Khumb Matar Malai (Creamy mushroom curry with cardamom, cashew nut and green peas)

 

If you're looking for a rich, comforting, and flavorful vegetarian curry, Mushroom Malai Matar is the perfect choice. This North Indian-inspired dish combines tender button mushrooms and sweet green peas in a luxurious cashew-based gravy infused with aromatic spices. The result is a creamy, mildly spiced curry that pairs beautifully with parathas, naan, or fragrant pulao.

Unlike many traditional Indian curries where mushrooms play a supporting role, this recipe places them at the center of the dish. The addition of freshly ground whole spices creates a homemade garam masala-style flavor that adds warmth and depth to every bite.

For a vegan version, simply replace Greek yogurt with dairy-free yogurt and use almond milk instead of whole milk.

Ingredients

Serves: 4

For the Curry

• 300g white button mushrooms, cleaned
• 80g cashew nuts, soaked in warm water for 20 minutes
• 2 tbsp Greek yogurt (or vegan yogurt)
• 3 tbsp vegetable oil
• 1 bird's eye green chilli, slit lengthwise
• 100g white onion, roughly chopped
• 1-inch ginger, roughly chopped
• 3 garlic cloves, roughly chopped
• ½ tsp mild chilli powder
• 250ml whole milk (or almond milk)
• Pinch of sugar
• Salt to taste
• 100g frozen green peas
• 1 tbsp fresh coriander, chopped

For the Spice Powder

• 4 cloves
• 1-inch cinnamon stick
• Seeds from 5 green cardamom pods

Method

Step 1: Prepare the Spice Powder

Add the cloves, cinnamon, and cardamom seeds to a spice grinder and blend into a fine powder. Set aside.

Step 2: Make the Cashew Paste

Drain the soaked cashews and place them in a blender along with the yogurt and 50ml of the soaking liquid. Blend until smooth and creamy. Transfer to a bowl and set aside.

Step 3: Prepare the Aromatic Pastes

Using the same blender, blend the onions into a smooth paste and set aside. Next, blend the ginger and garlic with a small splash of water to create a fine paste.

Step 4: Cook the Curry Base

Heat the oil in a heavy-bottomed non-stick saucepan over medium heat. Add the slit green chilli and sauté for a few seconds.

Carefully add the onion paste and cook for 7–8 minutes, stirring frequently until the mixture turns light golden brown and the raw smell disappears.

Reduce the heat and add the ginger-garlic paste. Cook for 20–30 seconds before stirring in the freshly ground spice powder and mild chilli powder.

Step 5: Create the Creamy Gravy

Add the cashew-yogurt paste and cook for 2 minutes, stirring continuously.

Gradually pour in the milk while stirring constantly to create a smooth and creamy gravy. This helps prevent lumps and ensures a silky texture.

Step 6: Add the Vegetables

Add the mushrooms, sugar, and salt. Cover and simmer on low heat for about 5 minutes, stirring occasionally to prevent sticking. If the gravy becomes too thick, add a splash of water.

Add the green peas and continue cooking for another 3–4 minutes until the mushrooms are tender and the peas are heated through.

Step 7: Garnish and Serve

Turn off the heat and stir in the chopped coriander leaves.

Serve hot with parathas, naan, roti, jeera rice, or vegetable pulao for a satisfying and comforting meal.

Tips for the Best Mushroom Malai Matar

• Use fresh button mushrooms for the best flavor and texture.
• Soaking the cashews helps create a smoother, creamier gravy.
• Add the milk gradually to avoid curdling and ensure a silky consistency.
• Adjust the chilli level according to your preference.
• For a richer curry, add a tablespoon of fresh cream before serving.

Final Thoughts

Mushroom Malai Matar is a delicious celebration of simple ingredients transformed into an elegant and comforting curry. The creamy cashew gravy, earthy mushrooms, and sweet green peas create a perfect balance of flavors, making this dish an excellent choice for both everyday meals and special occasions.