Fenugreek leaves/Dry fenugreek leaves also known as kastoori methi
1 Teaspoon (Jeera)
1⁄2 Teaspoon (Haldi)
2 Teaspoon (Dhaniya)
1 Teaspoon (Adjust To Taste)
3⁄4 Teaspoon (Adjust To Taste)
Juice of lemon
Finely chopped green chili
Heat the oil in a saucepan on medium high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
Add the cumin seeds. As cumin seeds crack add turmeric. Stir-fry for a few seconds.
Add tomatoes, ginger, salt, coriander, and chili powder. Cook until the tomatoes are soft and reduce to half.
Add mushrooms, and peas. After coming to a boil reduce the heat to medium.
Add fenugreek leaves after mushrooms have cooked half the way about 4 minutes.
Cook until mushrooms and peas are tender. Close the heat.
Add lemon juice and green chili if you like. Serve hot.
This video is a creation of Manjula. You can visit Manjula for complete recipes, and more videos.
Mushrooms is healthy addition to salads and curries, so why not try a curry which has mushroom as the main ingredient. Chef Manjula has a spicy mushroom and peas curry for all those who love mushrooms. She prepares the dish with ingredients that can be found easily except for the few basic Indian spices. The dish is best enjoyed with Indian flatbreads or even plain rice. Definitely as must try for a delicious easy weekend lunch.