Malai Morel & Wild Mushroom Paneer Mattar Recipe
Recipe information
Make Malai Morel & Wild Mushroom Paneer Mattar in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Morel & Wild Mushrooms
Paneer & Vegetables
Gravy Base & Spices
Finishing & Garnish
Morel & Wild Mushrooms
1. Soak the dried morels
Place the 30 g dried morels in a bowl and pour in 300 ml warm water. Let them soak 20–30 minutes until fully rehydrated. Swirl a few times, then lift the mushrooms out with a slotted spoon and transfer to a sieve lined with a paper towel. Reserve the soaking liquid (there will be grit at the bottom) by decanting carefully into another container; stop before the last 1–2 tablespoons that contain grit.
2. Prepare fresh wild mushrooms
Trim and slice the 300 g mixed wild mushrooms into bite-sized pieces. Pat dry with a towel to remove excess moisture (this helps them brown).
3. Sauté mushrooms
Heat 1 tbs of the butter/ghee in a wide skillet over medium-high heat. Add the wild mushrooms and a pinch of salt; sauté without crowding for 4–6 minutes until golden and any liquid has evaporated. Remove to a bowl. In the same skillet add the rehydrated morels (reserve very small ones whole, halve larger ones) and sauté with the remaining 1 tbs butter 2–3 minutes to warm through and develop color. Add the morels to the bowl with the wild mushrooms and set aside. Reserve any browned bits in the pan — they add flavor to the gravy.
Paneer & Vegetables
4. Prepare paneer and peas
If you prefer slightly crisp paneer, heat a nonstick pan over medium heat with 1 tbs ghee or oil and lightly sear the 250 g paneer cubes on all sides until pale golden (2–3 minutes). Remove and set on paper towel. If using frozen peas, blanch them in boiling water 1–2 minutes then drain; if fresh peas, blanch 2–3 minutes. Keep peas ready to add to the curry near the end of cooking.
Gravy Base & Spices
5. Make the onion-tomato base
Heat 3 tbs ghee/oil in a heavy-bottomed pan over medium heat. Add 1 tsp cumin seeds, 1 cinnamon stick, 2 green cardamom pods and 1 bay leaf. When they sizzle and become fragrant (30 seconds), add the thinly sliced large onion. Cook, stirring frequently, until the onion is deep golden brown (10–12 minutes). This step builds the curry’s base flavor—do not rush or undercook the onion.
6. Add aromatics and tomato
Stir in 1 tbs ginger paste, 1 tbs garlic paste and the 2 slit green chilies. Cook 1–2 minutes until raw smell dissipates. Add 1 cup tomato puree and cook on medium heat until the oil begins to separate from the masala, about 6–8 minutes, stirring occasionally.
7. Spice the gravy
Lower heat and add 0.5 tsp turmeric, 2 tsp coriander powder, 1 tsp cumin powder, 1 tsp Kashmiri red chili powder and 0.5 tsp sugar. Cook 1–2 minutes to roast the spices lightly. Add the 0.25 cup cashew paste (if it's thick, loosen with 1–2 tbs of the reserved morel soaking liquid or water) and cook 3–4 minutes until the mixture is smooth and fragrant.
8. Add mushroom stock and simmer
Carefully pour in 150–180 ml of the reserved morel soaking liquid (decanted earlier, avoiding grit) and 60 ml milk. Stir, scraping up any browned bits from the mushroom sauté. Bring to a gentle simmer and cook 5 minutes so the gravy integrates and develops a mushroom-tinged flavor. If you prefer a thinner gravy, add up to another 60 ml water or milk incrementally.
9. Combine mushrooms, peas and paneer
Add the sautéed wild mushrooms and rehydrated morels to the gravy and stir to coat. Add the blanched peas and gently fold in the seared paneer cubes. Simmer on low for 6–8 minutes so the paneer warms through and the peas cook into the sauce. Taste and adjust salt (the recipe uses 1.5 tsp salt total across the dish).
Finishing & Garnish
10. Finish with cream, saffron and aromatics
Soak 8 saffron strands in 1 tbs warm milk for 5 minutes. Stir in 120 ml heavy cream (malai) into the simmering curry, then add the saffron-milk. Crumble 1 tsp kasuri methi between your palms over the curry and add 1 tsp garam masala. Simmer 2–3 minutes on very low heat; do not boil vigorously after adding cream. Swirl in 1 tbs butter for shine and richness.
11. Final adjustments and serve
Finish with 1 tsp lemon juice and 2 tbs chopped cilantro. Give the curry one last gentle stir, then remove from heat. Let rest 3–4 minutes so flavors meld. Serve hot with naan, roomali roti or steamed basmati rice.
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