Easiest Way to Make Super Quick Homemade Mushroom Methi With Cherry Tomatoes – Perfect Winter Lunch Recipe

Hello everybody, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, How to Prepare Any-night-of-the-week Mushroom Methi With Cherry Tomatoes – Perfect Winter Lunch Recipe. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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. It contains a lot of Iron and Vitamins and considered good for the health.

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To get started with this particular recipe, we have to 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 cook it.

Ingredients and spices that need to be Prepare to make Mushroom Methi With Cherry Tomatoes – Perfect Winter Lunch Recipe:

1. 250 gm Mushrooms (Rinse and chopped)
2. 2 cup Methi leaves
3. 1/2 cup Cherry Tomatoes (halved)
4. 1 Finely chopped onion
5. 1 Finely Chopped Green Chilli
6. 1/2 tsp Cumin
7. 1 tsp Kitchen King Masala
8. 1/2 tsp Turmeric
9. 1 tsp Coriander powder
10. 1 tbsp Finely Chopped Garlic
11. 1 tbsp+1 tsp Ghee
12. 1/2 Juice of lemon
13. to taste Salt

Instructions to make to make Mushroom Methi With Cherry Tomatoes – Perfect Winter Lunch Recipe

1. 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.
2. 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.
3. 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.

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