Methi Matar Mushrooms Malai
Isn’t this a tongue twister, did you try speaking this 5 times ? Well even if it is, it is the tastiest tongue twister.
A dish that is a regular in restaurants but is seldom made at home. Methi Matar mushroom malai is an easy & simple variation of methi matar malai which is a famous North Indian dish.
Table of content
- About the dish
- Ingredients
- Nutritional facts and health benefits of mushroom, matar and methi
- How to make Methi matar mushroom malai?
- Recipe card
About the Dish
It’s a rich, creamy, and filling dish that’s full of flavor. As the name suggests, “mushroom matar malai” has mushrooms, matar (green peas) and malai (cream), flavoured with some aromatic Indian spices to create a creamy, mildly spiced curry!! The thickness of the gravy comes from blended onions and cashew nuts with some spices.
Suggested Cookware for the recipe
Ingredients
- Onion - it completes the incomplete taste
- Cashew Nuts - to add thick creamy flavor to onion gravy
- Ghee - ghee roast giving the aromatic feel to the dish
- Cumin - as per tadka taste
- Fresh fenugreek - for a unique fresh flavor
- Dried fenugreek leaves- which are also known as kasoori methi; add a slightly sweet, slightly bitter, and somewhat nutty flavor to the dish
- Mushrooms - add a meaty quality to the dish
- Green peas - just sort of pop in your mouth
- Cream - consider this to be the secret ingredient in giving Indian curries taste “restaurant quality.”
- Milk - adding milk instead of water may change the creamy flavor
Nutritional facts and health benefits
| Ingredient | Health Benefit |
| Mushroom | Mushrooms contain proteins, vitamins, minerals, and antioxidants which help in eliminating free radicals. It is also a great contributor to daily fiber requirement. Mushrooms are also the only vegan, non fortified dietary source of vitamin D. |
| Matar (Green Peas) | Peas are high in complex carbs called starches, they are a starchy vegetable along with potatoes, corn & squash. Green peas are one of the best plant-based sources of protein, which is a major reason why they are so filling, along with their high amount of fiber. |
| Methi (fenugreek leaves) | Fresh Fenugreek greens are an excellent source of several vital antioxidants & minerals like vitamin C, vitamin A, vitamin E, carotenes, calcium, iron, magnesium, potassium, selenium, & manganese. Soluble & insoluble dietary fiber content in the leaves aid in digestion & smooth bowel movements |
How to make Methi matar mushroom malai?
1) In a Meyer Select Stainless steel kadai, bring water to a boil and add sliced onions along with cashew nuts and whole spices and boil them for 20 mins.
2) Once the water has almost evaporated, blend the onion mixture into a fine puree and keep aside.
3) In a kadai, melt the ghee and add the cumin seeds to it.
4) Add in the fresh fenugreek and saute till it is soft and bright green in color.
5) Cover the fenugreek with milk and put the heat on till it simmer.
6) Add the blended paste to the kadai; the gravy should start to thicken.
7) Add in the matar and mushroom to the gravy and simmer till they are soft.
8) Check the seasoning and add in the salt and pepper, keeping the flavor heavy on the pepper.
9) Whisk in the cream to the gravy for the final touches and sprinkle a few dried fenugreek leaves on top.
10) Serve with a choice of bread.
Expert Tip
Rub the dried fenugreek leaves in your hands before adding them to the curry as crushing them releases more of their flavor.
Wow, l love this soup
Leave a comment