The earthy mushroom taste and fragrant fresh methi (fenugreek leaves) are cooked in cashew paste and fresh cream for this tasty vegetarian curry. The traditional Methi Malai Mushroom is a decadent and well-balanced dish; the cream smooths out the methi’s harshness, while the mushrooms provide flavour and texture. Whether you’re hosting a formal dinner or just want to spice up a regular weeknight meal, this dish is sure to win.
Ingredients
UNITSIngredients
250 gMushrooms, sliced
1 cup Fresh methi (fenugreek leaves)
1 mediumOnion, finely chopped
½ cupTomato purée
1 tspGinger‑garlic paste
1Green chilli, slit
2 tbspCashew paste (soaked & blended)
½ cupFresh cream
½ cupMilk
2 tbspOil or ghee
to tasteSalt
¼ tspTurmeric
½ tspRed chilli powder
1 tspCoriander powder
½ tspGaram masala
1 tspKasuri methi
Follow
Directions
Description - Step 1
Sauté aromatics
Pour oil or ghee into a skillet over medium heat. Add the green chillies, onions, and ginger-garlic paste, and cook till light brown.
Description - Step 2
Cook masala
Make the masala by adding tomato purée and cooking till the oil separates. Then add coriander powder, red chilli powder, and turmeric. Combine cashew paste and milk, then stir. Simmer until the gravy looks thick and completely smooth.
Description - Step 3
Add mushroom and methi
Add sliced mushrooms and chopped methi leaves in the gravy. Simmer until methi wilts and mushrooms become tender.
Description - Step 4
Finish with cream
Once the methi malai mushroom looks almost finished, add some dry crushed kasuri methi, cream, and garam masala. Let it simmer for 2–4 minutes and serve hot.
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North Indian
Intermediate
Main Course
