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 suggested. To fill out the meal, I also served Mung Beans and Cottage Cheese (recipe coming soon). I was told my kitchen smelled like an Indian restaurant, and the meal received rave reviews.

Mushroom Methi Curry

1 package of button mushrooms (about 15 mushrooms)
2 teaspoons of oil or a combination of butter and oil
1/2 teaspoon of fenugreek seeds
1/2 teaspoon of mustard seeds
1 small handful of dried curry leaves (or a few fresh curry leaves)
a few dashes of fenugreek powder

For the Curry Paste:

1 - 2 teaspoons of oil
1 teaspoon of cumin seeds
2 cloves of garlic, crushed
1/2 inch piece of ginger, finely chopped
2 jalapeno peppers, finely choppd
3 large shallots, or 1 small onion, sliced
1 teaspoon of coriander seeds
3 dried red chillies
1 medium tomato, chopped

1 heaping tablespoon of besan (chickpea) flour
2 tablespoons of yogurt whisked together with water to make 1/2 cup
1/2 teaspoon of sea salt

Clean the mushrooms with a damp cloth and chop them into bite sized pieces. In a wok or large frying pan, heat the oil over medium-high heat until hot. Add the mustard seeds and fenugreek seeds, stirring until the mustard seeds begin to pop. Immediately add the chopped mushrooms, curry leaves and fenugreek powder. Saute until the mushrooms are nearly cooked, about 3 - 4 minutes. Remove from the pan and set aside.

In the same wok, heat another teaspoon or two of oil over medium-high heat. Add all of the ingredients for the curry paste, except the tomato. Stir and fry until the shallots are soft - about 5 minutes. Near the end of the cooking time, add the tomato and cook until the mixture begins to thicken - another 5 minutes or so. Remove from the pan and let cook for a few minutes. Grind or blend to a paste.

Whisk the chickpea flour into the yogurt milk mixture and set aside.

Now add the mushrooms to the warm wok, along with the curry paste and yogurt mixture. Simmer over medium heat for about 3 - 5 minutes to thicken. Add the salt, stir well, and remove from the heat. Garnish with fresh parsley or coriander.

As indicated above, I served the mushrooms over Simple Onion Rice.

Simple Onion Rice

1 cup of Basmati Rice
1 - 2 teaspoons of ghee, or a mixture of butter and oil
1 teaspoon of cumin seeds
2 bay leaves, crushed
1 small piece of cinnamon
4 - 5 cloves
1 small onion, thinly sliced
1/2 teaspoon of sea salt

Wash the rice well. Soak for a few hours or more in 2 cups of water. Drain the rice, reserving the soaking liquid and let the rice air dry for about 10 - 20 minutes.

In a medium-sized pot, heat the oil over medium heat until hot. Add the whole spices and stir and fry for a minute or two. Next, add the sliced onions and cook until soft or browned. Add the rice, stir for a minute and then add the water and salt. Bring to a boil, immediately reduce the heat to low and cover with a tight fitting lid. Simmer for 15 - 20 minutes or until the liquid is absorbed. Remove from the heat, let sit for about 5 minutes and fluff with a fork before serving.