Methi-Mushroom Curry


This curry is sort of a mish-mash of global flavors and things left over in my fridge, but it worked so well, I thought I’d post it for you.

The base for this curry is a lot like a Spanish sofrito– onions, bell peppers and tomatoes. I used canned, pureed tomatoes, but be sure to dice the onions and bell peppers really small. I also had a bunch of methi (fenugreek) leaves crying out to be used, so in they went.

To spice up my curry, I used a mix of garam masala and chipotle chilis in adobo sauce, my favorite Latin American productРits smoky, sizzling-hot richness gives just that hint of added mystery and oomph, I think, to some spicy Indian dishes.

Methi, for those who are not familiar with it, is one of the best greens you can eat for your health. Its pleasant bitterness is said to work wonders for diabetics and in reducing cholesterol levels. The small, oval, dark-green leaves and bitter flavor distantly resemble watercress, although methi is tougher and needs more cooking time to make it reach its full delicious potential.

And delicious it is. One of my favorite ways to eat methi is just to saute and cook it down with onions and potatoes and a few spices. Make sure you caramelize the onions and potatoes with a touch of sugar and you have an ultra-delicious subzi that’s perfect with any dal.

This recipe’s more of a gravy, though, and there are no potatoes here, although you could certainly add them– they’d be great in here.

Here’s the recipe. Enjoy, all!


Methi Mushroom Curry

Ingredients:

1 bunch methi leaves (about 3 cups chopped). Clean the methi, which is usually quite gritty, by swirling it in a large pot of water 3-4 time. The grit will all fall to the bottom of the pot. Cut off the thick stems and roots and chop the leaves and more tender stems fairly fine (my mom would use only the leaves and remove all the stems, but I like keeping in the smaller stems which cook up very tender).

1 bell pepper (I used a yellow pepper I had on hand but feel free to substitute with green or red)

1 medium onion, finely diced

3 cloves garlic, grated or crushed

1 tbsp finely grated ginger’

1 8-oz package of button mushrooms, sliced

1 chipotle chili, minced, with 2 tsp of the adobo sauce (Use more or less per your taste– this much is quite spicy)

1 cup crushed tomatoes

1 tbsp canola oil

1/4 cup coconut milk (for a delicious variation, try substituting with 3 tbsp cashew pieces, soaked and ground up with 1/4 cup of water into a fine paste)

Salt to taste

Heat the oil in a skillet.

Add the onions and bell peppers and saute until they start to turn golden brown.

Add the ginger and garlic and saute for a minute, then add the tomatoes and the methi.

Let the mixture cook down until the tomato starts to express the oil and is a few shades darker.

Add the chipotle chili and the mushrooms and 1 cup of water. Cover and let it cook about 10 minutes or until the methi is quite tender.

Add the coconut milk or cashewnut paste and salt to taste. Turn off the heat.

Garnish, if you like, with some coriander leaves.

Serve hot with rice or any Indian flatbread.

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

19 thoughts on “Methi-Mushroom Curry

  1. Permalink  ⋅ Reply

    Gita

    January 18, 2010 at 1:29am

    Very interesting curry…love this different combination Vaishali…I think I am going to love this when I try it soon :)

  2. Permalink  ⋅ Reply

    The Voracious Vegan

    January 18, 2010 at 6:41am

    I love how you describe this dish, it sounds incredible! Thank you for the recipe, I can’t wait to give it a try.

  3. Permalink  ⋅ Reply

    Curry Leaf

    January 18, 2010 at 10:17am

    Never tried the combo.Looks perfect with roti.The chipotle addition is a must try.

  4. Permalink  ⋅ Reply

    Ms.Chitchat

    January 18, 2010 at 10:41am

    Although not a fan of mushroom, ur recipe looks very tempting and inviting. Sure to give a try soon :):)

    Chitchat

  5. Permalink  ⋅ Reply

    Priya Narasimhan

    January 18, 2010 at 11:30am

    i liked the way you described methi’s taste..pleasant bitterness..very true..and a nice recipe, though I don’t eat mushroom.

  6. Permalink  ⋅ Reply

    Shri

    January 18, 2010 at 1:49pm

    That looks absolutely fantastic and mouthwatering,Vaishali!I like the combination of Methi and mushroom..

  7. Permalink  ⋅ Reply

    Rachana Kothari

    January 18, 2010 at 1:55pm

    This is my first comment on your lovely blog:) The curry looks delicious… I really like the combination.
    Cheers and Do visit,
    Rachana
    rachanakothari.blogspot.com

  8. Permalink  ⋅ Reply

    Miri

    January 20, 2010 at 5:28am

    Methi, coconut milk and mushrooms?! now thats one interesting combo!!

  9. Permalink  ⋅ Reply

    Indhu

    January 20, 2010 at 7:34am

    I want to try this without the mushrooms… maybe with potatoes…

  10. Permalink  ⋅ Reply

    RV

    January 21, 2010 at 6:43pm

    It looks delicious.. Methi and Mushroom should go well with each other..

  11. Permalink  ⋅ Reply

    zengirl

    January 22, 2010 at 3:10am

    Vaishali,

    This is truly creative recipe, using what you have in hand. Looks Yummy, I think I will make it (minus the mushroom as I have yet to cultivate the taste for it)

  12. Permalink  ⋅ Reply

    MariaKen

    January 22, 2010 at 6:24pm

    Wow…I just happened upon your blog today in searching for another recipe and LOVE what I am seeing! I can’t wait to try some of your recipes! Thanks!

  13. Permalink  ⋅ Reply

    Jagruti

    January 23, 2010 at 5:11pm

    Hey Vaishali

    curry looks very colourful and intresting..sure to try

    Joy Of Cooking

    cheers and do visit my blog if youcan

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