This mushroom and capsicum recipe is cooked in tomato-onion gravy and is spiced up by ginger,garlic and whole garam masala.It is best serves with chapatis or vegetable pulao.This delicious recipe can be enjoyed for lunch or dinner.
Button mushroon-1 pack
Green Capsicum-1 big
Ginger-1 inch peice
Tomatoes-2 medium size
Turmeric powder-1/4 teaspoon
Coriander powder-2 teaspoons
Red chilli powder-1 teaspoon
Salt to taste
Vegetable oil/Olive oil-2.5 tablespoons
Fresh coriander leaves-2 teaspoons,finely chopped
Whole Garam Masala
-Wash the mushrooms with water thoroughly and cut them into halves.
-Cut the capsicum into medium square pieces.
-Dice the tomatoes and blend them in a mixer/blender to make a smooth puree.
-Finely chop the onions.
-Make a paste with green chillies,garlic and ginger.
-Heat 2.5 table spoons of oil in a pan and add the whole garam masala.
-Add the chopped onions and diced capsicum till the onions turn a little golden.
-Add the ginger,chilli ,garlic paste and saute again for 1-2 minutes.
-Now add the tomato puree and stir well.
-Immediately add turmeric powder,coriander powder,red chilli powder and salt and let the masala cook for 3-4 minutes on medium flame.
-Add the cut mushrooms and cook till the mushrooms are properly cooked in the masala.
-Keep mixing the mushroom and masala and cook for about 5-6 minutes.Garnish with chopped coriander leaves
-Turn off the flame and serve this delicious mushroon-capsicum masala with chapatis or vegetable pulao.