Methi Mushroom Mushroom Methi Curry

About This Methi Mushroom

My methi mushroom is a classic adaptation of the famous North Indian chicken dish known as methi murgh masala. The recipe is inspired from Jiggs Kalra’s book “Prashad – Cooking With Indian Masters.” This finger licking curry is perfect for putting on party menus or for celebrating special occasions. It tastes incredible and is a real crowd pleaser, even for our omnivorous friends! It can also be made vegan friendly by swapping in a plant-based curd. This restaurant style dish is very easy to make, requiring only patience and time rather than a defined set of kitchen skills. All the same, you should note that this is definitely not a curry in a hurry. To make this methi curry recipe, the mushrooms are first marinated in yogurt and then cooked in the aromatic masala. The methi (fenugreek leaves) gives a beautiful aroma to the dish. Instead of fresh methi, you can also make this dish with dry fenugreek leaves (Kasuri methi). The ratios are given in the recipe card below. This mushroom methi curry goes very well with any kind of flatbread or carb-y side to soak it up; Roti, Naan, Paratha, or even Jeera Rice are all excellent accompaniments that are similarly easy to execute. So if you’re still a kitchen novice but want to make something really impressive for your loved ones, give this methi mushroom curry a try (and let us know how it turns out in the comments below)!

How To Make Methi Mushroom

Marinate Mushrooms

1. Rinse 200 to 250 gram mushrooms under running water to rid them of any mud, then drain the water very well.
2. Chop the mushrooms into quarters and keep aside.
3. In a bowl, mix together ¼ cup of curd (yogurt) and a pinch of salt; beat the curd till smooth. NOTE: Please use full fat fresh curd or homemade curd made from whole milk so that it does not split or separate while cooking.
4. Add the curd to the chopped mushrooms.
5. Coat the mushrooms very well with the beaten curd. Cover and marinate for 30 to 40 minutes at room temperature.

Prep Methi

6. Meanwhile, pick the fenugreek leaves from their stems. If using fresh methi leaves, you’ll need around 1 cup, or you can also use 1 to 2 tablespoons of dry fenugreek leaves (kasuri methi).
7. Soak in water for a minute or so, so that any dirt clinging to the leaves settles down at the bottom. NOTE: This is not necessary if using kasuri methi.
8. Drain and discard the water.
9. Soak the methi leaves for a second time.
10. Now drain and rinse the methi leaves well under running water till the leaves are clean.
11. Drain them in a colander.
12. Chop methi leaves finely. Keep aside.
13. Measure and keep all the ingredients ready.

Make Curry Base

14. Heat 3 tablespoons neutral flavored oil or ghee in a pan or kadai.
15. Add the whole garam masala or spices as listed below:

2 to 3 green cardamom pods1 inch cinnamon1 black cardamom1 tej patta (Indian bay leaf)2 to 3 cloves1 to 2 single strands of mace

16. Fry the spices on low heat till the oil becomes fragrant and the spices splutter, being careful not to burn them.
17. Then add ½ cup chopped onions.
18. Mix very well and begin to sauté the onions on a low heat.
19. Stir at intervals as needed. Be patient as onions take time to get browned.
20. Sauté until the onions begin to turn golden.
21. Immediately add 1 to 2 chopped green chilies or about 1 teaspoon chopped green chillies and ½ tablespoon ginger-garlic paste.
22. Mix very well and sauté for a minute.
23. Then add 3 medium-sized chopped tomatoes or about 1.25 to 1.5 cups chopped tomatoes.
24. Mix well and sauté till the tomatoes become soft and mushy.
25. Keep on stirring the masala.
26. Add all the dry spice powders as listed below

½ teaspoon turmeric powder1 teaspoon Coriander Powder (ground coriander)½ teaspoon red chili powder

27. Stir and mix very well.
28. Sauté the tomatoes until they soften and oil leaves the sides of the chunky masala mixture.

Make Mushroom Methi Curry

29. Lower the heat and add the marinated mushrooms with the yogurt.
30. Next add the chopped methi leaves (or dry methi leaves).
31. Mix well.
32. Add about ¼ to ½ cup of water.
33. Also add salt to taste, keeping in mind that some salt has been added during the marination process.
34. Stir and mix well.
35. Cover the pan or kadai and simmer till the mushrooms are cooked. This can take about 8 to 10 minutes on a low to medium-low heat.
36. Check occasionally; if the consistency looks dry then add some more water.
37. Once the mushrooms are cooked and the curry has a medium consistency, then check the taste and season as needed.
38. Garnish methi mushroom with some coriander leaves.
39. Serve methi mushroom hot with any Indian flatbread of your choice, or cumin rice if you are gluten-free. More Tasty Curry Recipes

Mushroom CurryPalak PaneerMethi ChamanMeal Maker curryMethi PaneerMethi Malai Paneer

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Methi Mushroom post from the blog archives first published in August 2012 has been republished and updated on 21 January 2022.

