Restaurant Style Mushroom Masala | Creamy Mushroom Curry

I love mushrooms; they have a delicate flavor and meaty texture. I have tried different recipes to make mushroom masala. But this restaurant-style mushroom masala recipe will give you the best mushroom curry. This mushroom masala has a rich, thick, and creamy texture similar to what we get at restaurants. It is so easy to prepare at home. You will love to make this dish again.

To make this mushroom curry, start making the curry base with onion, ginger, and garlic, and spice it with basic Indian spices. Then add the tomato-cashew paste. It will give perfect creaminess to the curry then finish it with cream, and garam masala powder.

You can serve this creamy mushroom curry with Roti, Naan, or Jeera rice. It is a mildly spicy and flavorful dish from Indian cuisine.

You may also like these other popular vegetarian curries from this website

• Paneer Masala
• Dal Makhni
• Dal Fry
• Kashmiri Dum Aloo
• Moong Curry (Mooga Randayi)

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Scroll down the recipe card for step by step instructions with photos.

Recipe Card

Step by Step Instructions with Photos

Preparations

• Clean the mushrooms - Put the mushrooms in a strainer or colander. Rinse them with running water by rubbing any soil or dirt off with your hands. Lay the mushrooms out on a clean kitchen towel and pat them dry. Trim off and discard any dry ends from the stems. Slice the mushrooms.
• Make a tomato-cashew paste - In a mixer/grinder jar, grind tomato and cashews to a fine paste. Do not add water while grinding it.
• Chop onion, ginger, and garlic. Keep it aside.

  

Making mushroom masala

• Heat a pan with 2 teaspoon of oil over medium-low heat.
• Add the whole spices and sauté for a few seconds until aromatic.
• Next, add onions and sauté until translucent.
• Add ginger and garlic and sauté until onions are golden.

  

• Add the spice powders and sauté for a minute. Be careful not to burn the spices.
• Now add mushroom and salt, and cook it for a minute.
• Add ¼ cup of water, and combine. Cover and cook for 2-3 minutes.

  

• Add the tomato-cashew paste, combine and cook until gravy comes to a boil.
• Cover and cook for 3-4 minutes. Taste and adjust the seasoning.
• Finally add cream, green chilies, garam masala, and Kasuri methi.
• Cover and cook it on low heat for 2 minutes.
• Restaurant-style mushroom masala is ready to serve.

  

Tips to make the Best Mushroom Masala

• Clean the mushroom well. The mushroom needs to be cleaned well so there is no dirt or soil sticking to it. Gently rub the mushroom under running water to remove the soil sticking to it.
• Do not overcook the mushroom. Mushrooms cook quickly and if overcooked may become soggy.
• Be careful while adding water to the recipe. It is a semi-thick mushroom recipe and you have to use less water for cooking.
• If the gravy thickens after some time, add water to the gravy and reheat it.

Frequently Asked Questions

Ingredients and Substitutions

• Mushrooms - I have used white button mushrooms for this recipe. You can also use cremini mushrooms and shiitake mushrooms.
• Vegetables - Onion, ginger, garlic, and tomatoes. I have used red onions but you can substitute it with white onions too. Use fresh plum tomatoes, they make a great curry base. You can substitute fresh tomatoes with canned tomatoes.
• Whole spices - Cumin, cinnamon, green cardamom, and cloves. If you do not have all of these spices, add whatever you have on hand.
• Flavoring - turmeric powder, spicy red chili powder, Kashmiri red chili powder, coriander powder, cumin powder, and salt. I have used two different red chili powders. Kashmiri red chili powder gives a bright red color to the dish. And spicy red chili powder flavors the dish.
• Kasuri Methi - They are dried fenugreek leaves. It gives amazing flavor to the mushroom curry. You can purchase it online or in any Indian grocery store near you.
• Green Chilies - Skip if you do not prefer spicy foods or making them for kids.
• Cashews - This makes the curry thick and creamy. Do not skip it.
• Cream - This can be optional. I like to add it at the final stage of cooking. It gives a slight sweetness to the curry and makes it creamy. You can skip it. Do not make a huge difference in flavors.
• Oil- I have used sunflower oil for this recipe. You can use any neutral flavor cooking oil.

Variations that you can try

• Make Paneer Masala - Simply substitute mushroom with paneer. Add paneer while adding cream to the gravy. Delicious paneer masala is ready.
• Make it Vegan - Simply skip the addition of cream in the recipe.
• Add some green peas to make Mushroom Matar Masala.