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

Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, mushroom methi with cherry tomatoes – perfect winter lunch recipe. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Mushroom Methi With Cherry Tomatoes – Perfect Winter Lunch Recipe is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Mushroom Methi With Cherry Tomatoes – Perfect Winter Lunch Recipe is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular 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.

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