Indian Style simple and flavourful fresh curry loaded with vegetables.
A couple of decades ago, I had never heard of edible mushrooms. Coming to think about it today makes me laugh. Yes, we used to think of mushrooms as something that just grows around trees during rainy season.
I use Mushrooms at least once a week and its almost always in my kitchen .Not everybody likes to eat mushrooms, but its something which is loved by my family.This is a basic recipe which can fit into many combinations of vegetables. It was easy, fresh and also tasty.Certainly not a calorie loaded subzi with cashew and butter and can be adapted into our daily menu.
Serves 3-4 people
- 250 gms Mushrooms, washed and sliced thin
- 1 Green Capsicum , chopped into 1 inch pieces
- 1/2 cup Peas, frozen or fresh(boiled)
- 1 Onion, finely chopped
- 1 tsp Jeera Powder
- 1/2 tsp Dhania/Coriander Powder
- 1 tsp Red chilli Powder
- 1/2 tsp Garam Masala
- 1/2 tsp of Kasuri Methi
- 2 tablespoons Oil
- Salt to taste
- Coriander for Garnishing
Ground to a fine Paste
- 2 Tomatoes
- 1 piece of Ginger
- 1 pod Garlic
- Heat a tablespoon of oil in a pan and add jeera/cumin seeds.
- After it splutters , add onions and fry for a couple of minutes.
- Add capsicum and fry it for another 2 minutes.
- Now, add the tomato paste and saute it till the raw smell goes.
- Add red chilli powder, jeera powder and dhania powder.
- Saute it for 1 minute.
- Add mushrooms, frozen peas and garam masala and bring it to a boil.
- Crush kasuri methi with your hand and add it to the gravy.
- Add coriander and serve it hot with chapatis.
Note – Add a tablespoon of cream at the end to give it a different flavour.
Do not boil mushrooms for a long time. They get cooked very easily.