- mushroom – 1 cup, chopped
- capsicum – 1, chopped
- Onion – 1, chopped
- Tomatoes – 1 big, pureed
- Cumin powder
- Red chilli powder
- Coriander Power
- Garam masala powder
- Ginger Garlic Paste – 1 tbsp
- Kasuri Methi – 2 tsp
- Coriander leaves
- Salt, turmeric, sugar
Clean mushroom, slice and keep aside.
Heat the oil, add cumin. Allow it to crackle, then add red chillies and fry for a minute. Add onions and fry.
Add ginger garlic paste and saute till onions turn slightly brown. Then add the tomato puree and fry for 3 – 4 mins till the raw smell disappears.
Then add the chopped green chilli, turmeric, red chilli powder, coriander powder, garam masala powder and salt – mix well and fry for few mins.
Next add the capsicum, saute well – but retain its crunchiness. Sprinkle a little water if it’s very thick.
Add the mushroom and mix gently until well combined.
Simmer for 10 mins and keep the dish covered so that the mushroom gets cooked, becomes soft and is blended with the gravy.
Once the mushroom gets soft, simmer for 2 mins, then add kasoori methi soaked in water.
Adjust the seasoning with a sprinkle of sugar if you like. Garnish with Coriander leaves.
Goes well with chapattis. We had it with plain rice and dal.