Mushroom Methi Malai

There are many dishes that are popular at restaurants but are rarely prepared at home, mushroom methi malai is one such dish. But, let me tell you, this mushroom methi malai is a quick and easy-to-make dish. 

What is Mushroom Methi Malai?

Mushroom methi malai is a flavorful, rich, creamy, and filling dish. The mushrooms give the meal a meaty flavor, while the peas simply sort of explode in your mouth. Dried fenugreek leaves, also known as kasuri methi, give the meal a somewhat sweet, slightly bitter, and slightly nutty flavor.

Fenugreek leaves are not nearly as bitter as fenugreek seeds, so don’t use them in place of them! The leaves have a really distinct flavor, and I believe they are the secret ingredient in making Indian curries taste “restaurant quality.”

A blend of healthful ingredients and spices creates a flavorful dish that is generally served with a variety of Indian flatbreads such as rotis, parathas, naan, and pooris.

I still remember the first time I had it, and I fell in love with the curry’s white creamy gravy and have made it several times since then. I occasionally cook it with mushrooms, which are widely accessible. Mushrooms are a great, simple alternative that everyone will like!

Notable Ingredients At A Glance 

Mushroom – The edible mushrooms (all vegetarian!) come in a variety of varieties, shapes, and sizes and are a terrific way to glam up your cuisine. Several varieties include a button, enoki, morel, oyster, shiitake, porcini, chanterelle, and portabella. Purchase those with a firm texture and even color and tightly closed caps. I have used button mushrooms cut into halves for this recipe.

Green Peas – You can use frozen peas, but this recipe tastes even better with fresh green peas. However, frozen green peas work great too. 

Onion – Onion adds sweetness and a distinctive flavor to the gravy. 

Garlic – The rich and creamy aroma of the dish is imparted by garlic.

Green Chilis – Adjust the number of green chilis to your preference. 

Spices – This recipe calls for a few basic spices like bay leaves, green cardamom, Kasuri methi (dried fenugreek leaves), and garam masala. 

Heavy Cream – The malai, i.e., the creamy consistency of the gravy, is brought in by the heavy cream. 

Coriander – I have used coriander leaves for garnishing. 

Oil – Use any neutral oil of choice but not mustard oil. You can also use ghee or butter, the dish tastes really good if made with butter. 

How To Prepare Mushroom Methi Malai?

Add the chopped onions, green chilies, garlic cloves, and half a cup of water to a pan. Cover and cook all of them for 3 to 4 minutes or until they are soft. Allow it to cool.

Once the onions have cooled, purée them in a blender until smooth. Set it away.

In a kadai, heat the oil. Add the bay leaves and green cardamom at this point. Cook for 6 to 7 minutes on medium heat with the onion puree, salt, kasuri methi, and garam masala.

Cover and simmer for 7 to 9 minutes on low heat with the mushrooms and green peas. The mushrooms will expel a large amount of water. Allow all of the water to evaporate.

Finally, stir in the salt and garam masala. Mix in the cream again. If you increase the heat after adding the cream, it will split.

Cook for about 2 minutes on low heat, then garnish with coriander leaves.

Your Mushroom Methi Malai is now complete. Serve with rice, roti, or paratha.

Some Expert Tips For Preparing Mushroom Methi Malai

• If you add too much methi to the curry, it will become bitter.
• Before you begin preparing the meal, wash and dry the fresh vegetables. 
• Make use of fresh mushrooms.
• Before cooking, thoroughly wash the methi. 
• Please do not add the spices to the methi before it has finished cooking. Because of the rush, the methi will have a slightly bitter taste later.

---

---

https://nutrifox.com/embed/label/149218

Keywords: mushroom methi malai

DID YOU MAKE THIS RECIPE?

Tag @eatswithmish on Instagram and hashtag it #eatswithmish