Mushroom Masala Curry (Instant Pot + Cooker + Pan)

This Mushroom Masala Curry is a tasty, spicy vegetarian side dish made with mushrooms, and onion tomato sauce. This simple curry is ready under 20 minutes.

Recipe Source Link:https://www.mygingergarlickitchen.com/mushroom-masala-recipe/

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RECIPE INGREDIENTS

» For Mushroom Masala Curry:

• 2 tablespoon oil (you can also use butter or ghee)
• 2 inch cinnamon stick (dalchini)
• 2 cloves (laung)
• 2 green cardamom (hari ilaichi), coarsely crush in a mortar and pestle
• 1 teaspoon cumin seeds (jeera)
• 1.5 cups onion finely chopped (pyaaj))
• 2 tablespoon ginger garlic (adrak lehsun) paste or freshly minced
• 1.5 cups tomato puree
• 1 teaspoon ground coriander (dhaniya powder)
• 1 teaspoon red chili powder (lal mirch powder)
• 1/2 teaspoon turmeric powder (haldi powder)
• 1 teaspoon salt, or to taste
• 1/2 teaspoon garam masala
• 1/2 teaspoon honey (shahad), optional
• 1/4 cup water or as required
• 1/2 teaspoon green cardamom powder (hari elaichi powder), optional
• 2 tablespoon fresh cream (use cashew cream for vegan version)
• 2 tablespoon kasuri methi (dried fenugreek leaves)
• 2 cups sliced white button mushrooms
• 2 tablespoon fresh finely chopped cilantro for garnish (dhaniya ke patte), optional

» Serving:

• Sliced almonds
• Sliced ginger
• Cilantro leaves

RECIPE INSTRUCTIONS

» How to make Mushroom Masala in Instant Pot:

1. Press sauté mode in your Instant Pot and adjust to normal. Add oil to it.
2. When the oil is still cold, add cinnamon stick, crushed cardamom, and cloves to it.
3. Saute for 2 minutes. Adding raw spices to the cold oil makes this dish more aromatic.
4. Now add chopped onions and sauté for about 3 minutes or until translucent. Stir occasionally to prevent the onions from burning.
5. Next, add ginger-garlic paste and sauté for 1 more minute.
6. Add tomato puree and sauté for 3 more minutes.
7. Now add red chili powder, coriander powder, turmeric powder, green chilies, and salt.
8. Mix everything well and add ¼ cup of water to it.
9. Deglaze the pot and make sure nothing is stuck to the bottom of the pot.
10. Once the onion-tomato masala starts boiling add the washed and cleaned mushroom.
11. Stir well to combine.
12. Cover the lid and press cancel. Cook on high pressure for 5 minutes.
13. Let the pressure release naturally for 5 minutes, then quick pressure release to depressurize.
14. Once the pressure indicator goes down, remove the lid.
15. Add coriander leaves, cream, Kasuri methi, and garam masala powder. (At this stage, you can add more water if required)
16. Mix everything well. Add cardamom powder, honey and cook for 2 minutes.
17. Transfer the mushroom masala to a serving bowl and garnish with sliced almonds, sliced ginger, and cilantro leaves. Serve hot with garlic tandoori roti.

» How to make Mushroom Masala in a stovetop pressure cooker:

1. Add 2 tablespoons oil to a pressure cooker.
2. When the oil is still cold, add cinnamon stick, crushed cardamom, and cloves to it and saute for 2 minutes.
3. Now add chopped onions and sauté for about 3 minutes or until translucent.
4. Now add ginger-garlic paste and sauté for 1 more minute.
5. Next, add tomato puree and sauté for 3 more minutes.
6. Add red chili powder, coriander powder, turmeric powder, green chilies, and salt.
7. Mix everything well and add ¼ cup of water to it.
8. Once the masala starts boiling, add washed and sliced mushroom and stir everything well to combine.
9. Cover with the lid and pressure cook on high for 2 whistles.
10. Let the pressure release naturally before opening the lid.
11. Add coriander leaves, Kasuri methi, and garam masala powder. Add more water if needed.
12. Mix everything well. Add honey and cook for 2 minutes.
13. Turn off from the heat and Transfer the mushroom masala to a serving bowl. Garnish with some fresh cream and sliced almonds.
14. Serve hot with some mushroom pilaf.

» How to cook Mushroom Masala on stovetop pan:

1. Heat a pan over medium heat. Add 2 tablespoons oil to it.
2. When the oil is still cold, add cinnamon stick, crushed cardamom, and cloves to it and saute for 2 minutes. Adding raw spices to the cold oil makes this dish more aromatic.
3. Now add chopped onions and sauté for about 3 minutes or until translucent.
4. Add ginger-garlic paste and sauté for 1 more minute.
5. Next, add tomato puree and sauté for 3 more minutes.
6. Add red chili powder, coriander powder, turmeric powder, green chilies, and salt.
7. Mix everything well and add a ¼ cup of water to it.
8. Once the masala starts boiling add washed and cleaned mushroom and stir well to combine.
9. Cover with a lid and cook for 7-8 minutes or until mushrooms are tender and cooked.
10. Adjust desired consistency by adding more water if needed.
11. Now add coriander leaves, Kasuri methi, and garam masala powder.
12. Mix everything well. Add honey and cook for 2 minutes. Turn off the stove.
13. Garnish Mushroom Masala with cilantro leaves and serve hot with rice or naan.

RECIPE NOTES

1. I have used white button mushrooms for this recipe, but you can also brown button mushrooms for this recipe. You can swap cream with cashew cream.
2. Never soak the mushrooms in the water, because they soak up the water and mushrooms won't turn nicely brown when cooked if they are full of water.
3. If you want mushroom gravy thick and creamy, then replace water with coconut milk. This would add extra richness.