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

How to Make Kadai Mushroom Masala

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