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.

Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer recipes.

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.

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

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

📖 Recipe

Print Recipe Pin Recipe

5 from 2 votes

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.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Main Course

Cuisine: Indian

Servings: 6

Calories: 151kcal

Author: Sharmila Kingsly

1x2x3x

Cook ModePrevent your screen from going dark

Standard 1 cup measures 240 ml

Equipment

• Instant Pot 6 Qz

• ▢
  Instant Pot 6 Qz

Ingredients

For Cashew Cream

• ▢ ⅓ cup Cashewnuts
• ▢ ¼ cup Water

For Mushroom Masala

• ▢ 2 tbsp Oil
• ▢ 1 tbsp ginger garlic paste
• ▢ 1 Onion sliced
• ▢ 1 cup Tomato puree
• ▢ 1 tbsp Kashmiri Red Chilli powder
• ▢ ½ tsp Cumin powder
• ▢ 1 tsp Garam Masala
• ▢ ½ tsp Turmeric powder
• ▢ Salt
• ▢ ¾ cup Water
• ▢ 2 cup Mushroom
• ▢ 100 gms Paneer
• ▢ 2 tbsp Cilantro
• ▢ 1 tsp Kasoori Methi

Instructions 

• Soak the cashew nuts in hot water for 30 mins.
• Drain the water and grind them to a smooth cream with ¼ cup of water.
• 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.
• Next, add the tomato puree. cook for 5-6 mins or till the raw smell leaves.
• 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.
• Switch on the Instant Pot again in saute mode and add the cubed Paneer. Combine and cook for a min.
• Now add in the cashew cream and combine. Switch off the Instant Pot. Garnish with Cilantro and dried kasoori Methi.

Stovetop 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.

Video

Notes

• 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.
• Never substitute the dried kasoori methi with the fresh ones. They turn the curry bitter.
• You can cook the same curry on the stovetop as well (Instructions above).
• 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.

Nutrition

Calories: 151kcal | Carbohydrates: 6.2g | Protein: 6.9g | Fat: 12.5g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 40mg | Potassium: 267mg | Fiber: 1.2g | Sugar: 2.5g | Calcium: 178mg | Iron: 2mg

Tried this recipe?Mention @happietrio or tag #happietrio

Subscribe to my Channelclick for more videos

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.

Butternut Squash and Chickpea Curry is a creamy delicious Indian-style curry prepared in Instant Pot. Makes a perfect accompaniment with flatbreads.

Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer recipes.

Chickpea and butternut squash curry with coconut milk and Indian spices makes delicious food. It makes one of the best-ever curries to go with flatbreads. My personal favorite is to go with roti, poori, or Naan.

Why you will love this Curry

• They are easy to put together in just 30 mins.
• It's vegan and gluten free.
• Makes a perfect option for weeknight dinners.
• It's a mess free one pot dish.
• The spices are mild and hence suit all taste buds.

Ingredients

Chickpeas or Garbanzo beans - I am using dried beans, hence I soaked them overnight and cooked them in Instant Pot. If using canned beans you may drain the water and use them directly while cooking.

Butternut squash - Peel the skin and chop them into cubes and use. If using frozen ones thaw and bring to room temperature and then use.

Whole spices - THey add a lot of flavors when sauteed in oil. Feel free to skip them if you find them too flavorful and do not suit you.

Crushed ginger and garlic - Feel free to use the paste if you have them.

Onion- Use finely chopped red onion.

Tomato - I am using fresh tomatoes you may also use diced tomatoes.

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

Aquafaba or chickpea stock - I am adding the liquid that I used for cooking the chickpeas. They add so much flavor to the curry. You may use water if you don't have it.

Coconut Oil - This is highly recommended and enhances the flavor quotient. Never skip adding it.

Cilantro - Garnish the curry with finely chopped cilantro along with lemon juice.

How to cook chickpeas in Instant pot

These instant pot garbanzo beans are soft buttery and melt in the mouth. So easy to cook. All it needs is some soaking time and cooking time.

You can set manual cook time or use the preset timer as well. They require around 6 hours of soaking time and 20 mins of active cooking at high pressure followed by a natural pressure release. Drain the excess water and the chickpeas are now cooked to perfection. Instant Pot Chickpeas are ready to add to any curry, hummus, or salad.

I dint waste the liquid used for cooking the dried chickpeas. Use them while preparing the curry. They add more flavor to the dish.

How to make Butternut Squash and Chickpea Curry

Cook the Garbanzo Beans

Soak the dried beans overnight or about 6 hours. Drain the excess water and add the beans to Instant Pot. Add required salt and about 3 cups of water.

Close the Instant Pot and set 20 mins in high pressure. Wait for natural pressure release and then open the Instant Pot.

Chickpeas are now cooked perfectly. Drain the chickpeas and stock. Reserve the stock to use in curry.

Butternut squash and chickpeas curry

1. Switch on Instant Pot in saute mode. Wait for a min and then add 1 tbsp of groundnut oil. Let it get hot. Next, add the cinnamon stick, cardamom pods, and star anise. Let them splutter. Next, add the crushed ginger and garlic. Saute for a min.

