Mushroom Matar Malai
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
- 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.
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.
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.
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.
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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a perfectly smooth gravy, soak the cashews in hot water for 20 minutes before boiling them with the onions.
- 2Using white pepper powder is key to maintaining the signature creamy white color of the gravy.
- 3Sautéing mushrooms separately is crucial for developing a deep, earthy flavor and preventing them from becoming soggy in the curry.
- 4Always add cream on the lowest heat and stir gently. Boiling the curry after adding cream can cause it to curdle.
- 5To adjust consistency, add a splash of warm water or milk for a thinner gravy, or simmer for a few extra minutes for a thicker one.
- 6Crushing kasuri methi between your palms before adding it releases its essential oils and maximizes its aroma.
Adapt it for your goals.
Vegan
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.
Protein RichProtein-Rich
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.
Vegetable MedleyVegetable Medley
Incorporate other vegetables like baby corn, diced carrots, or bell peppers. Add them along with the green peas to cook in the gravy.
Richer GravyRicher Gravy
For an even richer and more decadent gravy, substitute half of the water with whole milk when making the gravy in Step 4.
Why this is on our healthy list.
Rich in B Vitamins
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.
Source of Plant-Based Protein
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.
Heart-Healthy Fats
Cashew nuts provide monounsaturated fats, which are beneficial for heart health. They also contain important minerals like magnesium and copper.
Frequently asked questions
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.
