malai mushroom matar sabzi recipe | mushroom mutter malai | malai matar mushroom |
by Tarla Dalal

malai mushroom matar sabzi recipe | mushroom mutter malai | malai matar mushroom | with 38 amazing images.

malai mushroom matar sabzi is a rich and creamy Indian curry that is perfect for a special occasion or a cozy weeknight meal. Learn how to make malai mushroom matar sabzi recipe | mushroom mutter malai | malai matar mushroom |

mushroom mutter malai features tender mushrooms and sweet green peas cooked in a luscious gravy made with cream, tomatoes, and a blend of aromatic spices. The dish is known for its velvety texture and the delightful contrast of flavors, with the earthy mushrooms complementing the sweetness of the peas and the richness of the cream.

This popular malai matar mushroom is a staple in Indian cuisine and is often served with naan, roti and rice . The creamy gravy is made by blending tomatoes, onions, ginger, and garlic into a smooth paste, which is then cooked with a variety of spices such as garam masala, turmeric, and coriander. The mushrooms and peas are added to the gravy and simmered until they are tender and infused with the flavors of the spices. Finally, cream is added to the dish to give it a rich and creamy texture. malai mushroom matar sabzi is a truly indulgent and satisfying dish that is sure to impress your family and friends.

pro tips to make malai mushroom matar sabzi: 1. Use fresh or frozen peas. If using frozen peas, thaw them before cooking. 2. You can add a pinch of sugar to the sabzi to balance out the flavors. 3. Do not overcook the sabzi, mushrooms can become rubbery if they are overcooked.

Enjoy malai mushroom matar sabzi recipe | mushroom mutter malai | malai matar mushroom | with detailed step by step photos.

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Malai Mushroom Matar recipe - How to make Malai Mushroom Matar

For Malai Mushroom Matar
2 1/2 cups sliced mushrooms (khumbh)
3/4 cup green peas
2 tbsp oil
1 tbsp butter
1/2 tsp cumin seeds (jeera)
1 cinnamon (dalchini) stick
1 black cardamom (badi elaichi)
4 black peppercorns (kalimirch)
2 green cardamoms (elaichi)
1/2 tsp turmeric powder (haldi)
1/2 tbsp chilli powder
2 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp garam masala
2 tbsp fresh cream
1/2 tbsp dried fenugreek leaves (kasuri methi)

To Blend Into A Masala Paste Using 1/4 Cup Water
1 cup roughly chopped onions
1/2 cup roughly chopped tomatoes
1/4 cup cashew nuts (kaju)
10 to 12 garlic (lehsun) cloves
1 tsp chopped ginger (adrak)
1 green chilli , chopped

Method
For malai mushroom matar

To make malai mushroom matar sabzi recipe, heat oil and butter in a deep non-stick pan, add cinnamon, black cardamom, peppercorns, green cardamom, cumin seeds and onions.
Sauté on a medium flame for 2 minutes, while stirring occasionally. Add turmeric powder, chilli powder, coriander-cumin seeds powder and garam masala.
Mix well and add the prepared masala paste, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Add green peas, mushrooms, salt to taste along with ½ cup of hot water and mix well.
Cover with a lid and cook on a medium flame for 8 to 10 minutes, while stirring in between.
Add fresh cream, kasuri methi and mix well.
Serve malai mushroom matar sabzi hot garnished with coriander.

Nutrient values (Abbrv) per serving

Energy	211 cal
Protein	5.2 g
Carbohydrates	13.3 g
Fiber	3.7 g
Fat	15.5 g
Cholesterol	7.5 mg
Sodium	36.2 mg

Click here to view calories for Malai Mushroom Matar

Malai Mushroom Matar recipe with step by step photos

like malai mushroom matar sabzi recipe

like malai mushroom matar sabzi recipe | mushroom mutter malai | malai matar mushroom | then do try mushroom sabzi recipe also:
- mushroom masala recipe | restaurant style mushroom masala | spicy mushroom sabzi |
- mushroom matar masala recipe | matar mushroom sabzi | mushroom mutter curry | dhingri matar recipe | mutter dhingri |

what is malai mushroom matar sabzi made of?

