In contrast to the much-loved fiery and heavily spiced curries, there are lovely subtle and mild versions that also deserve a turn in the spotlight. Creamy, mildly spiced, with a touch of sweetness, Mushroom Matar Malai is one of my family’s favorite comfort food curries. My homemade version cooks up super quick in the Instant Pot and gets lightened up for a hearty weeknight staple.
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This traditional Indian vegetarian mushroom and green pea (matar) curry is known for its rich and creamy texture. My Instant Pot Mushroom Matar Malai replaces heavy cream (malai) with low-fat milk and Greek yogurt. Homemade cashew cream is an essential ingredient that packs a double punch: it adds that signature silky body to the sauce and is an amazing source of plant-based protein. With a meaty bite from the mushrooms, this dish is a perfect combination of hearty and light that can be enjoyed in any season!
Already gluten-free and vegetarian, subbing coconut cream for milk and eliminating the yogurt makes this curry a vegan delight. Both versions are supremely tasty and kid-approved. Just a few ingredients, no prepping ahead, and super-fast cooking time means you can have this yummy dish any night of the week. Served with hot parathas and steamy rice, this is a new comfort food classic.
Ingredients
- Mushrooms: white mushrooms add earthy flavors and meaty texture. The firm, chewy texture of mushrooms makes them a popular meat substitute in vegetarian and vegan cooking, providing a satisfying bite and absorbing flavors beautifully from sauces and spices.
- Green Peas: a super versatile ingredient that adds a sweet, slightly earthy flavor to this curry. Frozen peas work well.
- Ginger, Garlic, and Green Chili: These essential ingredients add a perfect spicy kick to the curry. Ginger imparts a warm, zesty flavor with a hint of citrus, which complements the dish's overall richness. Garlic adds a robust, savory depth that enhances the curry's complexity. Green chilies bring a fiery heat and a fresh, sharp bite that elevates the spiciness to just the right level.
- Garam Masala: Try this Homemade Garam Masala with - Black peppercorns, Cardamom, Cinnamon, Cloves, and Cumin.
How to Make Mushroom Matar Malai
- Add onion, ginger, garlic, and green chili to a blender or food processor and blend to make a rough paste.
- Set the Instant Pot to Saute mode and heat oil. Add the onion paste, salt, and saute for 4 to 5 minutes stirring frequently. Press cancel.
- Add mushrooms and mix well. Add 2 tablespoons of water. Pressure cook for 4 mins followed by quick release.
- While the mushrooms are cooking, make the cashew paste. Add cashews, milk, and yogurt to a blender jar and blend to a smooth paste. Reserve.
- Once the pressure cooking completes, quick release by turning the pressure release valve from sealing to venting.
- Open the Instant Pot and add the peas, pepper powder, garam masala, and sugar. Stir in the cashew cream.
- Give a quick stir and cook on saute until the curry comes to a gentle boil. Garnish with cilantro.
Serving
I love to serve this creamy mushroom curry with piping hot parathas or roti and some steamed Basmati rice or nutty Jeera rice. Pair with a crunchy cabbage salad and tangy Mango pickle for a full meal.
Tips & Substitutions
- Rinse and pat dry the mushrooms to avoid any excess moisture during pressure cooking
- Allergic to nuts? Substitute cashew cream with heavy cream or coconut cream
- Want to make it vegan? Use warm water instead of milk and yogurt to make the cashew cream
- Sugar helps balance the spices in this curry but can be skipped too
Did you enjoy this creamy mushroom curry? Here are some more light and flavorful Indian Vegetarian Curries you will love:
- Mushroom Masala
- Palak Paneer
- Aloo Gobi
- Bharwa Bhindi
- Vegetable Kurma
- Baingan Bharta
- Tindora Curry
- Black-eyed Peas Curry
★ Tried this recipe? I’d love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it—I love seeing your creations. If you’re on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Mushroom Matar Malai
Equipment
Ingredients
- 1 lb white mushrooms quartered
- ½ cup raw cashews
- 1 cup warm milk or water
- 2 tablespoons plain yogurt or greek yogurt
- 3 tablespoons oil
- 1 green chili
- 1 medium yellow onion roughly chopped
- 1- inch ginger roughly chopped
- 4 garlic cloves
- 1 teaspoon kosher salt
- 1 cup frozen green peas
- ½ teaspoon ground white pepper or black pepper
- ½ teaspoon garam masala
- ½ teaspoon sugar
- ¼ cup cilantro chopped
Instructions
- Soak cashews in warm milk or water for 10 minutes.
- Add onion, ginger, garlic, and green chili to a blender or food processor and blend to make a rough paste.
- Set the Instant Pot to Saute mode and heat oil. Add the onion paste, salt, and saute for 4 to 5 minutes stirring frequently. Press cancel.
- Add mushrooms and mix well. Add 2 tablespoons of water. Pressure cook for 4 mins followed by quick release.
- While the mushrooms are cooking, make the cashew paste. Add cashews, milk, and yogurt to a blender jar and blend to a smooth paste. Reserve.
- Once the pressure cooking completes, quick release by turning the pressure release valve from sealing to venting.
- Open the Instant Pot and add the peas, pepper powder, garam masala, and sugar. Stir in the cashew cream. Give a quick stir and cook on saute until the curry comes to a gentle boil. Garnish with cilantro and serve hot with parathas and rice.
Tommy says
Is there a way to make this non-dairy?
Archana says
yes! Just use warm water and non dairy yogurt to make the cashew paste
Izzah says
So simple & delicious. Really enjoyed this unique dish. Thank you, Archana!
Archana says
Thank you!
Avanti says
Thank you for the lovely recipes as usual!
I want to know if I have to pressure cook on low or high pressure?
Archana says
Hi Avanti, High pressure works well.
Prasanna Raja says
Another favourite mushroom recipe in addition to the delicious mushroom masala. Totally loved the subtle flavours in this dish perfect pairing to phulkas.
I tried making the paste with different nuts like walnuts, pecans. No compromise in the taste. Easy on tummy without any heavy cream! This will be on our regular menu!
Thanks Archana for yet another lovely recipe.
Archana says
Thank you for the lovely feedback. I love your idea of using walnuts and pecans.
Shruthi says
Can we used fried cashews?
Archana says
Yes those will be fine.
Mindy T. says
I just made this and it is AMAZING. So light, but so flavorful and satisfying. I will definitely be making it again and again. One last word: YUM.
Jessie Georges says
Delicious! Will definitely make again!
Archana Mundhe says
Thank you!
Annie says
Oh, this was so good! I have been unwell for a couple of months and unable to face my favourite Indian cuisine. I am now slowly recovering and this looked like a perfect reintroduction. I've also struggled with cooking so took it easy. I hope you don't mind the liberties I took with your recipe, but it so inspired me
I simply cut the onion, garlic and chilli into tiny pieces - I had ginger paste and added some cardamom seeds.
I added 1/8 tsp cinnamon, and a tiny piece of mace to the frying vegetables.
I used only coconut yoghurt - thinned with water.
And I added dried methi because I adore it.
It was soooo good and still essentially your recipe. Thank you for helping me to get back on track.
Archana Mundhe says
Thank you so much for this heartfelt message! I’m truly touched that my recipe could be part of your healing journey. Your thoughtful twists sound absolutely delicious. I’m so glad it brought comfort and helped ease you back into the flavors you love. Wishing you continued recovery and many more nourishing, joyful meals ahead