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Mushroom masala served in a white bowl with a drizzle of cream on top with paratha on the side
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5 from 8 votes

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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Indian
Diet: Gluten Free, Vegetarian
Servings: 6 people
Author: Richa

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 aside
    1/2 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

  1. Cashew paste gives the gravy a creamy taste and smooth texture. 
  2. 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. 
  3. 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.
  4. You can add ground meat like chicken, lamb or beef in this recipe. Cook it along with the tomatoes. 
  5. 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

Calories: 60kcal | Carbohydrates: 8g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 640mg | Potassium: 287mg | Fiber: 3g | Sugar: 3g | Vitamin A: 502IU | Vitamin C: 25mg | Calcium: 23mg | Iron: 1mg