Malai Mushroom Matar With Cashew Cream
Imagine transforming your dinner table with a dish so creamy and flavorful that no one would believe it’s completely vegan. That’s exactly what this Malai Mushroom Matar delivers—a luxurious blend of tender button mushrooms and sweet green peas swimming in a velvety cashew cream sauce. In just 25 minutes, you can create a restaurant-quality curry that pairs perfectly with steaming basmati rice or fresh naan bread.
The magic of this dish lies in its brilliant balance of aromatic whole spices and rich cashew cream, creating that coveted “malai” texture without a drop of dairy. Whether you’re a committed vegan or simply looking to incorporate more plant-based meals into your rotation, this recipe promises to satisfy your craving for something indulgent yet wholesome. 💚✨
In this guide, we’ll walk through everything you need to know about creating this creamy delight—from selecting the perfect ingredients for maximum flavor, to mastering the step-by-step cooking process, and finishing with professional serving and garnishing tips that will make your dish Instagram-worthy.
Vegan Malai Mushroom Matar: A Creamy Delight
Perfect pairing with dal and rice
Ever had one of those meals that just completes your day? That’s what Vegan Malai Mushroom Matar with dal and rice does for you. It’s like the culinary equivalent of finding the last puzzle piece.
I’m talking about the kind of satisfaction that comes when you scoop up that creamy mushroom gravy with a piece of roti, or watch it seep into your steaming basmati rice. Pure magic.
Traditional Indian meals revolve around balance, and this mushroom matar delivers the rich, creamy component that pairs perfectly with simpler sides. When you serve it alongside a bowl of yellow dal (toor or moong), you’re creating what many Indian households consider the perfect meal triangle: rice, dal, and a rich curry.
The cashew cream in this recipe mimics that signature malai texture that dairy would typically provide. It coats the rice grains beautifully, while the subtle spicing complements the earthiness of mushrooms without overwhelming them.
What makes this combo work so well? It’s all about texture and flavor contrast:
| Dish Component | Texture | Flavor Profile | How They Complement |
|---|---|---|---|
| Malai Mushroom Matar | Creamy, substantial | Rich, earthy, savory | Provides the luxurious mouthfeel |
| Dal | Soft, soupy | Mild, comforting | Balances richness with simplicity |
| Rice | Fluffy, separate | Neutral, slightly sweet | Absorbs flavors, provides base |
If you’re serving guests, this combination shows you know your stuff. It’s the kind of spread that makes people wonder if you secretly trained at an Indian restaurant.
For rice pairings, basmati is the classic choice, but don’t overlook jeera rice (cumin-spiced rice) which adds another layer of aroma that plays wonderfully with the mushrooms. Brown rice works too, adding a nutty undertone that meshes with the cashew cream.
Dal options that work particularly well include:
- Yellow mung dal – light and easily digestible
- Toor dal – slightly heartier with a nutty flavor
- Masoor dal (red lentils) – cooks quickly with a mild sweetness
For a complete meal experience, add a simple kachumber salad on the side – just chopped cucumber, tomato, onion with a squeeze of lemon and a sprinkle of chaat masala. The fresh crunch and acidity cut through the creaminess of the mushroom matar perfectly.
I’ve served this combo at dinner parties and watched as conversation stops momentarily when people take their first bite. There’s something about the way the mushrooms absorb the spices, how the peas pop with sweetness, and how the cashew cream brings it all together that just works.
For weeknight dinners, you can prepare the dal ahead of time, and the mushroom matar comes together quickly enough that you’re not spending hours in the kitchen. Your meal prep becomes efficient while still delivering that “I spent all day cooking” impression.
Don’t forget a squeeze of lemon right before serving – that bright acidity elevates all the flavors and makes the whole plate sing. Some people even like to garnish with a swirl of plant-based yogurt for extra creaminess and visual appeal.
Total preparation and cooking time: 25 minutes
Time is precious. We’re all juggling work, family, maybe trying to squeeze in some self-care, and somehow still put decent food on the table. That’s why this Vegan Malai Mushroom Matar is about to become your new best friend.
