Yes it’s not something you hear about or eat everyday, but it should be out there more often because it’s just so delicious, easy and quick. Ready in literally 30 mins and a treat especially for Vegetarians.
WHAT YOU NEED
200 gms button mushrooms
1/4 cup cooking oil
1 onion chopped
2 tomatoes pureed in blender
1 capsicum (I used red and yellow half/half)
1 teaspoon ginger garlic paste
1 teaspoon kasuri methi
Salt as needed
Dhaniya and ginger for garnish
Water
Dry spice mix including:
1 tablespoon Coraiander seeds
2 fry red chillis
1/2 inch cinnamon stick
1 green cardamom
1/2 teaspoon cumin
2 cloves
2 to 4 black pepper whole
WHAT TO DO
First dry roast all the spices mentioned above, on a low flame in a pan till fragrant. Don’t burn them.
Once the spices cool down, add them to a grinder jar.
Grind to a semi fine powder. You can also grind to a fine powder. Keep the ground masala aside.
In the same jar, add chopped tomatoes. Blend the tomatoes to a smooth puree. Keep aside.
Heat oil in a kadai or pan. Add the sliced mushrooms.
Stir & sauté the sliced mushrooms. First you will see the mushrooms releasing a lot of water.
Then later the water evaporates. Saute till the mushrooms get browned from the edges.
Remove the mushrooms and keep aside. Don’t want them to be soggy.
In the same oil, add finely chopped onions. Saute the onions till translucent or light golden.
Now add the ginger-garlic paste and saute till their raw aroma disappears.
Add the tomato puree. Stir and saute till you see some oil releasing from the sides.
Then add the sliced capsicum (bell pepper). Stir and saute for 5 to 6 minutes on a low flame
Add the ground kadai masala which we made
Then add ½ cup water. Season with salt.
Stir & bring the gravy to a simmer on a low flame till you see a few specks of oil on top.
Add the sautéed mushrooms and mix very well. You can add some more water if the gravy looks very dry.
Lastly add crushed kasuri methi (dry fenugreek leaves) and mix well. Switch off the heat.
