Mushroom Matar Malai

1. 1
   prep

   Soak the cashews and prep the vegetables.

   1.Soak 15 cashews in warm water for 20 minutes.

   2.Wipe 250g button mushrooms clean with a damp cloth and quarter them.

   3.Measure out 0.75 cup green peas, roughly chop the onion, ginger, and garlic.

   TIPNever wash mushrooms under running water — they absorb moisture and turn rubbery. Wipe gently with a paper towel instead.
2. 2
   saute · ~7 min

   Sauté the onions and aromatics for the paste.

   1.Heat 1 tbsp ghee in the kadai over medium heat.

   2.Add the roughly chopped onion, garlic, ginger, and slit green chili.

   3.Sauté until the onions turn translucent and the raw smell of garlic disappears, about 5 minutes.

   4.Add the soaked cashews and sauté for another 2 minutes.

   5.Turn off the heat and let the mixture cool slightly.
3. 3
   prep · ~2 min

   Blend the smooth white masala paste.

   1.Transfer the cooled onion-cashew mixture to a blender.

   2.Add 1 cup of water (use the cashew soaking water for extra richness).

   3.Blend to a very smooth, silky paste. Set aside.
4. 4
   saute · ~5 min

   Sauté the mushrooms.

   Wipe the same kadai clean and return it to high heat. Add the remaining 1 tbsp ghee. Once it shimmers, add the quartered mushrooms and sauté for 4-5 minutes until they release their moisture and turn golden around the edges. Remove and set aside.

   TIPDon't overcrowd the pan. Mushrooms need space to sear; otherwise they steam and become limp.
5. 5
   temper · ~5 min

   Temper the whole spices and cook the masala base.

   1.In the same pan, add a drizzle of ghee if needed. Add cumin seeds, crushed green cardamom pods, and the bay leaf.

   2.Once the cumin splutters and the spices are fragrant (30 seconds), immediately pour in the blended white masala paste.

   3.Add a pinch of turmeric powder and red chili powder. Stir well.

   4.Bring the gravy to a gentle boil over medium heat, then reduce the heat to low.
6. 6
   simmer · ~11 min

   Simmer the gravy with the vegetables.

   1.Add 0.5 tsp salt and the seared mushrooms into the simmering gravy.

   2.Add the green peas and stir gently.

   3.Cover and simmer on low heat for 10-12 minutes, stirring occasionally, until the peas are tender and the gravy has thickened slightly.

   4.If the gravy looks too thick, add a splash of warm water to loosen it.
7. 7
   mix · ~2 min

   Finish the dish with cream and kasuri methi.

   1.Lightly crush 1 tsp dried fenugreek leaves (kasuri methi) between your palms and sprinkle it in.

   2.Lower the flame to the absolute minimum and pour in 0.25 cup of fresh cream.

   3.Stir gently and let it heat through for just 1 minute, without letting the gravy come to a boil again.

   4.Sprinkle a pinch of garam masala on top and give a final gentle stir.

   TIPNever boil the curry after adding cream — it will split and ruin the silky texture.
8. 8
   garnish

   Garnish with fresh coriander and serve hot.

   Transfer to a serving bowl. Garnish generously with chopped coriander leaves. Serve immediately with naan, roti, or steamed basmati rice.

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