I at all times get pleasure from a very good alliteration, particularly once I discover one as tasty as this Methi Mushroom. This deliciously creamy methi curry is made utilizing button mushrooms, fenugreek leaves, curd, herbs & spices for a stunning vegetarian tackle a North Indian basic.

methi mushroom in a white bowl on a yellow napkin.

About This Methi Mushroom

My methi mushroom is a basic adaptation of the well-known North Indian hen dish often known as methi murgh masala. The recipe is impressed from Jiggs Kalra’s guide “Prashad – Cooking With Indian Masters.”

This finger licking curry is ideal for placing on celebration menus or for celebrating particular events. It tastes unimaginable and is an actual crowd pleaser, even for our omnivorous pals! It can be made vegan pleasant by swapping in a plant-based curd.

This restaurant model dish could be very simple to make, requiring solely persistence and time quite than an outlined set of kitchen abilities. All the identical, you must notice that that is positively not a curry in a rush.

To make this methi curry recipe, the mushrooms are first marinated in yogurt after which cooked within the fragrant masala. The methi (fenugreek leaves) offers a stupendous aroma to the dish.

As a substitute of contemporary methi, you may also make this dish with dry fenugreek leaves (Kasuri methi). The ratios are given within the recipe card beneath.

This mushroom methi curry goes very nicely with any type of flatbread or carb-y facet to soak it up; Roti, Naan, Paratha, and even Jeera Rice are all glorious accompaniments which can be equally simple to execute.

So for those who’re nonetheless a kitchen novice however wish to make one thing actually spectacular on your family members, give this methi mushroom curry a attempt (and tell us the way it seems within the feedback beneath)!

Step-by-Step Information

How To Make Methi Mushroom

Marinate Mushrooms

1. Rinse 200 to 250 gram mushrooms beneath working water to rid them of any mud, then drain the water very nicely.

rinsing button mushrooms in a colander.

2. Chop the mushrooms into quarters and maintain apart.

quartered button mushrooms in a prep bowl.

3. In a bowl, combine collectively ¼ cup of curd (yogurt) and a pinch of salt; beat the curd until easy.

NOTE: Please use full fats contemporary curd or selfmade curd produced from entire milk in order that it doesn’t cut up or separate whereas cooking.

yogurt and salt whisked together in a small white bowl.

4. Add the curd to the chopped mushrooms.

yogurt added to quartered mushrooms.

5. Coat the mushrooms very nicely with the crushed curd. Cowl and marinate for 30 to 40 minutes at room temperature.

mushrooms marinating in yogurt for making methi mushroom masala

Prep Methi

6. In the meantime, decide the fenugreek leaves from their stems. If utilizing contemporary methi leaves, you’ll want round 1 cup, or you may also use 1 to 2 tablespoons of dry fenugreek leaves (kasuri methi).

fresh methi leaves in a large mug.

7. Soak in water for a minute or so, in order that any dust clinging to the leaves settles down on the backside.

NOTE: This isn’t mandatory if utilizing kasuri methi.

soaking fresh methi in water.

8. Drain and discard the water.

draining methi above a colander to catch any stray leaves.

9. Soak the methi leaves for a second time.

soaking methi leaves for a second time.

10. Now drain and rinse the methi leaves nicely beneath working water until the leaves are clear.

rinsing methi leaves under running water in a colander.

11. Drain them in a colander.

washed and drained methi leaves in a colander.

12. Chop methi leaves finely. Preserve apart.

bright green chopped methi leaves in a small white prep bowl.

13. Measure and maintain all of the elements prepared.

ingredients for making mushroom methi recipe all measured out into white bowls on a black table.

Make Curry Base

14. Warmth 3 tablespoons impartial flavored oil or ghee in a pan or kadai.

oil heating in a kadai.

15. Add the entire garam masala or spices as listed beneath:

  • 2 to three inexperienced cardamom pods
  • 1 inch cinnamon
  • 1 black cardamom
  • 1 tej patta (Indian bay leaf)
  • 2 to three cloves
  • 1 to 2 single strands of mace
whole garam masala added to oil to bloom.

16. Fry the spices on low warmth until the oil turns into aromatic and the spices splutter, being cautious to not burn them.

tempering the spices in oil

17. Then add ½ cup chopped onions.

finely chopped onion added to whole masala in pan.

18. Combine very nicely and start to sauté the onions on a low warmth.

onions are becoming tender and translucent as they cook.

