methi mushroom recipe, how to make methi mushroom restaurant style

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.

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.

few more tasty recipes for you!

methi mushroom

Author:Dassana Amit
Prep Time:35 minutes
Cook Time:25 minutes
Total Time:1 hour
Course:main course
Cuisine:north indian,punjabi
Calories:180kcal
Servings (change the number to scale):4
5 from 14 votes
methi mushroom
restaurant style methi mushroom recipe - curried dish made with button mushrooms and fenugreek leaves.

INGREDIENTS FOR methi mushroom

(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 methi mushroom

preparation for methi mushroom recipe

  • rinse the mushrooms in running water and get rid of the mud from them. drain all the water very well. 
  • chop them and keep aside.
  • 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.
  • add the mushrooms to the curd and marinate for 30 to 40 minutes.
  • meanwhile pick the fenugreek leaves from their stems.
  • soak in water for some seconds so that the mud etc settles down at the bottom.
  • throw the water and again soak the leaves.
  • now rinse the methi leaves well under running water till the leaves are clean and the mud particles are not there.
  • drain them in a colander.
  • chop the methi leaves finely.

making methi mushroom

  • heat oil or ghee in a pan or kadai.
  • add the whole garam masala - black cardamom, cinnamon, green cardamoms, cloves, tej patta and mace.
  • fry the whole garam masala till the oil becomes fragrant. don't burn them.
  • add onions and fry till they begin to get golden.
  • be patient as onions do take time to get browned.
  • keep stirring the onions in between.
  • once the onions begin to get golden brown, add chopped green chilies and ginger-garlic paste.
  • sauté for a minute.
  • now add the tomatoes. saute them till they become soft and mushy. 
  • keep on stirring the masala.
  • add all the dry spice powders - turmeric, coriander and red chili powder. mix well. 
  • then saute till oil leaves from the sides of the whole mixture.
  • lower the flame and add the marinated mushrooms.
  • also add the chopped methi leaves or dry methi leaves. mix again. 
  • 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. 
  • stir, cover the pan or kadai and simmer till the mushrooms are cooked.
  • do check in between and if the consistency looks dry then add some more water.
  • once the mushrooms are cooked, then check the taste and add salt or spice powders if required. 
  • garnish methi mushroom with some chopped coriander leaves.
  • serve methi mushroom hot with rotis or naan.

RECIPE TIPS

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 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

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


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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101 comments/reviews

  1. This is one of my personal favourites…lost count of the number of times I have made this.The curd marination adds to the flavour and taste.Thanks for sharing.5 stars

  2. Truly it looked the best and tastes unforgetably delicious. It’s a receipe to try over n over !5 stars

  3. 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

  4. 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.

  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 fantastic5 stars

  6. Hi Dassana, keen to try this recipe, can I use Gobi or any other vegetable instead of mushroom ? Also, no matter how hard I try to whisk in the yogurt, it always splits 🙁 so looks-wise not so nice BUT taste-wise A+. Your recipes always turn out fabulous, no complaints from the family but compliments….I always point anyone who asks about the recipe to your website, even strangers whom I meet at the supermarket lol ! You are a star ⭐️my dear !

    • yes you can. go ahead and prepare the recipe. for mixing yogurt, keep the flame on low or keep the pan down. add the yogurt. when you are adding the yogurt, start mixing it. be brisk and quick. once all the yogurt has been mixed uniformly, then you can keep the pan on stove top.

      thanks a lot dimpi. its because of readers like you that i am adding recipes. its your encouragement and motivation that keeps me going.

  7. Thanks a lot for these wonderful recipes…I’ve been following your recipes for a couple of years….and they’re the best. Sometimes when I don’t find recipe of something I want to cook in your site, I feel sad….coz I am confident and trust your recipes….they always turns out well…awesome work …pls keep up the good work.

