Methi Mushroom Sabzi, Veg Mushroom Semi- Dry Curry
by Tarla Dalal
Pleasantly bitter and super aromatic fenugreek leaf is a great match for the relatively flavourless mushroom!
The two ingredients match fabulously in flavour and texture, and when perked up with an assortment of everyday spices, tomatoes, onions, and other ingredients, they give you a very tasty subzi.
A good amount of fresh tomato pulp gives this subzi a nice tanginess. Curd adds to this tanginess and also gives the subzi a luscious and rich mouth-feel.
Serve the Methi Mushroom Subzi hot and fresh, with Butter Naan and Dal Fry .
Methi Mushroom Sabzi, Veg Mushroom Semi- Dry Curry recipe - How to make Methi Mushroom Sabzi, Veg Mushroom Semi- Dry Curry
Preparation Time: Cooking Time: Total Time:
Makes 3 servings
1 cup chopped fenugreek (methi)
1 1/2 cups sliced mushrooms (khumbh)
2 tbsp ghee
1 small stick cinnamon (dalchini)
1 black cardamom (badi elaichi)
2 cardamoms
2 cloves (laung / lavang)
1 bayleaf (tejpatta)
1/2 cup grated onions
1 tsp ginger (adrak) paste
1 tsp garlic (lehsun) paste
1/2 tsp green chilli paste
3/4 cup fresh tomato pulp
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander (dhania) powder
1/4 cup whisked curds (dahi)
salt to taste
1 tsp sugar
- Method
- Heat the ghee in a deep non-stick pan, add the cinnamon, big cardamom, cardamom, cloves and bayleaf and sauté on a medium flame for a few seconds.
- Add the onions and sauté on a medium flame for 7 to 8 minutes.
- Add the ginger paste, garlic paste and green chilli paste and sauté on a medium flame for 1 minute.
- Add the tomato pulp, turmeric powder, chilli powder and coriander powder, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Add the curds, mix well and cook on a medium flame for 5 minutes, while stirring continuously.
- Add the fenugreek, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Add the mushrooms and salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
- Add sugar and ¼ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve hot.
| Energy | 138 cal |
| Protein | 2.6 g |
| Carbohydrates | 8.9 g |
| Fiber | 2.4 g |
| Fat | 10.1 g |
| Cholesterol | 2.7 mg |
| Vitamin A | 529.1 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 1.7 mg |
| Vitamin C | 24.2 mg |
| Folic Acid | 26.5 mcg |
| Calcium | 111 mg |
| Iron | 1.1 mg |
| Magnesium | 23.1 mg |
| Phosphorus | 76.7 mg |
| Sodium | 19.9 mg |
| Potassium | 247.3 mg |
| Zinc | 0.3 mg |
Methi mushroom sabzi.. this a very tasty subzi.. loved the combination of the mushroom with methi.. Slightly bitter.. in taste.. because of methi.. but still loved the taste.. goes well with naan..