Methi Matar Mushrooms Malai

Isn’t this a tongue twister, did you try speaking this 5 times ? Well even if it is, it is the tastiest tongue twister.

A dish that is a regular in restaurants but is seldom made at home. Methi Matar mushroom malai is an easy & simple variation of methi matar malai which is a famous North Indian dish.


Table of content 

  1. About the dish
  2. Ingredients
  3. Nutritional facts and health benefits of mushroom, matar and methi
  4. How to make Methi matar mushroom malai? 
  5. Recipe card

About the Dish

It’s a rich, creamy, and filling dish that’s full of flavor. As the name suggests, “mushroom matar malai” has mushrooms, matar (green peas) and malai (cream), flavoured with some aromatic Indian spices to create a creamy, mildly spiced curry!! The thickness of the gravy comes from blended onions and cashew nuts  with some spices.


Suggested Cookware for the recipe



  1. Onion - it completes the incomplete taste 
  2. Cashew Nuts - to add thick creamy flavor to onion gravy
  3. Ghee - ghee roast giving the aromatic feel to the dish
  4. Cumin - as per tadka taste
  5. Fresh fenugreek - for a unique fresh flavor
  6. Dried fenugreek leaves- which are also known as kasoori methi; add a slightly sweet, slightly bitter, and somewhat nutty flavor to the dish 
  7. Mushrooms - add a meaty quality to the dish
  8. Green peas - just sort of pop in your mouth
  9. Cream - consider this to be the secret ingredient in giving Indian curries taste “restaurant quality.”
  10. Milk - adding milk instead of water may change the creamy flavor


Nutritional facts and health benefits 

Ingredient Health Benefit
Mushroom Mushrooms contain proteins, vitamins, minerals, and antioxidants which help in eliminating free radicals.

It is also a great contributor to daily fiber requirement.

Mushrooms are also the only vegan, non fortified dietary source of vitamin D.
Matar (Green Peas) Peas are high in complex carbs called starches, they are a starchy vegetable along with potatoes, corn & squash.

Green peas are one of the best plant-based sources of protein, which is a major reason why they are so filling, along with their high amount of fiber.
Methi (fenugreek leaves) Fresh Fenugreek greens are an excellent source of several vital antioxidants & minerals like vitamin C, vitamin A, vitamin E, carotenes, calcium, iron, magnesium, potassium, selenium, & manganese.

Soluble & insoluble dietary fiber content in the leaves aid in digestion & smooth bowel movements


How to make Methi matar mushroom malai?

1)  In a Meyer Select Stainless steel kadai, bring water to a boil and add sliced onions along with cashew nuts and whole spices and boil them for 20 mins.

Methi Matar Mushrooms Malai

2) Once the water has almost evaporated, blend the onion mixture into a fine puree and keep aside.

3) In a kadai, melt the ghee and add the cumin seeds to it.

4) Add in the fresh fenugreek and saute till it is soft and bright green in color.

Mushroom Matar Malai/Mushroom Peas


5) Cover the fenugreek with milk and put the heat on till it simmer.

Mushroom Methi Malai - SK Khazana

6) Add the blended paste to the kadai; the gravy should start to thicken.

Methi Matar Mushrooms Malai

7) Add in the matar and mushroom to the gravy and simmer till they are soft.

Winter Special Methi Mushroom Matar Malai

8) Check the seasoning and add in the salt and pepper, keeping the flavor heavy on the pepper.

9) Whisk in the cream to the gravy for the final touches and sprinkle a few dried fenugreek leaves on top.

10) Serve with a choice of bread.


Expert Tip 

Rub the dried fenugreek leaves in your hands before adding them to the curry as crushing them releases more of their flavor.



1 comment

  • Priya Kulkarni

    Wow, l love this soup

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