Ingredients:

• 1 cup – cleaned mushroom, chopped
• 1 – capsicum, chopped
• 1 – onion, chopped fine
• Tomato puree, from 3 Tomatoes
• 1 tsp – cumin
• 1/2 tsp – Red Chilli powder
• 1/2 tsp – coriander powder
• 1 tsp – Garam Masala powder
• 1 tbsp – Ginger Garlic paste
• 1/2 tsp – kasuri methi/dried Fenugreek leaves
• 2 to 3 tsp – oil
• 1 – Red Chillies
• 2 tsp – coriander leaves, chopped finely
• salt to taste

Method:

1. Clean mushroom, slice and keep aside.
2. Heat the oil, add cumin. Allow it to crackle, then add red chillies and fry for a minute.
3. Add onions, ginger garlic paste and saute till onions turn slightly brown.
4. Next add the capsicum, saute well – but retain its crunchiness.
5. Then add the tomato puree and fry for 3 – 4 mins till the raw smell disappears.
6. Then add the chilli, turmeric, red chilli powder, coriander powder, garam masala powder and salt – mix well and fry for few mins.
7. Add a little water if it’s very thick.
8. Add the mushroom and mix gently until well combined.
9. Simmer for 3 mins and keep the dish covered so that the mushroom gets cooked, becomes soft and is blended with the gravy.
10. Once the mushroom gets soft, simmer for 2 mins, then add kasoori methi, coriander leaves.
11. Goes well with chapattis or even plain rice and dal.
12. Recipe and Image courtesy: Sharmis Passions
13. http://www.sharmispassions.com/