Mushroom Matar Malai

It’s been a long time (nearly 3 years) I met my elder brother and sister-in-law, who are big-time foodies!!! Bhaiya went overseas to pursue his post-graduation studies n I was doing my engineering that time… I loved cooking, but I wasn’t that much keen into experimenting dishes n feeding everyone in family… Since then, I never got a long vacation to stay with him!!! Later on, he got engaged with a beautiful lady n then on his next visit, they got married… After their wedding, I had a good time with sister-in-law (TJ) as she was to follow a visa process n all (I personally hate this waiting mode) but then she too left me alone :(
When we had been together last time, we didn’t get to spend much time cooking a variety of food at home… we had a gala time visiting restaurants n street food though ;) And now the only way of communication is a voice/video call!!! I’m so much waiting to meet n include them in a list of my lab rats ;)
They’re blessed with a baby boy n he’s now a big boy (9 months old) ;) And yes, I’m super excited to say that he has truly inherited foodie genes from his parents :P At this age even, he enjoys different tastes n flavors of baby-food! More, he whoops seeing a plate of food which he’s not supposed to eat!!! Hahaha…
Back to this dish… they made this dish a few weeks ago and shared this pic with me!

Since then I wanted to replicate the same one in my kitchen… Yey!!! Looks quite similar, isn’t it??!!! :)


Here you go with a rich and creamy North-Indian style gravy with a combo of Mushrooms, Green Peas, Fenugreek Leaves n Full Cream… Naah, better I say – Mushroom, Matar, Methi n Malai :) :) :)

Makes: 2-3 servings

8-10 Button Mushrooms
1/2 cup Green Peas
1/4 cup Chopped Fenugreek Leaves
1/4 cup Full Cream
1 Finely chopped Onion
1 tsp Ginger-Garlic Paste
1/2 tsp Garam Masala
1/2 cup Tomato Puree
4-5 Cashewnuts
1 tsp Melon Seeds (magajtari)
1/2 tsp Cumin Seeds
1 tbsp Ghee
Salt, to taste
– Wash and trim all the mushrooms. Cut them into thin slices (or small cubes) and keep aside.
– Take cashewnuts and melon seeds in a mixture jar and add 2 tbsp of water. Grind them together to make a smooth white paste.
– Heat ghee in deep vessel and add cumin seeds into it. 
– Once it starts crackling, add chopped onions and ginger-garlic paste into it. Saute it until onions are soft and light brown in color.
– Mix tomato puree, fenugreek leaves, white paste and green peas along with all the spices into it. 
– Add sliced (or cubed) mushrooms and cream into it. Keep stirring well to coat everything with cream.
– Cook it covered on medium flame for around 5 mins. 
– Check if it looks dry, add 2 tbsp of cream (or 4 tbsp milk). Add all the seasonings and adjust according to your taste. Cook it for nearly 4-5 mins without lid. 
– Transfer it to a serving bowl and garnish with fresh cream.
– Serve hot!!! 

– A very rich and creamy gravy for those who love ‘Khoya Kaju’.
– I used full cream, instead you can use full fat milk too :)