Mushroom Kasoori Methi

13 Oct

I was planning to make a simple dry mushroom dish today when sudden inspiration struck me and I added some kasoori methi to it. What a difference one surprise ingredient can make. This recipe of mushroom kasoori methi is the kind your guests will take a mouthful of and exclaim: "Amazing! What masala have you put in it?"

You can take a cue from my colleague and shrug: "Just haldi and mirch."

Mushroom Kasoori Methi

Kasoori methi are dried fenugreek leaves that impart a robust, complex flavor to Indian curries. They are usually crushed and added to rich Indian sauces (think butter masala) towards the end of the cooking process. Readymade kasoori methi packs are quite easily available in India, you could try Indian stores elsewhere or buy it online.

You Need:

  • Mushrooms – 250 gms
  • Onion – 1 large
  • Ginger – 1/2 inch
  • Garlic – 2-3 cloves
  • Red chili powder – 1/2 teaspoon
  • Kasoori methi (dried fenugreek leaves) – 1 tablespoon
  • Salt – To taste
  • Oil – 2 teaspoons

How To Make Mushroom Kasoori Methi:

Grind onion, garlic and ginger into a paste.

Heat oil in a small non-stick pan. Add the onion paste and fry till golden brown. Add the chili powder and kasoori methi, bind it in, cover and switch off the heat.

Mushroom Kasoori Methi While the onion masala is browning, wash mushrooms well and slice them.

In another large shallow pan, add a few drops of oil and cook the mushroom slices on medium heat. After a few minutes, the mushroom will give off water. At this stage, tip the masala from the small pan into this one. Sprinkle salt to taste, top with a tablespoon of water if it’s too dry. Mix and cook for 5 minutes together so that the flavors blend.

Serve mushroom kasoori methi hot with rice or rotis, and any tomato-based gravy.

Notes:

Looking for more recipes that use kasoori methi? Try paneer kasoori methi or chaulai dal (amaranth leaves with lentils).

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