Mushroom methi masala recipe

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 Prep time Cook time Total  40 min 20 min 1 hr 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 Rinse the mushroom thoroughly to get rid of mud. Wipe and chop them. Keep aside. In a bowl beat curd. Add other ingredients for margination to it and mix well. Add the chopped mushroom to the curd and marinate for 30-40 minutes. Meanwhile, soak the cashew nuts in warm water for 15 minutes. Pick the 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 tomatoes and take it in a grinder. Add chopped green chilies, ginger and garlic. Grind it to puree. Kepp it aside. Take a pan. Heat oil in it. Add the whole garam masala- bay leaf, green cardamom, cinnamon and cloves. Fry the whole garam masala for few seconds, till oil becomes fragrant. Add 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- turmeric, coriander and 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. 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 maushrooms are cooked, adjust the seasoning. Garnish methi mushroom with some coriander leaves. SERVING SUGGESTION Serve methi mushroom hot with roti or naan.