Mushroom Methi Matar Malai Recipe

Ingredients

• 120 ml (½ cup)chopped onion
• 30 ml (2 tablespoons)cashews
• 15 ml (1 tablespoon)chopped ginger
• 6garlic cloves
• 1chopped green chilli
• 4green cardamom pods
• 120 ml (½ cup)boiling water, for soaking and blending
• 30 ml (2 tablespoons)refined oil
• 5 ml (1 teaspoon)cumin seeds
• 1bay leaf
• 200 gchopped button mushrooms
• 120 ml (½ cup)green peas, fresh or frozen
• 240 ml (1 cup)chopped fresh fenugreek leaves
• 5 ml (1 teaspoon)ground cumin
• 5 ml (1 teaspoon)garam masala
• 2.5 ml (½ teaspoon)ground black pepper
• 6.25 ml (1¼ teaspoons), or to tastesalt
• 60 ml (¼ cup)cream
• 240 ml (1 cup)water, for the gravy

Instructions

1. 1

   Make the paste

   Soak the onion, ginger, garlic, cashews and green cardamom in the boiling water for 15 minutes. Blend the softened ingredients with the soaking water until smooth.

2. 2

   Heat the spices

   Heat the oil in a kadhai or casserole. When hot, add the cumin seeds and bay leaf, and fry for 20 seconds.

3. 3

   Fry the paste

   Add the prepared white gravy paste and cook over low heat for 2–3 minutes, stirring continuously, until the oil separates from the masala.

4. 4

   Add the vegetables

   Add the mushrooms, green peas and salt, and sauté for 1 minute. Pour in 1 cup of water and stir to combine.

5. 5

   Cook the gravy

   Cover and cook over low heat until the mushrooms and peas are fully cooked. This usually takes less than 10 minutes.

6. 6

   Stir in the seasonings

   Remove the lid and add the garam masala, ground cumin, black pepper, cream and fresh fenugreek leaves. Stir well.

7. 7

   Soften the leaves

   Simmer over low heat until the fenugreek leaves soften and cook through. Do not cook for more than 5–6 minutes.

8. 8

   Serve the curry

   Serve the mushroom methi matar malai with naan or jeera rice.

What is Methi Matar Malai?

Methi matar malai is an Indian curry whose name points to its main ingredients: fenugreek leaves, peas and cream. This version adds button mushrooms, which take on the mild, aromatic sauce and make the dish more substantial.

The smooth onion-and-cashew base gives the gravy its body, while fresh fenugreek and warm spices bring fragrance and a gently savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 454 calories, 14g protein, 33g carbs, 32g fat.

The peas and onion contribute most of the carbohydrates, while the oil, cashews and cream account for much of the fat. Mushrooms, peas, cashews and cream contribute protein. Serve with a modest portion of naan or rice and add a simple vegetable side to round out the plate.

The white gravy base

Soaking first: Give the onion, ginger, garlic, cashews and cardamom the full 15 minutes in hot water so they soften before blending.

Blending: Use the soaking water to make a smooth paste. A fine texture helps the sauce feel cohesive rather than grainy.

Frying the masala

Whole spices: Briefly fry the cumin seeds and bay leaf in hot oil to release their aroma before adding the paste.

Low heat: Stir the paste continuously for 2–3 minutes. The stated cue is oil separating from the masala; keep the heat gentle so the paste does not catch.

Cooking the vegetables

Mushrooms and peas: Sauté them with the salt for a minute, then add the water and cover the pan. Cook over low heat until both vegetables are tender, usually in less than 10 minutes.

Check for doneness: The mushrooms should be cooked through and the peas tender. If they need more time, keep the pan covered and check them again shortly.

Finishing with fenugreek and cream

Final additions: Stir in the cream, ground spices and fresh fenugreek after the vegetables have cooked. This keeps the leaves fresh in flavour and avoids simmering the cream through the whole cooking time.

Short simmer: Let the leaves soften over low heat, stopping within 5–6 minutes as directed. The finished gravy should be creamy, with the leaves wilted into the sauce.

What to serve with it

Naan: Use it to scoop up the creamy gravy and vegetables.

Jeera rice: Serve alongside cumin-scented rice for a simple pairing that lets the curry remain the focus.

Recipe notes & tips

• Blend the soaked ingredients thoroughly for a smoother gravy.
• Stir continuously while frying the paste so it does not stick to the pan.
• Keep the heat low when the paste is cooking and when the fenugreek is added.
• If using frozen peas, add them straight to the pan with the mushrooms.
• Have the ground spices and cream ready before the vegetables finish cooking.

Variations

• More mushrooms: Increase the mushrooms for a more mushroom-forward curry.
• Fresh peas: Use fresh peas when available, or keep frozen peas for convenience.
• Extra fenugreek: Add more fresh leaves for a stronger, greener flavour.
• Adjust the heat: Use less green chilli for a milder sauce.
• Cream finish: Add the cream gradually and stop when the gravy reaches your preferred richness.

Common mistakes to avoid

• Rushing the soak: Give the onion, nuts and aromatics 15 minutes in hot water so they blend smoothly.
• Scorching the paste: Keep the heat low and stir throughout the 2–3-minute frying time.
• Adding the leaves too early: Stir in the fenugreek after the vegetables are cooked, as directed.
• Overcooking the fenugreek: Keep its final simmer to no more than 5–6 minutes.
• Guessing the vegetable doneness: Check that the mushrooms and peas are tender before adding the finishing ingredients.

How to store

Cool leftovers promptly and keep them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan over low heat, stirring occasionally; add a small splash of water if the gravy has thickened.

Frequently asked questions