Mushroom Matar Malai

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.

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!

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.

• 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 or cooling cucumber salad and tangy pickle for a full meal.

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

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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 mins

Cook Time15 mins

Total Time30 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

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