### TranslatedIngredients: 200 grams Button mushrooms,1 tablespoon Curd (Dahi / Yogurt),1/2 teaspoon Kashmiri Red Chilli Powder,1/2 teaspoon Ginger - paste,4 teaspoon Sunflower Oil - as required,1 Onion - chopped,1/4 cup Homemade tomato puree,1 teaspoon Ginger Garlic Paste,1 Bay leaf (tej patta),1/4 teaspoon Turmeric powder (Haldi),1/4 teaspoon Red Chilli powder,1/4 teaspoon Garam masala powder,1/4 teaspoon Kalonji (Onion Nigella Seeds),1 teaspoon Kasuri Methi (Dried Fenugreek Leaves),1 teaspoon Lemon juice,2 Dry Red Chilli,Salt - to taste,3/4 cup Lukewarm Water ### PrepTimeInMins: 10 ### CookTimeInMins: 15 ### TotalTimeInMins: 25 ### Servings: 2 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Methi Mushroom Masala Recipe, firstly wash the mushrooms, in a bowl mix with curd, red chilli powder and ginger paste. Marinate for 5 minutes.Soak the leaves in water for 5 minutes, strain and set aside. Heat a small wok with oil, fry the mushrooms and remove after 2 minutes.In the same pan, add bay leaf, kalonji and ginger and garlic paste. Fry for 1 minute.Fry the onions for few minutes or till they become soft. Next, add tomato puree, red chilli powder and turmeric powder. Let it cook for about a minute.After a minute, add warm water, salt and garam masala powder.Let it boil to a semi thick consistency, now add the mushrooms and soaked and strained dry methi leaves.Serve hot immediately with a dash of lime juice and red chilli on top. Serve Methi Mushroom Masala Recipe along with Palak Raita and Whole Wheat Lachha Parathas for weekly dinner.