Mushroom Methi Matar Malai Recipe
Methi Matar Malai is a vegetarian Indian main course dish. Learn to make restaurant style methi matar malai with mushrooms.
Servings: 2
Calories: 454kcal
Equipment
- Blender
- Heavy Bottom Kadhai
Ingredients
Ingredients For White Gravy Paste
- ½ Cup chopped onion
- 2 tablespoon cashews (kaju)
- 1 tablespoon chopped ginger
- 6 garlic cloves
- 1 chopped green chili
- 4 green cardamom (elaichi)
- ½ Cup boiling hot water
Other Ingredients For Gravy
- 2 tablespoon refined oil
- 1 teaspoon cumin seeds (jeera)
- 200 gram chopped button mushroom
- ½ Cup green peas (fresh or frozen)
- 1 Cup fresh fenugreek leaves, chopped
- 1 teaspoon cumin powder (jeera powder)
- 1 teaspoon Garam Masala (get recipe)
- ½ teaspoon black pepper powder
- 1 ¼ teaspoon salt or to taste
- ¼ Cup cream (malai or fresh cream)
Instructions
- To make white gravy paste, soak diced onion, ginger, garlic, cashew, and green cardamom in hot water for 15 minutes. Later, blend them to a smooth paste using hot water.
- Heat oil in a kadhai or casserole. Once hot, add cumin seeds and bay leaf. Fry for 20 seconds
- Add the white gravy paste prepared earlier. Fry the paste for 2 - 3 minutes over low heat or until the oil separates from the masala Keep stirring while frying the masala.
- Add diced button mushrooms, green peas, salt, and saute for a minute. Add 1 Cup of water, and stir to combine.
- Cover and cook the gravy over low heat till the mushroom and peas are fully cooked. This usually takes less than 10 minutes.
- Open the lid, add garam masala, cumin powder, black pepper powder, cream (malai), and fresh fenugreek leaves. Stir to combine.
- Simmer the methi matar malai over low heat for the fenugreek leaves to soften and cook. Do not cook for more than 5 - 6 minutes.
- Serve mushroom methi matar malai with naan or jeera rice.
Notes
Ensure to cook the mushrooms and green peas before adding the fenugreek leaves because fresh green peas takes little longer to get fully cooked.
After adding cream and methi leaves do not cook the gravy for too long. Simmer it over low heat for 5 - 6 minutes.
You can add turmeric powder or red chilli powder to the curry.
Nutrition
Calories: 454kcal | Carbohydrates: 33g | Protein: 14g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 1556mg | Potassium: 697mg | Fiber: 8g | Sugar: 8g | Vitamin A: 744IU | Vitamin C: 26mg | Calcium: 565mg | Iron: 6mg