This may be a bit rich but it has the goodness of mushrooms and green peas which would settle your stomach the best during lunchtime. Serve it with love and make the mealtime more enjoyable with family. 

Mushroom Matar Malai Curry Recipe Card

This is a rich curry dish perfect for lunch.

Total Time :
90 min
Preparation Time :
30 min
Cooking Time :
60 min
Servings :
4
Cooking Level :
Medium
Course:
Main Course
Calories:
400
Cuisine:
Indian
Author:
Kishori Sud

Ingredients

  • A packet of thoroughly rinsed white baby mushrooms cleaned
  • 80 gms cashew nuts (soaked in warm water for 20 minutes)
  • 2 tbsp hung curd
  • 2 tbsp vegetable oil
  • 1 slit green chilli
  • 1 large roughly chopped white onion
  • 1 inch roughly chopped ginger
  • 3 garlic cloves
  • 1/4 tsp red chilli powder
  • 250 ml milk
  • pinch of sugar
  • salt as per taste
  • 100 gms frozen green peas
  • 1 tbsp chopped coriander for garnish
  • 1 inch cinnamon stick
  • 4 green cardamom seeds only

Instructions

Step 1
In a grinder, blend the cinnamon stick and cardamom seeds together into a powder. Keep it aside.
Step 2
Rinse the grinder and then add in the cashews, curd and also the water in which the cashews were soaked, to make a smooth paste and set aside.
Step 3
Rinse it again and blend the onion to a paste and set aside. Then blend the ginger and garlic with 2 small bottle caps of water to make a paste and keep it aside.
Step 4
Now comes the cooking part where you first heat some oil in a deep non stick pan on medium heat.
Step 5
Add the chilli and saute for a few seconds.
Step 6
Add the onion paste and keep stirring as we do not want it to splutter at this point.
Step 7
Fry the mixture for 7 minutes until it starts browning.
Step 8
Turn the flame on low and add the the ginger garlic paste, frying it for a few seconds. Mix in the spice powder, the red chilli powder and stir well.
Step 9
After a little before a minute completes, mix in the cashew and curd paste.
Step 10
Mix everything and fry this curry base for 2 minutes.
Step 11
Once you feel satisfied with the look of it (the base should be cooked enough but a little raw like al-dente pasta, to welcome a new ingredient and embroiling it in its flavour), fold in the milk while stirring continuously.
Step 12
Make the gravy smooth and then add the sugar, salt and mushrooms.
Step 13
Simmer the dish on low heat for 5 minutes with a lid on.
Step 14
Stir enough so that it does not stick to the bottom.
Step 15
Add a little water if you feel that the gravy has become too thick.
Step 16
Now is the moment when you fold in the green peas or matar and keep it on simmer for another 4 minutes.
Step 17
Turn off the heat and garnish with coriander leaves.
Step 18
Serve warm with parantha or rice.