Khumb Matar Malai

Creamy mushroom curry with cardamom, cashew nut and green peas

It’s not often that mushrooms are the main ingredient in Indian curries. With this malai (creamy) gravy, button mushrooms are the star ingredient working so well in a cashew based curry. The spice powder freshly ground and blended is akin to garam masala lending a warmth to the dish. Green peas and mushrooms in this malai curry served with parathas, one of the many reasons vegetarian Indian food is an absolute winner! If your looking to make this recipe vegan swap regular yoghurt for non dairy yoghurt and use almond milk in place of whole milk.


  1. Add the spice powder ingredients to a spice grinder and grind to a fine powder. Set aside.

  2. In a blender add the cashew nuts, greek yoghurt and 50mls of the soaking liquid. Blend to a smooth fine paste and set aside. In the same blender add the onion and grind to a fine paste and set side. Followed by the ginger and garlic blended with a splash of water to a paste.

  3. Heat the oil in a heavy bottom non stick sauce pan over a medium heat and add the green chilli fry for a few seconds and add the onion paste stirring well making sure it does not splutter. Fry the paste for 7-8 minutes making sure it doesn’t stick to the bottom of the pan and begins to go light brown.

  4. Now lower the heat and add the ginger and garlic paste fry for 20 seconds and add the spice powder along with the mild chilli powder. Stir well and add the cashew nut yoghurt paste. Mix everything fry this curry base for 2 minutes

  5. At this stage add the milk a little at a time and keep stirring until the gravy is smooth and creamy. Add the mushrooms, sugar and season to taste. Simmer on a low heat for 5 minutes with a lid on. Stir half way through cooking making sure it does not stick to the bottom. If the gravy is too thick add a splash of water. Add the green peas and continue to simmer for 3-4 minutes. Turn the heat off and add the coriander leaves. Serve warm with paratha or pulao.