Methi Malai Matar Mushroom: A Creamy Winter Delicacy
Winter means enjoying hot and comforting food. While we all love Sarson ka Saag, there is another special dish you must try: Methi Malai Matar Mushroom.
This curry is a mix of fresh methi (fenugreek leaves), juicy mushrooms, green peas, and a rich, creamy gravy. It tastes just like the food you eat in restaurants but is very easy to make at home. It is healthy, tasty, and perfect for a winter family dinner.
About The Recipe
Fresh Methi is the king of winter vegetables. This recipe uses fresh methi along with mushrooms and peas to make a delicious white gravy.
The best part about this recipe is that it is not too spicy. It uses a smart way to cook the methi so that it is not bitter at all. The gravy is smooth, buttery, and full of flavor. It is a great way to eat healthy greens without compromising on taste.
Taste & Texture
- The taste is mild and balanced. You get the nice earthy flavor of methi, the sweetness of peas, and a rich, buttery creamy taste. It is gentle on the tongue and not too spicy.
- The gravy is very smooth and silky, almost like a sauce. This smooth texture feels great when you eat it with the soft mushrooms and peas. It is a hearty curry that fills you up happily.
Ingredients
Here is why we use these specific ingredients to get the best taste:
- Fresh Methi Leaves: This gives the curry its unique winter flavor. We cook it in a special way (sautéing) first so it doesn’t taste bitter.
- Cashews & Milk (for Paste): Instead of frying onions for a long time, we boil them and grind them with cashews. This makes the gravy white, thick, and creamy without adding too much effort.
- Butter + Mustard Oil: We use both. Mustard oil gives a nice Punjabi smell, and butter makes it rich. Using oil also stops the butter from burning while cooking.
- Sugar: We add just a tiny pinch. This is not to make it sweet, but to remove the slight bitterness of the methi leaves.
- Kasuri Methi: We crush dried methi leaves and add them at the end. This gives a wonderful aroma that makes the curry taste authentic.
Serving Suggestions
This creamy curry goes very well with Indian breads that can soak up the gravy:
- Lachha Paratha: The flaky layers of the paratha taste amazing with this smooth curry.
- Butter Naan: Soft naan with a little butter is the best partner for this dish.
- Jeera Rice: If you like rice, simple cumin rice (Jeera rice) tastes great with it.
Tip: Serve it hot and garnish with a little extra cream or coriander leaves for a fresh look.
Variations
You can change this recipe slightly if you like:
- Add Paneer: If you love paneer, you can add paneer cubes instead of mushrooms or along with them.
- No Cream (Healthy Version): If you want to make it lighter, you can skip the fresh cream and use a little yogurt (curd) or milk instead.
- Vegan Option: Use oil instead of butter and use coconut milk or almond milk to make it dairy-free.
- Smoky Flavor: For a dhaba style smoky taste, heat a small piece of charcoal, place it in a small bowl in the gravy, pour some ghee on it, and cover the lid for 2 minutes.
So, this Methi Malai Matar Mushroom is a winter treat you should not miss. It is easy to cook, uses healthy winter greens, and tastes absolutely delicious. It is perfect for lunch, dinner, or even when you have guests over.
Print
Methi Malai Matar Mushroom
- Total Time: 55 minutes
- Yield: 3-4 1x
- Diet: Vegetarian
Description
This Methi Malai Matar Mushroom is a simple, creamy, and comforting curry made with fresh methi, mushrooms, and green peas. The flavours are mild, balanced, and not bitter, with a smooth, rich gravy that feels just like restaurant food. It tastes best with lachha paratha, butter naan, or jeera rice and is perfect for a cozy homemade meal.
Ingredients
- ½ cup Green peas (matar), boiled
- 200 g Button mushrooms, sliced and boiled
- 1 tsp Oil
- 1 cup Fresh methi leaves, finely chopped
For the onion paste
- 1 Large onion, chopped
- 10–12 Cashews
- 1 inch Ginger
- 5–6 Garlic cloves
- 1–2 Green chillies
- 2 tbsp Milk
For the gravy
- 2 tbsp Butter
- 2 tbsp Mustard oil
- 1 Bay leaf
- 2 Green cardamom
- 2 Cloves
- ½ inch Cinnamon stick
- ½ tsp Cumin seeds
- 1 tsp Coriander powder
- ½ tsp Garam masala
- ¼ tsp Black pepper powder
- Salt to taste
- ½ cup Milk
- 1 cup Water (or as needed)
- 3 tbsp Fresh cream
- 1 tbsp Kasuri methi (for finishing)
- A pinch of Sugar (optional, balances methi bitterness)
Instructions
Prepare the vegetables
- Boil the green peas and sliced mushrooms for 8–10 minutes.
