Tuesday, August 12, 2014

Methi Matar Mushroom Malai (Video Recipe)

by Neetu

It came out to be a super-hit dish and I served it with crispy Paranthas and it will really go well with Butter Naan (you can find the recipe here) as well. When we eat all this delightful stuff in restaurants, we wonder it would be really difficult to make, but that’s not true exactly, all you need to know is correct recipe and procedure. So, today in this post I demonstrated the correct procedure and recipe to make this dish at home perfectly. Hope you will like it.



Button Mushrooms: 200 gms
Frozen/Boiled Peas: 1 Cup
Butter: 1 Tbsp
Oil: 2-3 Tbsp
Salt: to taste
Black Pepper Powder: to taste
Thin Cream: 1/4 Cup
Kasoori Methi/Dry Fenugreek Leaves: 3 Tbsp
Curd: 2 Tbsp
Water: 1/2 Cup
Garam Masala: 1/2 Tsp
Amchoor Powder: 1/2 Tsp

Grind to a Paste:
Green Chlliy: 1 Big
Onions: 2 Med.
Ginger: 1/2 inch
Garlic: 4-5 Cloves
Water: to grind
Cahew nuts: 2 Tbsp
This quantity will serve 4 People.
  • Make a paste with the ingredients mentioned under “Grind to a Paste”.
  • Heat butter in a pan and add cubed mushrooms, salt & pepper powder and sauté for 1 min.
  • Heat oil in a pan, add onion paste and cook on slow flame till the paste becomes thick and oil separates (do not brown the onions).
  • Add Cream, Kasoori Methi and cook till it becomes thick.
  • Now add mushrooms and peas to this and mix well.
  • Switch off the flame and add beaten curd and water.
  • Switch on the flame again and cook till the consistency of gravy becomes thick.
  • Transfer it to a serving platter and serve hot with Naan!!!


So what are you waiting for guyzz, it just can’t get easier than this. Hurry up and try this out for your family and friends and don’t forget to check out our other Main Course dishes (you can find the link here).