Mushroom Matar Malai is an easy and simple variation of methi matar malai which is a famous North Indian dish, readily available in any Indian restaurant and often relished with rotis, naan, parathas, puris (all varieties of Indian flatbread, roasted or fried) etc.
As the name suggests, “mushroom matar malai” has mushrooms, matar (green peas) and malai (cream), flavored with some aromatic Indian spices to make a creamy, mildly spiced curry!! The thickness of the gravy comes from blended onions and cashew nuts with some spices and I have made it a little spicy by adding green chillies.
I remember the first time I came across methi matar malai (using methi leaves or fenugreek leaves) when we were living in New Delhi. During one of the Durga Puja festivals (Durga Puja celebrates the worship of Hindu Goddess Durga) at Chittaranjan Park, our family along with my friend’s family were looking for a good place to eat and every food vendor or food truck was serving only non vegetarian food!! So we came back home and ordered vegetarian curries with naan from a nearby restaurant and methi matar malai was one of the dishes we had.
I fell in love with the white creamy gravy in the curry and have made it often after that. Sometimes, I make it with mushrooms which are easily available everywhere. Using fenugreek leaves involves plucking them from the stems, washing and cooking them and some people do not like the slight bitter taste of these leaves. Mushrooms are a very good easy option which everyone will like!
Making this easy Mushroom Matar Malai involves only 3 steps:
Making the onion paste, cooking the mushrooms and peas and then mixing them with cream to form a lovely creamy, mildly spiced gravy!!
- Keep the ingredients ready.
- Saute the dry spices in 2 tablespoons of oil/ghee till it sizzles and releases a good aroma.
- Add the green chillies, garlic and ginger and saute for a few seconds.
- Stir in the onions and cashew and fry till the onions become soft (about 2 to 3 minutes).
- Cool and blend to a fine paste.
- Saute mushrooms in 1 tablespoon of oil/ghee.
To make the mushroom matar malai:
- Saute dry spices in 1 tablespoon of oil/ghee and add the blended onion paste and fry for a few seconds.
Add the boiled green peas along with the water used for cooking and mix well.
Add the mushrooms, garam masala powder, salt, sugar (optional) and mix well. Bring to a boil on medium high. Simmer for 5 minutes.
Stir in the cream.
Mix well, simmer on medium low for a few seconds more and serve hot, garnished with kasoori methi leaves and coriander leaves.
- 8 to 10 mushrooms, cut into quarters or sliced
- ½ cup boiled green peas (fresh or frozen)
- 1 teaspoon jeera/cumin seeds
- 1 bay leaf
- ½ teaspoon garam masala powder
- 2 to 3 tablespoons cream
- ½ teaspoon sugar (optional)
- Salt to taste
- 3 tablespoons ghee/clarified butter or oil
- 1 medium onion, coarsely cut
- ¼ cup cashew nuts
- 3 green chillies, cut into 2 t o3 pieces
- 3 cloves of garlic, chopped
- 1 inch piece ginger, chopped
- 2 cloves
- 1 piece cinnamon
- 1 green elaichi/green cardamom
- 1 tablespoon ghee/clarified butter or oil
- 1 teaspoon kasoori methi/dried fenugreek leaves, crushed
- Few coriander leaves
- In a small saucepan, heat the oil/ghee and sauté the dry spices (cloves, cinnamon, cardamom) for a few seconds.
- Once these start to sizzle and emanate an aroma, add the green chillies (cut), chopped garlic and ginger and fry for a minute.
- Add the onions and cashew and sauté for about 2 to 3 minutes till the onions have become soft and light golden brown.
- Remove from heat and let cool.
- Make a fine paste in a blender or mixie without adding water. If necessary, add a few teaspoons of water.
- Meanwhile, in the same saucepan, heat a tablespoon of oil and sauté the mushrooms on medium high till they are slightly cooked. Keep aside.
- In a saucepan, heat the oil/ghee and add jeera and bay leaves. Saute till it sizzles.
- Add the blended paste and fry for a few seconds.
- Add the cooked green peas along with the water in which it was cooked. Mix well.
- Stir in the sautéed mushrooms, garam masala, salt to taste, some sugar (optional), some more water if necessary and mix well.
- Bring to a boil on medium low and simmer for about 5 minutes.
- Add the cream and stir on medium low till well incorporated. Taste and adjust salt and sugar.
- Simmer for about 2 minutes on low and remove from heat.
- Garnish with crushed kasoori methi and coriander leaves and serve hot with rotis, phulkas, naan, bread etc.
- The amount of mushrooms and peas can be adjusted to your requirement.
- I have added 3 large green chillies as we like it spicy (this curry is generally mild); you can add according to your taste.
- If you do not have cream, you can add some milk instead (but cream gives it a good texture and consistency).
- The same recipe can be made with fresh fenugreek leaves (wash, clean, pick only the leaves and cook in a little oil till slightly cooked and soft and then add to the curry).