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
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