Mushroom Methi Curry with Basmati Onion Rice

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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 CurryMushroom Methi (Fenugreek) Curry with Basmati Onion Rice
Recipe by
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

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  • 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
  • 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
  • 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
  • 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.

  • 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
  • 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


Unknown said...

oh, these sound really healthy! I haven't tried any fenugreek seeds yet, I should have a look for them. Nice to find your blog. Cheers.

zlamushka said...

Hi Lisa,

I share the same love for mushrooms as you do. I actually cooked your mushrooms with cumin. They turned out really well. What makes me think that this one looks EVEN BETTER.

I ll try very soon.

Lisa Turner said...

Thanks for dropping by Arfi and Zlamushka. I highly recommend you give this recipe a try. Very tasty! This recipe is at least as good as the mushrooms with cumin, if not better.

Sharmi said...

your picture is so tempting and delicious looking. loved the rice. the methi mushroom combination is new.

Unknown said...

Hey Lisa,
feels so wonderful to see my recipe travel all the way to your kitchen...looks delicious and really glad you all loved time you are at an indian store buy a small box of KASURI will find it in the masala section, where all other boxes are garam masala can use those leaves the next time...the taste is totally different from using the fenugreek powder.
Looking forward to recipe exchanges

Lisa Turner said...

Nandita: I'm making a trip to the Indian grocery store in the morning, and will look for the kasuri methi. Thanks for the suggestion!

Latha said...

Hi Lisa,

Being a south indian i'm not that familiar with mushrooms and discovering it only after my own cooking began. i made it last night for dinner to go with rotis. a divine dish. the methi was very subtle and the addition of yogurt with chickpea flour complements the spice paste very well. thank you very much.