John Miller
Mushroom Matar Malai is a creamy and indulgent North Indian curry that combines the earthy flavors of mushrooms with the sweetness of green peas, all simmered in a rich, spiced tomato and cashew-based gravy. This vegetarian dish is a popular choice for its velvety texture and balanced blend of aromatic spices, making it a perfect addition to any meal. Whether you're a seasoned cook or a beginner, learning how to make Mushroom Matar Malai allows you to recreate this restaurant-style favorite at home, pairing beautifully with naan, roti, or steamed rice for a satisfying and flavorful experience.
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What You'll Learn
- Ingredients: Gather mushrooms, peas, cream, spices, onion, tomato, ginger-garlic paste, oil, and cashews
- Preparation: Chop vegetables, soak cashews, and prepare ginger-garlic paste for the base
- Cooking Base: Sauté onion, tomato, and spices; blend into a smooth, creamy gravy
- Adding Vegetables: Stir in mushrooms and peas; cook until tender in the gravy
- Final Touches: Add cream, cashew paste, and garnish with coriander; serve hot
Ingredients: Gather mushrooms, peas, cream, spices, onion, tomato, ginger-garlic paste, oil, and cashews
Mushrooms and peas form the heart of Mushroom Matar Malai, but their pairing is more than just a flavor marriage—it’s a textural dialogue. Mushrooms, with their meaty bite, contrast the tender pop of peas, creating a dish that satisfies both palate and appetite. Opt for button or cremini mushrooms for their earthy depth, and ensure the peas are fresh or thawed if frozen. Blanching the peas for 2 minutes retains their vibrant green color and crispness, a small step that elevates the dish’s visual and sensory appeal.
Cream is the silken thread that ties this dish together, but its richness demands balance. Use 1 cup of heavy cream for every 4 servings, adding it only after the gravy simmers to prevent curdling. For a lighter version, substitute half-and-half or coconut cream, though the latter will impart a subtle sweetness. The cream’s role isn’t just textural—it tempers the spices, creating a harmonious blend rather than a fiery assault.
Spices are the soul of Mushroom Matar Malai, but their layering requires precision. Start with a base of 1 teaspoon each of cumin and coriander powder, followed by ½ teaspoon of turmeric and a pinch of garam masala. Add these early, allowing them to toast in 2 tablespoons of oil to release their aromatic oils. For heat, incorporate 1 teaspoon of Kashmiri red chili powder, which provides color without overwhelming the dish. Remember: spices burn easily, so keep the flame low during this step.
Onion, tomato, and ginger-garlic paste form the gravy’s backbone, but their preparation is key. Finely chop 1 large onion and sauté until golden brown—this caramelization adds depth. Blend 2 medium tomatoes into a puree, adding it after the onions to create a tangy base. The ginger-garlic paste (1 tablespoon) should be added first, frying until raw smells disappear. This trio, when cooked correctly, transforms into a rich, velvety sauce that clings to the mushrooms and peas.
Cashews, though optional, are the secret to a restaurant-style finish. Soak 10–12 cashews in hot water for 15 minutes, then grind into a paste. Stir this in during the final 5 minutes of cooking to thicken the gravy and add a subtle nuttiness. If cashews aren’t available, almond flour can substitute, though the flavor profile will shift slightly. This step is where Mushroom Matar Malai transcends the ordinary, achieving a luscious, indulgent texture.
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Preparation: Chop vegetables, soak cashews, and prepare ginger-garlic paste for the base
The foundation of any great mushroom matar malai lies in its meticulous preparation. Chopping vegetables uniformly ensures even cooking, preventing overcooked mushrooms or undercooked peas. Aim for a ½-inch dice for mushrooms and a rough chop for onions to maintain texture contrast. Soaking cashews in hot water for 15-20 minutes softens them, allowing for a silky-smooth paste that forms the base of the creamy gravy. This step is non-negotiable for achieving the dish’s signature richness. Simultaneously, prepare a ginger-garlic paste by grinding equal parts ginger and garlic (about 1 tablespoon each) into a fine consistency. This paste infuses the dish with its aromatic backbone, so don’t skimp on its quality.