The beauty of this dish? You can have it on your table in just 25 minutes. Not “25 minutes if you’re a professional chef with three assistants” – actual real-world 25 minutes.
Let’s break down how those minutes are spent:
| Task | Time | Pro Tips |
|---|---|---|
| Soaking cashews | 10 mins (concurrent) | Use hot water to speed up soaking |
| Prep vegetables | 5-7 mins | Clean mushrooms with a damp cloth instead of washing |
| Making cashew cream | 2 mins | A high-powered blender works best |
| Cooking mushrooms | 8-10 mins | Don’t overcrowd the pan for proper browning |
| Finishing the curry | 5-8 mins | Let simmer just until peas are tender |
The real time-saver here is that you can soak your cashews while prepping other ingredients. If you’re really in a pinch, you can even use boiling water and cut the soak time to just 5 minutes.
Mushroom prep is often what slows people down. Here’s the thing: you don’t need to wash mushrooms. That’s right – mushrooms are like little sponges, and washing makes them waterlogged. Instead, just wipe them clean with a damp paper towel. This one tip alone can save you precious minutes.
For the peas, frozen work perfectly and require zero prep. They go straight from freezer to pan, no defrosting necessary. In fact, they often retain more nutrients than “fresh” peas that have been sitting around for days.
The cashew cream comes together in seconds if you have a good blender. Just drain those soaked cashews, add fresh water, and blend until silky smooth. No straining required.
The actual cooking process is straightforward: sauté onions until translucent, add ginger-garlic paste (store-bought is fine!), then mushrooms, spices, peas, and finally your cashew cream. Let it simmer just until the flavors meld and the sauce thickens slightly.
What makes this recipe particularly weeknight-friendly is that it’s forgiving. The measurements don’t need to be exact. The cooking times are flexible. If you get distracted by a phone call and cook the mushrooms an extra minute, no disaster will befall your dinner.
And unlike many creamy curries that improve with long simmering times, this vegan version develops its flavors quickly. The mushrooms absorb the spices rapidly, and the cashew cream doesn’t need to reduce for ages to taste rich and luxurious.
Some efficiency tips that can make this even quicker:
- Keep soaked and blended cashew cream in your fridge – it lasts 3-4 days
- Use pre-sliced mushrooms if time is really tight
- Prep a big batch of ginger-garlic paste on weekends
- Measure out your spices into a small bowl before you start cooking
For meal preppers, this dish actually improves overnight as the flavors deepen, so you can make it ahead and reheat. The cashew cream stays stable and doesn’t separate like dairy cream might.
If you’re cooking for kids or picky eaters, the 25-minute timeframe means you can quickly whip up a separate dish if needed, though many children love the mild, creamy flavor of this curry, especially when the mushrooms are chopped small.
What you’re getting with this recipe is that rare unicorn: a dish that’s quick enough for Monday night but special enough for weekend company. It proves that plant-based cooking doesn’t have to be complicated or time-consuming to deliver serious flavor and satisfaction.
The 25-minute cooking time also means this dish fits perfectly into meal rotation when you’re trying to eat more plant-based foods but don’t want to spend hours in the kitchen. It’s accessible enough that even on your most exhausted days, you can still make something nourishing and delicious.
Key Ingredients for Rich Flavor
Fresh vegetables: mushrooms and peas
Ever noticed how some dishes just hit differently when they’re made with the freshest ingredients? That’s absolutely the case with our Malai Mushroom Matar.
The stars of this show are undoubtedly the mushrooms and peas—and trust me, quality matters here.
For mushrooms, I recommend using button mushrooms or cremini (also called baby bellas). They have this perfect meaty texture that soaks up all the spices and cashew cream beautifully. White button mushrooms work great, but cremini bring a slightly deeper, earthier flavor that takes this dish to the next level.
