Mushroom Capsicum Masala | Mushroom Masala
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Mushroom Capsicum Masala | Mushroom Masala Recipe | Mushroom Veg Masala | Mushroom Masala Sabzi | How to make Mushroom Masala Subji at Home with step by step instructions.
Mushroom Capsicum Masala | Mushroom Masala is a quick and easy recipe from Indian cuisine. It is a no fail recipe sure to impress your guests. With a few ingredients and spices, prepare this exotic vegetable for lunch boxes, regular meals or formal occasions.
I am quite particular about mushrooms; they must be sautéed properly, as I can’t tolerate any raw aftertaste in them. Earlier, my liking for mushrooms was limited to those sautéed in butter and garlic. However, over time, I have developed the skill to cook canned or fresh mushrooms , the way it suits our family.
Now Mushroom Veg Masala is one of our favorite Sabzi that we look forward to serving our guests too. I am delighted to share it recipe in this post. Continue reading…
Why should you make Mushroom Masala Sabzi
- Delicious and flavorful
- Combination of mushrooms and capsicum is blissful
- Quick and easy to make
- Vegan, can be customized easily for gluten free as well.
- Can be made with variations
Some more dry/semi dry vegetable recipes on this blog are
Potato in Green Coriander Masala
What is Mushroom Capsicum Masala
Mushroom Capsicum Masala is made with capsicum and sautéed mushrooms cooked in a flavorful onion tomato masala and aromatic spices. It is simple and quick to prepare. The flavors of tempered fenugreek seeds are the highlight of this subzi, apart from the aromatic onion tomato masala.
It is a hearty and nutritious dish that’s both satisfying and flavorful, commonly found in Indian restaurants. Now you too can make Mushroom Masala Subji at Home with step by step instructions.
Ingredients for Mushroom Masala
For Measurements refer to the RECIPE CARD further below.
Perhaps you maybe interested in some more recipes on this blog. Have a look:
How To Make Mushroom Masala Subji at Home
I have used canned mushrooms. Drain the liquid from mushrooms and rinse with fresh water. Then pat them dry between kitchen towels.
Sauté/Prep canned mushrooms
Sauteing is an optional step but very much recommended. It gives an earthy flavor to the mushrooms and removes rawness from them. In case of canned mushrooms, make sure to drain the liquids, rinse and dry mushrooms. For fresh mushroom, you may place the cut mushrooms in hot water for sometime, and then proceed for sauteing.
1. To start, heat 3 tbsp of oil in a heavy bottom pan or kadai.
2. Sauté mushrooms on medium flame. Add ¼ tsp of salt while sautéing.
3. Continue to sauté till mushrooms turn light brown.
4. Drain and transfer onto a plate.
Make Onion Tomato Masala Gravy (dry)
5. In the same pan, add fenugreek seeds and temper till golden.
6. Add cumin seeds and let them crackle.
7. Then add chopped onions. Sauté till they turn golden. Work on medium flame. In between, cover the pan so that the onions cook. Stir intermittently.
8. When the onions turn golden, add chopped ginger, garlic and green chilies. Sauté for two minutes, so that the rawness goes away
9. Add salt, turmeric powder, coriander powder, red chili, asafoetida and sauté once again. If you think oil is less, add ½ a tbsp of oil.
10. Add chopped tomatoes. You could also add pureed tomatoes. Sauté for a minute and then cover it till tomatoes soften.
Make Mushroom Capsicum Masala
11. Thereafter add chopped green capsicums and sauté for a minute.
12. Now add the sauteed mushrooms. Mix everything together. Work on low to medium flame.
13. Sprinkle garam masala and some chopped cilantro. Add a 2 tbsp of water.
14. Turn the flame to low. Cover and cook for 5-7 minutes. Finally put off the flame. Check for seasoning
What to serve with
Serve Mushroom Capsicum Masala | Mushroom Masala as a part of main course with naan or puri, alongwith jeera rice or Methi Pulao or Bhuga Chawal
Tips for Perfect Mushroom Masala
- Use good quality canned or fresh mushrooms.
- Sauté the onions until they turn a light pink. If the onions darken too much at this stage, the final appearance of the dish will not be vibrant.
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FAQ
What variations can be made with Mushroom Masala recipe
Fry potato till just done. Add this along with capsicum and mushrooms.
You add canned corn.
At the time of adding garam masala, you could add some beaten yoghurt, for a richer creamier gravy.
You could sprinkle kasuri methi during the later stages of cooking
Can I use fresh mushrooms
Yes. Wash clean and wash the mushroom. I generally immerse them in hot water for 10 minutes. Cut into quarters or slice them. Then follow the same procedure of sauteing as mentioned above.
What is the shelf life of Mushroom Capsicum Masala
Eat this vegetable fresh. Left over can be stored refrigerator for 1-2 days. Reheat well before consuming.
Recipe Card
Mushroom Capsicum Masala | Mushroom Masala
Equipment
- 1 flat bottom pan or kadai
- 1 wooden spatula
Ingredients
1 cup = 250 ml
- 1 can Mushrooms. A can weighs 425gm
- 1 medium green capsicum chopped,100gm
- 2 medium onions chopped, 150 gm
- 2 medium tomatoes chopped, 150 gm
- 1 tbsp ginger chopped 8 gm
- 1 tbsp garlic chopped 8 gm
- 1 green chili chopped
- 2 tbsp coriander leaves chopped
- 3.5 tbsp oil for cooking
- 2-3 tbsp water
Spices Powders
- ½ tsp turmeric powder haldi powder
- 1 tsp coriander powder dhaniya powder
- ½ tsp red chili powder laal mirchi powder
- 1/8 tsp Asafoetida hing
- ¼ tsp +1/2 tsp tsp salt for sauteing mushrooms + for vegetable
- 1/8 tsp garam masala powder
Whole spices
- ¼ tsp cumin seeds
- ¼ tsp fenugreek seeds
Instructions
Sauté/Prep canned mushrooms
- To start, heat 3 tbsp of oil in a heavy bottom pan or kadai.
- Sauté mushrooms on medium flame. Add ¼ tsp of salt while sautéing.
- Continue to sauté till mushrooms turn light brown.
- Drain and transfer onto a plate.
Make Onion Tomato Masala
- In the same pan, add fenugreek seeds and temper till golden.
- Add cumin seeds and let them crackle.
- Then add chopped onions. Sauté till they turn golden. Work on medium flame. In between, cover the pan so that the onions cook. Stir intermittently.
- When the onions turn golden, add chopped ginger, garlic and green chilies. Sauté for two minutes, so that the rawness goes away
- Add salt, turmeric powder, coriander powder, red chili, asafoetida and sauté once again. If you think oil is less, add ½ a tbsp of oil.
- Add chopped tomatoes. You could also add pureed tomatoes. Sauté for a minute and then cover it till tomatoes soften.
Make Mushroom Capsicum Masala
- Thereafter add chopped green capsicums and sauté for a minute.
- Now add the sauteed mushrooms. Mix everything together. Work on low to medium flame.
- Sprinkle garam masala and some chopped cilantro. Add a 2 tbsp of water.
- Turn the flame to low. Cover and cook for 5-7 minutes. Finally put off the flame. Check for seasoning
What to serve with
- Serve Mushroom Capsicum Masala | Mushroom Masala as a part of main course with naan or puri, alongwith jeera rice or Methi Pulao or Bhuga Chawal
Notes
- Use good quality canned or fresh mushrooms.
- Sauté onions till light pink. If the onions darken too much at this stage, the final appearance of the dish will not be vibrant.
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