Mushroom Methi Matar malai is an easy & simple variation of methi matar malai, a famous North Indian dish. This is a popular vegetarian main course gravy dish from India. The word ‘malai’ in this recipe indicates the rich white creamy texture of the gravy and the presence of cream in the dish. This recipe is mainly prepared during winter to rejoice fresh seasonal produce like fresh fenugreek leaves (methi) and sweet green peas (matar). The earthiness of the mushrooms, the bitterness of the fenugreek leaves, and the sweet, tender green peas with mild creamy gravy create a delectable flavour profile.This luscious, rich, creamy, and filling dish is full of flavours. As the name suggests, “mushroom methi matar malai” has button mushrooms, matar (fresh green peas), methi (fresh fenugreek leaves) and malai (cream), flavoured with some assorted spices to create a creamy, mildly spiced curry. The thickness of the gravy comes from onions, cashew nuts and melon seeds. Adding dahi (yoghurt) and cream brings in the creaminess of the sauce.This is a restaurant-style Indian main course dish. It is a regular dish in many Indian restaurants but is occasionally made at home. This recipe is not a regular dish and is made on special occasions, get-togethers or functions. The subtle taste and mild flavours would leave you to ask for more. Mushroom methi malai goes very well with naan, roti or parantha. Serve it hot, and enjoy it with your favourite bread.
Utensil and Tools
- Philips Induction Cook Top
- Silicon Spatula
- Borosil Glass Mixing Bowl
- Prestige Omega Deluxe Granite Kadai
- Wonderchef Nutri Blend
Ingredients
- ¾ cup Matar (Green Peas) , shelled
- 1 ½ cup Methi Leaves (Fenugreek Leaves)
- 10-12 (200 gm) Button Mushroom
- 2 tbsp Kaju (Cashew Nut)
- 2 tbsp Magaj (Melon Seeds)
- 2 medium Onions , roughly chopped
- 1 inch Ginger
- 4-5 Garlic Cloves
- 2 Green chilli
- 2 ½ tbsp Oil
- 3 tbsp Butter
- ½ tsp Cumin Seeds
- ¼ tsp Hing (Asafoetida)
- 3 Green Cardamom
- 1 stick Cinnamon
- ¼ cup Curd (yoghurt)
- 2 tbsp Low-fat cream
- 1 tsp Garam Masala Powder
- Salt to taste
- Water As required
- Chilli Oil For garnishing
Video
Instructions
- Take a bowl and add cashews and melon seeds. Add hot water and soak them for 30 minutes. Set aside.
- Clean and wash the fenugreek leaves. Take a big bowl, add water and ½ tsp of salt. Add chopped fenugreek leaves and soak it for 30 minutes. Keep it aside.
- Heat 1 tbsp of oil in a pan and add roughly chopped onions, ginger, garlic cloves, green chilli and a pinch of salt.
- Saute onions on a low-medium flame for 5-6 minutes until the onion changes colour and turns translucent. Turn off the flame and let it cool down completely.
- Clean the button mushrooms and cut them in big sizes depending upon your preference. Heat 1 tbsp of butter in a pan and add diced button mushrooms. Saute them on medium-high heat for 4-5 minutes until the moisture from the mushrooms evaporates and they look glossy. Transfer them to a plate.
- Heat 1 tbsp of butter in the same pan and add green peas. Squeeze out the fenugreek leaves and add them to the pan. Mix well and cook them on medium-high flame for 4-5 minutes until the peas are slightly cooked, and the moisture of the fenugreek leaves evaporates. Turn off the flame and transfer it to a plate.
- Strain the cashew nuts and melon seeds and discard the excess water.
- Transfer the cooked onion mixture to a grinding jar. Add soaked cashews and melon seeds and ¼ cup of water. Grind them to a fine, smooth paste.
- Heat oil in a kadhai or pan. Add cumin seeds, green cardamom pods, cinnamon stick and hing. Let them crackle.
- Add the ground paste to the kadhai and mix it well. Add some water to the grinder, swirl it around and add it to the kadhai.
- Stir it well and cook it on medium heat for 4-5 minutes until it thickens a bit.
- Turn the flame to low and add curd to the mixture. Stir it continuously and cook it on low-medium flame until the oil starts to release from the sides of the mixture.
- Add 2 tbsp of cream and mix it well until it combines well and looks creamy.
- Add sauteed mushroom, green peas and fenugreek leaves to the creamy gravy. Mix it well. (Note: reserve some green peas for the garnishing.)
- Add 1 tsp of garam masala powder and salt to the gravy. Mix it well.
- Add water as required to prepare gravy and mix it well. Simmer it for 2 minutes. (Note: You can add milk to make it richer.)
- Adjust the consistency and seasoning of the gravy and turn off the flame.
- Serve it in a serving dish. Garnish it with green peas and chilli oil.
- Serve this delicious creamy Mushroom Methi Matar Malai with hot naan, roti or parantha and enjoy!
Nutrition
Calories: 220kcalCarbohydrates: 14gProtein: 5gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 21mgSodium: 101mgPotassium: 171mgFiber: 4gSugar: 3gVitamin A: 347IUVitamin C: 10mgCalcium: 305mgIron: 2mg
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