Here’s a quick comparison:
| Mushroom Type | Flavor Profile | Best For This Recipe |
|---|---|---|
| Button | Mild, subtle | Beginners, clean taste |
| Cremini | Earthier, deeper | More complex flavor |
| Shiitake | Strong, umami | Not traditional but works |
| Portobello | Very meaty | Too overpowering |
I’ve tried making this with fancy mushrooms like shiitake or oyster, but honestly? The classics work best here. The point isn’t to taste the mushroom itself but to appreciate how it carries the spices and cream.
Cleaning them properly is crucial. Don’t soak mushrooms—they’re like little sponges and will absorb water, making your curry watery. Instead, wipe them with a damp paper towel or give them a very quick rinse and dry immediately.
As for the peas, fresh is fantastic if you can get them in season. There’s this sweet pop they add that just can’t be matched. But frozen peas are absolutely fine too—sometimes even better than off-season “fresh” peas that have been sitting around for days.
Green peas bring a natural sweetness that balances the earthy mushrooms perfectly. They also add a beautiful color contrast to the white cream sauce and brown mushrooms—and we eat with our eyes first, right?
A little chef’s secret: add the peas toward the end of cooking. They need just enough heat to warm through but not so much that they lose their vibrant color and that sweet pop when you bite into them.
The beauty of using mushrooms and peas together is in the texture contrast. The tender yet slightly chewy mushrooms against the burst of the peas creates this wonderful mouthfeel that keeps you coming back for more.
Aromatic whole spices
The soul of any great Indian dish lies in its spices, and our Malai Mushroom Matar is no exception. Using whole spices rather than pre-ground makes all the difference—they release their flavors gradually and create these amazing aromatic layers that just can’t be replicated with powder.
Start with the classic Indian whole spice trio: cinnamon, cardamom, and cloves. These three C’s form the backbone of our flavor profile.
The cinnamon stick brings warmth without heat—that cozy, sweet spice that makes you feel like you’re being wrapped in a blanket. One 2-inch piece is all you need. Any more and it can overpower the delicate mushrooms.
Green cardamom pods are the secret weapon here. They bring this incredible floral, almost minty quality that elevates the entire dish. Crush them slightly before adding to release their essential oils. I usually go with 4-5 pods for a family-sized portion.
Cloves add that distinctive warming punch with hints of sweetness. They’re potent, so 3-4 whole cloves will do the trick. More than that and your curry starts tasting like holiday potpourri!
Bay leaves are non-negotiable in this recipe. They add this subtle herbal backdrop that ties everything together. One large leaf or two small ones will suffice.
Then there’s cumin seeds—they need to hit that hot oil first and sizzle until they dance and release their nutty, earthy aroma. That’s how you know the magic is starting.
What’s fascinating about these whole spices is how they perform a delicate dance with the cashew cream. The fat in the cream carries the flavor compounds from the spices throughout the dish, creating this harmonious blend where no single spice dominates.
A quick tip: temper these whole spices properly. This means adding them to hot oil at the beginning of cooking, letting them sizzle and pop before adding anything else. This process, called “tadka” or “chaunk” in Indian cooking, releases the essential oils into the fat, which then infuse the entire dish.
For extra credit, try this: toast your whole spices in a dry pan for 30 seconds before adding them to your hot oil. This wakes them up even more, especially if they’ve been sitting in your cabinet for a while.
One thing I’ve learned the hard way—remind your guests that these whole spices aren’t meant to be eaten! They’ve done their job by infusing flavor, but biting into a whole clove isn’t exactly a pleasant surprise.
Homemade cashew cream for creaminess
Forget heavy cream. Seriously. Once you try this cashew cream base, you’ll never look back. It’s the heart and soul of what makes this dish so special—all the luxurious creaminess you crave, but entirely plant-based.
Making cashew cream at home is surprisingly simple, but there are some tricks to getting that silky-smooth texture that’ll make your curry absolutely dreamy.
Start with raw cashews—not roasted, not salted. Raw cashews have a neutral flavor that transforms into this rich, creamy base without any competing flavors. One cup of cashews will yield enough cream for a generous batch of curry.
