instant pot kadai mushroom

Instant pot kadai mushroom with step by step photos. A delicious semi-dry curry of white button mushrooms and bell peppers cooked in a spiced onion-tomato based gravy. The recipe is also vegan and gluten-free.

Kadai mushroom as the name suggests is a dish made in the Indian kadai or wok. This recipe is a delicious variation of the popular kadai paneer, where button mushrooms replace paneer (cottage cheese) and are cooked in the instant pot.

instant pot kadai mushroom served in a small enameled white wok on a white plate with two brass spoons by the side

About instant pot kadai mushroom

    1. What’s in a name: in this recipe though, the kadai is replaced with the instant pot. Hence the recipe gets done in less time and quickly. Even though I have used an instant pot, I have kept the name as Instant pot kadai mushroom, just so that readers can identify the recipe easily.
    2. Special kadai masala: for the recipe, a unique blend of ground spices called kadai masala is made. This kadai masala gives a distinct taste, aroma and flavor to the dish.
    3. Mushrooms: I have used white button mushrooms, but you can use any variety of fresh edible mushrooms. If you are looking for a stovetop version of this dish, then you can check this recipe – Kadai mushroom.
    4. Ease of cooking: I have kept this recipe and the cooking process really simple so that the recipes take less time. The recipe tastes exceptionally good if you add fried or sautéed mushrooms to the gravy. But sautéing mushrooms till golden take quite some time, so I have sautéed them for a few minutes and then pressure cooked in the instant pot.
    5. On dry red chillies: since dried red chilies are used in the recipe, the color, spice, pungency and heat factor in the dish depends on the type of red chilies.
      • Add chillies which are low in heat quotient in the recipe, so that you don’t end up with a very spicy dish.
      • Dry red chillies like Kashmiri chillies or byadagi chillies, which are low in heat and which impart a deep orange to red color dish, goes well in this dish. Of course, if you like a spicy dish, then you can use medium-hot red chilies – just reduce their quantity.
    6. On bell pepper: apart from dry red chilies, the recipe also uses capsicum or green bell pepper, which is a must and an essential ingredient. You can even use red or yellow bell peppers.

This instant pot kadai mushroom serves as an excellent main course dish coupled with cumin rice or with some tandoori roti, naan, bread, paratha or chapati. You can even make this recipe when you are having guests.

instant pot kadai mushroom

How to make instant pot kadai mushroom

Making kadai masala

1. First we need to make the kadai masala. Heat a small kadai or a pan. Add the whole spices – 1 tablespoon coriander seeds, ½ teaspoon cumin seeds, 1-inch cinnamon, 2 cloves, 2 green cardamoms, 3 to 4 Kashmiri red chilies or 2 to 3 dry red chillies.

whole spices in a kadai

2. Dry roast all the whole spices on a low flame till they become aromatic. Stir them often while roasting. Roasting the masala takes about 1 to 2 minutes. In a thick bottomed kadai or pan, roasting takes about 2 minutes on a low flame.

dry roasting whole spices

3. Once they cool down, add them to a grinder jar or a spice or coffee grinder.

roasted whole spices in a coffee grinder

4. Grind to a semi-fine or a slightly coarse powder.

kadai masala in the grinder jar

5. Remove in a plate and keep the kadai masala aside.

kadai masala in a plate

Sautéing

1. Switch on the instant pot. Press the sauté button for 15 to 20 minutes on the normal mode.

switch on the instant pot
2. Add 3 tablespoons oil in the steel insert of the instant pot. When the oil becomes hot, add ⅓ cup chopped onions. The oil should just be hot and not sizzling hot or smoking hot.

chopped onions in the instant pot
3. Sauté stirring often, till the onions soften and become translucent.

sauteing onions in the instant pot
4. Then add ½ teaspoon garlic paste, 1 teaspoon finely chopped ginger, 1 slit green chilli or serrano pepper.

ginger garlic green chilli in the instant pot
5. Mix and sauté for 3 to 4 seconds.

sauteing ginger garlic in the instant pot
6. Add 1 cup finely chopped tomatoes.

chopped tomatoes in the instant pot
7. Sauté till tomatoes soften and become pulpy.

