To all the vegetarian food lovers out there, this one is for you! White Mushrooms are low in calories, filled with Vitamin B, and an excellent antioxidant. It is great to incorporate white mushrooms in your diet. I was craving for some vegetarian food, so I thought why not make methi mushroom curry. It’s loaded with good nutrients and so delicious! That’s the perfect combination. Hope you try this out 🙂

Time: 

• Prep time – 30 minutes
• Cook time – 20 minutes

Ingredients: 

• White Mushrooms (Slit in half) – 250 gms
  • Washed and dried
• Dry Fenugreek Leaves (Methi) – 2 tbsp
• Large Red Onion (chopped) – 1
• Roma Tomatoes or Medium Sized Tomatoes (Chopped) – 3
• Indian Green Chilli (Chopped) – 2
• Ginger Garlic Paste – 1/2 tbsp
• Salt – 1 tsp
• Turmeric Powder – 1/2 tsp
• Kashmiri Chilli Powder – 1/2 tsp
• Coriander Powder – 1 tsp
• Cloves – 2
• Cardamom – 2
• Bay Leaf – 1/2
• Cinnamon Stick – 1 inch
• Water – 1/2 cup
• Plain Yogurt (Fat-Free) – 1/2 cup
  • Salt – 1/8 tsp to be added to the 1/2 cup yogurt
• Coriander Leaves for garnish

Method: 

1. Take the washed mushrooms and mix it with the plain yogurt (with added salt). Marinate this for 30 minutes
2. In a pan, heat some oil. Add the cloves, cardamom, cinnamon stick and bay leaf. Then add the chopped onion. Saute until the onion turns golden brown
3. Add the green chilli and ginger garlic paste. Saute for a minute or until the raw ginger garlic smell goes away
4. Add the tomatoes. Saute for 5 minutes or until the tomatoes are soft
5. Add the turmeric powder, coriander powder and chilli powder. Saute for 3 minutes
6. Turn the heat down to medium-low and add the marinated mushrooms. Give it a good mix until everything is well combined
7. Add the dry methi leaves and half a cup of water. Mix well
8. Cover the pan and cook for 10 minutes or until the mushrooms are soft and cooked
9. Once the mushrooms are cooked, garnish with some coriander leaves. Enjoy 🙂