Mushroom Methi Matar Malai Recipe

5 from 1 vote

Methi Matar Malai is a creamy, rich Indian gravy with fresh methi leaves, green peas and mushrooms making it every vegetarian's favourite.

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: Indian

Servings:

Calories: 454kcal

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.

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.