The soaking step is non-negotiable. Cover those cashews with water and let them sit for at least 4 hours, or overnight if you’re planning ahead. This softens them completely for the smoothest possible blend. In a pinch? Pour boiling water over them and wait 30 minutes. Not quite as perfect but it’ll do when you’re short on time.
After soaking, drain and rinse those cashews thoroughly. This removes any bitterness from the soaking water and gives you a cleaner flavor in your final cream.
Now for the blending magic: Combine those soaked cashews with fresh water at a ratio of 1:1 (one cup cashews to one cup water). Add a tiny pinch of salt to enhance the natural creaminess. Then blend the living daylights out of it—I’m talking high-speed for at least 2 minutes until it’s completely smooth with zero graininess.
What makes cashew cream so perfect for this recipe is its natural sweetness that pairs beautifully with the earthy mushrooms and sweet peas. It’s also got a neutral enough base that it carries the spices without competing with them.
The thickness of your cashew cream matters. For this Malai Mushroom Matar, you want it a bit thicker than heavy cream but not as thick as Greek yogurt. If needed, adjust by adding a tablespoon of water at a time until you reach that perfect consistency.
Unlike dairy cream that can sometimes curdle when it hits the acidic ingredients or high heat, cashew cream is incredibly stable. It won’t break or separate, even when the curry is simmering away.
A bonus benefit? Cashew cream actually thickens as it cooks, creating this luxurious texture that clings to the mushrooms and coats each bite perfectly. This natural thickening means you don’t need to add flour or cornstarch—keeping the dish naturally gluten-free.
If you’re feeling fancy, add a tablespoon of nutritional yeast to your cashew cream for a subtle umami boost that complements the mushrooms beautifully. It’s not traditional, but it works wonders.
The neutral base of cashew cream is also perfect for carrying the more delicate flavors in this dish. Where dairy can sometimes mask subtle spices, cashew cream enhances them, creating this beautiful harmony where every flavor gets its moment to shine.
Step-by-Step Cooking Process
Creating the aromatic base
Ever noticed how the best Indian dishes start with that magical fragrance that fills your kitchen? That’s exactly where we begin with our Malai Mushroom Matar recipe.
Grab your favorite heavy-bottomed pan or kadai and heat about two tablespoons of oil or ghee (use oil for the vegan version, obviously). Medium heat works best here—too hot and you’ll burn those precious spices before they work their magic.
Once your oil is shimmering but not smoking, drop in a bay leaf and watch it dance. Then add your whole spices: a cinnamon stick, 2-3 cloves, and 2-4 green cardamom pods. The kitchen already smells amazing, right?
Now comes the foundation of so many Indian dishes—cumin seeds. Add about a teaspoon and let them sizzle for just 30 seconds until they become fragrant but not burnt. This tiny step makes a massive difference in the final flavor.
Time for the onions! Finely dice two medium-sized onions and add them to the pan. This is where patience pays off. Don’t rush this step. Cook them slowly for about 8-10 minutes, stirring occasionally until they turn a gorgeous golden brown. Not pale yellow, not burnt—but that perfect caramel color that signals they’ve released all their sweetness.
While the onions are cooking, crush or finely chop 4 cloves of garlic and grate a thumb-sized piece of ginger. Once your onions hit that golden stage, add the ginger-garlic mixture. The smell at this point? Absolutely heavenly.
Cook for another 2 minutes until the raw smell disappears. Your neighbors might start knocking on your door around now.
Next up, tomatoes. Add two medium tomatoes, finely chopped, or about ¾ cup of tomato puree if you’re short on time. Mix well and cook until the tomatoes break down and the oil starts to separate around the edges—about 5-7 minutes.
Now for the powdered spices: 1 teaspoon turmeric, 1 teaspoon coriander powder, ½ teaspoon red chili powder (adjust to your heat preference), and 1 teaspoon garam masala. Stir continuously for a minute so the spices don’t burn.