  8. Hi….
    how much time the mushrooms take to be cooked perfectly??
    i did not cook mushroom before… eager to try this receipe… collected all the ingredients…!!!! hope it comes out well….!!
    thanks a ton!!5 stars

    • thanks devjani. when you see oil specks floating on the top, it means the mushrooms as well as the gravy is done. mushrooms take 8 to 10 minutes to cook.

  9. Hello ma’am…. Thank you sooooo much sharing these delicious recipes with us…..i’ve been following you past 4-5 month….. N its been a yummy n mouth watering experience??? i jst love cooking n learning food…n your recipes have made it easier n more fun….Everyone jst loved d food I cook for them…..not only family but my also my friend and relatives……..Thanks for making me a cooking star!!!??
    Lots of love and wishes….keep up the good work….5 stars

  10. Deliciously awesome recipe is it… Just tried it.. The marination added more flavor.. Thanks for sharing the recipe… I have been following you since few months… 🙂 you share the simple yet delicious recipes..

  11. I was very eager to make this recipe from the day i hav seen it….I had methi at my home but was unable to get mushrooms from past few days……finally i got mushrooms but methi got spoiled 🙁 ……Today i made mushroom with kasuri methi….I just cant believe…The curry is just like in Restaurant…. I loved it !!!!!!

  12. Hey Dassana, this is the second time I m writing to u. Thanx for the lovely recipe. I m a confirmed non vegetarian. But, I hv been cooking a lot of veg recipes since I came across your website. My family relishes them. God bless.

  13. Amazing recipe..cooked mashroom for the first time today.. Everyone loved it. Paneer tikka and methi mashroom was the menu..awesome dinner!
    Thank you5 stars

  14. Love the taste. I added some agave nectar as I used canned tomatoes and Greek yogurt which are both super tangy. I can tell you put a lot of effort into your recipes!!5 stars

  15. i tried out a number of recipes from your post, they were excellent. in fact, my strictly non-veg family is relishing your veg recipes on par with chicken or mutton items. Thanks. In fact, we have almost stopped going to expensive restaurants , as your recipes taste better. Thanks again. God bless you. May i request you to post a recipe of paneer pasanda?5 stars

    • welcome radha. thats good to know. thanks for your kind words and blessings. even we avoid going to restaurants now. i have noted down the paneer pasanda recipe request.

  16. I tried this recipe and it turn out to be fabulous and tasty. Thanks for sharing this wonderful recipe with us. This is the best site for veg recipes and also for food lovers5 stars

  17. Hi Dassana,
    I am a big fan ! I just love the way you write – simple, open, detailed, weaving a background into each of your recipes. I have tried many recipes and specially trust your healthy cake recipes ! You are one of the reasons why I have developed a love for cooking and are the first site I check with for any recipe. 🙂
    I want to try methi mushroom today. Will this recipe work if I were to include (cooked) green peas in it ? I could add them at the stage where mushroom is added to the gravy. Or would you recommend marinating the peas along with the mushrooms? Could you also suggest a remedy so that the curd doesnt split….would adding a tbsp of besan to the curd help in not splitting?
    Thanks for the inspiration and the great blog !

    • thanks a lot suman for the kind words. i would suggest to steam the peas before and then add toward the end. peas will take more time to cook than mushrooms. secondly when adding the yogurt/curd is any dish, lower the flame and while adding stir briskly. this method does help the yogurt not to split. adding besan will help, but the taste will change. i would suggest to roast the besan first separately, till it becomes aromatic and then add. this would give a different flavor then adding besan directly.

  18. Hi! M a huge fan of your recipes. Would have tried more than 20 of them! I want to try this dish as we unexpectedly have mushroom in kitchen but I dont have curd. Can I use any substitute?

  19. hi I tried this recipe and it came out fab, it was like restaurant dish so rich and tasty. I have tried most of your recipes and all were superb. Awesome keep up the good work.

  20. It came out superb. Didn’t have time to marinate, so added sour cream towards the end.
    Thanks for all your awesome recipes.
    Muchos Gracias.
    Deepta.5 stars