Saturday, December 26, 2009

Mushroom Methi

Nupur's Recipe Marathon: Day 2

I love Fenugreek Leaves or Methi and for some reasons cannot cook many Methi dishes since the Indian grocery stores here stock them up on an on-and-off basis. This turned out a lucky stroke in disguise as I got a crispy pack of Kasuri Methi leaves from India through a well wisher. Now, I store the packet in my spice rack and use them abundantly for any dish which requires a dash of Methi.

I made Mushroom Methi since hubby loves Mushrooms and so do I. I garnished the dish with Kasuri Methi leaves. The flavour cannot beat authentic Methi leaves but somewhat closer to the Methi aroma. The gravy was full of Methi flavour. I was pretty pleased with Mushrooms as they seem to blend well with any gravy or spice and render a unique taste to the dish overall.

Recipe Source: Ashwini
Preparation time: 30 minutes

Mushrooms - 1 packet ~ Whole Button Mushrooms
Onions (chopped) - 1 cup
Kasuri Methi powder - 2 teaspoon or Fresh Fenugreek Leaves (chopped) - 1/2 cup
Tomatoes (chopped or grated) - 1/2 cup
Ginger (grated) - 1/2" piece
Cumin seeds - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Red Chillies powder - 1/2 teaspoon
Salt - As per taste
Water - For gravy consistency
Oil/ Ghee - For frying
Coriander leaves (chopped) (optional) - 1-7 sprigs

Clean the Mushrooms thoroughly to remove dirt and grime. Chop into halves and keep them aside. In a deep dish thick bottomed pan, heat ghee/ oil and add cumin seeds. Once they begin to pop, add grated ginger and onions. Saute well and add tomatoes. Smash the tomatoes and onions lightly with the ladle to get a smashed up gravy consistency. Once the gravy gets cooked and become even, add the Masala's and stir well. Add Mushroom pieces and adjust salt and water as per requirements. Crush Kasuri Methi powder on the palm gently and sprinkle over the dish. Simmer on a low flame for 5 minutes. Check if completely cooked. Turn off the flame. Serve hot with Rotis.

Suggestions: 1. Add Mushrooms towards the end as they cook very fast.
2. If you do not want Kasuri Methi powder to have a coarse appearance in the dish, then lightly run in the Mixie for a minute and add to the dish.
3. I used Yellow Onions instead of Red and found a profound change in the flavour, it tasted better and more succulent.


  1. I love methi leaves in any form.. the curry looks very delicious..:)


  2. I miss my methi too ... and the few times I get my hands on some, the leaves aren't small enough and hence not the tastiest.

    This is such a nice combination of two of my favorite ingredients! Delicious!

  3. @ Madhu - Thanks. Mushroom adds a unique taste to many a dishes. I love Mushrooms. :)

    @ Siri - Thanks. Likewise; I love Methi for the outlandish yet at- home aroma.

    @ Sheetal Kiran - Thank you. I have experienced that in most of the stores here and finally Kasuri Methi came to my rescue. I know what you are saying.

  4. Looks wonderful Ashwini. I've never tried mushrooms with methi -- you usually make this with fresh leaves? Either way sounds great!

  5. @ Linda - Thanks. In origin, the dish is made with natural fresh Fenugreek leaves. Kasuri Methi is sun-dried Methi leaves which you will find at Indian stores (esp Everest or MDH brand boxed ones). I tweaked by adding Kasuri Methi. :)

  6. mushroom n methi ...must try this combination !


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