Today
I had made Mushroom Methi masala. This
weekend I purchased a bunch of fresh methi/fenugreek and some mushrooms, so
thought to put them together and make something special. This combination is
excellent and you can give it a try.
Mushroom methi masala is more of a restaurant style dish. This curry is very easy to make, just some patience and time is required. This is definitely not a curry in a hurry. J
To
make this dish, firstly the mushrooms are marinated and then cooked in the
masala. Meanwhile you can clean and wash methi leaves. It’s little time
consuming.
It
pairs well with rotis or naans. This can be one of the curry that can be served
in a party or can be made on some special occasions. It does taste restaurant
style and so delicious that, in spite of not so nice photos I have to post it.
Step by step recipe
of methi mushroom masala:
In
a bowl beat 4 tbsp. curd (dahi). Add a pinch of turmeric powder (haldi), ¼ tsp
red chili powder, ¼ tsp coriander powder (dhaniya powder) and salt to taste. Mix
well.
Rinse 200 gm mushroom thoroughly. Wipe and chop them. Add
the chopped mushroom to the curd and marinate for 30-40 minutes.
Meanwhile,
soak 8-10 cashew nuts in warm water for 15 minutes.
Pick
small bunch of fenugreek leaves from their stems. Soak
in water for a while so that the mud/dirt settles down at the bottom. Throw
the water and again soak the leaves. Do this couple of times. Now
rinse the leaves well and drain them in a colander.
Chop
the leaves finely. Keep aside.
Take
the soaked cashew nuts along with 1-2 tbsp. of water and grind it to fine
paste. Keep aside.
Roughly
chop 2 tomatoes and take it in a grinder. Add 1 to 2 chopped green chilies, 1
inch piece ginger and 2 cloves of garlic.
Grind it to puree. Keep it aside.
Take
a pan. Heat oil in it. Add
the whole garam masala- 1 bay leaf, 2 green cardamom, 1 inch cinnamon and 2-3
cloves.
Fry
the whole garam masala for few seconds, till oil becomes fragrant.
Add
1 large chopped onions and fry till golden brown.
It will take little longer,
as onions take little longer time to brown.
Keep
stirring the onions in between.
Add
all the dry spice powders- ¼ tsp turmeric, ½ tsp coriander and ½ tsp red chili
powder.
Add
the tomato puree and sauté it.
Keep
on stirring the masala. Sauté till oil leaves from sides of the masala mixture.
Lower
the flame and add the marinated mushroom.
Also
add the chopped methi leaves or dry methi leaves.
Stir well.
Add
about ¼ to ½ cup of water.
Stir,
and cover the pan and simmer till the mushrooms are cooked. Do check in
between.
Once
the mushrooms are cooked, adjust the seasoning.
Garnish
methi mushroom with some coriander leaves and serve hot.
Below
is the printable version of this recipe.
Mushroom methi recipe
below:
Mushroom
methi recipe
A
restaurant style curry made with mushroom and fenugreek leaves.
AUTHOR:
Monali
RECIPE
TYPE: Main
CUISINE:
North Indian
SERVES:
4-5
INGREDIENTS (measuring cup used, 1 cup=237
ml)
Marination-
200 gm
mushroom
4
tbsp. curd(dahi)
A
pinch of turmeric powder(haldi)
¼ tsp
red chili powder
¼ tsp
coriander powder(dhaniya powder)
Salt
to taste
Other
ingredients-
A
small bunch of fenugreek leaves (methi)
8-10
Cashew nuts
3
tbsp. Cooking Oil
1 Bay
leaf
2 Green
cardamom
2-3 Cloves
1 inch
Cinnamon
1 large
Onion
2 medium
sized Tomato
2 Cloves
of garlic (½ tbsp.)
1 inch
Ginger piece (½ tbsp.)
1-2
green chili
½ tsp
Red chili powder
¼ tsp
Turmeric powder
½ cup
water
Coriander
leaves for garnishing
Salt
to taste
DIRECTION
SERVING SUGGESTION
Serve
methi mushroom hot with roti or naan.
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