Fenugreek / Methi Mushroom Curry

Fenugreek / Methi is a very ancient spice which is used for flavoring various dishes. The leaves of it are bitter in taste and  when added to any dish it will surely stimulate the taste buds. Fenugreek leaves are in season during winter particularly in India and are used widely in Indian households in the form of curry (sabzi) or parathas or snacks. For diabetes as well as heart patients, these green leaves plays a vital role. Today’s recipe is all about these green leaves along with mushrooms.

Well for current month the event ‘A to Z Recipe Challenge‘ has come up with the alphabet F. That means, there must be a recipe post having the main ingredient name starting with alphabet F. So I opted F for Fenugreek Leaves and have prepared a dish as ‘Fenugreek Mushroom Curry‘ or ‘Methi Mushroom Curry‘.

If you are a mushroom lover as of mine, then this Methi Mushroom Curry will surely hit at the menu chart. The curry is completely vegan & gluten free. Here the dish gets the creaminess due to addition of cashew paste. Along with some hot paratha / phulka (roti), the combination will be perfect one. Although fresh fenugreek leaves give an aromatic flavor to the whole dish, still the dried fenugreek leaves aka kasoori methi can match that if fresh leaves are not available. So do try this creamy and filling dish loaded with full of flavor.

Recipe Card for ‘Fenugreek / Methi Mushroom Curry :

Vegan, Gluten free, Mushroom, Fenugreek leaves, Side dish

Side dish,

North Indian

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Fenugreek / Methi Mushroom Curry

a creamy and filling dish using button mushrooms loaded with full of flavor from fresh fenugreek leaves

prep time: 15 minscook time: 20 minstotal time: 35 mins


  • Button mushroom 250 gm
  • Fenugreek leaf (chopped) 1 cup
  • Cashew (soaked) 1/2 cup
  • Onion (finely chopped) 2 no.
  • Ginger-garlic paste 1/2 tbsp
  • Tomato paste 1/2 cup
  • Bay leaf 1 no.
  • Green cardamom 2 no.
  • Cinnamon 1/2 inch
  • Coriander powder 2 tsp
  • Turmeric powder 1 tsp
  • Red chili powder 1 tsp
  • Garam masala powder 1 tsp
  • Salt as needed
  • Oil as needed


  1. First wash and clean all the button mushrooms and chopped each mushroom into quarter.
  2. In a blender jar take all the soaked cashews and make a fine paste by adding little amount of water. Keep aside.
  3. Heat oil in a pan and put bay leaf, green cardamom, cinnamon stick. Saute a bit.
  4. Add finely chopped onion and saute till onion looks transparent.
  5. Then add ginger garlic paste, mix well and saute till raw smell goes off.
  6. Next add tomato paste along with all the spice powders.
  7. Mix and fry till oil comes out from the masala mixture.
  8. Then add chopped mushrooms and fenugreek leaves.
  9. Give a nice mix and then add 1/2 cup of water.
  10. Allow to cook till mushrooms are well done.
  11. After that, add the cashew paste and stir well.
  12. Cook for 2-3 minutes more and turn off heat.
  13. Serve this curry along with paratha / roti !


Some finely chopped green chili also can be added to the dish if more spiciness is desired.


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Myself Sasmita, a techie turns to a food blogger which is reflected in this space.

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  1. Mayuri Patel

    Sasmita your delicious curry reminds of my daughter, missing her. She makes finger licking mushroom and methi curry. We love it have it flaky parathas.

  2. Priya Iyer

    Wow, the sabzi looks so creamy, rich and delicious! I'm sure it was bursting with flavour. I would love to try this out some time soon. 🙂

  3. Swati

    Loving this creamy bowl with flavourful methi leaves and meaty mushrooms. A simple yet delicious treat that can be enjoyed with some hot phulkas or jeera rice.

  4. Sujata Roy

    Wow Sasmita this fenugreek mushroom curry looks so inviting. Loved the rich creamy gravy. Perfect accompany with some paratha or roti. I will try it soon.

  5. Poonam Bachhav

    Mushrooms and methi both are my family favourite and a creamy curry bowl with this combo will surely be a hit with us. Lovely share!

  6. Vidya Narayan

    The creamy curry goes well with ghee phulkas and a raita. A complete meal and an ideal curry for guests too.

  7. Ashima

    I mostly use mushrooms for soup or with pastas… haven't cooked a curry with them yet and this one looks so creamy and delicious.. The cashews must be adding a nice depth to the curry…definitely going to try it..

  8. Paarul

    Wow, the curry looks great ! Another mushroom recipe added to our menu along with mushroom peas curry and mushroom fry.Thanks !!

  9. Superduper Kitchen
    Superduper Kitchen

    Addition of fenugreek leaves to mushroom gravy has made it more healthy and it looks rich. I am sure it would have tasted wow with roti.

  10. cookwithrenu

    Such an inviting and healthy curry I would say. The curry looks so thick and yummy. Would love to try it out with some phulkas.

  11. JollyHomemadeRecipes

    This looks so deliciously curry! I want to leap through my screen and grab some of that right now 😀 This is great recipe with fenugreek! I will try this 🙂

  12. mildly indian

    This will now be a favorite in my family, coz we have methi and mushroom lovers

  13. Shobha

    Delicious curry .. looks irresistible

  14. Geetha

    Mushroom and methi leaves combo sounds interesting. I can imagine the flavour of this curry with all the spices used in this curry. Perfect dish to pair with chapati or roti.

  15. Aruna

    I make Methi Matar Malai often and would have never thought of using mushroom instead of Matar. You have given me a variation I am sure I will love. 🙂

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