sauteing tomatoes in the instant pot
8. Add sliced button mushrooms (200 to 250 grams).

mushrooms in the instant pot
9. Mix very well and deglaze the pot. Scrap any stuck bits of ingredients from the bottom of the pot. The moisture from the mushrooms helps in deglazing.

mix the mixture
10. Sauté for a couple of minutes.

sauteing mushrooms in the instant pot
11. Add ¼ teaspoon turmeric powder and salt as required. Mix again well.

adding turmeric powder and salt to instant pot
12. Add ½ cup of water. Deglaze if required.

adding water to instant pot

Pressure cooking

13. Press cancel and press the pressure cook or manual button. Set the timer to pressure cook for 3 minutes on high pressure.

pressure cooking for 3 minutes
14. Then do a quick pressure release by lifting the valve. Open the lid.

check the mixture
15. Then add capsicum and ground kadai masala and 1 teaspoon kasuri methi (crushed). You can reserve ½ teaspoon of kadai masala for garnish. Kasuri methi is dried fenugreek leaves. If you do not have kasuri methi then skip it.

adding capsicum and kadai masala to instant pot
16. Mix very well.

mix well
17. Press the sauté button for 5 to 6 minutes on normal mode.

saute button enabled in instant pot
18. Sauté for 5 to 6 minutes. Stir often. You can reduce to the low setting if the masala sticks to the pan or heat becomes too much.

saute the mixture in instant pot
19. Sauté till the capsicum is half-cooked. There should be some crunch in the capsicum. If the consistency looks very dry, then you can add some hot water.

saute the mixture in instant pot
20. Add 1 to 2 tablespoon chopped coriander leaves. Mix well.

adding coriander leaves

21. Serve garnished with few coriander leaves and ginger julienne (optional). Serve with chapati, tandoori roti, naan or dinner rolls or bread. Also sprinkle the kadai masala, if you have reserved it while serving.

instant pot kadai mushroom

More instant pot recipes

This recipe is from the archives and has been recently updated to the instant pot version on 08 January 2020. 

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STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

Instant Pot Kadai Mushroom

4.75 from 20 votes
In this delicious instant pot kadai mushroom, white button mushrooms & bell peppers are cooked in a spiced onion-tomato based gravy in the instant pot.
instant pot kadai mushroom served in a small enameled white wok on a white plate
Author:Dassana Amit
Prep Time:20 mins
Cook Time:20 mins
Course:main course
Cuisine:north indian,punjabi
Diet:gluten-free,keto,vegan
Servings (change the number to scale):3
(1 CUP = 250 ML)

INGREDIENTS

whole spices for kadai masala

  • 1 tablespoon coriander seeds
  • ½ teaspoon cumin seeds
  • 1 inch cinnamon - use true cinnamon and not cassia cinnamon
  • 2 cloves
  • 2 green cardamoms
  • 3 to 4 dry kashmiri red chilies or 2 to 3 dry red chilies - broken and seeds removed

other ingredients

  • 3 tablespoons oil - sunflower oil or any neutral-flavored oil
  • cup chopped onions or 1 medium-sized onion or 50 grams onion
  • ½ teaspoon garlic paste or 4 to 5 medium garlic cloves crushed in mortar pestle
  • 1 teaspoon finely chopped ginger or 1-inch ginger
  • 1 green chilli or serrano pepper - slit
  • 1 cup finely chopped tomatoes or 2 medium to large tomatoes or 150 grams tomatoes
  • 200 to 250 grams white button mushrooms - sliced or chopped
  • ¼ teaspoon turmeric powder (ground turmeric)
  • salt as required
  • ½ cup water
  • ½ cup thinly sliced capsicum or 1 small to medium capsicum (green bell pepper)
  • ½ to 1 teaspoon crushed kasuri methi (dry fenugreek leaves) - optional
  • 1 to 2 tablespoons chopped coriander leaves (cilantro)
  • ½ inch ginger - julienne, for garnish

INSTRUCTIONS

making kadai masala

  • Heat a pan or kadai. Take all the whole spices mentioned under the "whole spices for kadai masala' list in the pan.
  • Dry roast all the whole spices on a low flame till they become aromatic. Stir them often while roasting.
  • Once the spices cool down, add them to a grinder jar or a spice or coffee grinder. Grind to a fine powder.
  • Remove in a plate and keep the kadai masala aside.

