Fine Cooking Magazine - November/December 2020

Servings: six.

If you can find fenugreek leaves, by all means, use them—their bitterness nicely counters the sweetness of the caramelized onions. This would be lovely with steak or chicken.

Ingredients

3 Tbs. canola oil
1/4 cup dried fenugreek leaves or 1/2 cup finely chopped fresh fenugreek(optional)
2 small whole dried red chiles (optional)
1 Tbs. cumin seeds
2 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground turmeric
2 lb. cremini (baby bella) mushrooms, cleaned, stems trimmed, and sliced 1/4 inch thick (8 cups)
2 medium red onions, peeled, halved lengthwise and thinly sliced crosswise into half-moons (3 cups)
2 medium tomatoes, finely chopped (about 2-1/2 cups)
1 tsp. store-bought or homemade garam masala
1/4 tsp. cayenne (optional)
2 tsp. kosher salt; more to taste
1/4 cup fresh cilantro, chopped
1 to 2 Tbs. fresh lemon juice

Nutritional Sample Size based on six servings
Calories (kcal) : 140
Fat Calories (kcal): 70
Fat (g): 8
Saturated Fat (g): 0.5
Polyunsaturated Fat (g): 2.5
Monounsaturated Fat (g): 4.5
Cholesterol (mg): 0
Sodium (mg): 390
Carbohydrates (g): 16
Fiber (g): 4
Protein (g): 5

Preparation

Heat the canola oil with the fenugreek leaves and chiles (if using), cumin seeds, coriander, ground cumin, and turmeric in a large wok, Dutch oven, or 12-inch skillet over medium-high heat. Cook, stirring occasionally, until the cumin is browned and the chiles darken, 2 to 3 minutes. Add the mushrooms, onions, and tomatoes, mix them into the spices, and cook, stirring occasionally, until the liquid has evaporated and the vegetables look evenly browned, softened, and dry, 15 to 20 minutes; there will be a lot of liquid in the beginning— just keep cooking, stirring more frequently as the vegetables become drier.
Add the garam masala, cayenne (if using), and salt, and cook 1 minute longer. Stir in the cilantro and lemon juice, taste for seasoning, and serve.

Tip

Seasoning with salt at the end of the cooking process may seem unconventional, but it actually works better in stir-fries. Salt encourages vegetables to break down and release water, and that is not the goal in these dishes.

(2 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Reviews

Rate or Review

Reviews (2 reviews)

amrita109 | 01/02/2013
Excellent!! I also added a ginger/garlic paste but I would recommend adding a good amount of fresh ginger/garlic after the fenugreek and before the mushrooms/onions. Also, I used fenugreek powder instead of leaves but I don't know if this matters too much.
Renkow | 04/06/2009
This was the star of our meal! Served with homemade naan. I served all the stir-fry recipes featured with this one and this was the winner by far!

Rate this Recipe

Write a Review

What We're Cooking Now

Name: Mushroom Stir-Fry with Onions & Tomatoes
Yield: six. servings
Cuisine: Indian
Ingredients: 3 Tbs. canola oil; 1/4 cup dried fenugreek leaves or 1/2 cup finely chopped fresh fenugreek(optional); 2 small whole dried red chiles (optional); 1 Tbs. cumin seeds; 2 tsp. ground coriander; 1 tsp. ground cumin; 1/2 tsp. ground turmeric; 2 lb. cremini (baby bella) mushrooms, cleaned, stems trimmed, and sliced 1/4 inch thick (8 cups); 2 medium red onions, peeled, halved lengthwise and thinly sliced crosswise into half-moons (3 cups); 2 medium tomatoes, finely chopped (about 2-1/2 cups); 1 tsp. store-bought or homemade garam masala; 1/4 tsp. cayenne (optional); 2 tsp. kosher salt; more to taste; 1/4 cup fresh cilantro, chopped; 1 to 2 Tbs. fresh lemon juice