Steps to Make Quick Mushroom Methi With Cherry Tomatoes – Perfect Winter Lunch Recipe

Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, mushroom methi with cherry tomatoes – perfect winter lunch recipe. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Mushroom Methi With Cherry Tomatoes – Perfect Winter Lunch Recipe is one of the most well liked of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Mushroom Methi With Cherry Tomatoes – Perfect Winter Lunch Recipe is something that I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must first 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 can achieve it.

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

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