Mushroom Methi Curry with Basmati Onion Rice

Regular readers know how much I adore mushrooms, especially curried mushrooms. I've made a few different variations in the past, including mushrooms with coriander and cumin. I recently discovered a new favorite, thanks to Nandita of Saffron Trail. I made a few slight variations on her simple mushroom methi curry and served it along with onion rice as she suggested. To fill out the meal, I also served mung beans with cottage cheese. I was told my kitchen smelled like an Indian restaurant, and the meal received rave reviews.

Mushroom Methi (Fenugreek) Curry with Basmati Onion Rice

Recipe by Lisa Turner Adapted from Saffron Trail Cuisine: Indian Published on August 26, 2007 Warm and creamy sautéed mushrooms seasoned with fenugreek and Indian spices simmered in a yogurt, served over a simple, fragrant and gently spiced white rice with fried onions seasoned with cinnamon and cloves Print this recipe Curry: 8 oz (225 g) button mushrooms 2 teaspoons ghee, butter or oil 1/2 teaspoon fenugreek seeds 1/2 teaspoon brown mustard seeds small handful of dried curry leaves 1/4 teaspoon ground fenugreek Paste: 2 teaspoons olive or sesame oil 2 cloves garlic, minced or crushed 1/2-inch piece fresh ginger, minced or grated 2 jalapeños or green chilies, seeded and finely chopped 3 large shallots or 1 small onion, sliced 1 teaspoon cumin seeds 1 teaspoon coriander seeds 3 dried whole red chillies 1 medium tomato, chopped Finish: 1 heaping tablespoon besan (chickpea) flour 2 tablespoons yogurt whisked together with water to make 1/2 cup 1/2 teaspoon of sea salt, or to taste fresh parsley or coriander, chopped Instructions: Clean the mushrooms with a damp cloth and chop them into bite-sized pieces. In a wok or large frying pan, heat the ghee, butter or oil over medium-high heat until hot. Add the mustard seeds and fenugreek seeds and stir for 30 seconds or until the mustard seeds begin to splutter and pop. Immediately add the chopped mushrooms, curry leaves and fenugreek powder. Sauté until the mushrooms are nearly cooked, about 3 to 4 minutes. Remove from the pan with a slotted spoon or flipper and set aside. In the same wok or frying pan, heat the oil for the paste over medium-high heat. When hot, toss in the garlic, ginger, jalapeños or green chilies, shallots or onion, cumin seeds, coriander seeds and dried red chilies, and stir for 5 minutes or until the shallots or onion are soft. Add the tomato and cook for another 5 minutes or until the mixture begins to thicken. Remove from heat and let stand for a few minutes to cool. In a food processor or blender, blend to a paste. Whisk the chickpea flour into the yogurt and water mixture and set aside Return the work or frying pan to the stove and add the mushrooms, paste and yogurt mixture. Stir and simmer over medium heat for about 3 to 5 minutes to thicken. Add the salt, stir well, and remove from heat. Serve hot with basmati onion rice (recipe below) garnished with fresh chopped parsley or coriander. Rice: 1 cup white basmati rice 2 teaspoons ghee, butter or oil 1 teaspoon cumin seeds 2 bay leaves, crushed small piece of cinnamon stick 4 to 5 whole cloves 1 small onion, thinly sliced 1/2 teaspoon sea salt Instructions: Rinse the rice and soak for 2 to 3 hours in 2 cups of water. Drain the rice, reserving the soaking water, and let the rice air dry in a strainer for 10 to 20 minutes. Heat the ghee, butter or oil over medium heat in a medium saucepan. Add the cumin seeds, bay leaves, cinnamon stick and cloves, and stir for 1 or 2 minutes. Toss in the sliced onions and continue to stir for 5 to 6 minutes or until the onion is browned on the edges. Add the rice and stir to coat the grains with oil. Pour in the soaking water from the rice and add the salt. Bring to a boil, then immediately reduce the heat to low and cover with a tight-fitting lid. Simmer for 15 to 20 minutes or until the liquid is absorbed. Remove from heat and let stand for 5 minutes. Fluff with a fork and serve hot. Makes 4 servings