Name: Punjabi Mushroom Matar Malai
Prep time: 15 min
Cook time: 30 min
Total time: 65 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 125 g Button Mushrooms, cleaned and halved; ½ cup Green Peas, boiled; 5 Cashews, soaked; ½ tbsp Melon Seeds, soaked (magaz); 1 Onion, roughly chopped; ½ Tomato, roughly chopped; ½ tbsp Ginger-Garlic Paste; ¼ cup Fresh Cream; ½ tbsp Dried Fenugreek Leaves, kasuri methi, crushed; ¼ tsp Garam Masala; ½ tbsp Butter; 1 tbsp Cooking Oil; ½ tsp Salt, to taste; ½ cup Water

1 hr 5 mintotal

45 min hands-on20 min hands-off

Prep 15 min · Cook 30 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Method

Submerge the roughly chopped onions, tomatoes, soaked cashews, and melon seeds in water. Boil gently for 10 minutes to remove rawness, then blend this base into a flawless, smooth puree.
10 min
Melt the butter alongside the oil in a heavy pan. Incorporate the ginger-garlic paste, sautéing briskly until its harsh edges give way to a beautiful aroma.
Introduce the velvety onion-tomato-cashew puree into the pan. Simmer this master gravy on a medium-low flame, stirring vigilantly until the fats start to elegantly separate at the borders.
Fold in the prepared mushrooms and perfectly boiled green peas, ensuring each piece is thoroughly dressed in the opulent masala.
Adjust the pan with a splash of water, cover tightly, and simmer. The fresh mushrooms cook quickly and will generously impart their own earthy moisture to the sauce.
Season the curry to perfection with salt, garam masala, and the distinct, savory perfume of crushed dried fenugreek (kasuri methi).
Drop the heat entirely before swirling in the fresh cream. Warm the dish through delicately; vigorous boiling at this stage will ruin the pristine, creamy emulsion.
Remove from the flame immediately to preserve the silky finish. Serve wonderfully hot.

How to tell it's done

Earthy mushrooms and sweet peas engulfed in a luscious, thick, ivory-hued creamy sauce heavily scented with dried fenugreek.

Getting it right

Tip

The exact calibration of melon seeds (magaz) and cashews graces this dish with an authentic, luxurious restaurant-style viscosity, keeping it profoundly rich without leaning into dessert-like sweetness.

What to serve it with

Delivers maximum satisfaction when scooped up with rich Butter Naan, Garlic Kulcha, or a fragrant bed of Jeera Rice.

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Ingredients