Methi Mushroom Masala
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Methi Mushroom Masala

this dish packs some BIG flavour, and isn't as spicy as most curries. mushrooms are showcased beautifully here.

Nirmala Prem

Ingredients

4-serving
  1. 250 Grams button mushrooms fresh
  2. 2 Cups yogurt
  3. 1 onion
  4. 3 tomatoes
  5. 1 Teaspoon chopped ginger
  6. 1 Teaspoon chopped garlic
  7. 1 chilly green
  8. 1 cinnamon stick
  9. 2 cardamoms
  10. 5 cloves
  11. 1 bay leaf
  12. 1/4 Teaspoon fennel seeds
  13. 1 Pinch sugar
  14. 1/8 Teaspoon turmeric powder
  15. 1/4 Teaspoon coriander powder
  16. 1/4 Teaspoon cumin powder
  17. 1 Teaspoon chilly red powder
  18. 1 Tablespoon kasuri methi
  19. salt
  20. oil

Method

30 mins
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    Wash the mushrooms and dry with kitchen paper. cut into quarters. set aside.

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    In a large bowl, mix the yogurt with some salt (about 1/2 teaspoon). add the mushrooms to this yogurt and mix well to coat. leave the mushrooms in this marinade for at least 1 hour.

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    Slice the onions finely and chop the tomatoes. set aside.

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    In a non stick vessel, heat some oil. when the oil is hot, add the cinnamon, cardamom, cloves, bay leaf and fennel seeds and stir till the spices start to pop.

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    Add the finely chopped ginger, garlic and green chilly. stir well till garlic is translucent.

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    Add the finely sliced onions and stir about till the onion is browned (this could take a while, so add a dash of salt to speed it up).

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    When the onions are browned, add the turmeric and mix well. next add the chopped tomatoes and a dash of salt (to help the tomatoes sweat down) and mix.

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    When the tomatoes release their juices, add the coriander powder, red chilly powder and cumin powder and mix well. cook this till the spices lose their raw smell.

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    Cover the pan and let it cook on a medium heat till the masala base is well cooked and the tomatoes have fully reduced.

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    Add the marinated mushrooms and stir well to combine. cover and cook over a medium flame for about 10 minutes, stirring once or twice in between.

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    Next, crush the kasuri methi (dried fenugreek leaves) well between the palms of your hands, and add this to the pan. stir well.

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    Add a pinch of sugar to the pan, and check for seasoning. add salt if required.

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    Cover and simmer for about 5 minutes, till the oil separates from the gravy.

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    Serve hot with roti, naan or jeera-rice.

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