Some recipes go beyond satisfying hunger—they bring warmth and comfort to the heart. For me, Mushroom Malai Methi recipe is one of those. The creamy, nutty flavor of cashews, the earthy taste of mushrooms, and the soothing aroma of kasuri methi come together like a big, cozy hug on a winter evening.
I still remember how this dish first came into my kitchen—it was a cold night, the kind when you crave something rich yet homely. I didn’t want to make the usual paneer curry, so I tried making Methi Mushroom Malai curry. With a handful of cashews and some fresh cream, this heartwarming creamy mushroom curry was born. Since then, it has become my go-to comfort dish whenever I want something special yet simple.
Ingredients You’ll Need for Easy Mushroom Malai Methi
- 5–6 garlic cloves
- 4–5 onions (roughly chopped)
- 2–3 green chilies
- 8–9 cashews
- 1 tbsp oil
- 1 tsp cumin seeds (jeera)
- 1 curry leaf (kadi patta)
- 1 tsp kasuri methi (dried fenugreek leaves)
- ½ tsp black pepper (kali mirch)
- ½ tsp turmeric powder (haldi)
- 1 bowl of boiled green peas
- 200–250 g mushrooms (finely chopped)
- 2 tsp salt (or to taste)
- 2 tsp coriander powder
- 2–3 tbsp fresh cream (for finishing)
Follow these steps, step by step.
1. Make the Magic Base
On a chilly evening, when the kitchen feels warm and inviting, take garlic, onions, green chilies, and cashews. Grind them into a smooth paste. This creamy base is what gives Mushroom Methi Malai curry its rich, restaurant-style taste.
2. The Aromatic Beginning
Heat oil in a kadai until it’s shimmering. Add jeera and let it crackle. Next, mix in the cashew-onion blend along with a curry leaf. The fragrance will instantly remind you of restaurant-style mushroom curries.
3. Seasoning the Flavors
Sprinkle kasuri methi, black pepper, and turmeric. These spices bring warmth and that classic flavor you expect in Indian mushroom recipes.
4. Adding Life to the Curry
Add the boiled green peas and chopped mushrooms. Let them absorb all the spices. Season with salt and coriander powder, then cover the pan and let it simmer gently for 10–15 minutes. This is the heart of easy Mushroom Malai Methi curry—minimal effort, maximum flavor.
5. The Creamy Finish
Finally, stir in fresh cream. The curry instantly turns silky and comforting. This is the true essence of Mushroom Malai Methi—creamy, nutty, and full of flavor.
Serve & Enjoy
Enjoy this Mushroom Methi Malai curry piping hot alongside naan, roti, or fragrant jeera rice. It’s not just a curry—it’s a bowl of warmth, perfect for cozy dinners and weekends. Whether you’re craving Mushroom Methi Matar Malai or simply want an easy mushroom curry without paneer, this recipe always delivers.
Why You’ll Love This Mushroom Malai Curry
- Creamy, rich, and satisfying
- Perfect balance of mushrooms, peas, and kasuri methi
- Great for winter nights and weekend meals
- A vegetarian alternative to paneer curries
- Delivers the comfort of homestyle cooking with the richness of a restaurant-style dish
FAQs
1. How to make Mushroom Malai Methi lighter?
For a lighter take, replace cream with milk or whisked yogurt to make it suitable for daily meals.
2. Can I add paneer to this curry?
Yes! Many people love combining mushrooms with paneer to make a more filling Mushroom Paneer Malai curry.
3. How do I make it vegan?
Replace cream with cashew cream or coconut cream—it makes an amazing vegan-friendly creamy mushroom curry.
4. Can I use fresh methi instead of kasuri methi?
Yes, fresh methi leaves taste wonderful. Just sauté them well to reduce bitterness before adding mushrooms.
5. What to serve with Mushroom Malai Methi?
It pairs beautifully with butter naan, paratha, basmati rice, or even millet roti.
6. Can I make Mushroom Methi Malai in advance?
Yes, prepare it a few hours earlier, reheat gently, and add a spoon of cream before serving to refresh flavors.
7. Is Mushroom Malai Methi healthy?
Absolutely—mushrooms provide a good protein boost while peas contribute essential fiber.
