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mushroom masala with matar restaurant style

Mushroom Masala with Matar Restaurant style

Mushroom Masala with Matar is a North Indian-style curry made with button mushrooms and green peas cooked in a tomato-onion-based gravy seasoned with a mix of Indian spices. The curry is known for its rich and luscious texture, balanced heat, and the deep umami flavor of mushrooms. The peas add a touch of sweetness and vibrant green color, making the dish not only delicious but visually appealing as well.

This restaurant-style version elevates the home-cooked classic by using cream or cashew paste, whole spices, and a slow-cooked base to intensify the flavor, giving you a taste experience that rivals your favorite Indian restaurant.

Table of Contents

Ingredients:

For the curry base:

  • 1 cup mushrooms, sliced

  • 1/2 cup green peas (matar), fresh or frozen

  • 1 large onion, finely chopped

  • 2 tomatoes, pureed

  • 1 green chili, chopped

  • 1 tablespoon ginger-garlic paste

  • 2 tablespoons oil or ghee

  • 1/2 teaspoon cumin seeds

  • 1/2 teaspoon turmeric powder

  • 1 teaspoon coriander powder

  • 1/2 teaspoon red chili powder

  • 1 teaspoon garam masala

  • 1/2 teaspoon kasuri methi (dried fenugreek leaves)

  • 1/2 cup fresh cream or cashew paste (for richness)

  • Salt to taste

  • Water as needed

  • Fresh coriander leaves for garnishing

Instructions:

1. Prepare the Base:

Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter. Then, add chopped onions and sauté until golden brown.

2. Cook the Masala:

Add ginger-garlic paste and green chili. Sauté for a minute until fragrant. Pour in the pureed tomatoes and cook until the oil separates.

3. Add Spices:

Stir in turmeric, coriander powder, red chili powder, and salt. Cook for a few minutes until the masala is well combined.

4. Add Mushrooms and Peas:

Add sliced mushrooms and green peas, stirring well to coat them in the masala. Cook for 5-7 minutes until mushrooms release moisture and soften.

5. Create the Gravy:

Pour in some water to adjust consistency. Lower the heat and add cream or cashew paste for a creamy texture. Mix well and let it simmer for 3-5 minutes.

6. Finish with Flavors:

   Sprinkle garam masala and kasuri methi, then stir gently. Garnish with fresh coriander leaves.

Serving Suggestions:

Serve Mushroom Masala with Matar hot with naan, paratha, or basmati rice for a restaurant-style meal at home. Pair it with a side of cucumber raita or a fresh salad for a balanced experience.

mushroom masala with matar restaurant style

Tips for the Perfect Mushroom Masala:

  • Use Fresh Mushrooms – Button mushrooms work best, but cremini or baby bella mushrooms can also be used for a deeper flavor.

  • Roast the Masala Well – Cooking the tomatoes and spices until the oil separates enhances the restaurant-style richness.

  • Cashew Paste for Creaminess – It adds a mild sweetness and richness to the dish. If allergic, you can use almonds or skip this step.

  • Kasuri Methi Boosts Flavor – This is a game-changer for authentic restaurant-style taste.

  • Cream for Extra Richness – If you want a lighter version, replace cream with whole milk or coconut milk.

Conclusion:

Mushroom Masala with Matar is an indulgent, comforting dish that brings out the best of Indian spices and textures. Whether you’re cooking for a family meal or a special occasion, this restaurant-style recipe ensures you get a delicious, creamy, and aromatic curry every time. Enjoy this flavorful dish with your favorite Indian bread or rice for a satisfying meal!

Category: Indian Recipes

3 Replies to “Mushroom Masala with Matar -Resturant style”

  2. Pingback: Aloo Gobi Masala (No Onion Garlic)

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