Not everyone is a fan of mushrooms, but if you are a fan, you are in for a treat with this curry. Their rich and robust umami flavors elevate the taste of this curry. Serve with rice or naan for a perfect meal! I love mushrooms and have shared many recipes such as mushroom rice, creamy mushroom pasta, mushroom wild rice soup, and tandoori mushroom tikka. That said, if you want Indian flavors with mushrooms, then this is the best Indian mushroom recipe you want to make. So let’s get cooking!
Watch How to Make Mushroom Matar Masala
Why Mushrooms?
Mushrooms, also known as kukkarmuta and khumbi in Hindi are a source of powerful nutrients. They are low in calories, fat-free, cholesterol-free, gluten-free, and very low in sodium, yet they provide important nutrients, including potassium, riboflavin, niacin, vitamin D, and more. Mushrooms historically have not been as common in the Indian household but are growing in popularity. Another good thing about mushrooms is that they cook very quickly. Even more quickly in an Instant Pot. We love to use them frequently in curries, omelets, soup and pastas.
Why you’ll love this Mushroom Masala
Easy to cook in under 25 minutes. It is gluten-free and perfect for vegetarians It can be made vegan easily. It is full of flavors that any meat eater will relish too! Perfect for a warm weeknight meal
Ingredients
Mushrooms: Always use fresh mushrooms. I prefer white button or cremini mushrooms for this recipe. Green Chili Pepper: This adds a little spice kick and lots of flavor to the curry. However, if you like a mild curry, feel free to skip it. I use Thai, birdseye, or Serrano peppers when making Indian curries. Ginger and garlic: I like to use freshly minced garlic and grated ginger. You can also use ginger paste and garlic paste. Onions: I like to use yellow onions when making curries. Tomatoes: Use fresh red plump tomatoes but you can use canned tomatoes too. For this recipe, use 3/4 cup canned tomato puree. Spices: You only need a few spices already available in your pantry – Kashmiri red chili powder, turmeric powder, Garam masala, coriander powder, and salt. I also add some cumin seeds at the start. Kasoori Methi: This is optional. For a restaurant-style Mushroom Matar, crush the kasoori methi between your palms and at the end after the curry is cooked. Cream: To add the final creamy touch to this curry, add some heavy cream. Or you can use coconut milk or cashew cream if you want to make it vegan.
How to Clean Mushrooms?
Add the mushrooms to a bowl of water. Let the dirt settle down in 2-3 minutes, then remove and pat dry the mushrooms. I like to use a kitchen towel or towel paper to clean them.
Then slice the mushrooms using a sharp knife.
How to Make Mushroom Matar?
This Mushroom Mutter is so easy to make in either an instant pot or stovetop in less than 30 minutes.
Instant Pot Method
Heat the Instant Pot in sauté mode, and add oil and cumin seeds. Once the cumin seeds start to splutter, add diced green chili and onion. Let this cook until the onions soften and turn light brown. Then add ginger and garlic. Cook for another minute. On the side, grind tomatoes to a puree. You can also use canned tomato puree. Add the tomato puree and spices to the instant pot and cook for a few minutes.
Note: You can also add cashews when pureeing tomatoes to make this curry creamier. This is a good option to make this curry vegan.
Add the sliced mushrooms and green peas to the instant pot. Add some water and give it a stir. Close the lid and pressure cook on high pressure.
Once the pressure cooking is completed, quick release the pressure. Then add cream (or coconut milk for vegan variation) and dried fenugreek leaves.
Give it a good stir. Then garnish with cilantro leaves, and mushroom masala is ready to serve! You can also add a squeeze of lime juice on the top! We love to serve it with rice or the Indian flatbread roti or paratha.
Stovetop Method
The initial steps to make mushroom matar remain the same as for the instant pot. When cooking on the stovetop, use a heavy bottom pan or Dutch oven. Make sure to saute the onions well for 4-5 minutes until they are golden brown in color. When sautéing the pureed tomatoes, ensure all the liquid is dried, and the masala has thickened. 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. Add the kasoori methi and cream. Roll the kasuri methi with your hand to crush it and add it to the curry. Stir it all gently. Garnish with cilantro. Mushroom Matar is ready to serve.
Pro-tips
Thicken the sauce: Sauté the onions and tomatoes well. This adds a lot more flavor to the curry. You can also add cashews when pureeing tomatoes to get a thick creamy curry. Mushrooms: Rinse, clean, and dry the mushrooms with a kitchen towel paper before slicing. Use white mushrooms or cremini mushrooms for a more robust flavor. Onion Tomato Masala: My onion tomato bhuna masala can be used to make this curry. Use about ¾ cup of the masala in place of onions, tomatoes, ginger, and garlic. Low-fat Mushroom Masala: When making this curry at home for everyday meals, I mostly skip the cream completely to make it lighter.
Vegan Mushroom Masala
Replace the cream with full-fat coconut milk or add cashew cream.
How to Serve?
This curry can be served with naan, roti, or jeera rice. I also like to serve cucumber raita and Indian onion salad or Kachumber salad on the side with this curry.
How to store?
Let the curry cool down completely, then store it in an airtight container in the refrigerator for up to 3 days. If you want to make it ahead or freeze it, I suggest making the onion tomato masala and freeze it. Then this curry is super easy to put together in less than 15 minutes. I do this whenever I am making this curry for a party. More Instant Pot Curry Recipes:
Aloo Matar Matar Paneer Paneer Tikka Masala Rajma Masala Vegetable Korma Matar Makhana
Enjoy this easy Mushroom Masala, and don’t forget to share how it turns out!
