Easy and delicious Mushroom Mutter Masala or Mushroom Peas Curry made in Instant Pot or Pressure Cooker. This vegan and gluten free Mushroom Matar Masala is perfect for a delicious warm weeknight dinner!
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 growing in popularity.
Another good thing about mushrooms is that they cook very quickly. Even more quickly in an Instant Pot. I use them frequently in curries, omelets, and pastas. For this recipe, I have used white button mushrooms. Just chop them and add them to a creamy onion-tomato gravy. They are delicious and you will love them. Serve this curry with rice, roti or naan.
Some other easy instant pot curries that you might enjoy:
Enjoy this easy Mushroom Masala and don't forget to share how it turns out!
Instant Pot Mushroom Mutter Masala (Green Peas Mushroom Curry)
Ingredients
- 8 ounces Mushroom
- 1 cup Green peas
- 1 tablespoon Oil
- 1 teaspoon Cumin seeds (Jeera)
- 1" inch Ginger
- 4 cloves Garlic
- 1 Green Chili Pepper
- 1 Onion large
- 2 Tomato large
- 2 teaspoon Salt
- 2 tablespoon Cream
- Cilantro to garnish
Spices
- ½ teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Coriander powder (Dhaniya powder)
- ½ teaspoon Red Chili powder (Mirchi powder)
Instructions
- Blend onion, ginger, garlic and green chilli to make a paste.
- Start the instant pot in saute mode. Add oil and cumin seeds.
- When the cumin seeds start to splutter, add the onion paste from step 1 to the instant pot. Cook for about 4 minutes until the onions turn golden brown.
- While the onions are cooking, blend tomatoes to a paste. Once the onions are ready, add the tomato paste, spices and salt to the instant pot. Cook for another 3-4 minutes.
- Stir in the green peas and mushroom. Change the instant pot setting to manual or pressure cook mode on high pressure for 2 minutes.
- Once the instant pot beeps, quick release the pressure manually. Stir in the cream.
- Garnish with cilantro. Mushroom Mutter is ready to be served.
Notes
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
M Batra says
Is it low pressure or high pressure in the instant pot?
Meeta Arora says
Hello - I use the default high pressure setting for this curry. Hope you enjoy it!
Manal says
Turned out amazing!! So quick and delish.
Piping Pot Curry says
Hi Manal - So glad to hear that. 🙂
Danielle says
A quick question: how do you grind the onions, ginger, garlic, and chili? Can I dice them, then mash them? Thank you!
Meeta Arora says
Hi Danielle - I made a paste in a blender. This curry will work well with dicing too. You can dice the onions and tomatoes, mince or chop the garlic, and grate the ginger. I do this in my Aloo Matar recipe too.
Adriana Rojas says
Quick question...I see you list fresh tomatoes - can I use tomato paste instead? Will it change the flavor? If yes, how much would I use, say for the default 3 serving recipe? I'll try it with the fresh tomatoes, but I'm just asking in case there's a day I don't have any.
Meeta Arora says
Hi Adriana - I have not tried, but about 2 tablespoon of paste. Also add at least 1/2 cup water before pressure cooking, as the tomatoes provide the liquid for the instant pot to come to pressure in this recipe.