There’s something truly comforting about a bowl of creamy Malai Mushroom served with hot butter naan or soft phulkas. This rich North Indian curry combines tender button mushrooms with a silky onion-cashew gravy, fresh cream, and aromatic Indian spices to create a restaurant-style dish that is surprisingly easy to prepare at home.
Unlike many restaurant versions that are heavy with butter and cream, this homemade recipe is perfectly balanced—rich without being overwhelming. The mushrooms absorb the flavours of the creamy gravy beautifully, making every bite soft, juicy, and delicious.
Whether you’re planning a weekend family dinner, entertaining guests, or simply craving a comforting vegetarian curry, this recipe is guaranteed to become one of your favourites.
The best part? You only need everyday pantry ingredients, and the entire dish comes together in just 35 minutes.
Why You’ll Love This Recipe
✔ Rich, creamy restaurant-style taste
✔ Ready in just 35 minutes
✔ Made using simple ingredients
✔ Beginner-friendly recipe
✔ Perfect for lunch or dinner
✔ Pairs beautifully with naan, roti, or rice
✔ Great for festivals and family gatherings
What is Malai Mushroom?
Malai Mushroom is a popular North Indian vegetarian curry prepared using fresh mushrooms cooked in a creamy gravy made with onions, tomatoes, cashews, fresh cream, and mild Indian spices.
The word “Malai” means fresh cream, which gives the curry its signature richness and smooth texture. Unlike spicy mushroom masala recipes, Malai Mushroom has a mildly spiced, slightly sweet, and creamy flavour that appeals to both adults and children.
It is commonly served in restaurants across India and is an excellent alternative to Paneer Butter Masala for mushroom lovers.
Ingredients
Main Ingredients
- 250 g fresh button mushrooms
- 2 medium onions, roughly chopped
- 2 tomatoes
- 12–15 cashew nuts
- 2 green chillies
- 1 tablespoon ginger-garlic paste
- ½ cup fresh cream
- 2 tablespoons butter
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chilli powder
- ½ teaspoon garam masala
- 1 teaspoon Kasuri methi
- Salt to taste
- Fresh coriander leaves
Kitchen Equipment Needed
- Non-stick pan or kadai
- Blender or mixer grinder
- Chopping board
- Sharp knife
- Wooden spatula
- Measuring spoons
How to Make Creamy Malai Mushroom
Step 1 – Prepare the Mushrooms
Wash the mushrooms quickly under running water or wipe them gently with a damp cloth. Trim the ends of the stems and slice the mushrooms into halves if they are large.
💡 Tip: Avoid soaking mushrooms in water as they absorb moisture and become soggy during cooking.
Step 2 – Prepare the Gravy Base
Heat one tablespoon of oil in a pan.
Add:
- Onions
- Tomatoes
- Cashews
- Green chillies
Cook until the onions become soft.
Allow the mixture to cool completely.
Blend into a smooth paste.
Step 3 – Cook the Masala
Heat butter and oil together.
Add cumin seeds.
Once they splutter, add ginger-garlic paste.
Cook for one minute until the raw smell disappears.
Now add the prepared onion-cashew paste.
Cook for 8–10 minutes on medium heat until the oil begins to separate.
Step 4 – Add the Spices
Add:
- Turmeric
- Coriander powder
- Kashmiri chilli powder
- Salt
Mix well and cook for another 2 minutes.
Step 5 – Add Mushrooms
Add the sliced mushrooms.
Mix gently.
Cook for 5–6 minutes until the mushrooms release their moisture.
Do not overcook them.
Step 6 – Finish the Curry
Lower the flame.
Add fresh cream.
Crush Kasuri methi between your palms and sprinkle it into the curry.
Add garam masala.
Mix gently.
Cook for just 2 minutes.
Switch off the flame.
Step 7 – Garnish
Top with:
- Fresh coriander
- Cream drizzle
- A small cube of butter (optional)
Serve hot.
Nutrition (Approximate per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 7 g |
| Carbohydrates | 12 g |
| Fat | 22 g |
| Fibre | 3 g |
Frequently Asked Questions
Can I use canned mushrooms?
Fresh mushrooms are recommended for the best texture and flavour, but canned mushrooms can be used if drained well.
Can I make this recipe without cream?
Yes. Blend a few extra cashews or use homemade cashew cream for a creamy texture without dairy cream.
Why did my mushrooms release too much water?
This usually happens if they were washed and soaked for too long or cooked on low heat. Cook them on medium-high heat to evaporate excess moisture.
Is this recipe spicy?
No. It has a mild, creamy flavour. You can increase the green chillies if you prefer more heat.
Can I prepare the gravy in advance?
Yes. The onion-cashew gravy can be made a day ahead and refrigerated. Add the mushrooms and cream just before serving.