methi mushroom
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5 from 14 votes

methi mushroom

restaurant style methi mushroom recipe - curried dish made with button mushrooms and fenugreek leaves.
Prep Time35 mins
Cook Time25 mins
Total Time1 hr
Course: main course
Cuisine: north indian, punjabi
Servings: 4
Calories: 180kcal
Author: Dassana Amit


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


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.


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.


Calories: 180kcal | Carbohydrates: 14g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 58mg | Potassium: 441mg | Fiber: 3g | Sugar: 5g | Vitamin A: 860IU | Vitamin C: 17.1mg | Calcium: 266mg | Iron: 1.9mg