METHI MUSHROOM

Now a days fresh methi's are available in markets and buying a bundle results in different dishes.It a good combination with potato, mushroom, chicken, paneer etc.During my early days of marriage i really hated the methi as it has a bitter taste.Normally here people soak it in yoghurt or in salty water and squeeze the water content and use in curries.But i felt most of its nutrients gets discarded by this.Now a days i love its little bit bitter taste and from my experience , if we properly make dishes out of it ..had a different taste.Yesterday i made aloo methi..It was a super hit.Today i am sharing another recipe with methi ...try it out..

INGREDIENTS:

METHI LEAVES	1 CUP     FINELY CHOPPED
MUSHROOM	250 GMS
YOGHURT	½  CUP
ONION	1 MED
GINGER –GARLIC PASTE	1  TSP
TOMATOS	1 MED
CORIANDER PWD	1 TSP
TURMERIC PWD	¼ TSP
REDCHILLY PWD	½  TSP
SALT	1 TSP ( AS PER TASTE )
OIL	1 TBLSP
CARDOMOM	2
CINNAMON	1”
CLOVES	4
BAYLEAVES	2

METHOD:
Preparation ;

1. Cut the mushrooms into 4
2. In a bowl marinate the mushroom with yoghurt and salt

3.Finely chop the onion, tomatoes and methi leaves.

Lets make ;)

• In a kadai, heat oil , then add the bayleaves, cardomom, cinnamon, cloves.
• Allow it to get roasted in the oil
• Then add the chopped onion and little bit salt

• Once the onion becomes transparent, add the ginger garlic paste .
• Let the raw smell goes .
• Add the chopped tomatoes

• When it becomes mushy, add the coriander pwd, turmeric pwd , and red chilli pwd.
• Saute for a while and  then add the marinated mushrooms
• Saute it and let it get mixed up with masalas

• Then add the chopped methi
• Close the lid for 2 minutes and in btw stir well
• This must be done in slow flame
• Switch off the flame, when the dish comes in desired consistency

NB

1. As i always says, the mushroom will leave water, so no need to add water
2. I always found that methi dishes doesnt need any garam masalas pwd
3. If we add whole masala , that will give enough flavour.The pwd always takes away the methi flavour
4. If you doesnt like the slight bitter taste of methi, then immerse it in salty water for 1/2 an hr and squeeze it before adding to the curry or can immerse it in yoghurt too..