Servings: 4

Weight Watcher Smart Points: 1

Preparation Time: 35 Minutes

Cooking Time: 25 Minutes

Ready In: 60 Minutes


  • 1 bay leaf
  • 1 big cardamom
  • 2-3 green cardamom
  • ½ tsp chili powder
  • 1 tsp coriander powder/dhania powder
  • ½ tbsp ginger garlic paste
  • ½ cup curd
  • 1 cup fresh methi leaves or 2 tbsp dry fenugreek leaves (kasuri methi)
  • 200 - 250 g mushroom
  • 1 large onion, chopped
  • salt as required
  • 3 medium size tomatoes, chopped
  • ½ tsp turmeric or haldi
  • 1 inch cinnamom


  1. rinse the mushrooms in running water and get rid of the mud from them.chop them and keep a bowl beat curd and salt to it.add the mushrooms to the curd and marinate for 30-40 minutes.meanwhile pick the fenugreek leaves from their stems.soak in water for some seconds so that the mud etc settles down at the bottom.throw the water and again soak the this process a couple of timesnow rinse the leaves well and drain them in a colander.chop the leaves finely.heat oil in a pan or kadai.add the whole garam masala - cardamom, cinnamon, green cardamom, black cardamom, bay leaf and mace.fry the whole garam masala till the oil becomes fragrant
  2. don't burn them.add onions and fry till golden patient as onions do take time to get browned.keep stirring the onions in between.add the green chili and ginger-garlic paste.fry for a minute.add the tomatoes and saute them till the tomatoes become pulpy.keep on stirring the masala.add all the dry spice powders - turmeric, coriander and red chili powder.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 check in between and if the consistency looks dry then add some more water.once the mushrooms are cooked, adjust the seasoning.garnish methi mushroom with some coriander leaves.serve methi mushroom hot with rotis or naan.

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