Restaurant Style Mushroom Masala with Matar

Spicy, tangy and full of texture, this restaurant-style mushroom masala with matar curry is a quick and easy way to spice up ordinary lunches and dinners!

Over the years, I’ve learned the art of making delicious food that tastes like a lot more effort went into making it. It’s truly one of my skills that I’m proud of! Try mine 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 has mushrooms and peas in a spicy gravy-based masala. It takes half an hour to assemble and is incredibly delicious soft rotis and rice! And here’s the best part – the whole meal comes together in one pot, so there’s a lot less cleanup!

Ingredients for Mushroom Masala

mushroom: I have used mushrooms which are easy to get and very tasty. Oyster, Portobello, or King Oyster are other varieties of mushrooms you can use in this recipe.

green peas: For added texture, protein and color. I have used frozen mushrooms, but you can use fresh when in season.

Spices: Mustard seeds, cumin seeds, turmeric powder, cumin powder, coriander powder, Kashmiri red chili powder and Kitchen King masala add flavor, heat and color. (If you don’t have kitchen masala, substitute garam masala).

Aromatic substances: Onions, tomatoes, julienned ginger, ginger garlic paste, curry leaves and green chillies add warmth, heat and flavor and form the base of the dish.

Cashew Paste: It is prepared by soaking cashews in hot water and then blending them into a smooth paste. Adds creaminess and richness.

Cottage cheese: I used whipped homemade cottage cheese for thickness and light flavor. Greek yogurt works too.

Kasuri Fenugreek: Gently squished between the palms before adding to the sauce, it adds a beautiful aroma and smokiness. A little goes a long way.

coriander leaves: Fresh and finely chopped for garnish

Fresh cream: Optional but recommended if you prefer a super smooth, luscious and silky sauce.

How to clean mushrooms

I learned this quite late in life – one should NEVER just wipe the dirt off the mushrooms. There are two easy ways to clean mushrooms.

• Bathe them in a bowl: Fill a large bowl with cold water and submerge the mushrooms whole in it. Gently massage dirt and debris from each sponge before use.
• Give them a shower: Here’s an even faster way to clean mushrooms. Just place 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.

How to make mushroom masala

Heat oil in a kadai or pan, add mustard seeds, cumin seeds and saute for 10-15 seconds until they splutter. Add curry leaves, green chillies, onions and fry on low to medium heat for 2-3 minutes until onions turn light golden.

Add tomato paste, spice powder – turmeric, cumin, coriander, chilli, kitchen royal masala, salt, ginger and garlic paste and saute for a minute and cook covered for 2-3 minutes till the masala is cooked well and the oil separates from the sides of the kadai. Stir once or twice to avoid burning the masalas.

Add curd, cashew paste, saute for 1-2 minutes, stirring constantly, until well cooked and oil separates from the sides.

Add ¼ cup water, green peas, stir well and bring to a boil. Simmer for about 5-6 minutes until the peas are well cooked.

Garnish with ginger julienne, coriander leaves, toss to combine and serve. If desired, you can spread fresh cream on top, mix and serve.

Richa’s best tips

• Check the oil temperature. Make sure the oil is not too hot at first when you start adding the mustard and cumin seeds. They should sputter, but not burn.
• Deglaze the pan if necessary. If the tomatoes stick to the bottom of the pan, add a little water to deglaze the pan and move it around.
• Boil the masala well. Take time to cook the onion-tomato mixture until the oil separates from the sides. This develops the deep, rich flavor that is characteristic of restaurant-style curries.
• Do not overcrowd the pan with mushrooms. Mushrooms release a lot of moisture as they cook. Adding them only after the sauce is done and cooking them for just 1-2 minutes helps them stay juicy without becoming watery.
• Adjust the consistency to your liking. This recipe makes a medium thick sauce. Add a little more curry water, which is perfect with rice, or let it simmer for a few extra minutes if serving with naan or roti.
• Mushrooms cook very quickly; in a few minutes. Wait until they get sweaty and wet, and that’s your cue to add the remaining water to the mushroom sauce.
• Let the curry rest for 5-10 minutes before serving. This gives the mushrooms time to absorb the flavor of the sauce, making the curry even more delicious.

Storage Tips

• Refrigerator: This mushroom masala stays fresh in the fridge for up to 3 days when stored in an airtight container. Simply heat on the stove or in the microwave for a few minutes until fully heated.
• Freezer: This mushroom masala with matar is a super convenient meal and can be frozen for 2-3 months. When ready to eat, let it thaw overnight in the refrigerator, reheat it on the stove or in the microwave, and serve hot.

Serving ideas

Personalization ideas

• Don’t eat or don’t like mushrooms? Swap with vegetables of your choice. Carrots, potatoes, cauliflower, baby corn and peppers taste great with this sauce.
• Add some protein: Feel free to add paneer, tofu or a non-vegetarian protein like chicken or prawns to make this curry more wholesome.

My finishing touches to this dish are roasted and hand crushed kasoori methi leaves and fresh coriander leaves sprinkled over the sauce. Serve this restaurant-style mushroom masala every day and brighten up your lunch and dinner!

This article was researched and written by Urvi Dalal.