No other nation is as well-versed in vegetarian and vegan food as India is. It should come as no surprise that we have a diet that accommodates everyone in a healthful and constantly inventive manner when there are approximately 440 million vegetarians or vegans in the world. Methi Mushroom Curry is one such delectable vegan curry which, along with being delicious, is very healthful and nutritious.
In this robust vegan Indian dish, mushrooms and methi (fenugreek) work wonders together. A deliciously warming, creamy meal made with the superfood- fenugreek, which gives it a beautiful texture and distinctive flavour. A wonderfully delicious curry that deserves to be the star dish at any Indian feast! The almost meaty bite of this dish gives this dish its sharpness, and a thick, creamy sauce flavoured with fenugreek, one of the most delicious Indian herbs, adds a satisfying depth (Methi). This mouthwatering curry is ideal for including on menus for gatherings or special events. Even for our vegetarian friends, it is a true crowd-pleaser and tastes amazing!
Methi is high in galactomannan, which is essential in reducing the risk of both diabetes and heart disease. This compound aids in reducing the rate of blood sugar absorption. Methi contains amino acids that aid in insulin synthesis. Its high energy content aids in keeping you satisfied for longer. It is a great digestive aid and a good source of soluble fibre. Additionally, it helps to treat sore throats, fevers, and heartburn.
Ingredients
- 3 tbsp oil
- 10 curry leaves (fresh)
- ¼ tsp fenugreek seeds
- 1 tsp cumin seeds
- 3 cardamom pods
- 1 tsp fennel seeds
- ¼ tsp black peppercorns
- 1 onion (medium, finely chopped)
- 1 bunch fresh fenugreek
- 21 oz button mushrooms
- 1 tomato (finely chopped)
- ½ tsp chilli powder
- 1 tsp paprika
- ½ tsp turmeric powder
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1½ tsp salt
- ¾ cups coconut milk
- 2 tsp dried fenugreek leaves
- ¼ cup coconut milk
Instructions to make Methi Mushroom
- Heat the oil in a big pan over medium/high heat
- When the oil is hot, quickly add the onion, cardamom pods, fennel seeds, cumin seeds, curry leaves, and black peppercorns in that order
- Reduce the heat to medium, then stir thoroughly
- The onion should be tender after 4-5 minutes of gentle frying
- Before adding the mushrooms, add fenugreek leaves and cook for a further one to two minutes
- The mushrooms should be stir-fried for 3 minutes or until they begin to soften
- Add salt, cumin, coriander, turmeric, tomatoes, chilli powder, paprika, and garam masala
- Add 1 1/2 cups water and stir thoroughly for 1 to 2 minutes before adding 3 to 4 cup of coconut milk
- Turn heat down to medium or low after bringing to a simmer
- Place a lid on the pan and gently simmer for 10 minutes
- For 5 to 10 minutes, simmer the sauce uncovered without the pan's lid, it ought to be creamy
- Add the chopped dry fenugreek leaves and the 1/4 cup of coconut milk
- After one final stir, turn off the heat and serve!
- Methi mushrooms should be served warm or hot with roti or naan or steamed rice.
