Preparation Time: 10 minutes
Cook Time: 20 minutes
Button Mushrooms: 250 grams
Onion : 1 large chopped
Tomato : 2 large puréed or 3/4 cup
Green pepper/ Capsicum: 1 thinly sliced
Ginger garlic paste: 1 tablespoon
Kasoori methi: 1 teaspoon
Turmeric: 1/2 teaspoon
Water : 1/2 cup
Garam masala: 1/2 teaspoon
Salt to taste
For kadai masala:
Coriander seeds/ Dhaniya : 1 tablespoon
Dry red chilies: 5
Cumin seeds/ Jeera : 1/2 teaspoon
Cinnamon: 1 ” stick
Green cardamom/ Elachi :2
Cloves /laung: 3
Whole Black pepper: 1/2 teaspoon
Mace : 1
Dry roast all ingredients listed under for kadai masala, cool them off and grind in a blender or mortar pestal to a semi fine powder.
Wash and slice the mushrooms.
Heat oil in a pan and add sliced mushrooms and sauté them for 5-7 minutes until they water is evaporated and mushrooms are browned. Take them out a keep aside.
In the same pan, add onions and sauté them till they turn translucent.
Add garlic garlic paste and fry for 1 minute.
Add tomato Purée and cook for 4-5 minutes or until you see oil getting separated.
Add green pepper, mix well and sauté for 5 minutes.
Add turmeric, salt and kadai masala. Mix well and add water.
Cook for 2 minutes and add the mushrooms, garam masala, kasoori methi, mix well and turn off the stove.
Serve hot with Roti, Jeera rice or naan.