Creamy Methi Mushroom Masala: Quick Indian Vegetarian Delight

Methi Mushroom Masala Recipe

Recipe Overview

Methi Mushroom Masala is a fragrant and flavorful North Indian dish that combines the earthiness of mushrooms with the subtle bitterness of fenugreek leaves (methi). This recipe is perfect for a wholesome lunch or dinner and pairs wonderfully with Palak Raita and Whole Wheat Lachha Parathas. The mild spices balance perfectly with the richness of the mushrooms, making this dish a favorite among vegetarians and mushroom lovers alike. Ready in just 25 minutes, this recipe brings a satisfying meal to your table with minimal effort!

Ingredients

Nutritional Information (Per Serving)

This recipe serves 2 people.

Instructions

1. Prepare the Mushrooms and Marinade

   • Begin by thoroughly washing the button mushrooms. Pat them dry with a paper towel.
   • In a mixing bowl, combine the mushrooms with the yogurt, Kashmiri red chili powder, and ginger paste. Mix well so the mushrooms are evenly coated. Allow them to marinate for about 5 minutes.

2. Prepare the Fenugreek Leaves

   • In a separate bowl, soak the Kasuri Methi (dried fenugreek leaves) in water for around 5 minutes. This will soften the leaves and reduce their natural bitterness. After soaking, strain the leaves and set them aside.

3. Cook the Mushrooms

   • Heat 2 teaspoons of sunflower oil in a small wok or frying pan over medium heat. Once the oil is hot, add the marinated mushrooms and sauté them for about 2 minutes until they are golden brown. Remove the mushrooms from the pan and set aside.

4. Build the Masala Base

   • In the same pan, add the remaining 2 teaspoons of oil. Add the bay leaf, kalonji (nigella seeds), and ginger-garlic paste. Sauté for about 1 minute until the garlic and ginger are aromatic.
   • Add the chopped onion and cook until it becomes soft and translucent, stirring frequently to prevent browning.

5. Prepare the Sauce

   • Add the tomato puree to the pan along with the red chili powder and turmeric powder. Stir well to combine and cook for 1 minute, allowing the flavors to meld.
   • Add the lukewarm water, salt, and garam masala powder. Stir and bring the mixture to a gentle simmer, cooking until it reaches a semi-thick consistency.

6. Combine and Finish

   • Return the mushrooms to the pan along with the soaked and strained Kasuri Methi leaves. Stir to coat the mushrooms in the sauce, and cook for another 1-2 minutes, allowing the flavors to meld.
   • Finish with a splash of lemon juice and a sprinkle of red chili for garnish.

7. Serve

   • Serve the Methi Mushroom Masala hot with a side of Palak Raita and Whole Wheat Lachha Parathas for a delightful meal.

Serving Suggestions

Methi Mushroom Masala pairs beautifully with a variety of Indian flatbreads such as roti, naan, or parathas. For a more wholesome meal, serve it alongside a cooling Palak Raita or a simple cucumber salad.

Tips for Best Results

• For richer flavor: Try using homemade tomato puree for a fresher taste.
• Adjust spices to taste: Increase or decrease the chili powder based on your preferred spice level.
• Add a smoky twist: Roast the Kasuri Methi lightly in a dry pan before soaking to intensify its flavor.

Enjoy this delightful Methi Mushroom Masala and let the aromatic spices and earthy mushrooms make your meal a memorable experience!