Mushroom Masala is a delicately spiced, easy to make creamy curry that screams deliciousness. Pair it with rice or any Indian flatbread for a hearty, satisfying meal. It's vegan and gluten-free!!!
Ingredients
- 2 cup white button mushrooms, rinsed and sliced
- 2 cup onions, finely chopped
- 2 large tomatoes, chopped
- 1-inch ginger
- 4 garlic pods, minced
- 1 green chili
- ½ cup coconut milk
- 1 teaspoon kashmiri red chili powder or paprika
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- ¼ teaspoon turmeric powder
- ½ teaspoon kasuri methi or dried fenugreek leaves, crushed
- 1 cup water
- ¼ cup cilantro, chopped
- 2 tablespoon oil (I used olive oil)
- salt to taste
Instructions
- In a blender, grind tomatoes, ginger, and green chili to a puree. Set it aside.
- Turn the Instant Pot to Saute mode. Add the oil once it displays HOT.
- Add garlic, saute for about 30 seconds.
- Stir in chopped onions, cook for about 3-4 minutes, or till light golden brown.
- Now add tomato puree and saute for another 2 minutes.
- Mix in all the dry spices - chili powder, coriander powder, turmeric, garam masala, and salt. Cook till the oil leaves the sides.
- Scrape the bottom making sure nothing is stuck. Splash a little water if need be to loosen any bits and pieces.
- Then add coconut milk, water, and sliced mushrooms. Give it a good stir and close the lid.
- Cancel Saute mode. Change it to Manual and cook on High Pressure for 4 minutes.
- Once the Instant Pot beeps, release the pressure manually after 3 minutes.
- Finally, stir in the crushed kasuri methi. Turn on the Saute mode again and let the curry simmer on low for another 2-3 minutes.
- Garnish with cilantro. Serve hot with roti, naan, paratha, or rice.
Stove Top Method
- Follow the same instructions to Step 8 for your traditional Pressure cooker. Close the lid and cook on medium flame till 2 whistles. Let the pressure release naturally.
- Stir in kasuri methi.
- Simmer on low flame for 3-4 minutes.
- Garnish with cilantro and serve hot with roti, naan, paratha or rice.
Recipe Notes
- Don't leave mushrooms soaking in water as they tend to absorb water pretty quickly. Just rinse and wipe them with a damp cloth while prepping.
- You can add green peas to make mushroom matar masala curry.
- If using regular red chili powder instead, use ½ teaspoon for a mild curry.
