Methi Mushroom | Mushroom Methi Curry
User Reviews
4.9
90 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Marinating Time
30 mins
-
Total Time
1 hr 10 mins
-
Servings
4
-
Calories
186 kcal
-
Course
Main Course
-
Cuisine
Indian
Methi Mushroom | Mushroom Methi Curry
Report
Methi mushroom is a delicious vegetarian curry made with button mushrooms, fenugreek leaves, curd, aromatics, tomatoes, herbs and spices. Serve with roti, rice or naan for a hearty meal.
Share:
Ingredients
Main ingredients
- 200 to 250 grams button mushrooms
- ¼ cup curd (yogurt), fresh and full-fat or made with whole milk
- 1 cup fenugreek leaves (methi leaves) or 1 to 2 tablespoons dry fenugreek leaves (kasuri methi)
- 3 tablespoons oil or ghee
- ½ cup chopped onions or 1 medium-sized onion
- 1 or 2 green chili - sliced or chopped or 1 teaspoon chopped
- ½ tablespoon ginger garlic paste
- 3 tomatoes - medium-sized, chopped or 1.25 to 1.5 cups chopped tomatoes
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder (ground coriander)
- ½ teaspoon red chili powder or cayenne pepper
- salt as required
- ¼ to ½ cup water or add as required
Whole spices
- 2 to 3 green cardamoms
- 1 inch cinnamon
- 1 black cardamom
- 1 tej patta (Indian bay leaf)
- 2 to 3 cloves
- 1 to 2 single strands of mace - optional
Add to Shopping List
Instructions
Preparation
- Rinse the mushrooms in running water a few times and get rid of the mud from them. Drain all the water very well.
- Chop them and keep aside.
- In a bowl take ¼ cup curd and a pinch of salt to it. Beat the curd with a small wired whisk till smooth. Use full fat fresh curd so that the curd does not split while cooking.
- Add the mushrooms to the curd and marinate for 30 to 40 minutes.
- Meanwhile pluck the fenugreek leaves from their stems.
- In a bowl soak the leaves in water for 4 to 5 minutes so that the mud etc from the leaves settles down at the bottom.
- Throw the water and again soak the leaves for 1 to 2 minutes.
- Now rinse the methi leaves well under running water till the leaves are clean and the mud particles are not there.
- Drain them in a colander. Chop the methi leaves finely.
Making methi mushroom
- Heat oil or ghee in a pan or kadai (wok).
- Add the whole spices - black cardamom, cinnamon, green cardamoms, cloves, tej patta and mace.
- Fry the spices till the oil becomes fragrant and the spices splutter. Don't burn them. Fry spices on a low heat.
- Add onions and stirring often sauté them on low to medium-low heat till they begin to get golden.
- Be patient as onions do take time to get browned. Keep stirring the onions in between.
- Once the onions begin to get golden brown, add chopped green chilies and ginger-garlic paste. Sauté for a minute on low heat.
- Now add the tomatoes. Sauté them on low to medium-low heat till they become soft and mushy. Keep on stirring the masala base.
- Add all the dry spice powders - turmeric, coriander and red chili powder. Mix well.
- Then sauté stirring often till oil leaves from the sides of the whole masala mixture.
- Lower the heat and add the marinated mushrooms.
- Also add the chopped methi leaves or dry methi leaves (kasuri methi). Mix again.
- Add about ¼ to ½ cup of water. Also add salt as per taste. Do keep in mind that some salt has been added to the marination.
- Stir, cover the pan or kadai and simmer for about 8 to 10 minutes on low heat till the mushrooms are tender and cooked.
- Do check in between and if the consistency looks dry then add some more water.
- Once the mushrooms are cooked and the curry has a medium consistency then check the taste and add salt if required.
- Garnish methi mushroom with some chopped coriander leaves.
- Serve methi mushroom hot or warm with roti or naan.
Nutrition Information
Show Details
Calories
186kcal
(9%)
Carbohydrates
15g
(5%)
Protein
6g
(12%)
Fat
12g
(18%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Cholesterol
2mg
(1%)
Sodium
424mg
(18%)
Potassium
463mg
(13%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
864IU
(17%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
2mg
Vitamin B6
1mg
Vitamin B12
1µg
Vitamin C
20mg
(22%)
Vitamin D
1µg
Vitamin E
5mg
Vitamin K
9µg
Calcium
46mg
(5%)
Vitamin B9 (Folate)
28µg
Iron
2mg
(11%)
Magnesium
24mg
Phosphorus
120mg
Zinc
1mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 15g | 5% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 2mg | 1% |
| Sodium | 424mg | 18% |
| Potassium | 463mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 864IU | 17% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 20mg | 22% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 5mg | |
| Vitamin K | 9µg | |
| Calcium | 46mg | 5% |
| Vitamin B9 (Folate) | 28µg | |
| Iron | 2mg | 11% |
| Magnesium | 24mg | 6% |
| Phosphorus | 120mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
90 reviews
Excellent
Other Recipes
You'll Also Love
