Mushroom Mattar Methi Malai. Can you say that five times fast?
It’s the tongue twister of my dreams. Pun intended. You know, because the tongue twister is about food… and I’m talking about tongues… which you use to taste food?
Jokes aren’t as funny when you have to explain them…
Not only is the title of this recipe a tongue twister (hehehe: pun), but it’s also a pretty good alliteration (4 m’s! mmmm… double pun!): mushroom mattar methi malai.
Why did I name this dish mushroom mattar methi malai? 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).
Now that I’ve talked for what seems like forever about the words that make up the title of this recipe let me describe the actual dish.
What is Mushroom Mattar Methi Malai?
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 somewhat 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.”
Tip for adding the fenugreek leaves: rub them in your hands before adding them to the curry. Crushing them releases more flavor.
If you like this recipe, check out my eBook: South Asian Persuasion: 100+ Paleo-friendly Indian Recipes. I have a delicious Shahi Mushroom recipe in there that I know you’ll love too 🙂
Ingredients
- 3 tablespoons oil divided
- 1 onion
- 3 garlic cloves
- 1- inch ginger minced
- 2 8 ounce packages white button mushrooms, sliced
- 2 teaspoons coriander powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ½ teaspoon cumin powder
- ¼ teaspoon cayenne powder
- ¼ teaspoon black pepper
- ⅛ teaspoon cardamom
- ½ cup tomato puree fresh or canned is fine
- 1 cup green peas
- 1 small handful kasoori methi
- 1 cup coconut cream*
- Cilantro for garnish optional
Instructions
- Add the onions, ginger and garlic to a food processor and puree until smooth. Set aside for now.
- Heat 1 tablespoon of oil 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 and water they release aside in a bowl.
- Heat the remaining 2 tablespoons of oil in the saute pan.
- Add the blended onion mixture that you set aside earlier and then saute for 10 minutes, or until the onions are cooked through.
- Add the spices and stir for 30 seconds to help toast the spices. Then pour in the tomato puree and cook for 4-5 minutes, stirring occasionally.
- Stir in the peas, kasoori methi, mushrooms, and coconut cream. Stir until the cream completely dissolves.
- Garnish with cilantro and serve.
Sneh says
Any substitute for coconut cream?
Shraddha says
This was soooooo yum!! Thank you!
Shraddha says
FYI I substituted tomato purée with 1/4 cup tomato paste and 1/4 cup water mixed and it turned out really tasty.
Ashley - My Heart Beets says
Shraddha, I’m so glad to hear that! Thanks for letting me know how much you liked it 🙂
Sarika says
I’m wondering if you can just sub 3/4 cup of the frozen onion masala for the puree, onion, garlic, ginger and spices? Possibly do steps 2, 3 and 4, step 5 add the frozen masala, then go straight to step 7?
Ashley - My Heart Beets says
Sarika, I haven’t tested the exact quantity to be sure, but this is what I’d do! I’d probably skip adding the extra 2 tbs of oil since the masala already has oil in it. Let me know how it goes 🙂
Dweep says
I made this today. It turned out slightly bitter ( without even adding kasoori methi). I suspect it’s because of ground onions. I fried the onion mixture for about 10 mins, how do I know it’s done? Anything to fix the bitterness now..I made a whole lot of this curry! Thank you 🙂
Vibha says
Can we use fresh methi instead of kasoori methi for this dish? I am excited to try this today
Ashley - My Heart Beets says
Hi Vibha, I’ve only tested this with dry kasoori methi – if you experiment with fresh please let us know how it goes!
Sheela says
Comes out delicious everytime and its my kids favorite curry. Thank you for sharing.
My Heart Beets says
Sheela, that’s awesome! It’s so great to hear that your kids like this!
Linda Noronha says
The dish says mushroom mattar methi malai, mattar is green peas, there is no green peas in the recipe, have you forgotten to add peas?
My Heart Beets says
Hi Linda, there are peas in the dish as well as listed in the recipe card. Perhaps they are hard to see in the photo?