Winter Special Methi Mushroom Matar Malai Curry, Restaurant Style Recipe

Fenugreek and mushroom are very beneficial for health.  Keeping this in mind, today we are going to make a special curry of Fenugreek Mushroom Matar Malai.  It will have wonderful thick gravy as well as delicious mushrooms and peas.  It is very easy to make them and with very few ingredients this vegetable will be ready.  It will also be so wonderful in taste that after making it once and eating it, you will want to make it again and again.


Ingredients for Methi Matar Mushroom Malai Curry


Mushroom - 200 grams

Salt - ½ tsp

Oil - 2 tbsp

Bayleaf - 2

Cinnamon - 1 inch

Cloves - 3

Black Pepper - 5-6

Cumin Seeds - ½ tsp

Turmeric Powder - ½ tsp

Coriander Powder - 1 tsp

Tomato - 2

Ginger - ½ inch

Green Chilli - 1

Red Chilli Powder - 1 tsp

Peas - ¾ cup

Fenugreek Leaves - 1 cup, finely chopped

Salt - ¾ tsp


Process of blanching Mushroom


Cut 200 grams of mushrooms thinly.  Then heat 2 cups of water in a vessel, when it comes to boil, add ½ tsp of salt and mix it.  Now add chopped mushrooms and cook for 2 minutes.  After the time is up, turn off the flame and filter the mushrooms.


Process of making Matar Methi Mushroom Malai


Heat 2 tbsp of oil in the pan.  In hot oil, add 2 bay leaves, 1 piece of cinnamon, 3 cloves, 5-6 black pepper, 1 big cardamom (peel and add its seeds) and ½ tsp of cumin seeds and fry them lightly.  After roasting, add ½ tsp of turmeric powder and 1 tsp of coriander powder and fry it well.


When roasted, add 2 tomatoes, ½ inch of ginger and 1 green chili paste, along with 1 tsp of kashmiri red chili and mix it well.  Now fry it lightly, then add ¾ cup of peas and fry it while mixing it with spices.  Stir them well and cook covered for 2 minutes.  After the time is up, turn it back and keep it covered for 2 minutes.


After the time is up, check the peas to see if they are mashed or not.  When mashed, fry them while stirring a little. Then after the oil comes out from the spices, add ¼ cup of fresh homemade cream and fry for 2 minutes.  When the spices leave the oil, add 1 cup of finely chopped fenugreek seeds and fry the spices with fenugreek for 2 minutes.


When the time is up, add blanched mushrooms and ¾ tsp of salt and fry them well for 1 minute.  Now add 1 cup of water and mix it well, then cover and cook for 5 minutes.  When the time is up, Methi Matar Mushroom Malai Curry will be ready.  Garnish with some green coriander and enjoy its taste by serving it with roti, naan, paratha or rice.




To blanch mushrooms, put them in boiling water, just boil it for 2 minutes and then filter it immediately.

Winter Special Methi Mushroom Matar Malai Curry, Restaurant Style Recipe



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