A rich and creamy North Indian curry featuring tender mushrooms and sweet green peas in a luscious white gravy made from cashews and cream. Perfect with naan or jeera rice for a special meal.
Experience the magic of Mughlai cuisine with this incredibly flaky, multi-layered flatbread. Each bite reveals delicate, paper-thin layers crisped to perfection with ghee. A true showstopper for any meal.
Aromatic, creamy Mushroom Matar Malai with flaky Warqi Paratha – a soul-satisfying dinner!
This mughlai dish is perfect for dinner. With 878.4200000000001 calories and 13.45g of protein per serving, it's a nutritious choice for your meal plan.
20gfat
Cinnamon Stick
3 piece Cloves
3 piece Green Cardamom
1 tsp Coriander Powder
0.25 tsp White Pepper Powder
0.5 tsp Garam Masala
1 tsp Salt (or to taste)
0.5 tsp Sugar (balances the flavors)
0.25 cup Fresh Cream (low-fat or full-fat)
1 tsp Kasuri Methi (dried fenugreek leaves)
1.5 cup Water (for gravy, adjust as needed)
Instructions
1
Prepare the Cashew-Onion Paste
In a saucepan, combine the roughly chopped onions, cashew nuts, green chilies, and 1 cup of water.
Bring the mixture to a boil over medium heat. Cook for 8-10 minutes until the onions become soft and translucent.
Drain the water and allow the mixture to cool down completely. This step is crucial for a smooth paste.
Transfer the cooled mixture to a blender and grind into a very fine, smooth paste. Add a tablespoon or two of fresh water if needed to facilitate grinding.
2
Sauté the Mushrooms
Heat 1 tbsp of vegetable oil in a wide pan or kadai over medium-high heat.
Add the sliced mushrooms and sauté for 5-7 minutes. The mushrooms will first release water and then start to turn golden brown.
Once browned, remove the mushrooms from the pan and set them aside. This step enhances their flavor and texture.
3
Cook the Gravy Base
In the same pan, heat the remaining 1 tbsp of oil and 1 tbsp of ghee over medium heat.
Add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for about 30-45 seconds until they become fragrant.
Add the ginger-garlic paste and cook for 1 minute, stirring constantly, until the raw aroma disappears.
Add the prepared onion-cashew paste. Cook on low-medium heat for 6-8 minutes, stirring frequently to prevent sticking. The paste will thicken and you'll notice oil separating from the sides.
Stir in the coriander powder, white pepper powder, and salt. Cook for another minute until the spices are aromatic.
4
Combine and Simmer
Gradually pour in 1.5 cups of water while stirring continuously to ensure a lump-free gravy.
Bring the gravy to a gentle simmer.
Add the sautéed mushrooms and green peas to the gravy. Mix everything well.
Cover the pan and let it simmer on low heat for 5-7 minutes. This allows the flavors to meld and the peas to cook through.
5
Finish and Serve
Reduce the heat to the lowest setting. Stir in the fresh cream, sugar, and garam masala.
Crush the kasuri methi between your palms and sprinkle it into the curry. Stir gently to combine.
Cook for just 1-2 more minutes until the curry is heated through. Do not let it boil after adding the cream to prevent it from splitting.
Turn off the heat. Remove the whole spices if desired. Serve hot with naan, roti, or jeera rice.
605cal
7gprotein
48gcarbs
42gfat
Ingredients
2 cup Maida (plus more for dusting)
0.75 cup Ghee (melted, divided)
1 tsp Salt
0.75 cup Water (lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of maida and 1 tsp of salt. Mix well.
Add 2 tbsp of melted ghee to the flour and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add lukewarm water, a little at a time, and knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should be soft but not sticky.
Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This step is crucial for relaxing the gluten.
2
Create the Layering Paste (Satha)
While the dough rests, prepare the layering paste. In a small bowl, whisk together 1/2 cup of melted ghee and 2 tbsp of maida until you get a smooth, lump-free paste. This paste is key to creating the distinct layers.
3
Layer and Coil the Dough
After resting, divide the dough into 8 equal portions and roll them into smooth balls.
Take one dough ball and dust it lightly with dry maida. Roll it out as thinly as possible into a large, translucent circle, about 9-10 inches in diameter.
Spread about 1-2 tsp of the prepared ghee-flour paste evenly over the entire surface of the rolled dough.
Starting from one edge, carefully fold the dough back and forth like a paper fan to create fine pleats. You will end up with a long, pleated strip.
Gently hold both ends of the pleated strip and stretch it slightly to elongate it.
Begin coiling the strip from one end, tucking it under as you go, to form a tight spiral or pinwheel. Press the loose end gently into the center of the coil.
Repeat this process for all the dough balls. Cover the prepared coils and let them rest for another 10-15 minutes.
4
Roll and Cook the Parathas
Heat a tawa or a flat, heavy-bottomed skillet over medium heat.
Take one rested coil and place it on a lightly floured surface. Gently flatten it with your palm.
With a light hand, roll it out into a circle about 5-6 inches in diameter. Do not press too hard, as this can merge the layers.
Place the paratha on the hot tawa. Cook for 30-45 seconds, or until small bubbles appear on the surface.
Flip the paratha and drizzle about 1 tsp of the remaining melted ghee around the edges and on top. Cook for another minute.
Flip again, drizzle another tsp of ghee, and cook while pressing gently with a spatula until both sides are golden brown, crisp, and the layers are visible.
Repeat for all the remaining coils, adding ghee for each paratha.
5
Serve
Remove the cooked paratha from the tawa. While it's still hot, gently crush it between your palms (you can use a kitchen towel to protect your hands) to fluff it up and separate the layers.
Serve immediately with rich curries like Chicken Korma, Paneer Butter Masala, or with kebabs.
