Mushroom Matar malai is a creamy curry with mushroom green chickpeas. It goes well with hot chapati and rice. One of my personal favourite mushroom curry, I can have it any time.
Mushroom Matar Malai: A Culinary Gem for the Modern Palate
Hey there, food lovers! Today, I’m beyond excited to share a dish that’s been a game-changer in my culinary experiments. Yes, I’m talking about the mouth-watering, creamy, and absolutely divine Mushroom Matar Malai. This vegetarian recipe has become a staple in my kitchen, offering a comforting hug in the form of a rich, creamy Indian dish. It’s perfect for those of us juggling work, life, and the quest for delicious meals that don’t take forever to prepare.
The Charm of Mushroom Matar Malai
Mushroom Matar Malai is not just any mushroom recipe. It’s a symphony of flavors, where the earthiness of mushrooms meets the sweetness of green peas, all swathed in a lusciously creamy sauce. Whether you’re craving something indulgent for dinner or want to impress your guests with a restaurant-style Mushroom Matar Malai recipe, this dish checks all the boxes.
Ingredients for an Unforgettable Meal
Gather these simple ingredients, and let’s embark on a culinary journey:
•250 gm button mushrooms
•1 cup green chickpeas (matar)
•2 medium-sized onions
•1/2 cup cream (for a vegan Mushroom Matar Malai recipe, swap this with cashew cream)
•15-17 cashew nuts, soaked in 1/2 cup of water
•2 tablespoons oil
•2-3 garlic cloves
•1/2 inch ginger piece
•A pinch of asafetida powder
•1/2 tablespoon coriander powder
•1 teaspoon garam masala powder
•2-3 dried red chilies
•1/2 teaspoon cumin seeds
•1/2 cinnamon stick
•1 black cardamom
•2 star anise
•Salt, as per taste
Crafting the Perfect Mushroom Matar Malai
Step 1: Prep Your Base
1.Blend to Perfection: Puree the soaked cashew nuts with their water to create a smooth, creamy base. This is your secret weapon for achieving that dreamy texture in your Mushroom Matar Malai.
2.Aromatic Foundation: Heat oil in a pan, and temper cumin seeds, cinnamon, black cardamom, and star anise. The aroma alone will have your stomach rumbling!
Step 2: Sauté and Spice
1.Onions, Garlic, and Ginger: Add finely chopped onions, minced garlic, and grated ginger to the pan. Sauté until golden, laying the groundwork for an unforgettable flavor profile.
2.Mushroom and Pea Symphony: Toss in the mushrooms and green peas, cooking until the mushrooms are tender and the peas are bright green. This step is crucial for embedding the veggies with the aromatic spices.
Step 3: The Creamy Transformation
1.Spice Infusion: Sprinkle in the coriander powder, garam masala, and dried red chilies. Let the spices roast briefly to unlock their full potential.
2.Creamy Delight: Stir in the cashew paste and cream, simmering gently to thicken the sauce. This is where the magic happens, as the dish transforms into the creamy, dreamy Mushroom Matar Malai.
Step 4: Garnish and Serve
1.Finishing Touches: Adjust the salt, and let the dish simmer for a final few minutes. The consistency should be rich and creamy, enveloping the mushrooms and peas in a velvety sauce.
2.Garnish and Indulge: Serve hot, garnished with fresh cilantro or a swirl of cream. Paired with naan or rice, Mushroom Matar Malai is a feast for the senses.
Why Mushroom Matar Malai Deserves a Spot on Your Menu
Mushroom Matar Malai is more than just a meal; it’s an experience. From its easy preparation (yes, you can whip this up in under 30 minutes!) to its versatility (hello, vegan Mushroom Matar Malai recipe with cashew cream), it’s a dish that caters to a variety of tastes and dietary needs. Whether it’s a cozy dinner at home or a special occasion like Diwali, this creamy Indian dish promises to be a crowd-pleaser.
So, why wait? Dive into the delightful world of Mushroom Matar Malai and treat yourself and your loved ones to a vegetarian culinary delight that’s bound to become a favorite. Happy cooking!
Mushroom Matar Malai
Mushroom Matar malai is a creamy curry with mushroom green chickpeas. It goes well with hot chapati and rice. One of my personal favourite mushroom curry, I can have it any time.
Servings:
Calories: 536kcal
Ingredients
- 250 gm button mushrooms
- 1 cup green chickpeas
- 2 medium size onions
- 1/2 cup cream
- 15-17 cashew nuts soaked it in 1/2 cup of water
- 2 tablespoon oil
- 2-3 garlic
- 1/2 inch ginger piece
- 1 pinch asafetida powder
- 1/2 tablespoon coriander powder
- 1 teaspoon garam masala powder
- 2-3 dried red chilies
- 1/2 teaspoon cumin seeds
- 1/2 cinnamon stick
- 1 black cardamom
- 2 star Anise
- salt as per taste
Instructions
- cut mushrooms into small pieces
- Cut onions in big pieces and boil in 2 cup of water for 6-7 minutes. Drain water and grid onions and make paste.
- Make ginger garlic paste,and cashew nuts paste
- Heat oil in pan add asafetida,cumin and all raw masala ingredients
- Add onion paste,ginger garlic paste and cook it for 5 minutes
- Add mushrooms and green chickpeas
- Mix it well
- Cover the lid and simmer mixture on low flame for 5 minutes
- Add cashew nuts paste and cream
- Mix it well and simmer it for another 5 minutes. Mushroom mater malai is ready.
Nutrition
Calories: 536kcal | Carbohydrates: 56g | Protein: 43g | Fat: 25g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 371mg | Potassium: 4246mg | Fiber: 17g | Sugar: 30g | Vitamin A: 789IU | Vitamin C: 46mg | Calcium: 102mg | Iron: 8mg
