Mushroom Capsicum Masala | Mushroom Masala
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.
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.