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.

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.

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.