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Methi Mushroom
Serves 2
60 mins
375 Kcal
Methi mushroom is that perfect blend of cozy and classy—a dish that's simple, flavorful, and just the right amount of bold. It's all about the earthy vibes of mushrooms paired with the herbal, slightly bitter kick of fresh fenugreek leaves (methi). Think comfort food, but with a vibe that says, “I know my way around good flavors.” The real magic? It's all in the balance. Mushrooms bring their soft, umami-packed richness, while methi adds a fresh, bitter edge that keeps things interesting. It's a duo that just works—timeless, modern, and ridiculously satisfying. The kind of dish you can whip up for a chill dinner or confidently serve when you're trying to impress. There's this effortless harmony in every bite—the tender, savory mushrooms against the vibrant, slightly crisp methi leaves. It's dynamic, but still feels like a warm hug on a plate. Pair it with your favorite Indian dishes or just eat it solo; either way, it's a total game-changer. The best part? It's versatile as heck. Light and healthy? Check. Bold enough to stand out in a big meal? Also check. Methi mushroom is fresh, flavorful, and just a little extra in all the best ways—a dish with serious main-character vibes.
Ingredients required for Methi Mushroom
- 250 gms mushroom
- 1 cup methi leaves
- 1/2 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 cup curd
- 3 medium tomato
- 1 large onion
- 2 green chili
- 1/2 tsp ginger garlic paste
- Salt
- 1 cinnamon
- 1 black cardamom
- 2-3 green cardamom
- 2-3 cloves
- 1 bay leaf
- 1 pinch mace
Cooking steps for Methi Mushroom
- 1Looking to whip up a show-stopping methi mushroom recipe that's equal parts fancy and delish? Let's do this!
- 2First, grab those mushrooms and rinse them under running water to kick off any mud clinging to their vibes. Chop 'em up and set aside like a pro.
- 3In a bowl, whip up some curd with a pinch of salt until smooth—it's giving marination station vibes! Toss in the mushrooms and let them chill for 30-40 minutes to soak in all the tangy goodness.
- 4Meanwhile, channel your inner herb whisperer by picking the freshest fenugreek (methi) leaves off their stems. Soak them in water for a few seconds, let the mud settle at the bottom, and repeat this spa treatment a couple of times until they're squeaky clean. Drain 'em in a colander and chop finely.
- 5Heat oil in a pan or kadai, and let's spice things up with whole garam masala—think cardamom (green and black), cinnamon, bay leaf, and mace. Fry until your kitchen smells like a dream, but don't burn ‘em; we're aiming for aromatic, not smoky.
- 6Toss in some onions and fry till they're golden brown and owning the pan. Follow up with green chili and ginger-garlic paste, giving it all a quick stir.
- 7Add chopped tomatoes, saut ing them until they surrender and turn pulpy. Keep stirring because burnt masala is not the vibe. Sprinkle in turmeric, coriander, and red chili powder for that flavor bomb and saut until oil starts peeking out from the sides.
- 8On a low flame, slide in the marinated mushrooms with their yogurt goodness, and follow up with the finely chopped methi leaves. Feeling fancy? You can swap fresh methi with dried if that's what you've got. Add about ¼ to 1/2 cup of water to loosen things up.
- 9Stir it all together, cover the pan, and let it simmer until the mushrooms are tender and soaking up all those dreamy flavors.
- 10Garnish your methi mushroom masterpiece with fresh coriander leaves for that perfect finishing touch. Serve this cozy creation with hot rotis, parathas, or even rice, and watch everyone go, "Wow, who made this?"