sautéing

  • Switch on the instant pot. Press the sauté button for 15 to 20 minutes on the normal mode. Add oil in the steel insert of the instant pot.
  • When the oil becomes hot, add the chopped onions. Saute stirring often, till the onions soften and become translucent.
  • Then add ½ teaspoon garlic paste, 1 teaspoon finely chopped ginger, 1 slit green chilli or serrano pepper.
  • Mix and sauté for 3 to 4 seconds.
  • Add 1 cup finely chopped tomatoes and sauté till the tomatoes soften and become pulpy.
  • Add sliced button mushrooms.
  • Mix very well and deglaze the pot. Scrap any stuck bits of ingredients from the bottom of the pot. The moisture from the mushrooms help in deglazing.
  • Sauté for about 3 minutes.
  • Add turmeric powder and salt as required. Mix again well.
  • Add ½ cup water. Deglaze if required.

pressure cooking

  • Press cancel and press the pressure cook or manual button. Set the timer to pressure cook for 3 minutes on high pressure.
  • Then do a quick pressure release by lifting the valve. Open the lid.
  • Then add capsicum and ground kadai masala and 1 teaspoon kasuri methi (crushed). Mix very well. You can reserve ½ teaspoon of kadai masala for garnish. Kasuri methi is dried fenugreek leaves. If you do not have kasuri methi then skip it. 
  • Press the sauté button for 5 to 6 minutes on the normal mode.
  • Sauté for 5 to 6 minutes. Stir often. You can reduce to the low setting if the masala sticks to the pan or heat becomes too much.
  • Sauté till the capsicum is half cooked. The capsicum should have some crunch in them.
  • Add 1 to 2 tablespoon chopped coriander leaves. Mix well.
  • Serve instant pot kadai mushroom garnished with some coriander leaves and ginger julienne (optional). Serve with chapati, tandoori roti, naan or dinner rolls or bread. Also sprinkle the kadai masala, if you have reserved it while serving the dish.

NOTES

  • Cleaning mushrooms: Rinse or wipe dry or simply wipe the mushrooms with a clean kitchen towel. Then slice or chop them. 
  • Use less red chillies if they are too spicy and hot. 
  • Fresh edible mushrooms of any variety can be added. 
  • If the dish looks too dry after cooking, then add some hot water. 
  • Kasuri methi (dried fenugreek leaves) can be skipped if you do not have it. 
  • Reduce to low sauté setting if while sautéing the ingredients stick to the pot. 
  • Any bell pepper variety can be added in the recipe. 

NUTRITION INFO (approximate values)

Nutrition Facts
Instant Pot Kadai Mushroom
Amount Per Serving
Calories 196 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Sodium 66mg3%
Potassium 580mg17%
Carbohydrates 15g5%
Fiber 4g17%
Sugar 7g8%
Protein 4g8%
Vitamin A 934IU19%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 3mg15%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 97mg118%
Vitamin D 1µg7%
Vitamin E 6mg40%
Vitamin K 13µg12%
Calcium 32mg3%
Vitamin B9 (Folate) 35µg9%
Iron 2mg11%
Magnesium 35mg9%
Phosphorus 106mg11%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia

Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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44 comments/reviews

  1. I tried this recipe today and it turned out really well. I like the use of the step by step pictures, it is very helpful and easy to follow, thanks!5 stars

  2. At first I thought the recipe looked complicated. But on working through step by step it was straight forward. Absolutely loved the end result it was really delicious! Thank you for the recipe and I’ll definitely be trying more recipes.5 stars

  3. Hello
    I am Shreya Sapale from Maharashtra. I followed this site since 2011,when I got married.
    I learned cooking from my elders coastal Maharashtrian style food, but get authentic touch of not only from all regions of India but from all over the world.
    Dassana Ma’am.
    Thanks a lot
    All family members are happy with my cooking.5 stars

  4. I have just strated cooking and this is the second receipe that i had prepared following these guidelines and i must say the dish was just perfect.
    And everybody liked it5 stars

  5. Glad you finally added your photograph! Now i can imagine you taking me through the wonderful recipes you have here. Keep up the good work! Will rate the recipe for the best demonstration

    • thank you moonmoon. so sweet of you and so nice to read your comment. do give feedback or rating when you have time or whenever possible. thanks again.

