Methi Mushroom Curry
Methi Mushroom Curry
Servings: 6 servings
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 tablespoon finely grated ginger'
- 1 8- oz package of button mushrooms , sliced
- 1 chipotle chili in adobo sauce , minced, with 2 teaspoon of the adobo sauce (Use more or less per your taste-- this much is quite spicy)
- 1 cup crushed tomatoes
- 1 tablespoon avocado oil or any neutral oil
- ¼ cup coconut milk (for a delicious variation, try substituting with 3 tablespoon cashew pieces, soaked and ground up with ¼ cup of water into a fine paste)
- Salt to taste
Instructions
- 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.