Methi Mushroom Curry Recipe
North Indian Curry
Methi Mushroom is a delicious curry prepared with button mushrooms, methi (fenugreek leaves), herbs, spices and curd. Mushrooms are a very good option to be used in currying as they have a great texture with high water content. You can make a tasty dish with mushrooms in combination with one of the finest indian ingredients, fenugreek leaves.
250 grams of Button Mushrooms
3 Tbsp Oil
1/4 Cup of fresh curd or yougurt
2 Sliced / Chopped Green Chillies
3 Medium Sized Chopped Tomatoes
1 to 2 Tbsp of Kasuri Methi (Dry Fenugreek Leaves) or 1 Cup of Fresh Methi (Fenugreek) Leaves
1 Large Sized Chopped Onion
Salt To Taste
1/2 Tbsp Ginger Garlic Paste
1/2 Cup of Water or as Per Required
1/2 Tsp Turmeric Powder
1/2 Tsp Red Chilli Powder
1 Tsp Coriander Powder
1 Inch Cinnamon
2 Green Cardamoms
2 Single Strands of Mace (optional)
1 Black Cardamom
1 Bay Leaf (Tej Patta)
For Main Ingredients
For Whole Garam Masala
For Methi Mushroom Preparation
Clean the mushrooms in water by adding a spoon of maida (all-purpose flour) to rinse off the mud. Drain all the water.
Chop the mushrooms into pieces and keep aside.
Take a bowl and add a pinch of salt, 1/4 cup curd / yogurt. Whisk the curd till smooth.
Marinate the mushrooms for 30 to 40 minutes in curd by adding the mushroom pieces to curd.
Soak the fenugreek leaves in water for a few seconds till the mud settles down at the bottom.
Now rinse the methi leaves under running water, ten finely chop the leaves and keep them aside.
Making Methi Mushroom Curry
Heat oil in a pan or kadai.
Add the whole garam masala - bay leaf, mace, black cardamoms, green cardamoms, cinnamon and cloves.
Fry the whole garam masala till the oil gets the masala aroma.
Add the chopped onions and fry till they turn into golden brown colour.
Add the chopped green chillies, ginger garlic paste and saute for a minute.
Add the chopped tomatoes and cook till they become soft. Keep on stirring the masala.
Now add all the dry spice powders of turmeric powder, red chilli powder, coriander powder and mix well.
Keep on stirring and saute till the oil leaves the sides of the whole mixture.
Add the marinated mushrooms and cook in a low flame.
Add the dry methi leaves or chopped methi leaves and mix well.
Add about 1/4 to 1/4 cup of water and salt as per the taste.
Cover the pan or kadai and simmer until the mushrooms are cooked.
If the consistency of the gravy looks dry, you can add some more water.
Once the mushrooms are cooked, check the taste of the gravy and add more spice powders, salt as required.
Garnish the methi mushroom with chopped coriander leaves and serve hot with rotis / chapathis / plain rice / plain parathas / butter nan / nan.
* Use fresh curd / yogurt in the recipe preparation or else there might be chances of it getting split in the gravy.
* You can increase or reduce the quantity of green chillies, red chilli powder and ginger garlic paste as per your taste.
* You can use ghee instead of oil.