the ginger-garlic paste, mix well, and cook for a minute. Add the tomato, salt, red chili powder, and turmeric. Saute the masala till it starts leaving the sides of the pot. This takes 2 – 3 minutes. Stir at regular intervals for even cooking.
- Add mushroom, ¼ cup water, and stir to combine in the masala. Close the lid of the instant pot. Set Pressure Cook mode for 5 minutes at normal pressure. Set the steam valve to Sealing position.
- After 5 minutes, set the steam valve to the Venting position. Open the lid of the instant pot. Add green peas, garam masala, cream, and Kasuri methi.
- Set the SAUTE MODE for 5 minutes to soften the peas, and the curry sauce thickens a bit. Stir regularly to avoid burning the curry.
- Garnish with fresh coriander leaves.
- Serve Matar Mushroom Masala garnished with naan or jeera rice.
Recipe Notes:
- Vegan Option: To make vegan mushroom masala, use cashew cream or coconut milk instead of cream.
- Adjust the amount of red chilli or spiciness according to your taste.
- If you are using fresh peas, add them with the mushrooms so that they cook timely.
- If the curry seems too spicy for your taste, increase the cream.
- You can cook this mushroom curry on a stovetop pressure cooker, also. It takes two whistles over medium heat.
- If you are seeking a restaurant-style mushroom masala, then at each step, saute the masala till it leaves the pan’s sides. That is the only not-so-secret trick to make a classic curry.
Nutrition
We follow a strict NO SPAM Policy
Matar Mushroom Masala Recipe
Equipment
- Instant Pot
Ingredients
- 250 gram button mushrooms, diced into quarters
- 1 Cup finely chopped onion
- 1 tablespoon ginger - garlic paste ( get recipe)
- ½ Cup canned tomato or tomato puree
- ½ Cup green peas (fresh or frozen )
- 1 bay leaf
- 1 teaspoon red chili powder or to taste
- 1 teaspoon turmeric powder
- Salt to taste
- 4 tablespoon cooking oil or ghee
- ¼ Cup fresh cream
- 1 teaspoon garam masala (get recipe )
- 1 tablespoon kasuri methi (dried fenugreek leaves)
- 1 tablespoon fresh coriander leaves
Instructions
- Wash, clean, and dice the mushrooms. Set aside.
- Use a food processor to grind the fresh tomatoes into a chunky paste. Skip this step if you are using canned tomatoes.
- Add oil to the inner pot of the instant pot. Set Saute mode for 10 minutes. Heat oil followed by bay leaf and chopped onion. Saute till the onions turn light brown in colour.
- Add the ginger-garlic paste, mix well, and cook for a minute. Add the tomato, salt, red chili powder, and turmeric. Saute the masala till it starts leaving the sides of the pot. This takes 2 - 3 minutes. Stir at regular intervals for even cooking.
- Add mushroom, ¼ cup water, and stir to combine in the masala. Close the lid of the instant pot. Set Pressure Cook mode for 5 minutes at normal pressure. Set the steam valve to Sealing position.
- After 5 minutes, set the steam valve to the Venting position. Open the lid of the instant pot. Add green peas, garam masala, cream, and Kasuri methi.
- Set the SAUTE MODE for 5 minutes to soften the peas, and the curry sauce thickens a bit. Stir regularly to avoid burning the curry.
- Garnish with fresh coriander leaves.
- Serve Matar Mushroom Masala garnished with naan or jeera rice.
Notes
- Vegan Option: To make vegan mushroom masala, use cashew cream or coconut milk instead of cream.
- Adjust the amount of red chilli or spiciness according to your taste.
- If you are using fresh peas, add them with the mushrooms so that they cook timely.
- If the curry seems too spicy for your taste, increase the cream.
- You can cook this mushroom curry on a stovetop pressure cooker, also. It takes two whistles over medium heat.
- If you are seeking a restaurant-style mushroom masala, then at each step, saute the masala till it leaves the pan’s sides. That is the only not-so-secret trick to make a classic curry.
Nutrition
Atta Cake is a soft, moist, and wholesome whole wheat cake. It is an eggless, zero-butter, one-bowl cake recipe. Be sure to watch the video !
Estimated reading time: 3 minutes
- What is atta?
