Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, mushroom methi with cherry tomatoes – perfect winter lunch recipe. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Mushroom Methi With Cherry Tomatoes - Perfect Winter Lunch Recipe A dry vegetable sabzi made with mushrooms, methi, and cherry tomatoes. This sabzi goes well with hot chapati or paratha. Methi leaves are also known as Fenugreek leaves.
Mushroom Methi With Cherry Tomatoes – Perfect Winter Lunch Recipe is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Mushroom Methi With Cherry Tomatoes – Perfect Winter Lunch Recipe is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook mushroom methi with cherry tomatoes – perfect winter lunch recipe using 13 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Mushroom Methi With Cherry Tomatoes – Perfect Winter Lunch Recipe:
- Get 250 gm Mushrooms (Rinse and chopped)
- Make ready 2 cup Methi leaves
- Prepare 1/2 cup Cherry Tomatoes (halved)
- Take 1 Finely chopped onion
- Make ready 1 Finely Chopped Green Chilli
- Take 1/2 tsp Cumin
- Take 1 tsp Kitchen King Masala
- Prepare 1/2 tsp Turmeric
- Prepare 1 tsp Coriander powder
- Make ready 1 tbsp Finely Chopped Garlic
- Get 1 tbsp+1 tsp Ghee
- Prepare 1/2 Juice of lemon
- Prepare to taste Salt
Mushroom Methi With Cherry Tomatoes - Perfect Winter Lunch Recipe. A dry vegetable sabzi made with mushrooms, methi, and cherry tomatoes. This sabzi goes well with hot chapati or paratha. Methi leaves are also known as Fenugreek leaves.
Steps to make Mushroom Methi With Cherry Tomatoes – Perfect Winter Lunch Recipe:
- Boil one cup of water and add chopped methi leaves with little salt. Boil water for 10 minutes on a medium-high flame. - After 10 minutes switch off the gas and drain the water. Keep boiled methi leaves in a colander and keep it aside. - Boil mushrooms with 1 cup of water for 5 – 10 minutes. Drain water and keep them aside. - Heat a non-stick pan add 1 tsp of ghee and add halved cherry tomatoes with a pinch of salt. Saute them for 5 minutes and take it out in a separate bowl.
- Heat 1 tbsp of ghee in the same pan and add cumin. Allow it to crackle then add chopped onions. - Saute until translucent then add chopped garlic and green chilli. Cook for 5 minutes on a medium-low flame. - Now add kitchen king masala, turmeric, coriander powder, salt and mix them well.
- Add boiled methi leaves and mushrooms. Saute them on high flame for 5 minutes stirring continuously. - Switch off the flame and add saute cherry tomatoes, lemon juice. Mix them well and served delicious sabzi with hot paratha or chapati.
It contains a lot of Iron and Vitamins and considered good for the health. Heat butter or ghee and olive oil in a large frying pan over medium-high heat and add the mushrooms and onions. Add the tomatoes, lemon rind and garlic, and season with salt, pepper and nutmeg. Fresh mushrooms and cherry tomatoes are roasted until tender and then tossed with chickpeas, mozzarella and pasta in a light, white balsamic dressing. Bursting with flavor and perfect for a light lunch or dinner, you'll be making this pasta salad all year long!
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