Add a pinch of salt at this stage—it helps the onions and tomatoes release moisture and cook faster.
If you’re looking for that restaurant-style smoothness, let this mixture cool slightly and blend it. Otherwise, you can keep it chunky for a more rustic version. Either way, return it to the pan because we’re about to transform some simple vegetables into something extraordinary.
Cooking mushrooms and peas to perfection
The star players in our dish deserve special treatment. Mushrooms and peas might seem straightforward, but cooking them correctly makes all the difference between a good dish and a fantastic one.
First, let’s talk mushrooms. Button mushrooms work great, but you can also use cremini or even a mix of wild mushrooms if you’re feeling fancy. About 250 grams (roughly half a pound) should do nicely for four servings.
Clean your mushrooms properly—but don’t soak them! Mushrooms act like little sponges, and if you submerge them in water, they’ll absorb too much moisture and become soggy when cooked. Instead, wipe them with a damp paper towel or give them a very quick rinse and pat dry immediately.
Slice them about ¼ inch thick—not too thin or they’ll disappear in the curry, not too thick or they’ll take forever to cook. Uniform size is key for even cooking.
Now, back to our aromatic base in the pan. Increase the heat to medium-high and add your sliced mushrooms. Spread them out in a single layer if possible. Here’s a crucial tip: don’t stir immediately! Let them sit untouched for about 2 minutes. This allows them to develop a beautiful golden color and deepens their flavor enormously.
After that initial sear, stir and cook for another 3-4 minutes. You’ll notice the mushrooms releasing their moisture—this is perfect. They’ll first shrink, then start to brown as the water evaporates.
Now for the peas. Fresh or frozen both work well here. If using fresh, you’ll need about 1 cup of shelled peas. For frozen, just measure out the same amount—no need to thaw.
Add the peas to the mushrooms and stir well. Cook for just 2 minutes if using frozen peas, or 3-4 minutes for fresh ones. You want them tender but still bright green—overcooked peas lose their vibrant color and sweet flavor.
Sprinkle in about ½ teaspoon of salt and ¼ teaspoon of freshly ground black pepper. The salt will help draw out more moisture from the mushrooms, intensifying their umami flavor.
A little chef’s secret: at this point, add a splash (about 2 tablespoons) of water and cover the pan for 1 minute. This quick steam helps the flavors meld together beautifully and ensures the peas are perfectly tender.
Remove the lid and if there’s excess moisture, cook uncovered for another minute or so until most of it evaporates. You want the mixture moist but not swimming in liquid.
What you’ve created now is a perfectly cooked mushroom and pea mixture that’s tender yet still has texture and bite. The mushrooms should be juicy and browned in spots, while the peas should pop with freshness when you bite into them.
This is the moment to taste and adjust seasonings if needed. Sometimes mushrooms need a bit more salt than you might expect to bring out their best flavor.
Incorporating cashew cream for silky texture
This is where our vegan malai mushroom matar becomes truly magical. The cashew cream is what transforms this dish from good to “I can’t believe this is dairy-free!”
To make the perfect cashew cream, you’ll need 1 cup of raw cashews. Soaking is essential—it softens the nuts and makes them blend into that silky smooth texture we’re after. If you planned ahead, soak them in cold water for 4-6 hours or overnight. In a rush? No problem. Cover them with boiling water and let sit for 20-30 minutes.
Drain the soaked cashews and add them to a high-speed blender with ½ cup of fresh water. Blend until completely smooth and creamy—this might take 1-2 minutes depending on your blender. You’re looking for a consistency similar to heavy cream. If it’s too thick, add a tablespoon of water at a time until you reach the right consistency.
For extra richness, add 1 tablespoon of nutritional yeast to the cashew cream. This optional ingredient adds a subtle cheesy flavor that complements the mushrooms beautifully.
Now, back to our pan with the cooked mushrooms and peas. Reduce the heat to low—this is crucial because cashew cream can separate if exposed to high heat too quickly.
Pour in the cashew cream gradually while stirring continuously. This slow incorporation prevents lumps and helps the cream blend seamlessly with the vegetables and spices.