- Drain well and set aside for later use.
Prepare the onion-cashew paste
- Boil the chopped onions and cashews in 1 cup water for 7–8 minutes, until soft.
- Drain and allow to cool slightly.
- Blend with ginger, garlic, green chillies, and 2 tbsp milk to form a smooth, creamy paste. Set aside.
Prep the methi
- Wash and finely chop the fresh methi leaves.
- Heat 1 tsp oil in a pan, add the methi, and sauté for 2–3 minutes until the raw aroma disappears.
- Remove from heat and set aside.
(This step reduces bitterness and enhances flavour.)
Cook the gravy
- Heat butter and mustard oil together in a pan.
- Add bay leaf, cardamom, cloves, cinnamon, and cumin seeds.
- Once aromatic, add the prepared onion-cashew paste.
- Sauté on a medium-low flame for 7–8 minutes, until the paste turns slightly golden and oil begins to separate.
- Add coriander powder, garam masala, black pepper powder, and salt. Mix well.
- Stir in the sautéed methi leaves and cook for 1 minute.
- Add the boiled mushrooms and peas. Cook for 3–4 minutes, allowing the mushrooms to release moisture.
- Pour in ½ cup milk and 1 cup water, stirring gently.
- Cover and simmer on low heat for 7–8 minutes, until the mushrooms are tender and the gravy thickens.
- Lower the heat and add fresh cream and kasuri methi. Stir gently.
- Add a small pinch of sugar (optional) to balance the bitterness of methi.
- Adjust salt and consistency; add a splash of warm water if required.
- Cook for 2 more minutes, then switch off the flame.
- Serve hot with Butter naan, Laccha paratha, or Jeera rice.
- Garnish with a drizzle of cream and a few sautéed methi leaves on top.
Notes
- Always wash methi leaves thoroughly to remove dirt and grit before using.
- Chop methi finely for a smoother texture and even flavour in the gravy.
- Sauté methi briefly in a little oil before adding it to the curry to remove raw bitterness.
- Do not overcook methi; 2–3 minutes of sautéing is enough.
- Balance methi’s bitterness with a pinch of sugar or fresh cream in the final stage.
- If using frozen peas, thaw them completely before adding to the gravy.
- Do not overcook the mushrooms; they should remain slightly firm and juicy.
- Blend the onion–cashew paste very smooth, as coarse bits increase sticking and burning.
- While blending, add only 2 tbsp milk; excess milk makes the paste thicker and more prone to burning.
- Always cook the onion–cashew paste on low to medium-low flame, as it is thick and burns quickly on high heat.
- Stir continuously during the first 3–4 minutes, scraping the bottom of the pan to prevent sticking.
- Do not reduce the amount of butter or oil; using butter with oil helps raise the burning point and improves flavour.
- If the paste feels dry or starts sticking, add 1–2 tbsp warm water and mix immediately.
- Use a heavy-bottom pan or non-stick pan to ensure even heat and avoid burning at the base.
- Add salt only after the paste is properly sautéed and the oil starts to separate.
- You can use yogurt or hung curd in place of part of the cream to add a slight tanginess to the curry.
- For a restaurant-style smoky aroma, use the dhungar method by placing hot charcoal with ghee in the curry, covering for 2–3 minutes, then stir and serve immediately.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: North Indian
You can change this recipe slightly if you like:
- Add Paneer: If you love paneer, you can add paneer cubes instead of mushrooms or along with them.
- No Cream (Healthy Version): If you want to make it lighter, you can skip the fresh cream and use a little yogurt (curd) or milk instead.
- Vegan Option: Use oil instead of butter and use coconut milk or almond milk to make it dairy-free.
- Smoky Flavor: For a dhaba style smoky taste, heat a small piece of charcoal, place it in a small bowl in the gravy, pour some ghee on it, and cover the lid for 2 minutes.
So this Methi Malai Matar Mushroom is a winter treat you should not miss. It is easy to cook, uses healthy winter greens, and tastes absolutely delicious. It is perfect for lunch, dinner, or even when you have guests over.
So, don’t wait! Grab some fresh methi and try this recipe today. Serve it hot with your favorite bread and enjoy the winter vibes with your family. Happy Cooking!
