This spicy, tangy mushroom masala curry is for all you mushroom lovers! It's also got a tomato-based gravy, peas and enough chutzpah to save you from mundane lunches and dinners!
Over the years, I've learnt the art of making delicious food that tastes like way more effort went into making it. It's truly one of my skills that I'm proud of! Try my Homemade Chicken Biryani or Vanilla Panna Cotta recipes, and you'll know what I mean!
This quick and easy mushroom curry is no different! It's got mushrooms and peas in a spicy gravy-based masala. It takes half an hour to make and tastes SO GOOD with soft rotis and rice, both! And here's the best part - it all comes together in a single pot, so way lesser cleaning!
Fast and Easy Way To Clean Mushrooms
I learnt this pretty late in my life - that one should NEVER simply wipe the dirt off of mushrooms. There are two easy ways to clean mushrooms.
- Bathe Them In A Bowl: Fill a large bowl with cold water and dunk the mushrooms whole into it. Gently massage the dirt and debris off of each mushroom before using.
- Give Them A Shower: Here's an even faster way to clean mushrooms. Just put them in a colander or strainer and rinse them under water for a minute or two. Use your fingers to gently remove the dirt from the mushrooms.
In this recipe, I've used button mushrooms - easily procurable and so yum! However, these cleansing tips work for any variety of mushrooms.
The Flavours Are In The Spice Powders
This restaurant style mushroom masala uses only a few pantry staple veggies like onions and tomatoes. Apart from the mushrooms themselves, the flavours are all in the spice powders. These masalas play such a huge role in simple dishes like this matar mushroom. Though I've used the quintessential garam masala (which is already a mix of spices), I've added cumin powder and coriander powder to amp up the flavours more. Turmeric powder gives a beautiful yellowish tinge to the dish.
Note: Don't skip adding garam masala! If you don't have any at home, go out and buy some - it's available in any Indian supermarket! Garam masala is quite like the ALL-IN-ONE of spice powders. It has sweetness from cinnamon, a spicy hit from peppercorns, earthiness from cumin seeds, freshness from coriander seeds, and fragrance from cardamom.
Should I Temper In The Beginning Or At The End?
With such varied cuisines all over the country, Indian recipes tend to borrow from each other a lot. In most South Indian recipes like South Indian Egg Curry or Sambar for Idlis and Dosas, the tempering is the final touch given to the dish. Buuut. In dishes like this one, the tempering is done at the beginning. I think it's to incorporate more flavours in the gravy? What do you think? Leave me your thoughts on this in the comments below!
It's All About The Timing
So many elements of this dish depend on the right timing. Get that right, and you'll nail this dish. But don't stress too much, it's pretty simple!
- Make sure that in the beginning the oil isn’t very hot when you start adding mustard and cumin seeds. They should splutter but not burn.
- If the tomatoes stick to the bottom of the pan, add a little water to deglaze the pan and get it going
- Ensure that there is no raw aroma of the spice powders. Fry it for 3-4 minutes while stirring continuously to ensure that everything cooks through
- Mushrooms cook really fast - in a couple of minutes. Wait till they sweat and become soggy, and that's your cue to add the remaining water to the mushroom gravy.
My final touches to this dish are roasted and hand-crushed kasuri methi leaves and fresh coriander leaves sprinkled on the gravy. Serve this restaurant style mushroom masala anyday and spruce up your lunches and dinners!
Our Favourite Mushroom Recipes
- Mushroom Aglio Olio
- Mushroom Fried Rice
- Mushroom Pepper Fry
- Cream Of Mushroom Soup
- Veg Mushroom Fajita Tacos
- Chicken In Mushroom Sauce
- Mushroom Stuffed Chicken Breast
Watch the Mushroom Masala Video
Restaurant Style Mushroom Masala
- 2 Tablespoons Vegetable Oil or coconut oil
- 1 Teaspoon Mustard Seeds
- ½ Teaspoon Cumin Seeds
- 2 Sprigs Curry Leaves
- 1 Tablespoon Ginger Garlic Paste
- ½ Cup chopped Onion
- 2 Green Chillies slit lengthwise
- 1 Cup chopped Tomato
- ½ Teaspoon Turmeric Powder
- ½ Teaspoon Cumin Powder
- 1 Teaspoon Coriander Powder
- 1 Teaspoon Chilli Powder
- 2½ Cups Mushroom quartered or halved
- 1 ½ Teaspoon Salt
- ¼ Teaspoon Garam Masala
- 1 Teaspoon Kasuri Methi roasted
- 2 Tablespoons Coriander Leaves chopped
- ¾ Cup Water
- ½ cup Green Peas frozen or fresh
- Add oil to a heavy bottomed pot or kadai. Allow it to heat up on a medium high flame. Once hot add mustard seeds and cumin seeds and sauté for 10-15 seconds till they start spluttering. Add curry leaves and fry lightly for a few seconds.
- Now add onions and ginger garlic paste. Sauté till the onions are translucent. Add the tomatoes, turmeric powder, cumin powder, salt and chilli powder and fry the masala for a minute or two on medium high heat. Keep adding ¼-1/2 cup water as you fry the masala.
- Add green chillies and cover and cook for 5-7 minutes.
- While the gravy is cooking, boil green peas in water for 2-3 minutes and set aside
- Add mushroom and cook for 1-2 minutes or until mushrooms are firm and tender. Add the remaining water and green peas.
- Add garam masala and salt and stir to combine. Once done, sprinkle roasted kasuri methi and coriander leaves. Serve hot!
- Leftovers will keep for 1 to 2 days if stored properly in the fridge in air-tight containers. Warm up over medium heat, or microwave f0r 2-3 minutes.
- Tomatoes: Roma tomatoes work best for paneer butter masala because they are not as sour as the local varieties. Substitute fresh tomatoes with half of a 15 ounce can of diced tomatoes.
- You can add ground meat like chicken, lamb or beef in this recipe. Cook it along with the tomatoes.
- Garam Masala: I use homemade garam masala, but you can substitute it with any store bought garam masala. Please note that garam masala is different from curry powder