Mushroom Masala Curry

Mushroom is one of those few vegetarian dishes that my hubby munches without much complaint & these days they are available with ease in grocery stores. This next dish is quite the spicy one. You can add either boiled potatoes or paneer to this for a different taste. This dish can be served with plain rice/pulao/roti.

Ingredients

• 500gms mushroom cleaned and cut into small pieces
• 1 onion medium chopped or cut into squares
• 1 tsp. ginger garlic paste
• 2 tomatoes finely chopped
• ½ tsp. turmeric powder
• 3 tsp. chilli powder
• 2 tsp. coriander powder
• 1 inch cinnamon stick
• 5-6 cardamom pods
• 4 dry red chillies
• 1 tsp. cumin seeds
• 1 tsp. dry fenugreek leaves( kasoori methi)
• 1 green bell pepper/capsicum cut into small squares
• ½ cup Veg oil

In a non-stick pan, dry roast, cinnamon stick, cardamom pods, cumin seeds, dry red chillies and dry fenugreek leaves for about 4-3 minutes. Grind together and set side.

Heat ¼ cup oil in a non-stick pan, and fry mushroom until half done. Set aside. Add the balance oil and sauté onions, ginger garlic paste till onions turn golden brown. Add chilli, turmeric and coriander powder. Saute for a while.

Add chopped tomatoes and cook until tomatoes are done. Add the rounded masala and stir. Add the mushroom and add ¼- ½ cup hot water to this and stir. Add capsicum cover and cook until the gravy thickens on a low flame. Remove from flame and garnish with coriander leaves.

I served it with Jeera Rice and yogurt!!!!!!