Methi Mushroom Masala is a traditional Indian recipe for a classic fairly dry curry of mushrooms and fenugreek in a coconut milk base with tomato. The full recipe is presented here and I hope you enjoy this classic Indian version of: Methi Mushroom Masala.
Place a large pan (or wok) over medium-high heat. When hot add the oil then add, in quick succession, the curry leaves, fenugreek seeds, cumin seeds, cardamom pods, fennel seeds, black peppercorns and finally the onion. Reduce the heat to medium and stir well to combine. Fry gently for 4-5 minutes until the onion is soft.
Add the fenugreek leaves and stir-fry for 1-2 minutes before adding the mushrooms.
Stir-fry the mushrooms for about 3 minutes until they've softened slightly. Now add the tomatoes, chilli powder, paprika, turmeric, garam masala, cumin, coriander and salt. Stir well for 1-2 minutes then add 375ml water followed by the 180ml of coconut milk.
Bring to a simmer then reduce heat to medium/low. Cove the pan with a lid and simmer gently for 10 minutes.
Remove the lid from the pan and simmer uncovered to reduce the sauce for 5-10 minutes. It should be thick and creamy.
Sprinkle over the dried fenugreek leaves and drizzle over the remaining 3 tbsp of coconut milk. Stir one last time then remove from the heat and serve.
