Sunday, December 16, 2012

Mushroom Capsicum Pepper Masala

Mushroom Capsicum Pepper Masala


Mushrooms – 500gms sliced
Onion – 1 big sliced thin
Capsicum – 1 medium sliced into medium length pieces
Tomato – 1 big chopped
Ginger paste – 1 tsp
Garlic paste – 1 tsp
Turmeric powder – ¼ tsp
Pepper powder- 1 -2 tsp
Corriander powder- 1 tsp
Cinnamon – ½ inch stick
Cloves- 2-3
Cardamom – 2
Green chillies - 1
Curry leaves – 1 stem
Corriander leaves- 1 Tbsp chopped
Salt – as required
Oil – 2 Tbsp


  • Grind the cinnamon, cardamom, cloves, green chillies, curry leaves along with the pepper powder and coriander powder by adding little water. Keep this separate.
  • Heat the oil in a non- stick kadai . Add the onions and sauté until translucent.
  • Add the ginger and garlic paste and sauté until the raw smell goes.
  • Add the mushroom and fry for 5-6 minutes.
  • Now add the tomato and cook until the tomato turns mushy. Add the turmeric powder, the grinded masala and salt at this stage and sauté well for about 6-7 minutes. 
  • Add the sliced capsicum and cook for a minute and remove from flame. The capsicum should not get overcooked, the crunchiness should be retained.
  • Transfer into a serving bowl. Garnish with chopped coriander leaves. This is a good accompaniment with chappathi.

*This is a bit spicy dish, so please adjust the pepper and green chillies according to your taste.

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