Restaurant Style Mushroom Masala with Matar

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!

a close up image of half of the mushroom masala serving bowl to showcase it's color and texture

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!

Ingredients for Mushroom Masala

Mushroom: I’ve used button mushrooms that are easily procurable and so yum. Oyster, Portobello, or King Oyster are other mushroom varieties you can use in this recipe.

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

Spices: Mustard seeds, cumin seeds, turmeric powder, cumin powder, coriander powder, Kashmiri red chilli powder, and Kitchen King masala add flavor, warmth, and color. (If you don’t have kitchen king masala, replace with garam masala).

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

Cashew paste: Made by soaking cashews in hot water and then blending into a smooth paste. Adds creaminess and richness.

Curds: I have used whisked homemade curds for a richness and a slight tang. Greek yogurt works too.

Kasuri Methi: Gently crushed in between the palms before adding to the gravy adds a beautiful aroma and smokiness. A little goes a long way.

Coriander leaves: Fresh and finely chopped as garnish

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

How 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.

Frequently Asked Questions

2. Can I add other veggies to mushroom masala?

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.

Why did my curd split?

Curd can curdle if it’s added to a very hot pan or not stirred continuously. Whisk the curd well before adding it, reduce the heat to low, and keep stirring until it’s fully incorporated into the gravy.

Can I make this vegan?

Absolutely. Replace the curd with a plant-based yogurt or a little coconut cream, and skip the fresh cream garnish. The cashew paste will still give the curry a rich, creamy texture.

What can I use instead of Kitchen King Masala?

If you don’t have Kitchen King Masala, use garam masala instead. The flavour will be slightly different but still delicious.

How to Make Mushroom Masala

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.

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.

Add curds, cashew paste, saute for 1-2 minutes while stirring continuously till its cooked well and oil separates from the sides.

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.

Garnish with ginger juliennes, coriander leaves, stir to combine and serve. Optionally you may drizzle fresh cream on top, mix and serve.

Richa’s Top Tips

Check the oil temperature. 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.
Deglaze the pan if needed. If the tomatoes stick to the bottom of the pan, add a little water to deglaze the pan and get it going.
Cook the masala well. Take the time to cook the onion-tomato mixture until the oil separates from the sides. This develops the deep, rich flavour that’s characteristic of restaurant-style curries.
Don’t overcrowd the pan with mushrooms. Mushrooms release a lot of moisture as they cook. Adding them only after the gravy is ready and cooking them for just 1-2 minutes helps them stay juicy without turning watery.
Adjust the consistency to your liking. This recipe makes a medium-thick gravy. Add a little more water for a curry that’s perfect with rice, or simmer it for a couple of extra minutes if serving with naan or roti.
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.
Let the curry rest for 5-10 minutes before serving. This gives the mushrooms time to absorb the flavours of the gravy, making the curry even more delicious.

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.

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.

Customisation Ideas

Don’t eat or like mushrooms? Swap for veggies of choice. Carrots, potatoes, cauliflower, baby corn, and bell peppers all taste great with this gravy.
Add some protein: Feel free to add paneer, tofu, or a non-vegetarian protein like chicken or prawn to make this curry more wholesome.

Restaurant-style mushroom masala with peas and herbs in a bowl. — Delicious mushroom masala with peas, garnished with fresh herbs, served in a traditional bowl.

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 any day and spruce up your lunches and dinners!