Name: Mushroom capsicum curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 200 gms white button mushrooms; ½ cup capsicum cubed; 1 teaspoon coriander seeds; ½ teaspoon red chilli powder; 1 large onion cubed; 2 tomatoes chopped; 2 Tbsp oil; 1 Tbsp fresh cream; Pinch turmeric powder; 1 teaspoon ginger garlic paste; ½ teaspoon cumin seeds; 2 red chillies; 2 cloves; ½” cinnamon; 2 cardamom; 1 bay leaf; ¼ teaspoon peppercorns

Mushroom capsicum curry

2 Jun 2017

by Deepthi (in memoriam)

Prep Time

15 minutes

Cook Time

25 minutes

Total Time

40 minutes

Background

Mushroom cooked with capsicum and aromatic spices is a healthy and tasty recipe which can be served with hot rice or roti. It can also be used as filling in sandwiches or wraps.

Ingredients

200 gms white button mushrooms
½ cup capsicum cubed
1 teaspoon coriander seeds
½ teaspoon red chilli powder
1 large onion cubed
2 tomatoes chopped
2 Tbsp oil
1 Tbsp fresh cream
Pinch turmeric powder
1 teaspoon ginger garlic paste
½ teaspoon cumin seeds
2 red chillies
2 cloves
½” cinnamon
2 cardamom
1 bay leaf
¼ teaspoon peppercorns

Instructions

Clean and cut each mushroom lengthwise into half.
Cut onion and capsicum into cubes and keep aside.
Blend tomatoes in the blender and keep aside.
Dry roast coriander seeds, cumin seeds, peppercorn, red chillies, cloves, cinnamon and bay leaf together. Ground them into a fine powder.
Heat oil in a pan, add ginger garlic paste and sauté for a minute. Then add tomato paste, turmeric powder, chilli powder, ground powder and salt as needed.
Cook until tomato mixture oozes out oil. Lower the heat, add fresh cream and cook for 3 minutes.
Add the cubed onions, capsicum and mushrooms. Mix well and cook for another 2 minutes.
Add a cup of water and cook on a low flame till the gravy thickens.
Serve hot with hot rice or roti.