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Mushroom Methi (Fenugreek) Curry


Mushroom Methi (Fenugreek) Curry Recipe

Ingredients:
  • 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 jalapeos 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
  • 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
Directions:
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