Mushroom Capsicum Masala

Mushrooms are one of my favorite to cook and to eat. They are healthy and tasty to eat and they are so versatile that can be incorporated in numerous ways, be it rice, gravies or curries. M is not fond of mushrooms. But he buys them for me. So whenever he travels I get to cook and eat all that stuff he is so not into. Today I made this masala to go with rotis.

Ingredients:

Button Mushrooms-300gms, halved

Capsicum-2, cubed

Onions-3, cubed

Ginger& Garlic paste/crushed-1 tbsp

Curd/yoghurt- 2 tbsp

Fennel seeds-1 tsp

Turmeric powder-1/4 tsp

Red chili powder-1& ½ tsp

Coriander powder-1 tsp

Garam masala powder-1 tsp

Kasuri methi-1 tsp, crushed

Coriander leaves-to garnish

Oil-2 tsp

Salt-as needed

How It Happened:

1.  Heat oil in a kadai; add fennel seeds, when they pop, add onions and fry until transparent.

2. Add ginger and garlic paste and cook until raw smell goes off.

3. Then add capsicum and cook for 2 minutes. Add the mushrooms; mix well cook and cover in simmer for 15 minutes.

4. Now the mushrooms would have leached out all the water and would have shrunk. By now the quantity will be half of what you saw initially.

5. Increase the flame and let the water get evaporated for 3 minutes.

6. Simmer the flame add turmeric powder, red chili powder, coriander powder and salt. Mix well and let it cook for 2 minutes until the raw smell goes off.

7. Add the garam masala stir once, then add the curd and mix well. Finally add kasuri methi crushed in between the palms and mix again. Let it cook for a minute.

8. Switch off the flame, garnish with coriander leaves and serve with hot roti/rice.

Notes:

* Mint leaves can be added for flavor.

* After adding curd do not cook for long. Also cook in simmer else they will curdle.

*Mushrooms need a little extra spice. So I added some green chilies as well. Adjust the chili powder according to your taste.