As you stir, you’ll see the mixture transform before your eyes, taking on a luxurious, creamy appearance. Continue cooking on low heat for about 3-4 minutes, allowing the cream to thicken slightly and absorb all those wonderful spice flavors.
If the sauce seems too thick, add a splash of water or vegetable broth to reach your desired consistency. Some prefer a thicker, more clingy sauce, while others enjoy it a bit looser to soak into rice or scoop up with naan.
For an authentic restaurant-style finish, add ½ teaspoon of dried fenugreek leaves (kasuri methi), crushing them between your palms before sprinkling over the curry. This adds that distinctive, slightly bitter note that’s characteristic of many creamy Indian dishes.
Finally, balance the richness with a squeeze of fresh lemon juice—about 1 teaspoon should do. This brightens the whole dish and cuts through the creaminess perfectly.
Turn off the heat and let the curry rest for 2-3 minutes. This resting time allows the flavors to meld and the cashew cream to further integrate with the spices.
Before serving, taste once more and adjust seasonings if needed. Sometimes a pinch more salt or a touch more garam masala can make all the difference.
Garnish with fresh cilantro leaves and, if you’re feeling indulgent, a few whole cashews lightly toasted in a dry pan until golden.
The result? A curry so creamy and luxurious that no one would ever guess it’s completely dairy-free. The mushrooms provide a meaty texture, the peas add bursts of sweetness, and the cashew cream brings everything together in a silky embrace that’s absolutely irresistible.
Serving and Garnishing Tips
Fresh Coriander Leaves for Vibrant Finish
Ever noticed how a sprinkle of fresh herbs can transform a dish from “meh” to “wow”? That’s exactly what happens when you crown your Malai Mushroom Matar with freshly chopped coriander leaves.
The vibrant green doesn’t just make your curry look Instagram-worthy (though it absolutely does). It brings a burst of fresh, citrusy aroma that cuts through the rich creaminess of the cashew sauce. One minute you’re admiring how pretty your dish looks, the next you’re catching whiffs of that distinctive coriander scent that makes your mouth water before you’ve even taken a bite.
I tried serving this dish once without the coriander garnish. My friend took one look and said, “Something’s missing.” She was right. The dish tasted fine, but it lacked that visual pop and aromatic finish that makes Indian cuisine so exciting.
For maximum impact, chop your coriander leaves just before serving. The oils are most potent when freshly cut. Grab a bunch, give it a quick rinse, pat it dry with a kitchen towel, and chop roughly. No need for fancy knife skills here – a rustic chop works perfectly.
Don’t be stingy with your garnish either. A proper handful of coriander scattered over the top of your Malai Mushroom Matar creates little pockets of flavor throughout the dish. Each spoonful should capture a bit of that herbal brightness alongside the creamy cashew sauce and earthy mushrooms.
If you’re serving guests who claim to hate coriander (yes, those cilantro-averse folks with the genetic soap-taste issue), try offering it on the side. The rest of us can enjoy our curry properly dressed, while they can still appreciate the dish’s other merits.
For special occasions, try this pro tip: save a few whole coriander leaves and flash-fry them in hot oil for 10 seconds. They’ll crisp up beautifully and make an impressive garnish that adds texture as well as flavor. Scatter these alongside your fresh coriander for a restaurant-quality presentation.
Sometimes I add a small squeeze of fresh lime juice over the coriander just before serving. The citrus notes complement both the herb and the creamy cashew sauce, bringing everything together in perfect harmony. Just a little squeeze – we’re looking for a hint, not a lime curry.
The green flecks also create a beautiful color contrast against the creamy beige background of the curry. Eating begins with the eyes, after all, and this simple addition makes the dish look as good as it tastes.
Complementary Dishes to Serve Alongside
Your Malai Mushroom Matar deserves the right supporting cast. This creamy, richly spiced dish shines brightest when paired with complementary sides that balance its flavors and textures.
