Mushroom Matar Malai

In the mood for an indulgence and all that I had in my fridge was mushrooms and peas. I generally won’t cook with cream, specially when I am trying to steer away from any kind of animal products.

So, I substituted the milk cream for cashew cream. Well, that’s my vegan Malai now!

Mushroom matar malai is a great accompaniment to any Indian bread, whether it’s rotis, puris or parathas. Here is my quick and simple Mushroom matar malai recipe.

Ingredients:

250 gms mushrooms (I did not slice them)

½ cup boiled peas

1 tsp cumin seeds

1 bay leaf

½ tsp garam masala

2 tbsp cashew cream (soaked cashew ground into a paste)*

Salt to taste

2 tbsps oil

For the paste:

1 medium onion (chopped)

¼ cup cashew nuts

2 green chillies (chopped)

4 cloves garlic (chopped)

1 inch piece ginger (chopped)

2 cloves

Small stick of cinnamon

1 green cardamom (peeled)

1 tbsp oil

Garnish:

1 tbsp crushed fenugreek leaves

Coriander leaves

Method:

Onion paste

1. Heat oil and add the dry spices for a few seconds.

2. Add the chillies, garlic and ginger. Fry it for a minute.

3. Add the onions and cashews. Cook till the onions are soft and golden brown.

4. Let it cool and grind it into a paste without adding any water.

Mushrooms

1. Heat a little oil, add the mushrooms, salt to taste.

2. Once they are slightly cooked, remove them from heat and set aside.

Mushroom matar malai

1. Heat the oil in a pan and add the cumin and bay leaf. Saute till it sizzles.

2. Add the onion paste and fry for a minute.

3. Add the cooked green peas and the water it was cooked in.

4. Stir the mushrooms, garam masala, salt and more water if needed.

5. Bring it to a boil and then let it simmer for 5 minutes.

6. Add the cashew cream and let it simmer for 2 minutes.

7. Add the garnish and serve hot.

* Can use cream if you aren’t looking for a vegan version

#Vegancooking #Healthycooking #IndianCurries #Indianrecipes #Mushroomrecipe #Veganrecipes #Healthyeating #Plantbasedrecipes