Consider this: the interplay of textures in mushroom matar malai is as crucial as its flavors. While chopping, remember that mushrooms release moisture during cooking, so avoid overcrowding the pan. Cashews, when soaked and blended, create a luxurious mouthfeel, but over-soaking can make them mushy, compromising the gravy’s consistency. For the ginger-garlic paste, a mortar and pestle yields a more robust flavor than a blender, though the latter is quicker. These small details elevate the dish from good to exceptional.
A practical tip: multitask during preparation to save time. While cashews soak, chop the vegetables. As the ginger-garlic paste grinds, measure out spices for the next step. This streamlined approach ensures efficiency without sacrificing precision. For those new to Indian cooking, pre-made ginger-garlic paste is a convenient alternative, though fresh preparation enhances authenticity. Similarly, if cashews aren’t available, blanched almonds can substitute, though the flavor profile will differ slightly.
The takeaway here is clear: preparation is not just a prelude but a pivotal part of the cooking process. Each step—chopping, soaking, and grinding—lays the groundwork for the dish’s success. Ignore these details, and the result may lack depth or texture. Master them, and you’ll create a mushroom matar malai that’s both comforting and refined. After all, in Indian cuisine, the magic often lies in the unseen labor that precedes the first sizzle of spices in the pan.
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Cooking Base: Sauté onion, tomato, and spices; blend into a smooth, creamy gravy
The foundation of a rich, velvety Mushroom Matar Malai lies in its cooking base—a harmonious blend of sautéed onion, tomato, and spices, transformed into a smooth, creamy gravy. This step is not merely preparatory; it’s the backbone of the dish, infusing every spoonful with depth and flavor. Begin by heating 2 tablespoons of oil or ghee in a wide pan over medium heat. Add 1 finely chopped medium onion and sauté until it turns translucent and lightly golden, about 5–7 minutes. This caramelization is crucial, as it adds a subtle sweetness that balances the tanginess of tomatoes and the earthiness of mushrooms.
Next, introduce 2 medium tomatoes, chopped, into the pan. Cook until they soften and break down, stirring occasionally to prevent sticking. This process, which takes about 8–10 minutes, allows the tomatoes to release their natural sugars and acidity, creating a robust base. Now, add your spice trio: 1 teaspoon of ginger-garlic paste, 1 teaspoon of Kashmiri red chili powder (for color and mild heat), and ½ teaspoon of turmeric powder. Sauté for 2–3 minutes until the raw aroma of the spices dissipates, ensuring they meld seamlessly with the onion-tomato mixture.
Once the mixture cools slightly, transfer it to a blender and process until silky smooth. For an extra creamy texture, add 2 tablespoons of cashew paste or ¼ cup of yogurt during blending. This step is where the magic happens—the rough, sautéed ingredients are transformed into a luscious gravy that will coat the mushrooms and peas perfectly. Strain the blended mixture through a fine mesh sieve if you prefer a refined texture, though this is optional.
This gravy serves as the canvas for the star ingredients—mushrooms and peas. Its consistency should be thick yet pourable, allowing it to cling to the vegetables without overwhelming them. If the gravy feels too thick, thin it with a splash of water or milk. Conversely, simmer it for a few minutes to reduce excess liquid. The balance of flavors here—sweet from onions, tangy from tomatoes, and warm from spices—sets the stage for the final dish, ensuring every bite of Mushroom Matar Malai is as indulgent as it is comforting.
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Adding Vegetables: Stir in mushrooms and peas; cook until tender in the gravy
The addition of mushrooms and peas is a pivotal moment in crafting Mushroom Matar Malai, transforming a simple gravy into a rich, textured dish. These vegetables not only contribute to the dish’s nutritional profile but also enhance its creamy consistency and earthy flavor. Stirring them in at the right time ensures they retain their bite while absorbing the gravy’s essence, creating a harmonious blend of flavors.
Steps to Perfection: Begin by heating the gravy to a gentle simmer before adding the mushrooms and peas. This ensures even cooking without over-reducing the sauce. Use 200 grams of button mushrooms (quartered for texture) and 150 grams of fresh or thawed peas. Stir them in gently to coat them in the gravy, then cover and cook for 8–10 minutes on medium heat. Avoid overcooking, as mushrooms release moisture that can dilute the gravy, while peas lose their vibrant color and sweetness.
