methi mushroom recipe, how to make methi mushroom restaurant style

4.67 from 18 votes
restaurant style methi mushroom recipe - curried dish made with button mushrooms and fenugreek leaves.
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methi mushroom recipe with step by step photos – this is a delicious curry or gravy based dish made with button mushrooms and methi (fenugreek leaves). this methi mushroom recipe was so good that inspite of not so nice photos i have to post it.

restaurant-style-methi-mushroom

methi mushroom is a classic adaptation of the famous non vegetarian dish methi murgh. methi murgh is a famous north indian curry made with chicken, fenugreek and yogurt.

i have adapted this methi mushroom recipe from jiggs kalra’s book “prashad – cooking with indian masters“. this dish is very easy to make. just some patience and time is required. this is definitely not a curry in a hurry.

to make this dish, firstly the mushrooms are marinated in yogurt and then cooked in the aromatic masala. the methi (fenugreek leaves) also gives a beautiful aroma to the dish.

instead of fresh methi/fenugreek leaves, you can also make the methi mushroom dish with dry fenugreek leaves (kasuri methi). the amounts are given below in the recipe details.

this methi mushroom dish goes very well with some rotis or naans and even some jeera rice. we had this with phulkas. our lunch and dinners are very simple and not complicated. if i don’t make dal, then i end up making simple gravy dishes like this with some phulkas and salad.

so do try to make this finger licking methi mushroom. this is also one dish that can go on party menus or can be made on special occasions. it does taste restaurant style and pairs excellently with rotis or naans. vegans can use cashew curd or any vegan curd.

if you are looking for more mushroom recipes then do check kadai mushroom, mushroom curry, mushroom soup, mushroom masala and aloo mushroom recipe.

methi mushroom recipe card below:

methi mushroom recipe
4.67 from 18 votes
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methi mushroom recipe

restaurant style methi mushroom recipe - curried dish made with button mushrooms and fenugreek leaves.
course main course
cuisine north indian, punjabi
prep time 35 minutes
cook time 25 minutes
total time 1 hour
servings 4
rough calories per serving 180 kcal
author dassana amit

ingredients (1 cup = 250 ml)

main ingredients for methi mushroom:

  • 200 to 250 grams white button mushrooms
  • ¼ cup full fat fresh curd (dahi or yogurt)
  • 1 cup fresh methi leaves (fenugreek leaves) OR 1 to 2 tablespoon dry fenugreek leaves (kasuri methi)
  • 3 tablespoons oil or ghee
  • 1 large onion - chopped or ½ cup chopped onions
  • 1 or 2 green chili - sliced or chopped (hari mirch)
  • ½ tablespoon ginger garlic paste (adrak lahsun ka paste)
  • 3 medium size tomatoes - chopped
  • ½ teaspoon turmeric powder (haldi)
  • 1 teaspoon coriander powder (dhania powder)
  • ½ teaspoon red chili powder (lal mirch powder)
  • salt as required
  • ¼ to ½ cup water or add as required

whole garam masala for methi mushroom:

  • 2 to 3 green cardamoms (choti elaichi or hari elaichi)
  • 1 inch cinnamon (dalchini)
  • 1 black cardamom (badi elaichi)
  • 1 tej patta (indian bay leaf)
  • 2 to 3 cloves (lavang)
  • 1 to 2 single strands of mace (javitri) - optional

how to make recipe

preparation for methi mushroom recipe:

  1. rinse the mushrooms in running water and get rid of the mud from them. drain all the water very well. 

  2. chop them and keep aside.
  3. in a bowl take ¼ cup curd and a pinch of salt to it. beat the curd till smooth. use full fat fresh curd so that the curd does not split while cooking.

  4. add the mushrooms to the curd and marinate for 30 to 40 minutes.

  5. meanwhile pick the fenugreek leaves from their stems.
  6. soak in water for some seconds so that the mud etc settles down at the bottom.
  7. throw the water and again soak the leaves.
  8. now rinse the methi leaves well under running water till the leaves are clean and the mud particles are not there.

  9. drain them in a colander.

  10. chop the methi leaves finely.

making methi mushroom:

  1. heat oil or ghee in a pan or kadai.

  2. add the whole garam masala - black cardamom, cinnamon, green cardamoms, cloves, tej patta and mace.

  3. fry the whole garam masala till the oil becomes fragrant. don't burn them.
  4. add onions and fry till they begin to get golden.

  5. be patient as onions do take time to get browned.
  6. keep stirring the onions in between.
  7. once the onions begin to get golden brown, add chopped green chilies and ginger-garlic paste.

  8. sauté for a minute.

  9. now add the tomatoes. saute them till they become soft and mushy. 

  10. keep on stirring the masala.
  11. add all the dry spice powders - turmeric, coriander and red chili powder. mix well. 

  12. then saute till oil leaves from the sides of the whole mixture.

  13. lower the flame and add the marinated mushrooms.

  14. also add the chopped methi leaves or dry methi leaves. mix again. 

  15. add about ¼ to ½ cup of water. also add salt as per taste. do keep in mind that some salt has been added to the marination. 

  16. stir, cover the pan or kadai and simmer till the mushrooms are cooked.
  17. do check in between and if the consistency looks dry then add some more water.
  18. once the mushrooms are cooked, then check the taste and add salt or spice powders if required. 

