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Mushroom Matar Malai
Creamy, mildly spiced, with a touch of sweetness, Mushroom Matar Malai is one of my family’s favorite comfort food curries.
Servings: 4
Calories: 316kcal
Equipment
Recipe Video
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.
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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