We had this curry few months back in a veg. thali and we really loved it. I tried to imitate the curry at home and it turned out to be quite similar to the one we had in that thali. And since then it has been added in my kitchen’s menu 😛 Here follows the recipe..
Button Mushroom – 2 cups (each cut to 4 pcs.)
Onion – 1 small (diced)
Bell pepper – 1/2 cup (diced)
Ginger-garlic paste – 1 tsp
Onion paste – 2 tbsp
Tomato puree – 1 tbsp
Cumin seeds – 1/4 tsp
Turmeric powder – 1/4 tsp
Coriander powder – 1/2 tbsp
Cumin powder – 1/4 tsp
Black pepper powder – 1 pinch
Fennel seeds – 1 pinch
Kasuri methi – 2 tsp
Red chilli powder – 1/2 tsp (or according to your liking)
Salt – to taste
Oil – 2 tbsp
-> Shallow fry mushroom, diced onion and bell peppers till tender (don’t overcook). Keep aside.
-> Heat up oil in a wok. Add cumin seeds and fennel seeds.
-> Add ginger garlic paste. Fry till its raw smell fades.
-> Add onion paste and fry till golden brown.
-> Now add all the dry masalas (turmeric powder, coriander powder, cumin powder, red chili powder and black pepper powder)
-> Fry for 1-2 minutes. Now add tomato puree and salt.
-> Fry till it leaves oil.
-> Add crushed kasuri methi.
-> Now add the fried onion, mushrooms and bell pepper.
-> Add little water. Give it a boil.
-> Turn off the stove.
Serve hot with chapati (or whatever you’d like it with) 🙂