Methi Mushroom | Mushroom Methi Curry
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Dassana's Veg Recipes · by Dassana Amit★ 4.9 (30)

Methi Mushroom | Mushroom Methi Curry

NUTRITION · PER SERVING70M COOK
CAL 7%·PRO 8%
CARBS 10G27% OF CAL
2G FIBER0G ADDED5G INTRINSIC3G OTHER5G TOTAL SUGAR
FAT 12G71% OF CAL
1G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant vegetarian curry of mushrooms and fenugreek leaves in a yogurt-tomato sauce with warm spices. Serve with rice, naan, or roti for a satisfying vegetarian meal.

mainindiancurrygluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 200 to 250 grams button mushrooms
  • ¼ cup curd ((yogurt), fresh and full-fat or made with whole milk)
  • 1 cup fenugreek leaves ((methi leaves) or 1 to 2 tablespoons dry fenugreek leaves (kasuri methi))
  • 3 tablespoons oil (or ghee)
  • ½ cup chopped onions (or 1 medium-sized onion)
  • 1 or 2 green chili (- sliced or chopped or 1 teaspoon chopped)
  • ½ tablespoon ginger garlic paste
  • 3 tomatoes (- medium-sized, chopped or 1.25 to 1.5 cups chopped tomatoes )
  • ½ teaspoon turmeric powder
  • 1 teaspoon coriander powder ((ground coriander))
  • ½ teaspoon red chili powder (or cayenne pepper)
  • salt (as required)
  • ¼ to ½ cup water (or add as required)
  • 2 to 3 green cardamoms
  • 1 inch cinnamon
  • 1 black cardamom
  • 1 tej patta ((Indian bay leaf))
  • 2 to 3 cloves
  • 1 to 2 single strands of mace ( - optional)
PREP
15M
SODIUM
382MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.