Methi Matar Malai is a creamy, mildly spicy Indian gravy with fresh methi leaves, green peas and mushrooms making it every vegetarian’s favourite.
Estimated reading time: 4 minutes
- Ingredients You’ll Need
- The White Gravy Paste
- How To Make Methi Matar Malai
- Serving Suggestion
- Mushroom Methi Matar Malai Recipe
Methi Matar Malai is a popular vegetarian Indian main course gravy . The word ‘malai’ indicates the creamy texture of the gravy and also symbolizes the presence of cream in the dish.
It is mainly prepared during winter to celebrate fresh seasonal produce like fenugreek leaves (methi) and green peas (matar). The creaminess of mushrooms, the crunchiness of fresh green peas, and the bitterness of fenugreek leaves create a delectable flavour profile.
I love methi matar malai so much that I included a fusion version of the dish with kale, in my debut cookbook – The 100 Indian Curry Recipes .
Ingredients You’ll Need
- Mushroom: Use button mushrooms or any other easy-to-cook mushrooms available.
- Methi: Use fresh fenugreek leaves and not dried ones, especially do not use kasuri methi.
- Matar: As methi matar malai is a winter delicacy, use fresh green peas for traditional dishes like matar ghugni . If they are not available, then add frozen green peas .
- Malai: I add fresh milk cream . But you can use light or heavy cream for making this sabji.
- Cashews: They give a creamy texture and rich taste to the gravy.
- Spices: Green Cardamom, Bay Leaf, Cumin, Cumin Powder, Garam Masala , Black Pepper Powder
- Oil: I use flavourless light vegetable or refined oil. You can use ghee or butter instead of refined oil.
- Onion, Ginger, Garlic, Green Chilli, Salt, Water
Love Indian Curry?
The White Gravy Paste
The soul of my mushroom methi matar malai is the white gravy paste. It is simple to make, easy to store and used to make various Indian gravy dishes.
- What You Need: Onion, Garlic, Ginger, Green Chilli, Cashew, Green Cardamom, and Hot Water.
- How To Make: Soak the ingredients mentioned above in hot water for 15 minutes. Blend them to a smooth paste using hot water.
Transfer to a bowl, store it in the refrigerator or use it immediately.
How To Make Methi Matar Malai
Step 1) Prepare the white gravy paste as explained. Keep it aside.
Step 2) Heat oil in a kadhai or casserole. Once hot, add cumin seeds and bay leaf. Fry for 20 seconds ( image 1 ).
Step 3) Add the white gravy paste prepared earlier. Fry the paste for a few minutes over low heat or until the oil separates from the masala.
Step 4) Add diced button mushrooms, green peas, salt, and saute for a few minutes ( image 3 ).
Step 5) Add water, and stir to combine. Cover and cook the gravy over low heat till the mushroom and peas are fully cooked.
Step 6) Open the lid, add garam masala, cumin powder, black pepper powder, cream (malai), and fresh fenugreek leaves. Stir to combine.
Step 7) Simmer the methi matar malai over low heat for the fenugreek leaves to soften and cook. Garnish and serve.
Serving Suggestion
Mushroom Methi Matar Malai is an Indian Main course dish. Serve it with side dishes like naan , paratha, tandoori roti, chapati, or jeera rice . It tastes delicious with plain basmati rice also.
Store the leftover gravy in the refrigerator in an air-tight container. You can store it for 2 – 3 days. While reheating, add two tablespoons of milk or water to get the right consistency.
Do you love fresh green peas? I’d love you to try this Creamy Green Peas Soup , Crispy Matar Kachori , or the restaurant style Matar Ka Nimona .
follow me on Youtube or Instagram for latest recipes.
Ingredients
Ingredients For White Gravy Paste
- ▢ ½ Cup chopped onion
- ▢ 2 tablespoon cashews (kaju)
- ▢ 1 tablespoon chopped ginger
- ▢ 6 garlic cloves
- ▢ 1 chopped green chili
- ▢ 4 green cardamom (elaichi)
- ▢ ½ Cup boiling hot water
Other Ingredients For Gravy
- ▢ 2 tablespoon refined oil
- ▢ 1 teaspoon cumin seeds (jeera)
- ▢ 200 gram chopped button mushroom
- ▢ ½ Cup green peas (fresh or frozen )
- ▢ 1 Cup fresh fenugreek leaves, chopped
- ▢ 1 teaspoon cumin powder (jeera powder)
- ▢ 1 teaspoon Garam Masala ( get recipe )
- ▢ ½ teaspoon black pepper powder
- ▢ 1 ¼ teaspoon salt or to taste
- ▢ ¼ Cup cream (malai or fresh cream)
Instructions
- To make white gravy paste, soak diced onion, ginger, garlic, cashew, and green cardamom in hot water for 15 minutes. Later, blend them to a smooth paste using hot water.
- Heat oil in a kadhai or casserole. Once hot, add cumin seeds and bay leaf. Fry for 20 seconds
- Add the white gravy paste prepared earlier. Fry the paste for 2 – 3 minutes over low heat or until the oil separates from the masala Keep stirring while frying the masala.
