Cooking Time: 40 minutes
- 250 grams / 8 oz white button mushrooms diced
- 1/2 cup capsicum diced
- 1//2 cup red bell pepper diced (optional)
- 1/2 cup / 1 medium sized onion finely chopped
- 1/2 cup / 1 medium sized tomato finely chopped
- 3-4 green chillies finely chopped
- 3-4 cloves of garlic grated
- 1 inch ginger grated
- 2 tbsp oil (you can use any refined oil like peanut oil, sunflower oil etc)
- 1 tsp cumin seeds (jeera)
- 1 bay leave (tej patta)
- 1/8 tsp asafoetida (hing)
- Salt to taste
- 1 tsp sugar (optional)
- 1 tsp turmeric powder (haldi)
- 1 tsp red chilli powder (lal mirch) (adjust it according to taste
- 1 tsp coriander powder (dhaniya)
- 1/2 tsp black pepper powder (kali mirch) (adjust it according to taste)
- 1 tsp garam masala (adjust it according to taste)
- 2 tbsp finely chopped coriander
- 1 tbsp kasuri methi (dried fenugreek leaves)
- 1/4 cup milk
- Water as required
Get all the ingredients ready.
Take oil in a kadhai/ pan. Keep the gas on medium heat. When oil is hot enough add cumin seeds and bay leaf in it. As the cumin seeds starts turning little brown add asafoetida in it.
Now add finely chopped onion and saute it for about a minute or so till it starts turning translucent in color.
As onion starts turning translucent, add grated ginger, garlic and finely chopped green chillies in it. Give it a good stir. Add Salt and sugar. Saute it till raw aroma of ginger and garlic goes away. It takes a minute or so. Keep the gas on medium heat.
Stir in finely chopped tomatoes and all the spices, i.e. turmeric powder, red chilli powder, coriander powder, pepper powder and garam masala. Give everything a good stir. Now cover the kadhai/ pan and let the veggies cook for about 5- 7 minutes. Keep the gas on medium heat.
In every 3-4 minutes open the lid and stir it so that it do not stick to the bottom of the kadhai/ pan. Cook till it starts leaving oil from the sides. It will look like the second picture given above.
Now add the mushrooms, capsicum and red bell pepper. Mix the veggies nicely with the masala. Now add little water, around 3-4 tbsp and cover the kadhai/pan and let the veggies cook. We add water as it aids in cooking the mushrooms faster and also the curry do not stick to the bottom of the vessel.
It will take around 10 minutes for the veggies to cook completely. Keep on stirring in every 3 – 4 minutes. If needed you can add little more water. After 7- 8 minutes check, if you are able to cut the mushrooms easily with the spoon then it means it has been cooked. If not, then cook it for some more time. When the veggies has been cooked nicely, it will look like the second picture given above.
Now add finely chopped coriander and kasuri methi in the curry. Crush the kasuri methi with your hands while adding as it releases more flavor by crushing.
Stir everything nicely and cook it more for about 2-3 minutes. Keep the gas on medium heat.
Now add milk and mix it nicely with the curry. I have made curry of semi dry consistency. If you want the curry of more liquid consistency then add milk according to the consistency of your liking. You can also add little fresh cream/ heavy whipping cream / malai for more richer taste. Simmer the curry on medium heat more for about 2 minutes and then switch of the gas.
Delicious mushroom and capsicum curry is ready to be enjoyed.
Serve it hot with Rotis, Paratha, Naan, Garlic Naan or any bread of your choice. This recipe is super simple and not takes more than 30 -35 minutes. Its a quick curry to prepare if you are going to have guest at short notice of time and leave your guest thinking that it must have taken ages and so much of hard work. You can also serve this to your kid in form of a wrap or burrito and they will have all the veggies for which we have to run behind them. Place little of this curry in center of a chapati or paratha and wrap it as a burrito and mushroom roti burrito is ready. If your kids likes cheese, add some grated cheese too in the wrap or burrito. So friends do try out this recipe and please let me know how you like it. Enjoy !!
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