Button mushrooms - 1 can
Methi leaves (fenugreek leaves) - 1 bunch
Capsicum - 1
Onion -1 big
Ginger - 1 small piece
Garlic - 3-4 flakes
Yogurt ( Curd) dahi - 2 Tblsps
Haldi powder - 1/4 tsp
Daniya powder - 1 tsp
Jeera powder - 1 tsp
Red chilly powder - 1/2 tsp
Garam masala powder - 1 tsp
Jeera - 1 1/2 tsp
Salt as required
Coriander leaves for garnishing
Open the can and remove the mushrooms and wash them nicely and cut them into halves.
Cut the methi leaves (fenugreek leaves) finely and was them nicely to get rid of the mud.
Cut the capsicum into small pieces.
Take a kadai and season with jeera add the cut onions and saute nicely.
Add the washed methi leaves and stir fry along with the onion.
Stir and cook the methi leaves for some time.
Make a semi dry paste of the ginger garlic and add and mix nicely.
Add salt ,haldi powder and all the masala powders and mix nicely.
Now add the washed mushrooms and the capsicum pieces and mix withe masalas and cook.
When they get cooked well add the 2 Tblsps of yogurt (curd) and mix nicely.
Now cook for another 5 minutes.
Garnish with coriander leaves.
The mushroom /methi leaves/capsicum is ready to be had with phulkas or parathas.