Mushroom masala recipe|How to make methi mushroom restaurant style gravy at home

Normally my use of mushrooms was restricted to either a singapore style noodles or schezwan  fried rice or mushroom biryani.

recently i had made kadhai mushroom which was liked by hubby .

mushroom masala is the second indian gravy mushroom dish cooked by me.

I adapted this from vegrecipes of india and made few subtle changes in the same to suit our taste

Mushrooms marinated in ginger garlic paste cooked in hot and spicy onion tomato gravy with the Indian spices. Discover the magic of the Indian cuisine with this simple and easy dish.

It uses kasuri methi(can use fresh fenugreek aka methi leaves)  and pudina leaves which takes this gravy to a new level.

Ingredients

1 Large Yellow Onion Chopped

1-2 green chilli
 
Tomatoes 2 Medium
 
Button mushrooms 15
 
1.5 tsp Ginger Garlic paste
 
1 piece each Clove,cinnamon & cardomom

1 tsp cumin coriander powder

1 tbsp mintleaves

1 cup fresh methi leaves or 2 tbsp dry fenugreek leaves (kasuri methi)

½ cup curd

pinch garam masala
 
Chilli powder 1 Teaspoon
 
Salt Acc to taste
 
Oil 1 Teaspoon
 
Cilantro for garnishing
 
Water 1 Cup 

Method:

1.wash mushrooms carefully ,clean them and chop them into half.



2 in a bowl beat curd ,add ginger garlic paste ,half red chilli powder,mint leaves,turmeric ,salt to it.mix well and marinate mushrooms in curd spice mixture for minimum 30 minutes.




3.If using methi leaves wash them,keep immersed in salt water so that mud settles at bottom .wash couple of times drain water and chop them 

4.in 1 tsp oil saute chopped onion,tomato,green chilli and grind to a smooth paste 



5.heat oil in a pan or kadai.add whole spices Clove,cinnamon & cardamom and fry till they are fragrant.now add 1 tsp ginger garlic paste and saute till raw smell goes.now add onion tomato paste and all dry spices



6.saute till oil leaves from the sides of the whole mixture.lower the flame and add the marinated mushrooms with the yogurt.also add the chopped methi leaves or dry methi leaves.add about ¼ to ½ cup of water.stir, cover the pan or kadai and simmer till the mushrooms are cooked for about 10-12 minutes



7.garnish methi mushroom masala with some coriander leaves.serve methi mushroom hot with rotis or naan.


Tips

1.can add 2 tbsp of cashewnut poppyseeds paste or melon seeds paste to make gravy more rich and creamy