  19. garnish methi mushroom with some chopped coriander leaves.

  20. serve methi mushroom hot with rotis or naan.

recipe notes

tips for making methi mushroom curry:

  • use fresh and full fat yogurt in the recipe or else there are chances of it getting spilt in the gravy.
  • you can reduce or increase the amount of red chili powder, green chilies & ginger-garlic paste as per your preference.
  • instead of oil, you can also use ghee.

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how to make restaurant style methi mushroom recipe:

1. rinse 200 to 250 grams mushrooms in running water and get rid of the mud from them. then drain the water very well.

mushroom methi recipe

2. chop the mushrooms and keep aside.

mushroom methi recipe

3. in a bowl take ¼ cup curd and a pinch of salt to it. beat the curd till smooth. use full fat fresh curd so that the curd does not split while cooking.

mushroom methi recipe

4. add the curd to the chopped mushrooms.

mushroom methi recipe

5. coat the mushrooms very well with the beaten curd. cover and marinate for 30 to 40 minutes at room temperature.

mushroom methi recipe

6. meanwhile pick the fenugreek leaves from their stems. methi leaves should be around 1 cup or you can also use 1 to 2 tablespoons of dry fenugreek leaves (kasuri methi).

mushroom methi recipe

7. soak in water for some seconds so that the mud etc settles down at the bottom.

mushroom methi recipe

8. throw the water. i have used a colander while throwing water as the methi leaves may drop down.

mushroom methi recipe

9. again soak the methi leaves.

mushroom methi recipe

10. now rinse the methi leaves well under running water till the leaves are clean and the mud particles are not there.

mushroom methi recipe

11. drain them in a colander.

mushroom methi recipe

12. chop methi leaves finely. keep aside.

mushroom methi recipe

13. measure and keep all the ingredients ready for making methi mushroom.

mushroom methi recipe

making methi mushroom recipe:

14. heat 3 tablespoons oil or ghee in a pan or kadai.

mushroom methi recipe

15. add the whole garam masala – 2 to 3 green cardamoms, 1 inch cinnamon, 1 black cardamom , 1 tej patta, 2 to 3 cloves and 1 to 2 single strands of mace (javitri).

mushroom methi recipe

16. fry the whole garam masala till the oil becomes fragrant. don’t burn them.

mushroom methi recipe

17. then add ½ cup chopped onions.

mushroom methi recipe

18. mix very well and on a low flame begin to saute the onions.

mushroom methi recipe

19. do keep stirring the onions in between. be patient as onions do take time to get browned.

mushroom methi recipe

20. saute till the onions begin to get golden.

mushroom methi recipe

21. immediately add 1 to 2 chopped green chilies (hari mirch) and ½ tablespoon ginger-garlic paste (adrak lahsun paste).

mushroom methi recipe

22. mix very well and saute for a minute.

mushroom methi recipe

23. then add 3 medium sized chopped tomatoes.

mushroom methi recipe

24. mix well and saute till the tomatoes become soft and mushy.

mushroom methi recipe

25. keep on stirring the masala.

mushroom methi recipe

26. add all the dry spice powders – ½ teaspoon turmeric powder (haldi), 1 teaspoon coriander powder (dhania powder) and ½ teaspoon red chili powder (lal mirch powder).

mushroom methi recipe

27. stir and mix very well.

mushroom methi recipe

28. saute till oil leaves from the sides of the whole masala mixture.

mushroom methi recipe

29. lower the flame and add the marinated mushrooms with the yogurt.

mushroom methi recipe

30. next add the chopped methi leaves or dry methi leaves.

mushroom methi recipe

31. mix well.

mushroom methi recipe

32. add about ¼ to ½ cup of water.

mushroom methi recipe

33. also add salt as per taste. do keep in mind that some salt has been added to the marination.

mushroom methi recipe

34. stir well.

mushroom methi recipe

35. cover the pan or kadai and simmer till the mushrooms are cooked.

mushroom methi recipe

36. do check in between and if the consistency looks dry then add some more water.

mushroom methi recipe

37. once the mushrooms are cooked then check the taste and add more salt or spice powders if required.

mushroom methi recipe

38. garnish methi mushroom with some coriander leaves.

mushroom methi recipe

39. serve methi mushroom hot with rotis or naan or tandoori rotis or jeera rice.

methi mushroom recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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  1. Truly it looked the best and tastes unforgetably delicious. It’s a receipe to try over n over !

    • Thanks Leena for this awesome feedback on methi mushroom recipe.

  2. Hi DASSÀÑA,

    I had some queries for types of kadai and I had posted the same 4 days ago but the question is not being published.
    Thanks
    Megha

  3. Hi, I really like your recipes and have tried many. They always come out good. Question for this recipe- When do you add Salt? Is it with the dry spices or in the end after mushroom is cooked?
    Thanks,
    Preeta

    • thanks preeta. salt is added after adding water. some salt is added in the yogurt marination and some salt is added later after adding water. i will update in the post also.

  4. Hi Dassana,

    Tried it for dinner yesterday and it was really good..thanks!

    • thanks purva.

  5. Semma tasty dish
    I remembered me fish curry taste . I use to ve that during my childhood
    Thank u so much
    Lovely dish
    Simple and fantastic

    • thank you geetha for this feedback. glad to know.