Creamy Mushroom Malai Recipe – Authentic Indian Gravy

Last Updated on 2 months by Neha Deshmukh

Creamy Mushroom Malai Recipe – Authentic Indian Gravy

Introduction

Oh, Mushroom Malai! This dish holds a special place in my heart. I remember the first time I tried to recreate my grandmother’s version – it took a few attempts to get that perfect creamy texture, but it was so worth it. It’s a hug in a bowl, honestly. This recipe is all about rich, flavorful gravy, tender mushrooms, and a touch of luxury. Get ready to impress your family and friends with this authentic Indian delight!

Why You’ll Love This Recipe

This Creamy Mushroom Malai isn’t just delicious; it’s surprisingly easy to make. It’s perfect for a weeknight dinner but fancy enough for a special occasion. The combination of aromatic spices, cashew paste, and fresh malai (cream) creates a gravy that’s unbelievably smooth and flavorful. Plus, it pairs beautifully with naan, roti, or even rice. You’ll love how quickly it comes together and the incredible taste!

Ingredients

Here’s what you’ll need to create this magic:

• 1.5 cups mushrooms, sliced
• 1 big onion, finely chopped
• 2 medium tomatoes, pureed
• 1 teaspoon ginger-garlic paste
• 1/4 teaspoon turmeric powder
• 1 teaspoon Kashmiri red chilli powder
• 1/2 teaspoon coriander powder
• 1 teaspoon garam masala powder
• 1 tablespoon cashew powder
• 1 tablespoon malai (cream)
• 1 teaspoon kasoori methi (dried fenugreek leaves)
• 1 tablespoon coriander leaves, chopped
• 1 cup water
• 1.5 tablespoons oil
• 1/4 inch cinnamon piece
• 1 cardamom
• 1 small clove
• 1/2 teaspoon cumin seeds

Ingredient Notes

Let’s talk ingredients! A few things make this recipe truly special.

• Kashmiri Red Chilli Powder: Don’t skip this! It gives the dish a beautiful vibrant red color without adding too much heat. It’s a game changer for the look of the gravy.
• Cashew Powder: This is the secret to the rich, velvety texture. It adds a subtle sweetness and helps thicken the gravy beautifully. You can buy it pre-made or make your own (more on that in the FAQs!).
• Malai: Malai is the luscious, creamy layer that forms on top of boiled milk. It adds an incredible richness and luxuriousness to the dish. You can find it at Indian grocery stores, or use heavy cream as a substitute (though it won’t be quite the same!). Traditionally, my mom would skim this off the milk every morning – it was a real labor of love!
• Mushrooms: Button mushrooms work great, but feel free to experiment with shiitake or oyster mushrooms for a different flavor profile.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Add the cinnamon, cardamom, clove, and cumin seeds. Let them splutter for a few seconds – this releases their amazing aroma.
2. Add the chopped onion and sauté until it turns translucent and starts to get a little golden brown.
3. Stir in the ginger-garlic paste and a pinch of salt. Sauté for another minute or two, until the paste is golden brown and fragrant.
4. Now, add the turmeric powder, Kashmiri red chilli powder, and coriander powder. Sauté for just 30 seconds – you don’t want to burn the spices!
5. Pour in the tomato puree and cook until it thickens and the oil starts to separate from the sides. This usually takes about 5-7 minutes. Then, add the sliced mushrooms and stir well.
6. Pour in the water, mix everything together, and cover the pan. Let it cook for about 2 minutes, allowing the mushrooms to soften.
7. Finally, add the cashew powder, malai, and garam masala powder. Simmer for another 5-7 minutes, or until the gravy is rich, creamy, and the oil surfaces.
8. Garnish with kasoori methi and fresh coriander leaves. Serve hot with naan or chapati!

Expert Tips

• Don’t overcrowd the pan when sautéing the onions and mushrooms. Cook them in batches if necessary to ensure they brown properly.
• Adjust the amount of Kashmiri red chilli powder to your liking. If you prefer a spicier dish, you can add a pinch of regular chilli powder too.
• For a smoother gravy, you can blend the tomato puree before adding it to the pan.

Variations

• Vegan Adaptation: Swap the malai with cashew cream or full-fat coconut cream for a delicious vegan version.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check the ingredients you’re using to be sure.
• Spice Level: If you like things extra spicy, add a pinch of cayenne pepper or a finely chopped green chilli along with the red chilli powder.
• Festival Adaptations: This dish is a crowd-pleaser and perfect for serving during special occasions like Diwali or weddings. My aunt always makes a huge batch for family gatherings!

Serving Suggestions

This Mushroom Malai is best served hot with:

• Naan bread
• Chapati (Indian flatbread)
• Steamed basmati rice
• A side of raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The gravy might thicken upon refrigeration, so you may need to add a splash of water when reheating.

FAQs

1. What type of mushrooms work best in this malai recipe?
   Button mushrooms are classic, but cremini, shiitake, or oyster mushrooms all work beautifully!
2. Can I make the cashew powder at home? If so, how?
   Absolutely! Simply dry roast raw cashews until golden brown, then grind them to a fine powder in a blender or food processor.
3. What is malai, and can I substitute it with anything?
   Malai is the creamy layer from boiled milk. If you can’t find it, heavy cream is the best substitute, though the flavor won’t be exactly the same.
4. How can I adjust the thickness of the gravy?
   If the gravy is too thick, add a little more water. If it’s too thin, simmer for a few more minutes to allow it to reduce.
5. Can this mushroom malai be made ahead of time?
   Yes! You can make it a day ahead and store it in the refrigerator. The flavors actually develop even more overnight. Just reheat gently before serving.