Step 1

Rinse or wipe dry the mushrooms. Slice off a part of the base stalk. Then slice or chop them. Set aside.

Step 2

In a grinder or blender, take the chopped onions, ginger and garlic. Grind to a smooth paste without adding any water.

Step 3

Remove this paste with a spoon or spatula in a bowl and set aside.

Step 4

In the same jar, add the chopped tomatoes and make a smooth puree. No need to blanch tomatoes before pureeing. Set the tomato puree aside.

Step 5

In a small bowl, whisk curd (yogurt) until smooth and set aside.

Step 6

Heat oil in a pan and add the following whole spices - cumin seeds, tejpatta, cinnamon, black cardamom, green cardamoms, cloves and a single strand of mace.

Step 7

Fry the spices for a few seconds until they become aromatic and splutter.

Step 8

Lower the heat and add the ground onion-ginger-garlic paste.

Step 9

Mix the paste with the oil. If the paste splutters then cover the pan with a lid allowing for some space for the steam to pass.

Step 10

On a low to medium heat stirring often continue to sauté until the onion paste starts thickening.

Step 11

Stir and sauté until the paste becomes golden. This sautéing of onion paste takes some time. So to quicken the process add a pinch of salt.

Step 12

Now add the tomato puree. Stir. Then add the spice powders - turmeric powder, red chilli powder and coriander powder.

Step 13

Mix well and sauté until you see oil releasing from the sides of the masala.

Step 14

Add the sliced or chopped white button mushrooms.

Step 15

Add the beaten curd (yogurt). As soon as you add yogurt, mix thoroughly and quickly.

Step 16

Simmer on a low to medium flame for 2 to 3 minutes.

Step 17

Then add water.

Step 18

Season with salt. Mix very well.

Step 19

Cover the pan with a lid. On a low to medium heat simmer the mushroom masala for 18 to 20 minutes or until the mushrooms are tender.

Step 20

Lastly add dried fenugreek leaves (crushed), garam masala powder and chopped coriander leaves. Mix again. At this step you can add 1 to 2 tablespoons of heavy cream for a rich tasting curry.

Step 21

Serve mushroom masala hot or warm.

Step 22

Use the sauté function of your IP at normal mode. Add the oil in the steel insert and let it get hot.

Step 23

Add the whole spices and let them splutter.Add onion paste and sauté stirring non-stop until the onion paste turns golden.

Step 24

Add the tomato puree, ground spices and combine well. Sauté until the masala paste becomes glossy, thickens and you see oil releasing from the sides.

Step 25

Add in the chopped mushrooms and sauté for 2 to 3 minutes. Press the cancel button.

Step 26

Add the curd (yogurt). Mix thoroughly and quickly.

Step 27

Add ⅓ cup water and salt. Mix and deglaze.

Step 28

Pressure cook on high for 3 minutes.

Step 29

Then do a quick pressure release after 3 minutes.

Step 30

Sprinkle dried fenugreek leaves, garam masala powder and coriander leaves. Mix and serve hot.

Step 31

While serving you can garnish mushroom curry with some coriander leaves.

Step 32

Serve Mushroom masala with steamed rice, jeera rice or pulao. This mushroom curry also goes very well as a side gravy dish with biryani. You can also have mushroom masala with roti, paratha, naan, bread or dinner rolls.

Step 33

The leftovers can be refrigerated for 1 to 2 days. Warm the mushroom masala gravy in a pan before serving. If the gravy has thickened too much, then add a few tablespoons of water to thin the consistency.