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Mushroom masala served in a white bowl with a drizzle of cream on top with paratha on the side

Restaurant Style Mushroom Masala

This mushroom masala is made restaurant style and has a spicy, tangy curry with matar to add more texture and freshness. Pair this with parathas or rice for a really satisfying lunch or dinner!
Course Main Course
Cuisine Indian
Diet Gluten Free, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 84kcal
Author Richa


  • 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
  • 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!



  1. 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. 
  2. 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.
  3. You can add ground meat like chicken, lamb or beef in this recipe. Cook it along with the tomatoes. 
  4. 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


Calories: 84kcal | Carbohydrates: 8g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Sodium: 695mg | Potassium: 278mg | Fiber: 3g | Sugar: 4g | Vitamin A: 343IU | Vitamin C: 26mg | Calcium: 32mg | Iron: 1mg