Recipe of Homemade Mushroom Methi With Cherry Tomatoes – Perfect Winter Lunch Recipe

Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, mushroom methi with cherry tomatoes – perfect winter lunch recipe. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Mushroom Methi With Cherry Tomatoes – Perfect Winter Lunch Recipe is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Mushroom Methi With Cherry Tomatoes – Perfect Winter Lunch Recipe is something which I have loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we must 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.

The ingredients needed to make Mushroom Methi With Cherry Tomatoes – Perfect Winter Lunch Recipe:

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

Instructions 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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