Mushroom Matar Malai is a popular Indian side dish that combines mushrooms with the sweetness of green peas in a rich, creamy gravy. The name itself is a giveaway to the dish’s core components—’Mushroom’ for mushrooms, ‘Matar’ for peas, and ‘Malai’ for creaminess. Malai Mushroom tastes so good when served with Ghee Rice or Roti. If you are a mushroom lover, try my Mushroom Biryani and Air Fryer Pepper Mushroom.
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This recipe is also famously known as Khumb Matar Malai. The specialty of mushroom matar malai lies in its balanced flavours and comforting richness from cashews and cream. It’s a versatile dish that pairs wonderfully with rice and various Indian breads, making it a perfect choice for any meal.
The creamy texture, combined with the subtle spices, offers a dish that’s both indulgent and comforting. This creamy mushroom masala recipe is a simple and delicious dish that showcases how simple ingredients can be transformed into something truly spectacular.
Why you will love Mushroom Matar Malai
This creamy mushroom malai matar gravy can be made in 20 minutes. Perfect for busy weeknights or a quick lunch.
This Creamy, Rich, restaurant-style mushroom kaju masala can be made with simple and readily available ingredients.
It’s a versatile dish that pairs wonderfully with rice and various Indian breads, making it a perfect choice for any meal.
This creamy mushroom gravy is loved by all, from kids to adults, and is perfect for potluck and parties.
How to make Mushroom Matar Malai
Add oil to a pan. Add sliced onion, ginger, garlic, green chilli, cardamom, cinnamon, cloves, and cashews. Saute until golden brown. Switch off.
Add a little water and grind it to a smooth paste once it has cooled to room temperature.
In the same pan, add oil. Add the ground onion paste, frozen green peas, salt, and chilli powder. Add water and adjust the consistency. Close and cook for 5 minutes.
Add the diced mushroom. Close and cook for 5 more minutes. Open and adjust salt if needed. Switch off. Add cream.
Top the mushroom matar malai with finely chopped coriander leaves or kasuri methi. Serve hot with rice or roti.
Tips & Suggestions
- For a Vegan Version: Substitute heavy cream with coconut milk or any plant-based cream.
- Enhancing Flavors: Adding a pinch of fenugreek leaves (Kasuri methi) toward the end can elevate the dish’s aroma.
- Consistency Adjustments: If the creamy mushroom curry is too thick, add a little water or milk to reach your desired consistency.
Serving Suggestions
Mushroom Matar Malai pairs beautifully with any form of Indian bread like naan, roti, or paratha. It also goes well with basmati rice or jeera rice. Try serving it with Ghee Rice, or Coconut Milk Pulao. For a complete meal, accompany mushroom mutter malai with a side of cucumber raita or a simple Sprouts salad.
Frequently asked questions
This recipe is very mild. The spiciness of Mushroom Matar Malai can be easily adjusted to suit your taste. If you prefer a milder version, reduce the number of green chillies or omit them altogether. You can add more chillies or red chilli powder for a spicier kick.
Heavy cream gives the dish its signature richness and creaminess. However, if you’re looking for a lighter version, you can substitute heavy cream with half-and-half or even whole milk, though the texture will be slightly different.
Yes, Mushroom Matar Malai is a great make-ahead dish for parties. You can prepare it a day in advance, refrigerate it, and reheat it before serving.
Other Indian recipes with Mushrooms
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Recipe Card
Creamy and Rich Mushroom Matar Malai
Ingredients
- 250 grams Mushroom
- ½ cup Green Peas Fresh or Frozen
- 1 Onion Roughly Chopped
- 1 inch Ginger
- 2 cloves Garlic
- 10 Cashew Nut
- 2 Green Chillies
- 2 Cardamom
- 1 inch Cinnamon
- 2 Cloves
- 2 teaspoon Oil
- Salt As needed
- 1 teaspoon Chilli Powder
- 2 tablespoon Fresh Cream
- 1 teaspoon Kasuri Methi
- 1 tablespoon Coriander leaves Optional
Instructions
- In a pan, add 1 teaspoon oil. Once hot, add onion, ginger, garlic, green chillies, cardamom, cinnamon and cashew nuts. Saute on low to medium flame till the ingredients turn light brown.
- Switch off. Once it cools down to temperature, make a fine paste with little water.
- In the same pan, add 1 teaspoon oil. Once hot add the ground paste.
- Add the green peas, salt and chilli powder. Add a little water to adjust the consistency. Close the pan and cook for 5 minutes on medium heat.
- Now add chopped mushrooms and close the pan again. Cook for 5 more minutes or until the mushroom and green peas are well cooked.
- Check for salt. Switch off and add fresh cream. Mix well.
- Garnish with crushed Kasuri methi. Add coriander leaves if desired. Serve hot.