Mushroom is a good source of protein. I cook mushrooms regularly. You can find a number of mushroom recipes in my blog. Mostly I use button mushrooms and baby mushrooms. This recipe is semi gravy type and it goes well with Rice, dal as well as with Indian bread like poori, chapati or Roti.
Also Check the other methi recipes.
Let’s see how to cook it.
Preparation Time : 15 mins
Cooking Time : 15 mins
Serves : 3
Oil – 1. 5 tbsp
Cinnamon – 1
Cardamom – 1
Cloves – 2
Onion – 2 (medium sized, chopped)
Ginger garlic paste – 1/2 tbsp
Tomato – 2(small sized, chopped)
Mushroom – 250g (sliced)
Methi / Fenugreek leaves – 1 cup
Salt to taste
Garam masala powder – 1/2 tsp
1.Pick the fenugreek leaves from the stem. Wash them well in water to remove dirt. Drain the water completely and then chop them finely. Wash the mushrooms well in water and slice them. Keep all the ingredients ready.
2.Heat oil in a pan. When the oil is hot, add Cinnamon, cardamom, cloves. Let them splutter. Then add chopped onions into it. Saute it well, add a little salt. When the onion turns light golden, add ginger garlic paste. Saute until the raw smell goes off. Add chopped tomatoes. Cook till tomatoes get mushy. Add red chilli powder and mix well.
3.Add sliced mushrooms into it. Mix well. Add salt as required. The mushrooms will begin to release water. Cook for 2 mins in medium flame. Then add the fenugreek leaves, mix well. Cook for 5 minutes then add garam masala and 2 tbsp of water, mix well. Cook for few more minutes then switch off the flame.
Methi mushroom is ready.
Serve hot with Rice, Roti or chapati
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