First up: rice. Not just any rice – basmati is the gold standard here. Its long, fragrant grains and fluffy texture are perfect for soaking up that luscious cashew cream sauce. Cook it with a bay leaf and a cardamom pod for subtle aromatic notes that won’t compete with your main dish.
I once made the rookie mistake of serving this curry with short-grain sticky rice. The textures clashed horribly – like wearing flip-flops with a business suit. Learn from my errors and stick with basmati.
For a lighter option, jeera rice (cumin-spiced rice) brings a subtle warmth that complements the creamy curry. The nutty notes of cumin echo the cashews in your dish without overwhelming them.
Naan bread is another natural pairing. The soft, slightly charred flatbread is ideal for scooping up that velvety sauce. If you’re keeping things entirely plant-based, make sure to find a vegan naan recipe that skips the traditional yogurt and ghee.
Personally, I love serving garlic naan alongside this dish. The punchy garlic flavor creates a beautiful counterpoint to the subtle, creamy notes of the cashew sauce. Tear off a piece, scoop up some mushrooms and peas, and prepare for flavor heaven.
Roti or chapati work beautifully too, especially if you’re looking for a lighter, less indulgent option than naan. Their subtle wheat flavor and chewy texture provide the perfect vehicle for enjoying every last drop of sauce.
Beyond the carbs, consider serving a bright, acidic side to cut through the richness of your Malai Mushroom Matar. A simple kachumber salad – diced cucumber, tomato, onion with a squeeze of lime and a sprinkle of chaat masala – provides the perfect refreshing counterpoint.
I’ve found that a quick pickle also works wonders. Try thinly sliced red onions marinated in lime juice with a pinch of salt and sugar. After 30 minutes, they transform into a vibrant pink, slightly sweet-tart condiment that brightens each bite of your creamy curry.
For a more substantial meal, pair your Malai Mushroom Matar with a simple dal. The earthy lentils complement the mushrooms beautifully, and having two protein-rich dishes creates a balanced plant-based feast. A yellow dal like toor dal or moong dal works better than a heavier black dal, which might compete with your main dish.
Don’t forget the cooling element. A simple raita might seem traditional, but since we’re keeping things plant-based, try a cucumber and mint salad dressed with a splash of lime juice. The cool crispness provides welcome relief between bites of the rich curry.
For drinks, skip the heavy wines or beers. A light lager, sparkling water with a squeeze of lime, or traditional masala chai all make excellent companions to this dish. The chai especially works well as a digestive after your meal.
If you’re hosting a dinner party, consider serving this as part of a thali-style meal with small portions of complementary dishes. A bit of Malai Mushroom Matar, some jeera rice, a small serving of dal, a refreshing salad, and perhaps some roasted vegetables create a balanced plate with a beautiful variety of flavors and textures.
Remember that this dish is already quite rich and filling. Your sides should complement rather than compete with it. Simple is often better – a perfectly cooked rice or freshly made bread might be all you need to turn this curry into a satisfying meal.
Whatever you choose to serve alongside your Malai Mushroom Matar, make sure to time everything so it’s ready together. There’s nothing worse than having your beautiful curry sitting and cooling while you’re still waiting for the rice to finish cooking or the naan to puff up.
Malai Mushroom Matar with its creamy cashew base transforms ordinary mushrooms and peas into a luxurious dish that perfectly complements dal and rice. The harmonious blend of whole spices—from mustard seeds to cardamom—creates layers of flavor that make this vegan creation truly special. In just 25 minutes, you can bring this restaurant-quality dish to your dinner table, proving that plant-based cooking can be both convenient and indulgent.
We encourage you to experiment with this versatile recipe, perhaps adding your favorite vegetables or adjusting the spice levels to suit your taste. Don’t forget to garnish generously with fresh coriander leaves for that final touch of color and flavor. If you’ve enjoyed this vegan delight, explore our other plant-based recipes that showcase how delicious compassionate cooking can be. Happy cooking, and enjoy the creamy goodness of this Malai Mushroom Matar!
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