Mushroom Methi Matar Malai

Mushroom methi matar malai is a mildly spiced creamy gravy. I have tried to make this bit healthier. It tasted heavenly.

This is a restaurant style recipe.

Step by step method :

Grind the ingredients under “for paste” into smooth paste with little milk which was used for soaking almonds n poppy seeds. The paste must be very creamy without any bits in it.

In a small pan, dry roast kasoori methi n keep aside.

Wash and drain the fenugreek leaves properly and keep it aside.

Heat ½ tsp butter in a pan and add cumin seeds. Allow it to splatter. Now add the washed and completely drained fenugreek leaves and sauté on medium flame for 2-3 mins. Keep it aside.

Now in the same pan add sliced mushrooms and toast until all moisture content goes off. Keep it aside. (I forgot to click the pic :( )

In a deep bottom pan, heat oil. Add chopped onions and sauté till translucent.

Add the ground paste and sauté on medium flame for 3-4 mins.

Add tomato pulp, garam masala powder, amchoor powder and mix well. Cook on medium flame stirring occasionally until oil oozes out.

Now add boiled green peas, sautéed fenugreek leaves, milk, fresh cream, honey, salt, white pepper powder and lil water. Mix well and cook on medium flame for 2 mins stirring occasionally. 

Add toasted mushrooms and give it a gentle stir. Cook for a min. Switch off d flame.

Transfer to a serving bowl and garnish with coarsely powdered dry roasted kasoori methi n cream.

Serve hot with plain rice, jeera rice or rotis.

Recipe Card : 

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Mushroom Methi Matar Malai

Yield: 3-4 servings

Author: Namitha Shenoy

Prep time: 30 MCook time: 25 MTotal time: 55 M

A restaurant style dish , mushrooms, fenugreek leaves and fresh green peas in rich and mildly spiced gravy which goes well with rotis and jeera rice.

Ingredients:

• Mushroom – 200 gms
• Fenugreek leaves (chopped) – 2 cups
• Fresh Green peas (boiled) – 1 cup
• Milk (I used skimmed milk) – 1½ cup
• Cumin seeds – 1 tsp
• Onion – 1 medium sized
• Fresh tomato pulp – of 1 medium sized
• Garam masala powder – 1 tsp
• Amchoor powder – ½ tsp
• White pepper powder – 1 tsp
• Honey – ½ tbsp (u can use sugar as well)
• Butter – ½ tsp
• Oil – 1 tbsp
• Fresh cream – 2 tbsp + ½ tbsp for garnishing
• Kasoori methi – 2 tbsp for garnishing
• Salt to taste

For Paste :

• Onion (roughly chopped) – ¼ cup
• Green chilies (chopped) – 2
• Garlic cloves – 7 to 8
• Ginger (chopped) – 1”
• Poppy seeds (soaked in milk) – 1 tbsp
• Almonds (peeled and soaked in warm milk) - 10

Instructions:

1. Grind the ingredients under “for paste” into smooth paste with lil milk which was used for soaking almonds n poppy seeds. The paste must be very creamy without any bits in it.
2. In a small pan, dry roast kasoori methi n keep aside.
3. Wash and drain the fenugreek leaves properly and keep it aside.
4. Heat ½ tsp butter in a pan and add cumin seeds. Allow it to splatter. Now add the washed and completely drained fenugreek leaves and sauté on medium flame for 2-3 mins. Keep it aside.
5. Now in the same pan add sliced mushrooms and toast until all moisture content goes off. Keep it aside. (I forgot to click the pic :( )
6. In a deep bottom pan, heat oil. Add chopped onions and sauté till translucent.
7. Add the ground paste and sauté on medium flame for 3-4 mins.
8. Add tomato pulp, garam masala powder, amchoor powder and mix well. Cook on medium flame stirring occasionally until oil oozes out.
9. Now add boiled green peas, sautéed fenugreek leaves, milk, fresh cream, honey, salt, white pepper powder and lil water. Mix well and cook on medium flame for 2 mins stirring occasionally.
10. Add toasted mushrooms and give it a gentle stir. Cook for a min. Switch off d flame.
11. Transfer to a serving bowl and garnish with coarsely powdered dry roasted kasoori methi n cream.
12. Serve hot with plain rice, jeera rice or rotis.

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