2. Now add the finely chopped onions and saute till they get soft.

3. Next, add in the chopped tomatoes and cook for 4-5 mins till they are soft. Cover and cook if you prefer.

4. Next, add all the spice powders. I am using 1 tsp Coriander powder, 1 tsp red chili powder or paprika powder, ½ tsp Cumin powder, ½ tsp black pepper powder, ½ tsp Turmeric powder, and the required Salt. Combine everything and cook for a min.

5. Now add the chopped butternut squash cubes and cooked chickpeas. Combine everything.

6. Add approximately 1 of the chickpea stock. Add 2 cups if you prefer a watery curry.

7. Close the Instant pot and cook for 2 mins at high pressure and do a quick pressure release and open the Instant Pot.

8. Now add 1 cup of coconut milk and mix everything. Drizzle in the lemon juice and garnish with finely chopped Cilantro.

Instantpot Butternut squash chickpea curry is ready.

Tips & Variations

• You may use fresh or frozen squash. The same with chickpeas. You may use canned or dried ones.
• There are even shortcuts to cooking the dried chickpeas without soaking.
• However, I recommend soaking the chickpeas and then cooking. Soaking the chickpeas removes the phytic acid in them and prevents bloating or other digestive side effects from the beans.
• Adjust the spices as you prefer. you may use Kashmiri red chili powder for a brighter colored curry.
• If you prefer less spice you may use paprika powder or use ½ tsp chili powder.

Serving Suggestion

The best ever dish to serve the curry is with poori (puffed flatbread), or roti. My perfect option is to go with Garlic Naan.

Similar Recipes

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

📖 Recipe

Print Recipe Pin Recipe

5 from 2 votes

Butternut Squash and Chickpea Curry

Butternut Squash and Chickpea Curry is a creamy delicious Indian-style curry prepared in Instant Pot. Makes a perfect accompaniment with flatbreads.

Prep Time15 minutes mins

Cook Time24 minutes mins

Soaking Time6 hours hrs

Total Time6 hours hrs 39 minutes mins

Course: Main Course

Cuisine: Indian

Servings: 5

Calories: 381kcal

Author: Sharmila Kingsly

1x2x3x

Cook ModePrevent your screen from going dark

Standard 1 cup measures 240 ml

Equipment

• Instant Pot 6 Qz

• ▢
  Instant Pot 6 Qz

Ingredients

For Cooking Chickpeas

• ▢ 2 cup Chickpeas
• ▢ Salt a pinch
• ▢ 3 Water

For Curry

• ▢ 1 tbsp groundnut oil
• ▢ 1 Star Anise
• ▢ 3 Cardamom
• ▢ ½ inch Cinnamon Stick
• ▢ 6 garlic crushed
• ▢ 1 inch ginger crushed
• ▢ 1 onion finely chopped
• ▢ 2 Green Chilli
• ▢ 3 Tomato medium sized
• ▢ 1 tsp Red Chilli powder
• ▢ 1 tsp Coriander powder
• ▢ ½ tsp Cumin powder
• ▢ ½ tsp Turmeric powder
• ▢ ½ tsp Pepper powder
• ▢ Salt as needed
• ▢ 1 cup Butternut Squash chopped in cubes
• ▢ 2 cup Water or use the chickpea stock
• ▢ 1 cup Coconut Milk
• ▢ ½ tbsp Lemon Juice
• ▢ ¼ cup Cilantro finely chopped for garnishing

Instructions 

Cook chickpeas

• Soak the dried beans overnight or about 6 hours. Drain the excess water and add the beans to Instant Pot. Add required salt and about 3 cups of water.
• Close the Instant Pot and set 20 mins in high pressure. Wait for natural pressure release and then open the Instant Pot.
• Chickpeas are now cooked perfectly. Drain the chickpeas and stock. Reserve the stock to use in curry.

Chickpeas Butternut squash Curry

• Switch on Instant Pot in saute mode. Wait for a min and then add 1 tbsp of ground nut oil. Let it get hot. Next, add the cinnamon stick, cardamom pods, and star anise. Let them splutter. Next, add the crushed ginger and garlic. Saute for a min.
• Now add the finely chopped onions and saute till they get soft.
• Next, add in the chopped tomatoes and cook for 4-5 mins till they are soft. Cover and cook if you prefer.
• Next, add all the spice powders. I am using 1 tsp Coriander powder, 1 tsp red chili powder or paprika powder, ½ tsp Cumin powder, ½ tsp black pepper powder, ½ tsp Turmeric powder, and the required Salt. Combine everything and cook for a min.
• Now add the chopped butternut squash cubes and cooked chickpeas. Combine everything.
• Add approximately 1 of the chickpea stock. Add 2 cups if you prefer a watery curry.
• Close the Instant pot and cook for 2 mins at high pressure and do a quick pressure release and open the Instant Pot.
• Now add 1 cup of coconut milk and mix everything. Drizzle in the lemon juice and garnish with finely chopped Cilantro. Instantpot Butternut squash chickpea curry is ready.

Video

Nutrition

Calories: 381kcal | Carbohydrates: 48.6g | Protein: 14.1g | Fat: 16.1g | Saturated Fat: 9.3g | Sodium: 27mg | Potassium: 884mg | Fiber: 13.8g | Sugar: 10.6g | Calcium: 99mg | Iron: 5mg

Tried this recipe?Mention @happietrio or tag #happietrio

Subscribe to my Channelclick for more videos

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.