Creamy Malai Mushroom Curry with Cashew Sauce
This luxuriously creamy Indian mushroom curry features tender button mushrooms bathed in a velvety cashew-based malai sauce infused with aromatic spices. Perfect for spring entertaining, this rich vegetarian dish pairs beautifully with warm naan or fragrant basmati rice.
Ingredients
- 500g button mushrooms, quartered
- 100g raw cashews, soaked in hot water for 15 minutes
- 200ml double cream
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 medium tomatoes, pureed
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon red chilli powder
- 1 teaspoon salt, or to taste
- 1/2 teaspoon sugar
- 150ml water
- 2 tablespoons fresh coriander leaves, chopped
- 1 tablespoon dried fenugreek leaves (kasuri methi)
Instructions
Drain the soaked cashews and blend with 100ml water until completely smooth to create a silky cashew paste. Set aside.
Heat vegetable oil and butter together in a large deep pan or kadhai over medium heat until the butter melts.
Add cumin seeds and let them splutter for 30 seconds until fragrant.
Add the diced onion and sauté for 6-7 minutes until golden brown and softened.
Add minced garlic and grated ginger, cooking for 2 minutes while stirring continuously until the raw smell disappears.
Add the tomato puree along with turmeric, ground coriander, and red chilli powder. Cook for 5 minutes until the oil begins to separate from the masala.
Add the quartered mushrooms and stir well to coat them in the spice mixture. Cook for 5 minutes until mushrooms release their moisture and begin to soften.
Pour in the prepared cashew paste and remaining 50ml water. Stir thoroughly and simmer for 4 minutes.
Add the double cream, garam masala, salt, and sugar. Stir gently and let the curry simmer on low heat for 5 minutes until the sauce thickens and becomes glossy.
Crush the dried fenugreek leaves between your palms and add to the curry, stirring to combine.
Remove from heat and garnish generously with fresh coriander leaves before serving hot with naan bread or steamed basmati rice.
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