- October 2021
- Hands-on time 40 minutes
Inspired by the Indian chicken dish methi murgh – this mushroom curry uses dried fenugreek leaves and yogurt as key ingredients.
If mushrooms aren’t your bag, get your dose of fenugreek in Chetna Makan’s rajma paneer.
- 9.8g (1.6g saturated)
- 12.4g (8.5g sugars)
- 2.9g fibre
- 0.1g salt
- 2 tsp gram flour (chickpea flour)
- 165g thick yogurt
- 2 tbsp oil for frying
- 1 large onion, finely chopped
- 1 black cardamom (optional)
- 2 bay leaves
- 4 garlic cloves, crushed
- Thumb-size piece ginger, finely grated
- 1 tsp ground coriander
- 1-2 tsp chilli powder (to taste)
- ½ tsp turmeric powder
- 2 medium tomatoes, chopped
- 1 tbsp garam masala
- 200g chestnut or other mushrooms, quartered
- 1 tbsp dried fenugreek leaves (kasuri methi), crushed with your fingers
- Coriander leaves, chapatis or rice to serve
- Whisk the gram flour with the yogurt in a medium bowl, then set aside.
- Put the oil in a heavy-based pan, add the onion, black cardamom (if using), bay leaves and a pinch of salt, then cook on a medium heat for 8-10 minutes until golden. Add the garlic, ginger, coriander, chilli, turmeric and tomatoes, then cook for 5 minutes. Crush the tomatoes with the back of a spoon as they cook until they’re saucy.
- Stir in 200ml water, then add the garam masala and a pinch of salt. Cook for 10-15 minutes or until you can see the oil separating on the surface. Turn the heat to low, add the mushrooms and another 100ml water and cook for 5 minutes more until the mushrooms are tender. Add the fenugreek and turn down the heat to the gentlest simmer.
- Add spoonfuls of the curry sauce (avoiding the mushrooms) to the yogurt mixture, stirring well between additions. Do this 5-6 times until the yogurt mixture turns orange and most of the sauce is incorporated. Then gradually add the mixture back to the pan, stirring until warmed through. Taste and add salt if needed, sprinkle with coriander leaves and serve with chapatis or rice.
Optional: making fresh garam masala will make a big difference to your final dish. To do so, gently toast 1 cinnamon stick, 1 black cardamom, 3 green cardamom, 4 cloves, 1 tsp cumin seeds, 1 tsp coriander seeds and 1 tsp black pepper corns in a pan. Grind to a powder in a pestle and mortar or spice grinder. Keep in a clean and dry jar for up to a month.
If you can find them, you can use 2 tbsp chopped fresh fenugreek leaves in place of the dried kasuri methi in this recipe.
Adding a tin of chickpeas or some cooked garden peas is a nice addition to the finished dish.
For best results make the curry a few hours or more ahead to let the flavours meld. Cover, chill, then reheat gently in a pan, stirring occasionally.
The gradual addition of the curry sauce to the yogurt warms it gently and helps stop the curry splitting. You’ll find gram flour and fenugreek leaves in the world food aisle of large supermarkets and at Veenas or Red Rickshaw.
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