19. Stir at intervals as wanted. Be affected person as onions take time to get browned.

wooden spoon stirring the onions as they continue to cook.

20. Sauté till the onions start to show golden.

onions are now a deep golden color.

21. Instantly add 1 to 2 chopped inexperienced chilies or about 1 teaspoon chopped inexperienced chillies and ½ tablespoon ginger-garlic paste.

chiles and ginger garlic paste added to pan with onions and masala.

22. Combine very nicely and sauté for a minute.

stirring in the new additions.

23. Then add 3 medium-sized chopped tomatoes or about 1.25 to 1.5 cups chopped tomatoes.

tomatoes added to pan.

24. Combine nicely and sauté until the tomatoes grow to be smooth and mushy.

tomatoes are starting to break down and look slightly more orange in color.

25. Carry on stirring the masala.

tomatoes are well broken down at this point.

26. Add all of the dry spice powders as listed beneath

  • ½ teaspoon turmeric powder
  • 1 teaspoon Coriander Powder (floor coriander)
  • ½ teaspoon crimson chili powder
dry spices added to the mix.

27. Stir and blend very nicely.

stirring in the new additions with a wooden spoon.

28. Sauté the tomatoes till they soften and oil leaves the edges of the chunky masala combination.

tomato onion masala is well cooked, with oil releasing from the sides.

Make Mushroom Methi Curry

29. Decrease the warmth and add the marinated mushrooms with the yogurt.

yogurt marinated mushrooms added to the masala.

30. Subsequent add the chopped methi leaves (or dry methi leaves).

methi leaves added on top of the mushrooms.

31. Combine nicely.

mushrooms and methi are well stirred into the masala.

32. Add about ¼ to ½ cup of water.

adding water.

33. Additionally add salt to style, protecting in thoughts that some salt has been added throughout the marination course of.

adding salt.

34. Stir and blend nicely.

stirring mushroom methi to combine.

35. Cowl the pan or kadai and simmer until the mushrooms are cooked. This will take about 8 to 10 minutes on a low to medium-low warmth.

lid on methi mushroom pan.

36. Test sometimes; if the consistency seems dry then add some extra water.

stirring mushroom methi recipe to check water level.

37. As soon as the mushrooms are cooked and the curry has a medium consistency, then test the style and season as wanted.

mushroom methi recipe is bubbling on the stove and looks well cooked.

38. Garnish methi mushroom with some coriander leaves.

fresh coriander leaves added to complete mushroom methi recipe.

39. Serve methi mushroom scorching with any Indian flatbread of your selection, or cumin rice in case you are gluten-free.

methi mushroom in a white bowl on a yellow napkin.


Can I exploit various kinds of mushrooms?

Completely! Button mushrooms are broadly accessible, however be happy to substitute quartered child bella/cremini mushrooms, shiitakes, or portobellos. Please notice that some forms of mushrooms ought to have their stems eliminated earlier than chopping, as they’re stiff and woody.

Can I exploit canned tomatoes?

Completely. Use both drained diced tomatoes, or use entire tomatoes that you simply chop your self.

How lengthy do the mushrooms take to prepare dinner?

You may inform that the mushrooms are finished whenever you see oil specks floating on the highest of the gravy; this takes about 8 to 10 minutes after including the mushrooms to the masala base.

How do I maintain the curd from splitting once I add it to the masala base?

When including yogurt or curd to any dish, you’ll want to decrease the flame and stir briskly whereas including. Additionally, make certain that you might be utilizing contemporary, full-fat curd – if the yogurt is a bit previous or is a low-fat selection, it’s extra prone to cut up.

Can I add peas to the methi mushroom?

Certain! I counsel steaming the peas individually and stirring them in on the finish, as peas and mushrooms prepare dinner at totally different charges.

My fenugreek leaves style tremendous bitter. Is that this regular?

Generally methi may be bitter, however the place I reside this isn’t the norm. Subsequent time you make the recipe, sprinkle some salt on the methi leaves and allow them to sit for about 15 to twenty minutes. After letting them relaxation, squeeze the leaves and the bitterness will probably be launched.

If I exploit kasuri methi (dried fenugreek), do I nonetheless must soak the leaves?

Nope! Merely skip that step and proceed with the recipe as written.

