Mushroom Mattar Methi Malai. Can you say that five times fast?
It’s the tongue twister of my dreams. Pun totally intended. You know, because the tongue twister is about food… and I’m talking about tongues… which you use to taste food?
Jokes really aren’t as funny when you have to explain them…
Not only is the title of this recipe a tongue twister (hehehe: pun), 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 (to a millennial) about the words that make up the title of this recipe, let me describe the actual dish.
what does mushroom mattar methi malai taste like?
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.”
Tip to 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 actually have a really tasty Shahi Mushroom recipe in there that I know you’ll love too 🙂Print
- 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
- 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.
*You can scoop the coconut cream from the top of a can of refrigerated full-fat unsweetened coconut milk.