- Add diced button mushrooms, green peas, salt, and saute for a minute. Add 1 Cup of water, and stir to combine.
- Cover and cook the gravy over low heat till the mushroom and peas are fully cooked. This usually takes less than 10 minutes.
- Open the lid, add garam masala, cumin powder, black pepper powder, cream (malai), and fresh fenugreek leaves. Stir to combine.
- Simmer the methi matar malai over low heat for the fenugreek leaves to soften and cook. Do not cook for more than 5 – 6 minutes.
- Serve mushroom methi matar malai with naan or jeera rice .
Recipe Notes:
- Ensure to cook the mushrooms and green peas before adding the fenugreek leaves because fresh green peas takes little longer to get fully cooked.
- After adding cream and methi leaves do not cook the gravy for too long. Simmer it over low heat for 5 – 6 minutes.
- You can add turmeric powder or red chilli powder to the curry.
Nutrition
We follow a strict NO SPAM Policy
Mushroom Methi Matar Malai Recipe
Equipment
- Blender
- Heavy Bottom Kadhai
Ingredients
Ingredients For White Gravy Paste
- ½ Cup chopped onion
- 2 tablespoon cashews (kaju)
- 1 tablespoon chopped ginger
- 6 garlic cloves
- 1 chopped green chili
- 4 green cardamom (elaichi)
- ½ Cup boiling hot water
Other Ingredients For Gravy
- 2 tablespoon refined oil
- 1 teaspoon cumin seeds (jeera)
- 200 gram chopped button mushroom
- ½ Cup green peas (fresh or frozen )
- 1 Cup fresh fenugreek leaves, chopped
- 1 teaspoon cumin powder (jeera powder)
- 1 teaspoon Garam Masala ( get recipe )
- ½ teaspoon black pepper powder
- 1 ¼ teaspoon salt or to taste
- ¼ Cup cream (malai or fresh cream)
Instructions
- To make white gravy paste, soak diced onion, ginger, garlic, cashew, and green cardamom in hot water for 15 minutes. Later, blend them to a smooth paste using hot water.
- Heat oil in a kadhai or casserole. Once hot, add cumin seeds and bay leaf. Fry for 20 seconds
- Add the white gravy paste prepared earlier. Fry the paste for 2 - 3 minutes over low heat or until the oil separates from the masala Keep stirring while frying the masala.
- Add diced button mushrooms, green peas, salt, and saute for a minute. Add 1 Cup of water, and stir to combine.
- Cover and cook the gravy over low heat till the mushroom and peas are fully cooked. This usually takes less than 10 minutes.
- Open the lid, add garam masala, cumin powder, black pepper powder, cream (malai), and fresh fenugreek leaves. Stir to combine.
- Simmer the methi matar malai over low heat for the fenugreek leaves to soften and cook. Do not cook for more than 5 - 6 minutes.
- Serve mushroom methi matar malai with naan or jeera rice .
Video
Notes
- Ensure to cook the mushrooms and green peas before adding the fenugreek leaves because fresh green peas takes little longer to get fully cooked.
- After adding cream and methi leaves do not cook the gravy for too long. Simmer it over low heat for 5 - 6 minutes.
- You can add turmeric powder or red chilli powder to the curry.
Nutrition
Here is a delicious vegetarian Shepherd’s Pie recipe – a comforting vegetable casserole layered with mashed potatoes, baked to perfection.
- What is Shepherd’s Pie?
- Making Of Shepherd’s Pie
- My Tried and True Tips
- Watch Vegetarian Shepherd Pie Video
- Serving Suggestion
- Frequently Asked Questions
- Vegetarian Shepherd’s Pie Recipe
What is Shepherd’s Pie?
Shepherd Pie is a classic, savoury English pie made with ground meat, vegetables, and a layer of creamy mashed potato. It is also known as cottage pie. Technically a no-crust pie with a fluffy mashed potato layer forming a crusty top.
This type of one-pot pie is popular in Irish and British Cuisine. It is a rustic, countryside, traditional pie recipe that you would find mentioned in the food/culture history books.
The vegetarian Shepherd’s Pie recipe recently became highly popular among food lovers. It is made only with vegetables, sauce, herbs, and mashed potatoes .
Why You’ll Fall in Love with This Shepherd Pie Recipe
- highly customizable
- wholesome vegetarian meal
- gluten-free and possibly vegan
- easy to make, fridge forage meal
- fulfilling main-course for a large gathering
Making Of Shepherd’s Pie
It is easy to follow a two-step process.
Step 1) Make the vegetable filling and mashed potato separately. Or you can use the leftover/readymade mashed potato as well.
Step 2) Layer the vegetable filling with fluffy mashed potato. Bake in the oven until the pie is golden from the edges and crusty from the top.
It is a meal prep-friendly meal, perfect for the holiday season feasts or for feeding large gatherings.
My Tried and True Tips
- To make Shepherd Pie more fulfilling, add – lentils, quinoa , soya granules, bulgar wheat, mock meat, or any other vegetarian or plant based protein.
