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 🙂 Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
