Malai Matar Mushroom । Methi Malai Mushroom । Restaurant Style Mushroom curry । The Orange Carrot

Mushroom Matar Malai is an easy and simple variation of methi matar malai which is a famous North Indian dish, readily available in any Indian restaurant and often relished with rotis, naan, parathas, puris (all varieties of Indian flatbread, roasted or fried) etc.
It’s a rich, creamy and filling dish that’s full of flavor. Mushrooms add a meaty quality to the dish and the peas just sort of pop in your mouth. Dried fenugreek leaves, which are also known as kasoori methi, add a slightly sweet, slightly bitter and slightly nutty flavor to the dish. Fenugreek leaves are nowhere near as bitter as fenugreek seeds – so do not substitute! The leaves have a really unique flavor – I consider them to be the secret ingredient to making Indian curries taste “restaurant quality.”

Why did I name this dish mushroom mattar methi malai (M4)? Because it’s the tastiest alliterative tongue twister ever? No… mainly because it’s made with mushrooms, green peas (mattar), fenugreek leaves (methi), and coconut cream (malai).

INGREDIENTS
4 tablespoons oil, divided
1 onion
8-10 garlic cloves
1-inch ginger
250 gms white button mushrooms, sliced
1 teaspoon cumin seeds
1/2 teaspoon black pepper seeds
1 black cardamom
2 small sticks of cinnamon
1 tablespoons coriander powder
1 teaspoon Zeera powder
1 teaspoon salt
1 teaspoon white paprika (optional)
1 teaspoon black pepper crushed
1/4 teaspoon cardamom
3 tablespoons curd
10-12 cashew nuts soaked
1 cup green peas
4 tablespoons kasoori methi
1 cup fresh cream

INSTRUCTIONS
Add the cashew nuts, onions, paprika, ginger and garlic to a food processor and puree until smooth. Set aside for now.
Heat 2 tablespoon of oil/ghee in a saute pan over medium heat.
Next, add the sliced mushrooms and saute for 7-8 minutes or until the mushrooms soften. Set the mushrooms aside in a bowl.
Heat the remaining 2 tablespoons of oil in the saute pan.
Add cumin seeds, black pepper seeds, cinnamon, cardamom and saute for 30 seconds.
Add the blended white gravy mixture that you set aside earlier and then saute for 10 minutes, or until the onions are cooked through.
Add the spices and curd and stir for 30 seconds to help toast the spices. Then pour in the mushrooms and kasoori methi and cook for 4-5 minutes, stirring occasionally.
Stir in the peas, fresh cream. Stir until the cream completely dissolves.
The malai matar mushroom is ready to serve.
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