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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.
For 4 servings
Prepare the Cashew-Onion Paste
Sauté the Mushrooms
Cook the Gravy Base
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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.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 273.34 calories per serving with 6.89g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer
Finish and Serve
To make this dish vegan, substitute ghee with more oil and use a plant-based cream like cashew cream or full-fat coconut milk. The flavor profile will change slightly but will still be delicious.
Add 200g of cubed paneer along with the mushrooms and peas for a heartier, protein-packed version. Sauté the paneer cubes until golden before adding.
Incorporate other vegetables like baby corn, diced carrots, or bell peppers. Add them along with the green peas to cook in the gravy.
For an even richer and more decadent gravy, substitute half of the water with whole milk when making the gravy in Step 4.
Mushrooms are a good source of B vitamins like riboflavin, niacin, and pantothenic acid, which are essential for energy production, brain function, and maintaining healthy skin.
Green peas contribute a significant amount of plant-based protein and dietary fiber to this dish, which helps in muscle maintenance and promotes digestive health.
Cashew nuts provide monounsaturated fats, which are beneficial for heart health. They also contain important minerals like magnesium and copper.
A single serving of Mushroom Matar Malai (approximately 1 cup or 240g) contains around 280-320 calories. This can vary based on the amount of oil, ghee, and the fat content of the cream used.
Mushroom Matar Malai can be part of a balanced diet. Mushrooms and peas provide vitamins, minerals, and fiber. However, it is a rich dish due to the use of cashews, cream, and ghee, making it higher in fat and calories. It's best enjoyed in moderation, especially for a special occasion.
Yes, for a Jain or 'no onion, no garlic' version, you can skip the onions and ginger-garlic paste. Increase the quantity of cashews to 1/2 cup to ensure the gravy has enough body. You can also add a pinch of asafoetida (hing) to the hot oil for flavor.
Leftover Mushroom Matar Malai can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop over low heat, adding a splash of water or milk to adjust the consistency if needed. Avoid microwaving as it can cause the cream to split.
It is generally not recommended to freeze cream-based curries as the cream can separate and become grainy upon thawing. If you must freeze it, do so before adding the fresh cream. You can then thaw, reheat, and stir in the cream just before serving.
This creamy curry pairs beautifully with Indian breads like Garlic Naan, Butter Roti, or Lachha Paratha. It also goes very well with aromatic rice dishes like Jeera Rice or a simple Pea Pulao.