title: “Methi Mushroom Mushroom Methi Curry " ShowToc: true date: “2024-10-06” author: “Emanuel Cordell”

About This Methi Mushroom

My methi mushroom is a classic adaptation of the famous North Indian chicken dish known as methi murgh masala. The recipe is inspired from Jiggs Kalra’s book “Prashad – Cooking With Indian Masters.” This finger licking curry is perfect for putting on party menus or for celebrating special occasions. It tastes incredible and is a real crowd pleaser, even for our omnivorous friends! It can also be made vegan friendly by swapping in a plant-based curd. This restaurant style dish is very easy to make, requiring only patience and time rather than a defined set of kitchen skills. All the same, you should note that this is definitely not a curry in a hurry. To make this methi curry recipe, the mushrooms are first marinated in yogurt and then cooked in the aromatic masala. The methi (fenugreek leaves) gives a beautiful aroma to the dish. Instead of fresh methi, you can also make this dish with dry fenugreek leaves (Kasuri methi). The ratios are given in the recipe card below. This mushroom methi curry goes very well with any kind of flatbread or carb-y side to soak it up; Roti, Naan, Paratha, or even Jeera Rice are all excellent accompaniments that are similarly easy to execute. So if you’re still a kitchen novice but want to make something really impressive for your loved ones, give this methi mushroom curry a try (and let us know how it turns out in the comments below)!

How To Make Methi Mushroom

Marinate Mushrooms

1. Rinse 200 to 250 gram mushrooms under running water to rid them of any mud, then drain the water very well.
2. Chop the mushrooms into quarters and keep aside.
3. In a bowl, mix together ¼ cup of curd (yogurt) and a pinch of salt; beat the curd till smooth. NOTE: Please use full fat fresh curd or homemade curd made from whole milk so that it does not split or separate while cooking.
4. Add the curd to the chopped mushrooms.
5. Coat the mushrooms very well with the beaten curd. Cover and marinate for 30 to 40 minutes at room temperature.

Prep Methi

6. Meanwhile, pick the fenugreek leaves from their stems. If using fresh methi leaves, you’ll need around 1 cup, or you can also use 1 to 2 tablespoons of dry fenugreek leaves (kasuri methi).
7. Soak in water for a minute or so, so that any dirt clinging to the leaves settles down at the bottom. NOTE: This is not necessary if using kasuri methi.
8. Drain and discard the water.
9. Soak the methi leaves for a second time.
10. Now drain and rinse the methi leaves well under running water till the leaves are clean.
11. Drain them in a colander.
12. Chop methi leaves finely. Keep aside.
13. Measure and keep all the ingredients ready.

Make Curry Base

14. Heat 3 tablespoons neutral flavored oil or ghee in a pan or kadai.
15. Add the whole garam masala or spices as listed below:

2 to 3 green cardamom pods1 inch cinnamon1 black cardamom1 tej patta (Indian bay leaf)2 to 3 cloves1 to 2 single strands of mace

16. Fry the spices on low heat till the oil becomes fragrant and the spices splutter, being careful not to burn them.
17. Then add ½ cup chopped onions.
18. Mix very well and begin to sauté the onions on a low heat.
19. Stir at intervals as needed. Be patient as onions take time to get browned.
20. Sauté until the onions begin to turn golden.
21. Immediately add 1 to 2 chopped green chilies or about 1 teaspoon chopped green chillies and ½ tablespoon ginger-garlic paste.
22. Mix very well and sauté for a minute.
23. Then add 3 medium-sized chopped tomatoes or about 1.25 to 1.5 cups chopped tomatoes.
24. Mix well and sauté till the tomatoes become soft and mushy.
25. Keep on stirring the masala.
26. Add all the dry spice powders as listed below

½ teaspoon turmeric powder1 teaspoon Coriander Powder (ground coriander)½ teaspoon red chili powder

27. Stir and mix very well.
28. Sauté the tomatoes until they soften and oil leaves the sides of the chunky masala mixture.

Make Mushroom Methi Curry

29. Lower the heat and add the marinated mushrooms with the yogurt.
30. Next add the chopped methi leaves (or dry methi leaves).
31. Mix well.
32. Add about ¼ to ½ cup of water.
33. Also add salt to taste, keeping in mind that some salt has been added during the marination process.
34. Stir and mix well.
35. Cover the pan or kadai and simmer till the mushrooms are cooked. This can take about 8 to 10 minutes on a low to medium-low heat.
36. Check occasionally; if the consistency looks dry then add some more water.
37. Once the mushrooms are cooked and the curry has a medium consistency, then check the taste and season as needed.
38. Garnish methi mushroom with some coriander leaves.
39. Serve methi mushroom hot with any Indian flatbread of your choice, or cumin rice if you are gluten-free. More Tasty Curry Recipes

Mushroom CurryPalak PaneerMethi ChamanMeal Maker curryMethi PaneerMethi Malai Paneer

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Methi Mushroom post from the blog archives first published in August 2012 has been republished and updated on 21 January 2022.