Mushroom Methi (Fenugreek) Curry with Basmati Onion Rice
"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..."
INGREDIENTS
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8 oz (225 g) button mushrooms
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2 teaspoons ghee, butter or oil
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1/2 teaspoon fenugreek seeds
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1/2 teaspoon brown mustard seeds
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small handful of dried curry leaves
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1/4 teaspoon ground fenugreek
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2 teaspoons olive or sesame oil
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2 cloves garlic, minced or crushed
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1/2-inch piece fresh ginger, minced or grated
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2 jalapeños or green chilies, seeded and finely chopped
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3 large shallots or 1 small onion, sliced
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1 teaspoon cumin seeds
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1 teaspoon coriander seeds
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3 dried whole red chillies
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1 medium tomato, chopped
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1 heaping tablespoon besan (chickpea) flour
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2 tablespoons yogurt whisked together with water to make 1/2 cup
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1/2 teaspoon of sea salt, or to taste
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fresh parsley or coriander, chopped
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1 cup white basmati rice
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2 teaspoons ghee, butter or oil
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1 teaspoon cumin seeds
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2 bay leaves, crushed
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small piece of cinnamon stick
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4 to 5 whole cloves
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1 small onion, thinly sliced
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1/2 teaspoon sea salt
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