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    Home » Recipes » Curry

    Mushroom Mutter Masala - Instant Pot Pressure Cooker

    January 19, 2023 . By Meeta Arora . 31 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe

    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!

    Instant Pot Mushroom Mutter

    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:

    • Aloo Matar
    • Matar Paneer
    • Paneer Tikka Masala

    Enjoy this easy Mushroom Masala and don't forget to share how it turns out!

    Tried this recipe?Give a rating by clicking the ★ below
    Instant Pot Mushroom Mutter

    Instant Pot Mushroom Mutter Masala (Green Peas Mushroom Curry)

    Meeta Arora
    Green Peas and Mushroom curry made in a creamy onion and tomato gravy.
    4.77 from 17 votes
    Print Save Saved! Pin
    Servings: 3
    Calories: 176
    Course: Main Course
    Cuisine: Indian
    Diet: Gluten-free, Vegetarian
    Method: Instant Pot/Pressure Cooker
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins

    Equipment

    • Instant Pot/Pressure Cooker

    Ingredients
     
     

    • 8 ounces Mushroom cleaned and sliced
    • ¾ cup Green peas I used frozen
    • 1 tablespoon Oil
    • 1 teaspoon Cumin seeds (Jeera)
    • 1" inch Ginger grated
    • 4 cloves Garlic minced
    • 1 Green Chili Pepper diced, optional
    • 1 cup Onion diced
    • 2 Tomato large, pureed
    • 2 tablespoon Cream or Coconut Milk for vegan
    • 1 tablespoon Dried Fenugreek leaves (Kasoori Methi) crushed
    • Cilantro to garnish

    Spices

    • ½ teaspoon Ground Turmeric (Haldi powder)
    • 1 teaspoon Coriander powder (Dhaniya powder)
    • ½ teaspoon Red Chili powder (Mirchi powder)
    • ½ teaspoon Garam Masala
    • 1 teaspoon Salt
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    Instructions
     

    • Start the instant pot in saute mode and heat oil in it. Add cumin seeds and saute for a minute until they sizzle.  
    • Add the onions and green chili. Cook for about 4 minutes until the onions turn golden.
    • While the onions are cooking, blend tomatoes to a puree. Once the onions are ready, add the tomato puree, spices and salt to the instant pot. Cook for another 3-4 minutes.
    • Add the sliced mushrooms and green peas. Change the instant pot setting to manual/pressure cook mode on high pressure for 2 minutes.
    • Once the instant pot beeps, quick release the pressure manually. Stir in the cream. Crush the fenugreek leaves between your palms and add to the instant pot. Give it a good stir.  
    • Garnish with cilantro. Mushroom Matar is ready to be served. Enjoy with roti or rice.

    Notes

    To make this recipe vegan, skip the cream or replace with coconut cream.

    Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 176kcalCarbohydrates: 20gProtein: 7gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 11mgSodium: 848mgPotassium: 665mgFiber: 6gSugar: 9gVitamin A: 1218IUVitamin C: 35mgCalcium: 55mgIron: 2mg
    Keyword mushroom matar
    Tried this recipe?Share your photo and tag @PipingPotCurry or #pipingpotcurry

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    318 shares

    Reader Interactions

    Comments

    1. Nancy says

      September 09, 2022 at 5:42 am

      I made this dish because I happened to have some mushrooms in the fridge that I wanted to use up. My family liked it ** a lot **. The mushrooms are not highly identifiable: they become more a carrier of texture and flavor than the main feature. I will definitely put this recipe on repeat.

      Reply
      • Meeta Arora says

        October 04, 2022 at 1:29 pm

        Hi Nancy - So glad you enjoyed the curry!

        Reply
    2. TERRY GREENWELL says

      July 18, 2022 at 4:07 am

      I made this in a stove top cast iron pan as it is quick and easy, couldn't see the point of using my instant pot for this one particularly.
      Absolutely delicious !
      Wrapped some up in a paratha, lovely light lunch time snack.

      Reply
      • Piping Pot Curry says

        July 18, 2022 at 10:26 am

        Hi Terry - That makes me happy. Thank you for sharing back 🙂

        Reply
    3. M Batra says

      September 10, 2021 at 7:01 am

      Is it low pressure or high pressure in the instant pot?

      Reply
      • Meeta Arora says

        September 15, 2021 at 2:45 pm

        Hello - I use the default high pressure setting for this curry. Hope you enjoy it!

        Reply
    4. Manal says

      January 19, 2021 at 6:19 am

      Turned out amazing!! So quick and delish.

      Reply
      • Piping Pot Curry says

        January 19, 2021 at 10:32 am

        Hi Manal - So glad to hear that. 🙂

        Reply
    5. Danielle says

      October 11, 2020 at 5:27 pm

      A quick question: how do you grind the onions, ginger, garlic, and chili? Can I dice them, then mash them? Thank you!

      Reply
      • Meeta Arora says

        October 19, 2020 at 4:19 am

        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.

        Reply
    6. Adriana Rojas says

      July 25, 2020 at 2:00 pm

      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.

      Reply
      • Meeta Arora says

        August 03, 2020 at 8:28 am

        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.

        Reply
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    Meeta Arora of Piping Pot Curry

    I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. Here you will find easy & delicious recipes using Instant Pot & Air Fryer.

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