  6. Mam i tried tis today nd it was a big hit .. evry dayghters dream is to cook awesome food fr dad nd get his heartly appriciation nd tat happnd today thank yu so much ☺️5 stars

  7. I made this not long ago and it was really tasty. I am going to make it again for sure. The only thing I think I would do is leave out the whole ginger pieces and replace them with something more finely ground. 4 stars

    • thanks AV. the ginger is ground to a paste and only ginger julienne are used for garnish. i have removed the link url as then the comment goes to spam.

  8. Sorry for replying you late.thank you dassana mam l followed all your instructions and as always dishes came out amazing l was the star of the party that day and all credit goes to you mam. thanks a lot .l prepared paneer65 for mothers day and both my mil and my mother were so happy.thanks again.you are my unseen teacher.I love you mam. sorry if I sound crazy.5 stars

    • no problem sonal. thats so good. am happy for you. so now finally you have got the knack of cooking with approximation or andaaz or call it intuition. stay blessed and wish you all the best. happy cooking journey ????

  9. Hi Dassana,

    I love your recipes, I’ve tried many and they’ve turned out great (last night made butter mattar mushrooms..,they were a huge success!!). But for this one I think I may have gotten my quantities off, I think I used too much onion (2 medium onions as suggested), and possibly too much cinnamon (it came out more brown colour than red). But otherwise I love your site! I may try this again in smaller quantities,

    Olivia4 stars

    • thanks a lot olivia. you can always reduce the quantity of spices in any recipe. you can easily reduce the quantity of cinnamon in this recipe. color can also be due to the quality of red chilies.

  10. Hi dassana ji I have prepared this recipe earlier and it came out awsome.mam now I want to prepare it for20 people along with paneer lababdar and one dry veg recipe so could you plz guide me with the quantity of paneer and mushrooms as you know both the recipes are just magical5 stars

    • thanks a lot sonal. in both the recipes, for the onion, tomatoes,ginger-garlic, capsicum, mushrooms, paneer, cream and oil just increase the proportion directly by 5 times. for whole spices, spice powders and water, it will be difficult for me to tell you the exact proportion. so here use method of andaaz or approximation. eyeball the ingredients and add. use intuition or inner feeling, which every woman is blessed with. this will help.

  11. I made this yesterday, part way through cooking I realized I didn’t have fresh peppers so I used frozen. The dish turned out lovely, really nice flavor combination. I added 2 tablespoons of cream, think I may try out one next time. Thanks very much for sharing!

  12. Hi, me from kerala, tried this recipe, came out well, so delicious…
    Now, my hus is a fan of my north indian curries and i’m a fan of you…
    Keep going..God bless..

  13. Dear Dassana, It’s a ritual for me to check your recipes everyday before I start cooking. All your recipes are superb. This one also turned out awesome. Your work inspires me each day. Great job!

  14. Hi… tried so many recipes. They r wonderful. Whenever I happen to try a new dish I only look into your recipes. Thank you so much for inspiring do many of us.

  15. Dear Dassana,

    Thank you so much for your wonderful recipes. Have tried so many of your recipes and will be trying this one now. No doubt it will turn out awesome just like the rest. Do publish a cookbook. You inspire many of us to be true vegetarians. Thank you from the bottom of my heart. 🙂5 stars

  16. hello I am Tarang and 15 years old and aspire to become a chef in future i tried your recipe it was awesome.

  17. I follow most of your recipes. And this one i tried sday, it was awesome. I simply liked it. Thank you so much for giving simple stepwise recipes, it saves time and turns out well. Keep going!!!5 stars

  18. awesome is the word! I made this along with your pudina parantha.. one of the best combination I had!!

  19. Hello I m big fan of urs cooking I hv tried many recipes of urs it came really well ND kadai mushroom looks well will try soon5 stars

  20. Awesome recipe luks simply delicious will try soon I m big fan of urs I hv tried rava dosa ND many more recipes of urs came out really well4 stars