By Rittwik Naskar
An easy, vegetarian dish that can be served on any given weekday, Mushroom Masala Curry can be served with rotis or plain white rice as a flavourful side dish. Follow these steps to make it at home.
200 gm white button mushroom ½ cup capsicum, sliced 1 tsp coriander powder and kasuri methi 1 dry red Kashmiri chilli, broken in half 2 green cardamom 1-inch piece of cinnamon 1 onion, chopped 2 tomatoes, chopped 1 tsp ginger-garlic paste ½ tsp red chilli powder, turmeric powder, salt ¾ cup water 1 tbsp oil and butter
In a heated pan, add ½ tbsp of oil followed by the washed and sliced mushrooms and capsicum. Saute them till lightly browned and remove them from the pan.
Add a tablespoon of oil to the same pan and add the cardamom, cinnamon, ginger-garlic paste and onions. Saute till the onions are translucent.
Add the tomatoes, red chilli powder, turmeric powder, salt, and coriander powder to the pan. Saute till the oil separates to the sides of the pan.
Using a hand blender, blend the contents of the pan into a fine puree. Add the mushrooms and capsicum along with butter, and saute for 2-3 minutes.
Add water to the pan and simmer the mushrooms and capsicum for 10 more minutes. Garnish with crushed kasuri methi leaves and serve warm.