Mushroom Methi Matar Malai
Methi Matar Malai is a creamy, rich Indian gravy with fresh methi leaves, green peas and mushrooms making it every vegetarian's favourite.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 Cup chopped onion
- 2 tablespoon cashews (kaju)
- 1 tablespoon chopped ginger
- 6 garlic cloves
- 1 chopped green chili
- 4 green cardamom (elaichi)
- 1/2 Cup boiling hot water
- 2 tablespoon refined oil
- 1 teaspoon cumin seeds (jeera)
- 200 gram chopped button mushroom
- 1/2 Cup green peas ((fresh or frozen))
- 1 Cup fresh fenugreek leaves, chopped
- 1 teaspoon cumin powder (jeera powder)
- 1 teaspoon Garam Masala ((get recipe))
- 1/2 teaspoon black pepper powder
- 1 1/4 teaspoon salt or to taste
- 1/4 Cup cream (malai or fresh cream)
Instructions
- 1
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.
- 2
Heat oil in a kadhai or casserole. Once hot, add cumin seeds and bay leaf. Fry for 20 seconds
- 3
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.
- 4
Add diced button mushrooms, green peas, salt, and saute for a minute. Add 1 Cup of water, and stir to combine.
- 5
Cover and cook the gravy over low heat till the mushroom and peas are fully cooked. This usually takes less than 10 minutes.
- 6
Open the lid, add garam masala, cumin powder, black pepper powder, cream (malai), and fresh fenugreek leaves. Stir to combine.
- 7
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.
- 8
Serve mushroom methi matar malai with naan or jeera rice.