Methi Mushroom Masala

Name: Methi Mushroom Masala
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving
Ingredients: 3 tbsp oil; 10 curry leaves; ¼ tsp fenugreek seeds; 1 tsp cumin seeds; 3 cardamom pods; 1 tsp fennel seeds; ¼ tsp black peppercorns; 1 onion; 1 bunch fresh fenugreek; 21 oz button mushrooms; 1 tomato; ½ tsp chilli powder; 1 tsp paprika; ½ tsp turmeric powder; 1 tsp garam masala; 1 tsp cumin powder; 1 tsp coriander powder; 1½ tsp salt; ¾ cups coconut milk; 2 tsp dried fenugreek leaves; ¼ cup coconut milk

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4
Calories
285 kcal
Course
Main Course
Cuisine
Indian

Methi Mushroom Masala

Stella Pitts

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Rich and meaty - this super fragrant fenugreek flavoured curry is a dreamy, creamy curry delight.

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Ingredients

Servings

3 tbsp oil
10 curry leaves (fresh)
¼ tsp fenugreek seeds
1 tsp cumin seeds
3 cardamom pods
1 tsp fennel seeds
¼ tsp black peppercorns
1 onion (medium, finely chopped)
1 bunch fresh fenugreek (leaves only - around 90g/3oz)
21 oz button mushrooms (about 600g) (thickly sliced)
1 tomato (finely chopped)
½ tsp chilli powder
1 tsp paprika
½ tsp turmeric powder
1 tsp garam masala
1 tsp cumin powder
1 tsp coriander powder
1½ tsp salt
¾ cups coconut milk
2 tsp dried fenugreek leaves
¼ cup coconut milk

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Instructions

Add the oil to a large pan over a moderate/high heat. When hot, add in quick succession the curry leaves, fenugreek seeds, cumin seeds, cardamom pods, fennel seeds, black peppercorns and finally the onion. Turn heat down to medium and stir well. Fry gently for 4-5 minutes until the onion is soft.
Add the fenugreek leaves and fry again for 1-2 minutes before adding the mushrooms.
Stir well Stir fry the mushrooms for about 3 minutes until they've softened slightly. Add the tomatoes, chilli powder, paprika, turmeric, garam masala, cumin, coriander and salt. Stir well for 1-2 minutes then add 1½ cups water followed by ¾ cup of coconut milk.Bring to a simmer then reduce heat to medium/low. Place lid on pan and simmer gently for 10 minutes.
Remove the lid from the pan and simmer uncovered to reduce the sauce for 5-10 minutes. It should be creamy! Sprinkle over the dried fenugreek leaves and drizzle over the ¼ cup of coconut milk. Stir one last time then remove from the heat and serve!

Nutrition Information

Show Details

Calories 285kcal (14%) Carbohydrates 15g (5%) Protein 8g (16%) Fat 24g (37%) Saturated Fat 12g (60%) Sodium 898mg (37%) Potassium 757mg (22%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 697IU (14%) Vitamin C 60mg (67%) Calcium 147mg (15%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 285 kcal

% Daily Value*

Calories	285kcal	14%
Carbohydrates	15g	5%
Protein	8g	16%
Fat	24g	37%
Saturated Fat	12g	60%
Sodium	898mg	37%
Potassium	757mg	16%
Fiber	4g	16%
Sugar	5g	10%
Vitamin A	697IU	14%
Vitamin C	60mg	67%
Calcium	147mg	15%
Iron	5mg	28%