Cautions and Tips: Mushrooms are sponges for flavor, so ensure the gravy is well-seasoned before adding them. If using frozen peas, thaw them first to prevent cooling the gravy and slowing the cooking process. For a gourmet touch, sauté the mushrooms separately in butter until golden before adding them to the gravy—this intensifies their umami flavor.
Comparative Insight: Unlike other vegetable curries where ingredients are added in stages, Mushroom Matar Malai relies on simultaneous cooking of mushrooms and peas. This method ensures both vegetables are tender yet distinct, unlike dishes like Aloo Gobi where potatoes and cauliflower cook at different rates. The result is a cohesive dish where every spoonful delivers a balanced bite.
Practical Takeaway: The key to mastering this step lies in timing and temperature control. Keep the heat moderate to allow the vegetables to cook through without drying out the gravy. Taste the dish after 8 minutes—mushrooms should be tender but not mushy, and peas should pop with sweetness. Adjust seasoning here, as the vegetables will have absorbed some saltiness. This step is where Mushroom Matar Malai truly comes alive, marrying creaminess with the natural goodness of mushrooms and peas.
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Final Touches: Add cream, cashew paste, and garnish with coriander; serve hot
The final touches of Mushroom Matar Malai are where the dish transforms from a simple curry into a rich, indulgent experience. Adding cream and cashew paste is not just about enhancing flavor—it’s about creating a velvety texture that coats every mushroom and pea, elevating the dish to restaurant-quality levels. Use 1 cup of heavy cream and 2 tablespoons of cashew paste (soaked cashews blended to a smooth consistency) for every 4 servings. Stir these in during the last 5 minutes of cooking to avoid curdling, ensuring the cream retains its silky smoothness.
While cream and cashew paste provide richness, the garnish of fresh coriander serves as a bright, herbal counterpoint that cuts through the dish’s decadence. Chop a small handful of coriander leaves finely and sprinkle them over the curry just before serving. This not only adds a pop of color but also introduces a fresh, citrusy aroma that balances the creaminess. For a more sophisticated presentation, pair the coriander with a light drizzle of cream or a few toasted cashew pieces on top.
Serving Mushroom Matar Malai hot is non-negotiable—the warmth enhances the flavors and ensures the cream doesn’t separate. Preheat serving bowls with hot water for a minute before plating to maintain the dish’s temperature. Accompany it with steaming basmati rice or buttered naan to soak up the luxurious sauce. For a modern twist, serve it in individual ramekins with a side of garlic-infused rice for a dinner party-worthy presentation.
A common mistake is overloading the dish with cream or cashew paste, which can make it overly heavy. Stick to the recommended proportions and adjust based on personal preference. If you’re health-conscious, substitute half the cream with coconut milk for a lighter version without compromising on texture. Remember, the goal is to enhance, not overpower, the natural flavors of mushrooms and peas.
In essence, the final touches of cream, cashew paste, and coriander garnish are what make Mushroom Matar Malai unforgettable. They’re not just additions—they’re the elements that turn a good dish into a great one. Master these steps, and you’ll have a curry that’s as visually stunning as it is delicious, perfect for both everyday meals and special occasions.
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Frequently asked questions
Mushroom matar malai is a creamy, mildly spiced Indian curry made with mushrooms, green peas (matar), and a rich, velvety gravy. It's a vegetarian dish often served with rice or naan.
You'll need mushrooms, green peas, onion, tomato, cashews, ginger-garlic paste, cream, yogurt, spices (cumin, coriander, turmeric, garam masala, red chili powder), butter or oil, and salt.
Some recipes also include kasuri methi (dried fenugreek leaves) for added flavor.
Clean the mushrooms by wiping them with a damp cloth or brushing off any dirt. Slice them evenly. You can also blanch them quickly in hot water to remove any bitterness.
Pat them dry before adding to the curry.
Yes, you can substitute cream with coconut milk or cashew paste for a vegan or lighter version. The texture and taste will be slightly different but still delicious.
Preparation time is around 15-20 minutes, and cooking time is approximately 20-25 minutes. The total time to make mushroom matar malai is about 35-45 minutes.
