Methi Mushroom - Panjabi Taste

This dish goes very well with some rotis or naans and even some rice 

    
      { Preparation & Cooking Time : 40 Min }
                 Difficulty : Average
                Meal Type : Mushroom
                      Serves : 2-5
                    Cuisines : Indian

   Ingredients
 • 200 grams mushroom
 • 1 teaspoon turmeric
 • 1 teaspoon chili powder
 • 1 teaspoon coriander powder
 • 1/2 cup curd
 • 1 cup fresh methi leaves or ,
  2 tablespoon dry fenugreek leaves (kasuri methi)
 • 1 large onion, chopped
 • 3 medium size tomatoes, chopped
 • 1 or 2 green chili, sliced or chopped
 • 1/2 tablespoon ginger garlic paste
 • salt as required
 FOR WHOLE GARAM MASALA:
 • 1 inch cinnamom
 • 1 big cardamom
 • 3 green cardamom
 • 3 cloves
 • 2 bay leaf
 • a pinch of mace (optional)

       Preparation Method
1. First rinse the mushrooms in running water and get rid of the mud from them and chop,
  them and keep aside. In a bowl beat curd and salt to it and add the mushrooms to the
  curd and marinate for 20-30 minutes. meanwhile pick the fenugreek leaves from their
  stems.

2. Now soak in water for some seconds so that the mud etc settles down at the bottom.
  throw the water and again soak the leaves. (do this process a couple of times) now rinse
  the leaves well and drain them in a colander. chop the leaves finely and heat oil in a pan
  or kadai and add the whole garam masala - cardamom, cinnamon, green cardamom,
  black cardamom, bay leaf and mace. fry the whole garam masala till the oil becomes
  fragrant. don't burn them.

3. Now add onions and fry till golden brown. Be patient as onions do take time to get
  browned, keep stirring the onions in between, And add the green chili and ginger-garlic
  paste.fry for a minute.and add the tomatoes and saute them till the tomatoes become
  pulpy.keep on stirring the masala.

4. Add all the dry spice powders - turmeric, coriander and red chili powder. saute till oil
  leaves from the sides of the whole mixture. lower the flame and add the marinated  
  mushrooms with the yogurt. and also add the chopped methi leaves or dry methi leaves.
  add about 1/4 to 1/2 cup of water. 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, adjust the seasoning.
  Garnish with some coriander leaves and serve hot with rotis,Rice or naan.

  TIPS: use fresh yogurt in the recipe. if the yogurt is not fresh or sour, 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 ::

            

              ENJOY