Methi Mushroom

 :

200 grams mushrooms, cleaned and sliced
250 grams fresh fenugreek leaves (methi), washed and chopped
250 grams onions, finely chopped
250 grams tomatoes, finely chopped
125 grams curd (Dahi)
30 ml refined oil or ghee
6 grams cumin seeds
15 grams ginger garlic paste
10 grams turmeric powder
6 grams red chili powder (adjust to taste)
6 grams coriander powder
5 grams garam masala
15 grams Salt
Fresh coriander leaves for garnish

 Instructions:

1. **Prepare Methi Leaves:**
   Wash the fresh fenugreek leaves thoroughly. Remove the leaves from the stems and chop them finely.

2. **Saute Mushrooms:**
   Heat oil or ghee in a pan. Add sliced mushrooms and sauté until they release their moisture and become golden brown. Remove them and set aside.

3. **Saute Onions:**
   In the same pan, add more oil if needed. Add cumin seeds and let them splutter.
   Add chopped onions and sauté until they become golden brown.

4. **Add ginger garlic Paste:**
   Add ginger garlic paste and sauté for a minute until the raw smell disappears.

5. **Add Tomatoes:**
   Add chopped tomatoes and cook until they become soft and the oil separates.

6. **Spices and Curd (Dahi):**
   Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a couple of minutes.
   Whisk the Curd (Dahi) and add it to the pan. Stir continuously to avoid curdling.

7. **Add Methi Leaves and Mushrooms:**
   Add the chopped fenugreek leaves (methi) and sauté for a few minutes until they wilt.
   Gently add the sautéed mushrooms back into the pan and mix well with the masala.

8. **Garam Masala and Garnish:**
   Sprinkle garam masala and garnish with fresh coriander leaves.

9. **Simmer:**
   Allow the curry to simmer for a few more minutes until the flavors meld together.

10. **Serve:**
    Serve Methi Mushroom hot with roti, naan, or steamed rice.

Enjoy the delightful combination of mushrooms and fenugreek leaves in this Methi Mushroom curry!