Instant Pot Mushroom Paneer Masala

Mushroom masala with Paneer in the Instant Pot with a cashew cream makes a yummy side dish to pair with roti's or any flatbreads.

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Mushrooms are easy to cook. They go well in Pasta, Soup, Biryani, and what not? Here is one awesome delicious mushroom masala in Instant Pot. It is creamy, rich, and perfect with flatbreads.

The best thing is they are ready easily in 30 mins. Makes a perfect dinner option on weekends or even weekdays.

Jump to:

• Mushroom Masala
• Ingredients
• Meal Prep Options
• How to make Mushroom Masala
• Stove top Version
• Tips & Variations
• Serving Suggestions
• Storage Suggestions
• Similar Recipes
• 📖 Recipe

Mushroom Masala

Mushroom masala made with vegan cashew cream is a perfect vegetarian option on par with the Butter Chicken Curry. If you have some vegetarian guests you can easily pick our recipe for mushroom masala.
Here are a few reasons why you should try out our mushroom masala recipe

Gets ready in just 30 mins.

They are gluten-free.

For the vegan option, you may skip paneer or just replace it with Tofu.

For more variations, you may add green peas or more veggies like cauliflower, and carrot beans.

It is a one-pot meal. We can adapt them easily for stove top too.

Ingredients

Oil - I am using ground nut, you may use any cooking oil.

Ginger garlic paste - Adds a nice flavor to the masala paste.

Onion- Use finely chopped red onion.

Tomato - I am using fresh homemade tomato puree. You can use canned ones as well. Make sure you cook the tomato till the raw smell leaves. This can take at least 4-5 mins. You may close the Instant pot with the glass lid and then cook.

Spice powders - I am using the basic Indian spice powders. They add a nice taste to the curry.

mushroom - I am using button mushrooms. I just washed well and wiped to remove the dirt particles and then sliced. You can also use cremini mushrooms.

Paneer - Use Paneer or Tofu for the protein quotient. For the vegan version, you may use Tofu or just skip it.

Cashew nuts - We make cashew cream and add it to the curry. They gave a hint of sweet flavor and make the curry really rich.

Kasoori Methi - Gives a nice flavor to the curry.

Cilantro - Garnish the curry with finely chopped cilantro.

Meal Prep Options

You can follow the same instructions and cook until adding the spice powders. After adding the spice powders cook for a min and then switch off. Let everything cool completely.

You can store them in the fridge for 3 days or freeze them for longer shelf life. Freezes well for 2 months together.

When you are cooking them use the frozen paste and cook in low heat so that it comes to room temperature. Next, add the required water and then mushrooms and follow the rest of the instructions.

You can prepare the base during the weekends and then these mushrooms curry recipes come in handy for the weekdays. This mushroom gravy for chapathi is indeed a lifesaver at times with our meal prep.

How to make Mushroom Masala

1. Soak the cashew nuts in hot water for 30 mins.

2.Drain the water and grind them to a smooth cream with ¼ cup of water.

3. Switch on Instant Pot in saute mode. Add 2 tbsp of oil. Wait for a min and then add 1 tbsp of ginger garlic paste and saute for a few secs. Next, add sliced onions and saute till they are soft.

4. Next, add the tomato puree. cook for 5-6 mins or till the raw smell leaves.

5. Now add the spice powders. combine everything and cook for a min.

6. Add ¾ cup of water. Combine everything once and add the sliced mushroom and close the Instant Pot Turn the pressure knob to the sealing position. Cook for 4 mins at high pressure and then do a quick release and then open the Instant Pot.

7. Switch on the Instant Pot in saute mode again and add the cubed Paneer. Combine and cook for a min.

8. Now add in the cashew cream and combine. Switch off the Instant Pot. Garnish with Cilantro and dried kasoori Methi.

9. Instant Pot Mushroom masala with paneer is now ready

Stove top Version

You may easily adapt the same recipe to your stovetop as well. After adding the mushrooms cook for 8 mins with the lid closed on a medium-low flame. And then open and add the paneer and cook for a min. Finally, add the cashew cream and switch it off.

Tips & Variations

• If you do not like mushrooms you may skip them and use paneer alone. You can use this as a base and try various combinations with different vegetables.
• You can prepare the masala base as a part of your weekend meal prep and use it for the rest of the week.
• If you don't have kasoori methi you can skip adding them.
• Never substitute the dried kasoori methi with the fresh ones. They turn the curry bitter.

• Don't skip kasoori methi (dried fenugreek leaves)and garam masala in this Indian mushroom masala curry. They add a unique flavor and taste to the curry. Both are available in almost all Indian stores.
• If you don't have access to garam masala you can also use the curry powder instead.
• You can cook the same curry on the stovetop as well (Instructions above).
• I made the gravy really thick. If you want them not so thick you may add up to 1 -1.25 cups of water. Since we add the cashew cream curry thickens. you may adjust the consistency as you like.
• For a mushroom masala dry version, You can just add ¼ cup of water to the mushrooms and cook. The water from the mushrooms will be sufficient for cooking.
• If you are allergic to nuts you may use thick coconut milk or coconut cream instead.

Serving Suggestions

The best ever dish to serve the curry is with Naan, Roti, or Phulka. You may also serve them with some Cumin rice or Pulao. You may even serve them with fresh or frozen parathas.

Storage Suggestions

You can store this mushroom curry in the fridge for 3 days or freeze them for longer shelf life. Freezes well for 2 months together.

Similar Recipes

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📖 Recipe

Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.