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

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a special dish, mushroom methi with cherry tomatoes – perfect winter lunch recipe. It is one of my favorites. This time, I will make it a 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 meals on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Mushroom Methi With Cherry Tomatoes – Perfect Winter Lunch Recipe is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. 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 Mushrooms (Rinse and chopped)
  2. Take Methi leaves
  3. Get Cherry Tomatoes (halved)
  4. Prepare Finely chopped onion
  5. Get Finely Chopped Green Chilli
  6. Make ready Cumin
  7. Get Kitchen King Masala
  8. Make ready Turmeric
  9. Take Coriander powder
  10. Make ready Finely Chopped Garlic
  11. Take Ghee
  12. Prepare Juice of lemon
  13. Take Salt
Steps 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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