- FAQs Related To Whole Wheat Cake
- Watch Atta Cake Video
- Eggless Atta Cake Recipe
What is atta?
Atta is a Hindi term commonly used in India for whole wheat flour. Also known as gehun ka atta . Atta is a flour prepared with whole wheat grains (gehun). It is not refined flour.
Hence, it gives a roasted aroma, nutty flavour, and deep brown colour to the cake. Wheat flour has a high amount of gluten.
The same whole wheat flour is used to make chapati, roti, paratha, ladoo , or halwa (kada prasad) .
Reasons To LOVE Whole Wheat Cake
Apart from the delicious taste and soft texture, here are the reasons to love this cake recipe:
- has no butter or all-purpose flour (maida)
- perfect teatime bake recipe for beginners.
- it requires a few basic ingredients
- quick and easy recipe
The whole process is easy to follow, does not involve an understanding of advanced or professional baking skills, and the final result is truly gratifying.
You can take the flavour of the cake up a notch by adding a teaspoon of garam masala . On many occasions, I have added a dash of tea masala ( chai masala ) to my wheat cake. It tastes amazing with the earthy aroma and flavour of spices.
If you love vanilla, add a teaspoon of pure vanilla extract to the cake batter.
Yes, you can substitute all-purpose flour with wheat flour in all cake recipes. Wheat flour is not refined flour. Hence, when used in cakes it gives a nutty taste and the texture of the cakes is slightly dense. In certain cake recipes such as chiffon cake or light sponge cake, using whole wheat flour might not give satisfying light and airy textured cake.
No, this is not a microwave-friendly cake recipe. You can bake atta cake either in an oven, OTG, or microwave convection. Baking temperature and time may vary in an oven and convection depending upon the size of the gadget. Usually, cakes get ready 10 – 15 minutes early in microwave convection.
Yes, you can use powdered jaggery, dark brown sugar, or granulated white sugar in this atta cake recipe.
Watch Atta Cake Video
More Eggless Recipes
- Eggless Ragi Cake
- Eggless Brownies
- Eggless Nankhatai
- Eggless Rava Cake
- Eggless Peach Cake
- Eggless Banana Bread
- Eggless Tutti Frutti Cake
- Eggless Vanilla Sponge Cake
Ingredients
1 Cup = 200 gram dry ingredient, 250 ml liquid
- ▢ 1 Cup whole wheat flour (gehun ka atta)
- ▢ 1 teaspoon baking powder
- ▢ ½ teaspoon baking soda
- ▢ 1 teaspoon cinnamon powder
- ▢ 1 teaspoon green cardamom powder
- ▢ ¼ teaspoon salt
- ▢ 1 Cup brown sugar or jaggery powder
- ▢ 1 Cup thick curd or yogurt
- ▢ ½ Cup milk, at room temperature
- ▢ ½ Cup olive oil or refined oil
- ▢ ¼ Cup chopped almonds
- ▢ ¼ Cup chopped walnuts
Instructions
- Combine sugar, curd, milk, olive oil in a mixing bowl. Whisk for 5 – 6 minutes using a hand mixer or an egg beater. All the ingredients should mix well together.
- Sift together wheat flour, baking powder, baking soda, cinnamon powder, cardamom powder, salt. Mix nicely using a spatula.
- Gently cut and fold the batter using a spatula to mix nicely. Make sure no streaks of flour remain in the batter. Keep the batter aside to rest for 5 – 6 minutes.
- Preheat oven at 180 – degrees Celcius for 10 minutes. Grease a 9 – inch rectangular loaf pan with oil or line with parchment paper.
- Pour the cake batter into the tin. Tap the tin gently to release the trapped air. Sprinkle chopped nuts on top of the cake.
- Bake for 60 minutes in the middle rack of the oven. After 60 minutes, insert a toothpick and check the cake for doneness. Transfer to a wire rack to cool down completely.
- Serve eggless atta cake for the teatime.
Recipe Notes:
- Instead of cinnamon powder, you can use chai masala or garam masala powder .
- Allow the cake batter to rest for 5 – 6 minutes before baking. This way gluten strands formed during mixing will relax. Hence, the cake will not be hard.
- Do not mix the cake batter for too long.
- Make sure all the ingredients are at room temperature especially milk and curd before adding in the cake batter.
Nutrition
We follow a strict NO SPAM Policy
