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!
Servings: 6 people
Ingredients
- 2 tablespoons mustard oil or any neutral cooking 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 medium tomato pureed, approx.2 ½ tablespoons
- ½ teaspoon turmeric powder
- ½ teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon kashmiri chilli powder
- 1 teaspoon kitchen king masala
- 1 teaspoon salt
- ¼ cup curds whisked
- 2 tablespoons cashew paste
- ½ cup water divided
- ½ cup green peas frozen or fresh
- 2½ cups mushrooms quartered or halved, 200 gms
- ½ teaspoon kasuri methi roasted & crushed
- ¾ inch ginger julienned
- 2 tablespoons coriander leaves chopped
- 1 tablespoon fresh cream optional
Instructions
- Heat oil in a kadai or pan, add mustard seeds, cumin seeds and sauté for 10-15 seconds till they start spluttering. Add curry leaves, green chillies, onions and fry on low to medium for 2-3 minutes till onions turn light golden.2 tablespoons mustard oil, 1 teaspoon mustard seeds, ½ teaspoon cumin seeds, 2 sprigs curry leaves, ½ cup chopped onion, 2 green chillies
- Add tomato puree, spice powders - turmeric, cumin, coriander, chilli, kitchen king masala, salt, ginger garlic paste and saute for a minute and cook covered for 2-3 minutes till the masala is cooked well and oil separates from the sides of the kadai. Stir once or twice to avoid the masalas getting burnt.1 tablespoon ginger garlic paste, 1 medium tomato, ½ teaspoon turmeric powder, ½ teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon kashmiri chilli powder, 1 teaspoon kitchen king masala, 1 teaspoon salt
- Add curds, cashew paste, saute for 1-2 minutes while stirring continuously till its cooked well and oil separates from the sides. (Refer note 2) Add ¼ cup of water, green peas, mix well and bring to a boil. Allow it to simmer for about 5-6 minutes till the peas are cooked well.¼ cup curds, 2 tablespoons cashew paste, ½ cup water, ½ cup green peas
- Add mushrooms, roasted kasuri methi and cook for 1-2 minutes till the mushrooms are cooked. Garnish with ginger juliennes, coriander leaves, stir to combine and serve. Optionally you may drizzle fresh cream on top, mix and serve.2½ cups mushrooms, ½ teaspoon kasuri methi, ¾ inch ginger, 2 tablespoons coriander leaves, 1 tablespoon fresh cream
Video
Notes
- Mushrooms to be quartered or halved as they lose a lot of water when cooked and shrink in size.
- It is very important to stir continuously after adding curds or else they curdle and do not taste good.
Nutrition
Calories: 111kcal | Carbohydrates: 8g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 455mg | Potassium: 246mg | Fiber: 2g | Sugar: 3g | Vitamin A: 265IU | Vitamin C: 15mg | Calcium: 33mg | Iron: 1mg