February 23, 2018

Methi Mushroom Recipe | How to Make Methi Mushroom Sabzi

methi mushroom recipe - learn how to make this rustic mushrooms sabzi recipe using fresh fenugreek leaves giving the gravy an earthy flavor.

related recipes:

brinjal capsicum sabzi

mushroom pepper fry

stir fry okra or bhindi

kadai paneer gravy

methi mushrooms sabzi is a lovely combination of mushrooms with fresh fenugreek leaves. it is prepared in an onion-tomato gravy using everyday Indian spices.

fenugreek leaves are slightly bitter and aromatic, soak them in water for 10-15 minutes to remove its bitterness.

I love fenugreek leaves as they lend an earthy flavor to any dish and so I prepare various gravies with fresh methi leaves like methi chicken, aloo methi, methi paratha, etc.

methi mushroom ki sabzi pairs up well with roti, naan or rice.

Methi Mushroom

Methi Mushroom

Author: Razina | Cuisine: Indian | Recipe Type: Main
Prep Time: 10 minutes | Cook Time: 25 minutes | Yield: 3-4 servings 


  • 200 grams mushrooms
  • 1/2 cup fresh fenugreek leaves, chopped
  • 1 teaspoon cumin seeds
  • 1 inch cinnamon stick
  • 2 green cardamoms
  • 2 cloves
  • 1 bay leaf
  • 2 medium sized onions, finely chopped
  • 1 tablespoon ginger garlic paste
  • 1 medium sized tomato, pureed
  • 1 teaspoon red chilli powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon garam masala powder
  • salt as required
  • 1/4 cup whisked yoghurt
  • coriander leaves for garnishing
  • oil

Directions for making methi mushroom recipe

1. First peel the outer skin of the mushrooms and wash it thoroughly, then slice into 2-3 pieces, keep aside.

2. Remove the fenugreek leaves from its stem, and wash it to remove all the dirt. Chop it finely and soak in water till use to remove its bitterness.

3. In a kadhai, heat oil and add cumin seeds, cinnamon stick, cardamoms, cloves and bay leaf, saute for 30 seconds.

4. Add onion and cook for 5-6 minutes or till it turns light brown in colour. 

5. Add ginger garlic paste and saute till raw smell goes off.

6. Add tomato puree, red chilli powder, coriander powder, turmeric powder, garam masala powder and salt. Cook till oil separates.

7. Add whisked yoghurt and cook again for 3-4 minutes.

8. Remove the fenugreek leaves from water and add it to the masala, add the chopped mushrooms as well and give a mix.

9. Add 1/4 cup water and simmer for 4-5 minutes.

10. Your yummy methi mushroom sabzi is ready, garnish with chopped coriander leaves.

11. Serve with roti, naan or rice.

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The Foodie Delight


The Foodie Delight is a food blog with Indian veg and non veg recipes. This blog is managed by me, Razina. I post easy and simple recipes from my kitchen which are supported by photos and step by step method. Learn these quick recipes and share your feed backs, as your feedback means a lot to me.... Also, if you liked the recipes, I would love if you share it too... all it requires is a simple click on the social media buttons above... Thank you!