Mushroom matar malai:

Mushroom matar malai is an easy variation of methi matar malai, which is one of the most popular North Indian curry dishes. As the name suggests it is a tempting curry prepared with mushrooms, green peas(matar), fresh cream (malai) and some Indian spice powders. Mushroom matar malai is a perfect combination of creaminess along with the goodness of mushroom and peas, this dish is just the right kind of accompaniment along with your dal and rice.

Mushrooms are also known as Kumbh or Dhingri, so it is called Khumb matar curry or dhingri matar recipe. This spicy, tangy mushroom matar malai curry, usually served with roti and all other types of Indian flatbread like paratha, naan, puri etc.

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5 from 1 vote

mushroom matar malai | creamy mushroom and green peas curry | mushroom curry

This dish is loved by everyone who like Mushrooms. I hope you all will like this recipe.

Prep Time5

Active Time30

Total Time35

Course: Curry n dal

Cuisine: Indian

Yield: 4

Calories: 111kcal

Author: Swati Paathak

Materials

1 tablespoon oil
½ teaspoon cumin seeds
2 teaspoon ginger paste
2 teaspoon garlic paste
½ cup onion paste
¼ cup tomato puree
1 teaspoon green chillies finely chopped
1/2 teaspoon salt or to taste
½ teaspoon garam masala
½ cup milk
2 tablespoon cream
½ cup green peas frozen or blanched
200- gram mushrooms chopped
2 tablespoon finely chopped fresh coriander
½ teaspoon turmeric powder
1 teaspoon coriander powder
2 teaspoon Kasuri methi

Instructions

Heat the oil in deep pan, over medium heat and add cumin seeds and saute.
When the cumin seeds start to crackle, add green chilli, and ginger garlic paste and saute on medium flame for few seconds.
Add the onion paste and saute this mixture on medium flame for 2-3 minutes.
Add the tomato puree, mix it well and cook until it starts leaving the oil.
Now add gram masala, turmeric powder and coriander powder, mix it well and saute for 1-2 minutes.
Add green peas and chopped mushrooms, mix well and cook for 2 minutes on medium flame.
Add ½ cup milk, salt and ¼ cup of water, mix it well and cook for 5-8 minutes or till mushrooms are soft, while stirring occasionally.
Finally, add the fresh cream and crushed fenugreek leaves, mix well a cook on medium flame for another 2-3 minutes.
Garnish with coriander and serve it hot with roti or paratha.

Notes

Adjust the thickness according to your requirement.

Notes:

Serve it with tandoori rotis or naan or ghee rice or even with rotis.
If you’re looking to make this recipe vegan swap regular milk for non-dairy milk and use coconut milk in place of whole milk.
If a mushroom is small, you can just halve it, no need to slice.
Try to use small and tender mushrooms, else the curry won’t taste great.
Seasoning mushrooms with pepper and salt increase the flavour.
Adjust the consistency of gravy based on your choice.
finally, matar mushroom recipe tastes great when prepared slightly spicy and creamy.
Vegans can use Pumpkin puree in place of fresh cream.
You can use any variety of mushrooms.
You can also use almonds instead of cashews. But after pressure cooking, make sure to peel the almond skin before pureeing.
As always, adjust the salt and spices according to your preference.
You can replace mushroom with paneer, tofu or even cauliflower.