Step 1

Rinse the mushrooms in running water a few times and get rid of the mud from them. Drain all the water very well.

Step 2

Chop them and keep aside.

Step 3

In a bowl take ¼ cup curd and a pinch of salt to it. Beat the curd with a small wired whisk till smooth. Use full fat fresh curd so that the curd does not split while cooking.

Step 4

Add the mushrooms to the curd and marinate for 30 to 40 minutes.

Step 5

Meanwhile pluck the fenugreek leaves from their stems.

Step 6

In a bowl soak the leaves in water for 4 to 5 minutes so that the mud etc from the leaves settles down at the bottom.

Step 7

Throw the water and again soak the leaves for 1 to 2 minutes.

Step 8

Now rinse the methi leaves well under running water till the leaves are clean and the mud particles are not there.

Step 9

Drain them in a colander. Chop the methi leaves finely.

Step 10

Heat oil or ghee in a pan or kadai (wok).

Step 11

Add the whole spices - black cardamom, cinnamon, green cardamoms, cloves, tej patta and mace.

Step 12

Fry the spices till the oil becomes fragrant and the spices splutter. Don't burn them. Fry spices on a low heat.

Step 13

Add onions and stirring often sauté them on low to medium-low heat till they begin to get golden.

Step 14

Be patient as onions do take time to get browned. Keep stirring the onions in between.

Step 15

Once the onions begin to get golden brown, add chopped green chilies and ginger-garlic paste. Sauté for a minute on low heat.

Step 16

Now add the tomatoes. Sauté them on low to medium-low heat till they become soft and mushy. Keep on stirring the masala base.

Step 17

Add all the dry spice powders - turmeric, coriander and red chili powder. Mix well.

Step 18

Then sauté stirring often till oil leaves from the sides of the whole masala mixture.

Step 19

Lower the heat and add the marinated mushrooms.

Step 20

Also add the chopped methi leaves or dry methi leaves (kasuri methi). Mix again.

Step 21

Add about ¼ to ½ cup of water. Also add salt as per taste. Do keep in mind that some salt has been added to the marination.

Step 22

Stir, cover the pan or kadai and simmer for about 8 to 10 minutes on low heat till the mushrooms are tender and cooked.

Step 23

Do check in between and if the consistency looks dry then add some more water.

Step 24

Once the mushrooms are cooked and the curry has a medium consistency then check the taste and add salt if required.

Step 25

Garnish methi mushroom with some chopped coriander leaves.

Step 26

Serve methi mushroom hot or warm with roti or naan.