- Allow the vegetable filling to cool down a bit before covering it with a layer of mashed potatoes. After cooling down, the vegetable filling becomes slightly thick and saucy, making spreading mashed potatoes easier.
- It would be best if you had the creamiest mashed potatoes for layering the Shepherd’s Pie. You can spread them using a fork or make a design using a piping bag.
Watch Vegetarian Shepherd Pie Video
Serving Suggestion
Vegetarian Shepherd’s Pie is a wholesome main course in itself. You don’t need any sides to accompany it except bread , a simple soup, or only a glass of wine.
For a festive dinner table, you can serve either of these side dishes with veg Shepherd’s Pie:
- Yorkshire pudding/biscuits
- roasted pumpkin salad
- sauteed green beans
- herb roasted carrot
- Greek pasta salad
- mushroom soup
- pumpkin soup
It is a simple and straightforward to make vegan Shepherd’s Pie. The filling of this pie is already vegan and vegetarian. For the crusty top mashed potato layer, do not add any regular dairy products – butter, milk, cream, or cheese. Use vegan, non-dairy products or the packaged vegan mashed potato filling .
The Veg Shepherd’s Pie is a perfect freezer-friendly meal. Allow the pie to cool down completely at room temperature. Cover the pie with cling foil and transfer it to a freezer-friendly bag. Freeze for 3 months. Thaw/defrost in the fridge for a few hours before reheating in a microwave or oven. You can store it in the refrigerator for 3 – 5 days. Store or freeze it the same day it is cooked.
Looking for more vegetarian dinner recipes? Try my Pumpkin Pasta , Creamy Vegetable Bake , One Pot Lentil Stew , or the Minestrone Soup
follow me on Youtube or Instagram for latest recipes.
Ingredients
Ingredients For Pie Filling:
- ▢ 4 tablespoon olive oil
- ▢ 1 tablespoon finely minced garlic
- ▢ 1 Cup finely chopped onion
- ▢ ½ Cup finely chopped carrot
- ▢ ½ Cup finely chopped zucchini
- ▢ ½ Cup finely chopped red pepper
- ▢ ½ Cup finely chopped yellow pepper
- ▢ ½ Cup chopped button mushroom
- ▢ Salt to taste
- ▢ 1 teaspoon red wine vinegar
- ▢ ½ Cup tomato paste or pizza sauce ( see recipe )
- ▢ 1 teaspoon oregano
- ▢ 1 teaspoon chilli flakes
- ▢ ¼ Cup vegetable stock or broth ( see recipe )
- ▢ 2 – 3 fresh sage leaves
Ingredients For Potato Crust:
- ▢ 2 Cup boiled potato, peeled and diced
- ▢ ¼ Cup full-fat milk or heavy cream, room temperature
- ▢ salt & pepper to taste
- ▢ 1 tablespoon softened butter
Other Ingredients:
- ▢ 1 tablespoon butter
- ▢ 2 – 4 tablespoon extra virgin olive oil
Instructions
Prepare Pie Filling:
- Heat olive oil in an oven safe casserole or pan. Add garlic, onion, and saute for a minute to release their aroma. No need to brown the onion and garlic.
- Add all the finely chopped vegetables. Saute for 1 – 2 minutes to soften the vegetables.
- Next, add salt, vinegar, herbs, tomato paste, and stir to combine. Add vegetable stock, sage leaves, mix and cook the vegetable filling covered over low heat till thick/saucy. It takes 10 – 15 minutes.
Prepare Mashed Potato Crust:
- Boil potatoes till they are mushy. Add milk, salt, pepper, and butter. Mix and mash the potatoes till thick, smooth, and creamy.
Assemble Pie:
- If you are using an oven-friendly casserole to cook the vegetable filling, top the filling in the pan with a thick layer of mashed potato. Else, grease a baking dish with olive oil or butter. Spread the vegetable filling in the baking dish. Top it with a layer of mashed potato.
- Make the mashed potato layer look interesting by using a fork to draw lines or smooth it out using the back of a spoon. At last, drizzle olive oil or sprinkle grated parmesan cheese on top.
Bake Pie:
- Bake Shepherd’s Pie in a pre-heated oven at 200 degrees Celcius for 20 – 25 minutes. Or till the potato layer is crusty with golden edges.
- Serve Veg Shepherd’s Pie warm with the bread of choice.
Recipe Notes:
- You can add – lentils, quinoa, soya granules, bulgar wheat, or any other sort of vegetarian protein to the pie filling.
- You can use the leftover or ready to use mashed potato for making the top layer of the pie.
- Use vegan non-dairy products or use the packaged vegan mashed potato filling for a vegan Shepherd’s Pie.
- For ease, you can use an oven friendly pan or casserole for making the filling. Later, bake the pie in the same pan.
- Leftover shepherd’s pie will keep in the refrigerator, stored in an airtight container, for up to 4 days. You can reheat it in the microwave, cover your shepherd’s pie tightly with foil, and bake it in the oven until heated.
Nutrition
We follow a strict NO SPAM Policy