See the below image of list of ingredients for making malai mushroom matar sabzi recipe.

how to make the masala paste

In a mixer jar, 1 cup roughly chopped onions. Onions form the base on which other flavors are built. They work in harmony with the ginger, garlic, tomatoes, and spices to create a well-rounded and complex flavor profile.
Add ½ cup roughly chopped tomatoes. Tomatoes are a primary ingredient in many Indian gravies, providing a distinct tangy and slightly sweet flavor that forms the foundation of the dish.
Add ¼ cup cashew nuts (kaju). Cashews are a key ingredient in Malai Mushroom Matar Sabzi, contributing significantly to the dish's flavor, texture, and overall richness.

Add 10 to 12 garlic (lehsun) cloves. Garlic cloves are essential for building the flavor base of your Malai Mushroom Matar Sabzi.
Add 1 tsp chopped ginger (adrak).
Add 1 green chilli chopped. Green chilies add a punch of heat to the gravy, balancing the richness of the malai (cream) and the sweetness of the peas. The level of heat can be adjusted by the amount and type of chilies used.
Add ¼ cup water.
Blend into a smooth paste.

how to make malai mushroom matar sabzi

To make malai mushroom matar sabzi recipe | mushroom mutter malai | malai matar mushroom | heat 2 tbsp oil in a deep non-stick pan.
Add 1 tbsp butter. Butter contributes to the smooth and velvety texture of the gravy. It helps to emulsify the ingredients and create a creamy consistency.
Add 1 cinnamon (dalchini) stick. Cinnamon stick, when added to hot oil or ghee at the beginning of cooking, releases its aromatic oils.
Add 1 black cardamom (badi elaichi). Black cardamom has a strong aroma that infuses the gravy with a rich fragrance. This enhances the overall sensory experience of the dish, making it more appealing.
Add 4 black peppercorns (kalimirch). Peppercorns contribute a subtle heat and pungency that balances the richness of the malai (cream) and the sweetness of the peas. It adds a gentle kick without overpowering the other flavors.

Add 2 cardamoms (elaichi). Green cardamom adds a distinct, sweet, and floral aroma to the gravy.
Add ½ tsp cumin seeds. Cumin seeds are one of the first spices added to hot oil or ghee at the beginning of the cooking process. When they are heated, they release their distinct earthy, warm, and slightly citrusy aroma.
Add ¼ cup finely chopped onions. Onions, when sautéed in oil, release their sweetness and create a savory base for the gravy.
Sauté on a medium flame for 2 minutes, while stirring occasionally.
Add ½ tsp turmeric powder (haldi).

Add ½ tbsp chilli powder. Chilli powder is essential for adding the desired level of heat, depth of flavor, color, and balance to a malai mushroom matar sabzi gravy.
Add 2 tsp coriander cumin seeds powder. Coriander and cumin seed powder are crucial for the flavor, aroma, and even the texture of the malai mushroom matar sabzi.
Add ½ tsp garam masala. The aroma of garam masala is distinctive and adds to the sensory experience of the dish.
Mix well.
Add the prepared masala paste.

Mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Add ¾ cup green peas. Green peas contribute a subtle sweetness and a slightly earthy flavor that complements the richness of the mushrooms and the creamy malai (cream) gravy.
Add 2½ cups sliced mushrooms (khumbh).
Add salt to taste.
Add ½ cup of hot water.

Mix well.
Cover with a lid and cook on a medium flame for 8 to 10 minutes, while stirring in between.
Add 2 tbsp fresh cream. This is the primary role of fresh cream in this dish. 1 It creates a velvety, smooth texture that coats the mushrooms and peas, making the dish feel indulgent and luxurious.
Add ½ tbsp dried fenugreek leaves (kasuri methi). Kasuri methi is a key ingredient that contributes to the unique flavor profile, aroma, and overall appeal of malai mushroom matar sabzi.
Mix well.