Malai Mushroom

Mushroom is a very nutritious food for the non-meat lovers. You will fall in love with Mushrooms once you try this delicacy. It goes very well with Roti.

Malai Mushroom


Mushrooms – 15 (button mushrooms)
Onions – 1 big
Tomatoes – 2 big
Ginger-Garlic paste – 1 Tbsp
Green chillies – 2
Red chilli powder – 2 tsp
Turmeric powder – 1/4 tsp
Malai (cream) / Milk – 1 Cup
Rice flour – 1 Tbsp (if using milk)
Mustard – 1/2 tsp
Zeera – 1/4 tsp


  1. Wash mushrooms under running water. Dry them with paper towel and thinly slice them.
  2. In a sauce pan, add oil and start doing seasoning with mustard & zeera.
  3. Add finely chopped onions and some salt and fry them until light brown. Add turmeric.
  4. Now add ginger garlic paste and fry for a minute.
  5. Mean while prepare tomato and green chilli puree by grinding them together into a fine paste.
  6. Add this puree, red chilli powder to the fried onions and cook for 8 mins under med flame, covering with lid.
  7. When you get good onion tomato sauce, add the mushrooms and let it cook for 8-10 mins under medium flame, covering with lid. Mushroom oozes lot of water while cooking. So, let it cook in its own juices and make gravy.
  8. Meanwhile take the milk and add the rice flour and mix very well. If using cream, ignore this step.
  9. Pour this malai/milk into the mushroom gravy and let it cook uncovered, constantly stirring. Otherwise, milk gets curdled.
  10. When it starts boiling and getting thick, let it boil for a min and switch off the stove. Garnish with chopped coriander.

That’s it! Creamy Malai Mushroom is ready to serve with Rotis.


  • To avoid fatty cream / malai, or half & half milk in the gravy, I use normal milk and rice flour.
  • Adding rice flour to the milk gives gravy, that creamy/malai texture.
  • Adjust the consistency of the gravy curry by adding little water/milk if needed.
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