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Mushroom Methi Malai: Creamy Mushroom and Fenugreek Curry

Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.

Mushroom and fenugreek greens curry

Mushroom and fenugreek greens curry

North Indian Curry Dish

Mushroom methi malai, a creamy mushroom and fenugreek greens vegetarian curry, is a popular North Indian dish commonly available in restaurants as well as dhabas (roadside eating joints).

A combination of healthy ingredients and spices makes it a very flavourful dish that are typically enjoyed with a variety of Indian flatbreads like rotis, parathas, naan and pooris.

Whether you use dry or fresh fenugreek, this spice is an integral part of this dish—so it is important not to omit or skimp this spice.

Try it and share your experience.

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Cook Time

Prep timeCook timeReady inYields

20 min

40 min

1 hour

3-4 servings


For stir-frying the mushrooms:

  • 200 grams mushrooms, washed and sliced
  • 1 tsp desi ghee (clarified butter)
  • 1/4 tsp salt

For the puree:

  • 500 ml water
  • 2 onions, sliced
  • 15-20 cashews
  • 5-6 green cardamom pods
  • 3 cloves
  • 1 tsp garlic paste

For the gravy:

  • 2-3 tbsp desi ghee (clarified butter)
  • 1 tsp ginger paste
  • 2 chopped green chillies
  • 1 tsp salt
  • 1 tsp coriander powder
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 100 grams fresh fenugreek leaves, boiled and water strained out
  • 1 cup milk
  • 1 cup fresh milk cream
  • 1 tsp kasuri methi (dry fenugreek leaves)
  • 1/2 tsp garam masala
  • 1/2 cup milk


  1. Stir-fry the mushrooms: Melt the desi ghee in a pan. Add the mushroom slices and salt and saute until the mushrooms turn a bit soft. This should take about 5 minutes. Remove and set aside.
  2. Make the puree: Add water to a pan, keep the heat on medium-high and let the water come to a boil. Turn down the heat to low medium, add the sliced onions and cashews, cover with a lid and boil until the onions and cashews are soft. Strain out the water and let it cool down. Save the strained-out water.
  3. Make the gravy: Add the cooled onion-cashew mixture to a blender jar. Add the green cardamom pods, cloves, black pepper powder and cinnamon powder. Blend to a fine puree using only as much of the saved water as necessary.
  4. To a pan add desi ghee and let it melt. Put in the puree and stir-fry until it turns light brown. Keep the heat on low medium.
  5. Reduce the heat to low. Add the garlic and ginger pastes and chopped green chillies. Saute until the ghee separates out of the masala.
  6. Add salt, coriander powder, red chilli powder and turmeric powder. Mix well.
  7. Add the boiled fenugreek leaves, mix well and stir roast for 5-7 minutes on low-medium heat.
  8. Add 1 cup milk and raise the heat to medium. Let the milk come to a boil.
  9. Put in the stir-fried mushrooms and fresh cream, reduce the heat to low and mix well. Add the kasuri methi and garam masala. Mix well and stir-cook for 4-5 minutes.
  10. Add 1/2 cup milk and mix well. Keep the heat on low and cover with a lid. Cook for 4-5 minutes, stirring a few times in between.
  11. Mushroom methi malai dish is ready. Serve with roti, paratha or rice.

© 2022 Rajan Singh Jolly

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