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Methi Mushroom Sabzi | Veg Mushroom Semi- Dry Curry | North Indian mushroom sabji |

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Tarla Dalal

29 August, 2017

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Table of Content

About Methi Mushroom Sabzi, Veg Mushroom Semi- Dry Curry

Ingredients

Methods

How to make Methi Mushroom Sabzi

Nutrient values

Methi Mushroom Sabzi | Veg Mushroom Semi- Dry Curry | North Indian mushroom sabji |

Methi Mushroom Sabzi is a delightful North Indian semi-dry curry that brings together the earthy flavors of mushrooms (khumbh) and the pleasant bitterness of fresh fenugreek leaves (methi). This comforting home-style sabzi beautifully balances the mild, meaty texture of mushrooms with the aromatic depth of methi. Cooked in a rich, spiced tomato-onion base and finished with a touch of curd (dahi), this dish is both nutritious and indulgent, making it a perfect choice for weekday meals or festive spreads.

The magic begins with tempering whole Indian spices like cinnamon (dalchini), black cardamom (badi elaichi), green cardamom (elaichi), cloves (laung), and bay leaf (tejpatta) in fragrant ghee. This base creates a warm, inviting aroma that defines the North Indian character of the dish. The addition of grated onions forms the body of the masala, while ginger, garlic, and green chilli pastes infuse sharpness and heat. These layers of flavor are the foundation for the luscious curry that follows.

To this aromatic mixture, a generous helping of fresh tomato pulp is added, giving the sabzi its characteristic tanginess and vibrant red hue. A combination of turmeric (haldi), chilli powder, and coriander powder (dhania) enhances the flavor profile, creating a perfect balance between spice and depth. As the masala cooks, the oil begins to separate, signaling that the base is ready to absorb the other ingredients. The next addition, whisked curd, lends a creamy tang and rich texture, mellowing the spices and adding a restaurant-style smoothness to the curry.

Next comes the heart of the dish — the chopped methi leaves and sliced mushrooms. The fenugreek leaves, with their signature bitter undertone, blend harmoniously with the delicate, mildly flavored mushrooms. As they cook together, they release their juices and soak up the masala, creating a deep, satisfying flavor. A pinch of sugar is added to balance the bitterness of the methi, while a little water helps achieve the perfect semi-dry consistency typical of a North Indian sabji.

The result is a flavorful, Veg Mushroom Semi-Dry Curry that is aromatic, wholesome, and deeply comforting. The tang of tomatoes, the warmth of the spices, the slight bitterness of methi, and the softness of mushrooms come together in perfect harmony. The curd and ghee give the curry a velvety texture, making it ideal to pair with Butter Naan, Tandoori Roti, or Jeera Rice. Each spoonful bursts with layers of spice and aroma, offering a homely yet indulgent experience.

Methi Mushroom Sabzi is more than just a simple vegetable dish — it’s a perfect representation of North Indian flavors and techniques, where everyday ingredients are transformed into something special with balance and care. Whether served for lunch or dinner, it’s a dish that satisfies both the palate and the heart. Its combination of health and taste makes it an excellent choice for those looking to include greens in their diet without compromising on flavor or richness.

Ingredients

for Methi Mushroom Sabzi

1 cup chopped fenugreek leaves (methi)

1 1/2 cups sliced mushrooms (khumbh)

2 tbsp ghee

1 small stick cinnamon (dalchini)

1 black cardamom (badi elaichi)

2 cardamom (elaichi)

2 clove (laung / lavang)

1 bay leaf (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

for Methi Mushroom Sabzi

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 Methi Mushroom Sabzi hot.

Methi Mushroom Sabzi, Veg Mushroom Semi- Dry Curry recipe with step by step photos

How to make Methi Mushroom Sabzi

1. To make the Methi Mushroom Sabzi, Veg Mushroom Semi- Dry Curry, Heat the 2 tbsp ghee in a deep non-stick pan, add the 1 small stick cinnamon (dalchini), 1 black cardamom (badi elaichi), 2 cardamom (elaichi), 2 clove (laung / lavang) and 1 bay leaf (tejpatta) and sauté on a medium flame for a few seconds.
2. Add the 1/2 cup grated onions and sauté on a medium flame for 7 to 8 minutes.
3. Add the 1 tsp ginger (adrak) paste, 1 tsp garlic (lehsun) paste and 1/2 tsp green chilli paste and sauté on a medium flame for 1 minute.
4. Add the 3/4 cup fresh tomato pulp, 1/2 tsp turmeric powder (haldi), 1 tsp chilli powder and 1 tsp coriander (dhania) powder, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
5. Add the 1/4 cup whisked curds (dahi), mix well and cook on a medium flame for 5 minutes, while stirring continuously.
6. Add the 1 cup chopped fenugreek leaves (methi), mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
7. Add the 1 1/2 cups sliced mushrooms (khumbh) and salt to taste, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
8. Add 1 tsp sugar and ¼ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
9. Serve Methi Mushroom Sabzi, Veg Mushroom Semi- Dry Curry hot.

Nutrient values (Abbrv)per plate

Nutrient values (Abbrv) per serving

Energy	138 cal
Protein	2.6 g
Carbohydrates	8.9 g
Fiber	2.4 g
Fat	10.1 g
Cholesterol	2.7 mg
Sodium	19.9 mg

Click here to view Calories for Methi Mushroom Sabzi, Veg Mushroom Semi- Dry Curry

The Nutrient info is complete

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Anjana

June 26, 2015, 6:08 p.m.

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..