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
| Ingredient | Quantity |
|---|---|
| Button mushrooms | 200 grams |
| Curd (Dahi / Yogurt) | 1 tablespoon |
| Kashmiri Red Chilli Powder | 1/2 teaspoon |
| Ginger (paste) | 1/2 teaspoon |
| Sunflower Oil | 4 teaspoons |
| Onion (chopped) | 1 |
| Homemade tomato puree | 1/4 cup |
| Ginger Garlic Paste | 1 teaspoon |
| Bay leaf (tej patta) | 1 |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Red Chilli powder | 1/4 teaspoon |
| Garam masala powder | 1/4 teaspoon |
| Kalonji (Onion Nigella Seeds) | 1/4 teaspoon |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 teaspoon |
| Lemon juice | 1 teaspoon |
| Dry Red Chilli | 2 |
| Salt | To taste |
| Lukewarm Water | 3/4 cup |
Nutritional Information (Per Serving)
This recipe serves 2 people.
| Nutrient | Amount per serving |
|---|---|
| Calories | Approx. 180 kcal |
| Protein | 4g |
| Carbohydrates | 10g |
| Fat | 12g |
| Fiber | 2g |
Instructions
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
-
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!
