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Methi Mushroom


Mushrooms – 250 gms approx. (chopped into quarters)

Onion – 1 big (finely chopped)

Tomato – 1 big (finely chopped)

Fresh (or) Frozen methi – ½ cup

Thick yoghurt – ½ cup

Oil – 2 teaspoons

Cumin seeds – ½ teaspoon

Coriander leaves – 2 teaspoons (finely chopped)

Turmeric powder – ¼ teaspoon

Grind coarsely:

Garlic – 1 clove

Ginger – one inch piece

Chilli powder – 1 teaspoon

Coriander powder – 2 teaspoons

Garam masala powder – ½ teaspoon


  1. Heat oil in a non-stick kadai and add cumin seeds – fry till golden brown.
  2. Add the coarsely ground mixture and fry till golden brown.
  3. Add chopped onions and turmeric powder and fry till onions are golden brown.
  4. Add chopped tomatoes and salt and sauté for few minutes until tomatoes are mushy and oil separates from mixture.
  5. Add methi leaves and yoghurt sauté for 2 more minutes (mixture would look oily)
  6. Now add chopped mushrooms and ½ cup of water, cook keeping closed sauté in intervals until mushrooms appear cooked (they would look shrunk than the original chopped size)
  7. Garnish with coriander leaves and serve hot with roti’s or rice.

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