Mushroom Kasoori Methi

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 mushroom kasoori methi is the kind your guests will take a mouthful of and exclaim: “Amazing! What masala have you put in it?”

If you want to play mysterious, you can take a cue from my and shrug: “Just haldi and mirch.”

Kasoori methi is Hindi for dried fenugreek leaves. It imparts a robust, complex flavor to Indian curries. This seasoning is usually crushed and added to rich Indian sauces (think butter masala) towards the end of the cooking process. Readymade kasoori methi is easily available in India; you could look for it in 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 [buy here]
• Salt – To taste
• Oil – 1 tablespoon

How To Make Mushroom Kasoori Methi:

1. Make the masala

Grind onion, garlic and ginger into a paste.

Heat 1.5 tablepoons of 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.

2. Prep the mushrooms

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. Let the mushroom slices cook till they have given off water.

3. Put it all together

Tip the masala from the small pan into the cooking mushrooms. 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.

Mushroom kasoori methi is ready.

Serve warm with jeera rice or rotis, and any tomato-based curry.

Meal below: mushroom kasoori methi with rice, chow chow tomato curry, black sesame capsicum.

Notes:

Looking for more recipes that use kasoori methi? Try: