Mushroom Matar Malai

Ingredients

• 454 g (1 lb)white mushrooms, quartered
• 70 g (½ cup)raw cashews
• 240 ml (1 cup)warm milk or water
• 30 ml (2 tablespoons)plain yoghurt or Greek yoghurt
• 45 ml (3 tablespoons)oil
• 1green chilli
• 1 mediumyellow onion, roughly chopped
• 2.5 cm (1 inch)ginger, roughly chopped
• 4 clovesgarlic
• 1 teaspoonkosher salt
• 150 g (1 cup)frozen green peas
• ½ teaspoonground white pepper or black pepper
• ½ teaspoongaram masala
• ½ teaspoonsugar
• 10 g (¼ cup)fresh coriander, chopped

Instructions

1. 1

   Soak the cashews

   Soak the cashews in warm milk or water for 10 minutes.

2. 2

   Blend the aromatics

   Put the onion, ginger, garlic and green chilli in a blender or food processor and blend to a coarse paste.

3. 3

   Sauté the paste

   Set the Instant Pot to Sauté and heat the oil. Add the onion paste and salt, then sauté for 4 to 5 minutes, stirring frequently. Press Cancel.

4. 4

   Cook the mushrooms

   Add the mushrooms and mix well, then add 2 tablespoons of water. Pressure cook for 4 minutes, followed by a quick release.

5. 5

   Make cashew cream

   While the mushrooms cook, blend the cashews, milk and yoghurt until smooth. Set the mixture aside.

6. 6

   Release the pressure

   When pressure cooking is complete, turn the pressure-release valve from Sealing to Venting for a quick release.

7. 7

   Finish the curry

   Open the Instant Pot and add the peas, pepper, garam masala and sugar. Stir in the cashew cream and cook on Sauté until the curry reaches a gentle boil. Garnish with coriander and serve hot with parathas and rice.

What is Mushroom Matar Malai?

Matar means peas, while malai refers to a creamy style of curry. This Indian dish pairs mushrooms and green peas with a smooth, mildly spiced sauce.

Here, blended cashews and milk give the sauce its richness, while a little yoghurt adds a gentle tang. The result is a comforting curry that comes together in an Instant Pot.

Nutrition and macros by portion

The nutrition label shows one serving as written: 316 calories, 12g protein, 24g carbs, 21g fat.

The peas and cashews contribute carbohydrates, while the oil and cashew cream account for much of the fat. Protein comes from the mushrooms, peas, cashews and yoghurt; serve a moderate portion with extra vegetables alongside to balance the plate.

The ingredients behind the sauce

Cashews: soaking them helps them blend into a smooth cream. Use warm milk for a richer sauce or water if you prefer.

Aromatics: onion, ginger, garlic and green chilli form the savoury base. Blending them roughly keeps the preparation quick and gives the curry plenty of flavour.

Spices: white pepper keeps the flavour gentle, while garam masala adds warmth. Black pepper can be used instead.

Getting the pressure-cooked mushrooms right

Mushrooms: quarter them so the pieces are substantial and cook evenly. Mix them thoroughly with the sautéed onion paste before adding the water.

Pressure release: follow the recipe’s 4-minute cook with a quick release by turning the valve from Sealing to Venting. Open the pot only once the pressure has released.

Keeping the sauce smooth

Cashew paste: blend the soaked cashews with the milk and yoghurt until no coarse pieces remain. A smooth paste gives the finished curry its creamy texture.

Gentle boil: stir in the cashew cream and cook only until the curry reaches a gentle boil. Stir as it heats so the sauce combines evenly.

Adding peas and seasoning

Peas: add the frozen peas after pressure cooking, as directed, so they retain their shape in the finished curry.

Balance: the sugar provides a small touch of sweetness alongside the pepper and garam masala. Finish with chopped coriander just before serving.

How to serve it

Parathas: use them to scoop up the creamy sauce and mushrooms. Serve the curry hot, as the recipe specifies.

Rice: plain rice makes an easy accompaniment and catches the sauce. You can offer both rice and parathas at the table.

Recipe notes & tips

• Soak the cashews for the full 10 minutes to help them blend smoothly.
• Stir the onion paste frequently as it sautés so it cooks evenly.
• Use the recipe’s 2 tablespoons of water with the mushrooms for pressure cooking.
• Blend the cashews, milk and yoghurt until the paste is smooth before adding it.
• Keep the heat gentle after adding the cashew cream and stir as the curry comes to a boil.
• Chop the coriander shortly before serving for a fresh garnish.

Variations

• Use black pepper: swap it for white pepper if that is what you have.
• Choose water: soak and blend the cashews with water instead of milk.
• Change the yoghurt: use Greek yoghurt in place of plain yoghurt.
• Adjust the chilli: use less green chilli for a milder curry.
• Add more peas: increase the peas if you would like a greater share of vegetables.

Common mistakes to avoid

• Skipping the soak: the cashews may not blend as smoothly; soak them for 10 minutes.
• Coarse cashew cream: it can leave the sauce grainy; blend until smooth.
• Skipping the water: mushrooms may not have the liquid specified for pressure cooking; add 2 tablespoons.
• Forgetting the quick release: turn the valve from Sealing to Venting when cooking is complete.
• Boiling hard after adding cream: the sauce can become less smooth; stop at a gentle boil.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan, stirring until hot throughout; add a splash of water if the sauce has thickened.

Frequently asked questions