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Mushroom Malai Matar Recipe | Make Perfect Matar Malai Mushroom At Home
Mushroom Malai Matar Recipe: Our mushroom malai matar recipe makes for a delicious dish that’s full of flavourful and enticing tastes.
As the name suggests, mushroom malai matar consists of mushrooms, matar (green peas), and malai (fresh cream), flavoured with aromatics, and thickened and enriched with almonds and cashew nuts to make a creamy, mildly spiced dish.
This mushroom malai matar recipe (also known as khumb malai matar recipe) is a simple and easy variation on the methi matar malai recipe, a popular north Indian dish found in restaurants and dhabas across the region, particularly in Delhi and Punjab. The original dish uses methi (fenugreek leaves, either fresh or dried in the form of kasuri methi), but this ingredient is absent in mushroom matar malai.
The chunky bite of the mushrooms, the freshness of the peas, the creamy richness of the almond and cashew nut paste, the subtle use of aromatics like garlic and ginger, and the delicate spice seasoning make this dish irresistible. It’s no wonder that malai matar mushroom is a guaranteed crowd-pleaser and immensely popular as a main or side dish at parties and wedding feasts.
Our mushroom malai matar (creamy mushroom and peas) is not only rich and smooth, but also has complex notes from the red chilli, aromatics, whole spices, and garam masala. The almonds and cashew nuts give it a slightly nutty creamy sweetness. One bite and you’ll be asking for seconds.
Enjoy the delights of our easy mushroom malai matar recipe on any weeknight by following our easy and simple recipe to recreate this restaurant-style dish at home. The advantage of cooking in your own kitchen is that you can control the amount of malai you want to use.
Serve matar mushroom malai with roti, chapati, phulka, garlic naan, tawa paratha, and poori, or with plain rice or pulao. Boondi raita and pickled onions are good accompaniments.
Find the best recipe for Malai Matar Mushroom recipe with all ingredients, cooking time and method right here from Yummefy Recipes
And if you like this recipe, you should try other Yummefy recipes we’re sure you’ll love:
Malai Kofta
Makhani Paneer
Dahi Aloo
Dal Makhani
Vegetarian Shami Kabab
Mushroom Pepper FryOr you can see all our Vegetarian Recipes here!
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RECIPE
INGREDIENTS
Masala Paste:
150 grams onions, (about 1½ medium onion), chopped
15 almonds, blanched
4 tablespoons cashew nuts
1 piece ginger, 1-inch long, peeled
8 garlic cloves, peeled
2 dried red chillies, deseeded
4 green cardamom pods
1⁄2 teaspoon turmeric powder (haldi)
1⁄2 teaspoon garam masala
5 tablespoons yogurt, hung in a muslin cloth for 15 minutes
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2 tablespoons vegetable oil
1 piece cinnamon, 2-inches long
1 bay leaf (tej patta)
salt, to taste
15 shallots, peeled, whole
500 grams button mushrooms, each sliced in half
175 grams green peas, frozen, or blanched if fresh
4 tablespoons cream
1 1⁄2 tablespoons coriander leaves, chopped plus 1 teaspoon to garnish
COOKING METHOD
- Make masala paste: Place all ingredients for the masala paste – onion, almonds, cashew nuts, ginger, garlic, red chilli powder, green cardamom pods, turmeric powder, garam masala, and yogurt – in a wet grinder or blender and grind to a fine paste.
- Pour oil into a kadhai or wok on high heat. When the oil is hot, but not yet smoking, toss in cinnamon and bay leaf, and give it a quick stir. Tip in the prepared masala paste and cook, stirring, for 4 minutes. Cover and cook for a couple of minutes before removing the cover and continuing to cook, stirring often, till the oil leaves the masala (another 3 minutes or so).
- Stir in 1 cup water (250 ml) and cook for about 12 minutes. Add salt and shallots, and simmer for 3 minutes before adding mushrooms. Continue to cook till the mushrooms and shallots are cooked through, about 9 minutes.
- Add green peas, stir for 2 minutes, then pour in cream and toss in 1½ tablespoons coriander leaves. Mix well and remove from heat.
- Transfer to a bowl, garnish with 1 teaspoon coriander leaves, and serve hot.
Variations: Substitute mushrooms and peas with a vegetable of your choice, or with paneer, or chicken.
Serves: 4
Prep Time: 20 minutes
Cook Time: 45 minutes
- Make masala paste: Place all ingredients for the masala paste – onion, almonds, cashew nuts, ginger, garlic, red chilli powder, green cardamom pods, turmeric powder, garam masala, and yogurt – in a wet grinder or blender and grind to a fine paste.
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