Methi Mushroom | Mushroom Methi Curry
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
25 mins
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Marinating Time
30 mins
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Total Time
1 hr 10 mins
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Servings
4
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Calories
186 kcal
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Course
Main Course
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Cuisine
Indian
Methi Mushroom | Mushroom Methi Curry
Description
This Mushroom Methi Curry features mushrooms marinated in full-fat curd to tenderize and enrich their texture before cooking. Fenugreek leaves, soaked and thoroughly cleaned, provide a distinctive bitter and aromatic note that defines the curry’s flavor profile. Whole spices including green and black cardamom, cinnamon, cloves, and bay leaf are fried in oil or ghee to release warm fragrances at the start of cooking.
The method involves sautéing onions, green chili, and ginger garlic paste before adding chopped tomatoes and ground spices like turmeric, coriander, and chili powder. The marinated mushrooms and fenugreek are then added with a bit of water to form a saucy curry. The dish balances creamy, earthy, and herbaceous elements, making it a flavorful vegetarian option.
It is typically served with rice or flatbreads. Using fresh fenugreek leaves is crucial for authentic flavor, though dried kasuri methi offers a convenient alternative, contributing slightly different aroma and bitterness. The step of preparing and washing the fenugreek carefully ensures the curry is clean and palatable.
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 neutral cooking oil or ghee, generic cooking oil
- ½ cup onion or 1 medium-sized onion, chopped
- 1 or 2 green chili - sliced or chopped or 1 teaspoon chopped
- ½ tablespoon ginger garlic paste
- 3 tomato 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 cardamom
- 1 inch cinnamon
- 1 black cardamom
- 1 tej patta (Indian bay leaf)
- 2 to 3 cloves
- 1 to 2 ingle strands of mace - optional
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 DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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