Mushroom Masala with Matar | Restaurant Style
on Apr 21, 2021, Updated Jul 11, 2025
This post may contain affiliate links. Please read our disclosure policy.
Spicy, tangy, and full of texture, this restaurant style mushroom masala with matar curry is quick and easy way to elevate 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 Masala Curry is no different! It’s got mushrooms and peas in a spicy gravy-based masala. It takes half an hour to put together and tastes incredibly delicious with soft rotis and rice! And here’s the best part – the whole dish comes together in a single pot, so way less cleaning!
Jump to section: Mushroom Masala
The Best Way To Clean Mushrooms
I learnt this pretty late in my life – 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.
Secret To Restaurant-Style Flavors
It’s all in the masala! 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.
Recipe Tip
Don’t skip adding garam masala! If you don’t have any, you can either make it at home (here’s my recipe for homemade garam masala), or 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.
Frequently Asked Questions
Even though in a lot of South Indian recipes tempering is the final step, for this one add the tadka right at the beginning in order to incorporate more flavour into the gravy.
Absolutely! You can easily customise this dish to include more vegetables. Some veggies that pair well with mushrooms and green peas would be capsicum, cauliflower, and carrots.
Richa’s Top Tips
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.
Serving Ideas
- Serve this with freshly made hot, soft rotis, naan, or paratha.
- This mushroom masala tastes delicious with steamed rice, jeera rice, and even pulao.
- Add a refreshing touch by adding a raita or this cucumber salad to the plate.
Make This Mushroom Masala Your Own
- Don’t eat mushrooms? Swap for veggies of choice – carrots, potatoes, cauliflower, baby corn, and bell peppers all taste great with this gravy
- Feel free to add paneer, tofu, or a non-vegetarian protein to make this curry more wholesome
Storage Tips
- Fridge: This mushroom masala stays fresh in the refrigerator for up to 3 days when stored in an airtight container. Simply reheat on the stove or in the microwave for a few minutes until fully heated through.
- Freezer: This mushroom masala with matar is super meal prep friendly and can be frozen for 2-3 months. When you’re ready to eat, allow it to thaw overnight in the fridge, reheat thoroughly on the stove or in the microwave, and serve hot.
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!
Watch the Mushroom Masala Video
Restaurant Style Mushroom Masala
Ingredients
- 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
- 2 tablespoons cashew paste
- 2½ Cups Mushroom, quartered or halved, 200 gms
- 3/4 inch ginger, julienned
- 1 ½ Teaspoon Salt
- ¼ Teaspoon Garam Masala
- 1 Teaspoon Kasuri Methi, roasted
- 2 Tablespoons Coriander Leaves, chopped
- 1 Cup Water
- 1/2 cup Green Peas, frozen or fresh
Instructions
- 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.2 Tablespoons Vegetable Oil, 1 Teaspoon Mustard Seeds, ½ Teaspoon Cumin Seeds, 2 Sprigs Curry Leaves
- Now add onions and ginger garlic paste. Sauté till the onions are translucent. Add the tomatoes, turmeric powder, cumin powder, coriander powder, salt and chilli powder and fry the masala for a minute or two on medium high heat. Add ½ of cup water and cook for 7-8 minutes till the tomatoes get cooked well. Add cashew paste, saute for 1-2 minutes, add ¼ cup of water and cook for 3-4 minutes till it cooks well. Keep stirring to avoid it sticking to the kadai.1 Tablespoon Ginger Garlic Paste, ½ Cup chopped Onion, 1 Cup chopped Tomato, ½ Teaspoon Turmeric Powder, ½ Teaspoon Cumin Powder, 1 Teaspoon Chilli Powder, 2 tablespoons cashew paste, 1 ½ Teaspoon Salt, 1 Cup Water, 1 Teaspoon Coriander Powder
- Add green chillies and cover and cook for 5-7 minutes.2 Green Chillies
- While the gravy is cooking, boil green peas in water for 2-3 minutes and set aside1/2 cup Green Peas
- Add mushrooms, ginger juliennes and cook for 1-2 minutes or until mushrooms are firm and tender. Add the remaining ¼ cup of water and green peas.2½ Cups Mushroom, 3/4 inch ginger
- Add garam masala and salt and stir to combine. Once done, sprinkle roasted kasuri methi and coriander leaves. Serve hot!¼ Teaspoon Garam Masala, 2 Tablespoons Coriander Leaves, 1 Teaspoon Kasuri Methi
Video
Notes
- Cashew paste gives the gravy a creamy taste and smooth texture.
- 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
Nutrition
This article was researched and written by Urvi Dalal.
Hi Richa!! This was soooooooo freaking good!! I did unfortunately realize after I added the mustard seeds and cumin seeds that I was out of curry leaves, so that didn’t make it, and also just realized I totally forgot to add the kasuri methi! BUT even omitting those two ingredients, it was absolutely amazing! Will definitely make again!
Nice n yum
Very nice Women day cake recipe
Hi Richa😍 absolutely tasty mushroom matar curry from your blog. Family loved it, after trying South Indian mushroom sabzi I was looking to try another variation.
Thank you so much once again for a amazing recipe. 👏
Regards Sheetal