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    Home » Indian

    Mushroom Matar Malai

    Published: Aug 1, 2021 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 10 Comments

    182 shares
    Jump to Recipe

    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 healthy weeknight staple.

    mushroom matar malai served with paratha, pickle and cabbage salad

    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 paste 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!

    mushroom matar malai with parathas

    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: meaty texture, low in calories, source of antioxidants, phosphorus, and B vitamins
    • Green Peas: legume rich in antioxidants, filling fiber, plant-based protein and help regulate blood sugar
    • Cashews: technically seeds and packed with vitamins, nutrients, and antioxidants. An excellent source of plant protein as well as copper, magnesium, and manganese to support healthy brains, bones, and immune systems
    • Ginger: zesty, slightly sweet, warming spice. Packed with antioxidants, strong anti-inflammatory properties, positive effect on blood sugar and blood pressure, aids in digestion & so much more! 
    • Garam Masala: aromatic spice blend that brings warmth and depth. Homemade versions can have up to 20 different spices! In my Easy Authentic Five Ingredient Garam Masala. I use - Black peppercorns, Cardamom, Cinnamon, Cloves, and Cumin.

    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 the cashew cream
    • Sugar helps balance the spices in this curry but can be skipped too

    Step by Step Recipe

    • Add onion, ginger, garlic, and green chili to a blender or food processor and blend to make a rough paste.
    onion paste in a blender jar
    • 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.
    cooking onion paste and mushrooms in Instant Pot
    • 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.
    cashew paste in a blender jar
    • 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.
    mushroom matar malai in Instant Pot
    • 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 or cooling cucumber salad and tangy pickle for a full meal.

    mushroom matar malai served with paratha, rice and cabbage salad

    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

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    mushroom matar malai served with paratha, rice and cabbage salad
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    4.89 from 9 votes

    Mushroom Matar Malai

    Creamy, mildly spiced, with a touch of sweetness, Mushroom Matar Malai is one of my family’s favorite comfort food curries.
    Prep Time15 minutes mins
    Cook Time15 minutes mins
    Total Time30 minutes mins
    Course: dinner, Lunch
    Cuisine: Indian
    Servings: 4
    Calories: 316kcal
    Author: Archana Mundhe

    Equipment

    • Instant Pot Pressure Cooker

    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.

    Video

    Notes

    To make this curry dairy-free, stir in unsweetened coconut cream in the end. Or you can make the cashew cream by soaking the cashews in water and then blending with water instead of milk.

    Nutrition

    Calories: 316kcal | Carbohydrates: 24g | Protein: 12g | Fat: 21g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 674mg | Potassium: 764mg | Fiber: 5g | Sugar: 12g | Vitamin A: 514IU | Vitamin C: 22mg | Calcium: 151mg | Iron: 2mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    Reader Interactions

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    1. Tommy says

      August 07, 2021 at 12:54 pm

      Is there a way to make this non-dairy?

      Reply
      • Archana says

        August 08, 2021 at 2:25 am

        yes! Just use warm water and non dairy yogurt to make the cashew paste

        Reply
    2. Izzah says

      August 18, 2021 at 12:12 am

      So simple & delicious. Really enjoyed this unique dish. Thank you, Archana!5 stars

      Reply
      • Archana says

        August 25, 2021 at 11:38 am

        Thank you!

        Reply
    3. Avanti says

      January 19, 2022 at 9:17 pm

      Thank you for the lovely recipes as usual!
      I want to know if I have to pressure cook on low or high pressure?

      Reply
      • Archana says

        January 20, 2022 at 11:17 am

        Hi Avanti, High pressure works well.

        Reply
    4. Prasanna Raja says

      April 01, 2022 at 8:07 pm

      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.5 stars

      Reply
      • Archana says

        April 03, 2022 at 9:12 pm

        Thank you for the lovely feedback. I love your idea of using walnuts and pecans.

        Reply
    5. Shruthi says

      April 14, 2022 at 11:48 am

      Can we used fried cashews?

      Reply
      • Archana says

        April 14, 2022 at 2:09 pm

        Yes those will be fine.

        Reply

    Primary Sidebar

    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

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    182 shares
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