Restaurant Style Mushroom Masala

Juicy button mushrooms tossed in a spicy, semi-thick onion-tomato gravy.

If you are looking for a vegetarian dish that has the texture and richness of a meat curry, Mushroom Masala is the answer. In most Indian restaurants, this dish is a bestseller because mushrooms soak up flavors beautifully.

The secret to that "Restaurant" taste lies in two things: Sautéing the mushrooms beforehand (so they don't release water into the gravy) and using a Cashew-Onion base for that thick, glossy texture. This recipe is simple enough for a weeknight dinner but fancy enough for guests.

🛒 Ingredients

The Star:

• Button Mushrooms: 400g (Wiped clean and cut into halves or quarters).
• Butter/Oil: 1 tbsp (For sautéing mushrooms).

For the Rich Gravy (Masala):

• Onions: 2 medium (Finely chopped or ground into a coarse paste).
• Tomatoes: 3 medium (Pureed in a blender).
• Ginger-Garlic Paste: 1 tbsp.
• Cashew Nuts (Kaju): 10-12 (Soaked in warm water for 10 mins and ground to a paste). This is the thickener.
• Green Chilies: 2 (Slit).
• Oil: 3 tbsp.

The Spices:

• Whole Spices: 1 Bay leaf, 2 Cardamoms, 1 inch Cinnamon.
• Turmeric Powder: ½ tsp.
• Kashmiri Red Chili Powder: 1 tbsp (For color).
• Coriander Powder: 1 tbsp.
• Garam Masala: ½ tsp.
• Kasuri Methi (Dried Fenugreek): 1 tsp (Crushed).
• Fresh Cream: 2 tbsp (Optional, for finishing).

👩‍🍳 Step-by-Step Instructions

Step 1: Prep the Mushrooms

Heat 1 tbsp butter in a pan on high heat. Add the clean, cut mushrooms. Sauté them for 4-5 minutes.

Note: Mushrooms will release water first, then the water will evaporate, and they will start to brown. Once they are golden, remove them from the pan and set aside. This ensures they stay meaty and not chewy.

Step 2: Make the Base

In the same pan (or a Kadai), heat 3 tbsp oil. Add the Whole Spices (Bay leaf, Cinnamon, Cardamom) and let them sizzle.

Add the chopped onions. Fry them on medium heat until they turn golden brown. Don't rush this; brown onions = rich flavor.

Add the Ginger-Garlic paste and green chilies. Sauté for 1 minute until the raw smell disappears.

Step 3: The Masala Mix

Lower the heat. Add Turmeric, Red Chili Powder, and Coriander Powder. Stir quickly for 10 seconds.

Immediately pour in the Tomato Puree and salt. Cook this mixture for 8-10 minutes on medium heat. You need to cook until the oil separates from the sides of the masala.

Step 4: The Creamy Texture

Add the Cashew Paste to the pan. Mix well and cook for another 2 minutes. The gravy will instantly become lighter in color and creamier in texture. Add ½ cup of water to adjust the consistency (it shouldn't be too runny).

Step 5: Simmer & Finish

Add the sautéed mushrooms back into the gravy. Mix well to coat them.

Cover the lid and simmer on low heat for 5 minutes. This lets the mushrooms absorb the spices.

Finally, remove the lid. Sprinkle Garam Masala and crushed Kasuri Methi. Pour in the fresh cream (if using) and give it one final stir. Garnish with chopped coriander leaves.

🍽 Serving Suggestions

This semi-dry gravy pairs best with breads rather than rice.

• Breads: Tandoori Roti, Butter Naan, or Laccha Paratha.
• Rice: Jeera Rice or Veg Pulao.

Enjoy your restaurant-quality feast at home! 🍄