Extra Tasty Curry Recipes

methi mushroom in a white bowl on a yellow napkin

Methi Mushroom | Mushroom Methi Curry

Methi mushroom is a scrumptious vegetarian curry made with button mushrooms, fenugreek leaves, curd, aromatics, tomatoes, herbs and spices. Serve with roti, rice or naan for a hearty meal.

Prep Time 15 minutes

Prepare dinner Time 25 minutes

Marinating Time 30 minutes

Whole Time 1 hr 10 minutes

Forestall your display from going darkish whereas making the recipe


  • Rinse the mushrooms in working water a number of instances and do away with the mud from them. Drain all of the water very nicely. 

  • Chop them and maintain apart.

  • In a bowl take ¼ cup curd and a pinch of salt to it. Beat the curd with a small wired whisk until easy. Use full fats contemporary curd in order that the curd doesn’t cut up whereas cooking.

  • Add the mushrooms to the curd and marinate for 30 to 40 minutes.

  • In the meantime pluck the fenugreek leaves from their stems.

  • In a bowl soak the leaves in water for 4 to five minutes in order that the mud and many others from the leaves settles down on the backside.

  • Throw the water and once more soak the leaves for 1 to 2 minutes.

  • Now rinse the methi leaves nicely beneath working water until the leaves are clear and the mud particles are usually not there.

  • Drain them in a colander. Chop the methi leaves finely.

Making methi mushroom

  • Warmth oil or ghee in a pan or kadai (wok).

  • Add the entire spices – black cardamom, cinnamon, inexperienced cardamoms, cloves, tej patta and mace.

  • Fry the spices until the oil turns into aromatic and the spices splutter. Do not burn them. Fry spices on a low warmth.

  • Add onions and stirring usually sauté them on low to medium-low warmth until they start to get golden.

  • Be affected person as onions do take time to get browned. Preserve stirring the onions in between.

  • As soon as the onions start to get golden brown, add chopped inexperienced chilies and ginger-garlic paste. Sauté for a minute on low warmth.

  • Now add the tomatoes. Sauté them on low to medium-low warmth until they grow to be smooth and mushy. Carry on stirring the masala base.

  • Add all of the dry spice powders – turmeric, coriander and crimson chili powder. Combine nicely. 

  • Then sauté stirring usually until oil leaves from the edges of the entire masala combination.

  • Decrease the warmth and add the marinated mushrooms.

  • Additionally add the chopped methi leaves or dry methi leaves (kasuri methi). Combine once more. 

  • Add about ¼ to ½ cup of water. Additionally add salt as per style. Do needless to say some salt has been added to the marination. 

  • Stir, cowl the pan or kadai and simmer for about 8 to 10 minutes on low warmth until the mushrooms are tender and cooked.

  • Do test in between and if the consistency seems dry then add some extra water.

  • As soon as the mushrooms are cooked and the curry has a medium consistency then test the style and add salt if required. 

  • Garnish methi mushroom with some chopped coriander leaves.

  • Serve methi mushroom scorching or heat with roti or naan.

  • Use contemporary and full fats yogurt within the recipe or else there are possibilities of it getting spilt within the gravy.
  • You may cut back or improve the quantity of crimson chili powder, inexperienced chilies and ginger-garlic paste as per your desire.
  • As a substitute of oil, you may also use ghee.
  • Be at liberty to make use of different forms of edible mushrooms like contemporary shiitake or cremini or portobello.

Diet Info

Methi Mushroom | Mushroom Methi Curry

Quantity Per Serving

Energy 186
Energy from Fats 108

% Every day Worth*

Fats 12g18%

Saturated Fats 1g6%

Polyunsaturated Fats 1g

Monounsaturated Fats 9g

Ldl cholesterol 2mg1%

Sodium 424mg18%

Potassium 463mg13%

Carbohydrates 15g5%

Fiber 4g17%

Sugar 6g7%

Protein 6g12%

Vitamin A 864IU17%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 2mg10%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin C 20mg24%

Vitamin D 1µg7%

Vitamin E 5mg33%

Vitamin Ok 9µg9%

Calcium 46mg5%

Vitamin B9 (Folate) 28µg7%

Iron 2mg11%

Magnesium 24mg6%

Phosphorus 120mg12%

Zinc 1mg7%

* % Every day Values are primarily based on a 2000 calorie weight-reduction plan.

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This Methi Mushroom publish from the weblog archives first revealed in August 2012 has been republished and up to date on 21 January 2022.

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