Mushroom Capsicum Sabzi
A delicious spicy sabzi made with mushroom, capsicum and a few Indian spices. Perfect with rotis or plain paranthas.
Equipment
- Pan
- Knives and Chopping board
Ingredients
- 150 gm Button Mushrooms
- 2 tbsp Mustard Oil
- 3-4 Cloves
- 1 Small Cinnamon stick
- 8-10 Cashews; broken
- 8-10 Curry Leaves
- 2 Green Chillies; slit
- 2 Medium-Sized Onions; Thinly sliced
- 1 Medium-Sized Tomato-Thinly Sliced
- 1 Medium-Sized Capsicum-Thinly Sliced
- Salt; to taste
- ⅓ tsp Turmeric Powder
- 1 tsp Kashmiri Red Chilli Powder
- 1 tbsp Coriander Powder
- ½ tsp Garam Masala Powder
- 2 tbsp Fresh Cream
- 1 tbsp Kasuri methi (Dry Fenugreek leaves)
- 1 tbsp Finely chopped fresh coriander leaves
Instructions
- Wash and chop the mushrooms into slices.
- Heat oil in a pan. Add cloves and cinnamon. Fry them on medium heat for a few seconds.
- Add cashews, curry leaves and green chillies. Fry them for about 30 seconds.
- Add onions. Fry them till they turn golden brown. This will take some time, but don't move to the next step until the onions change colour.
- Add tomatoes. Add salt, turmeric powder, red chilli powder, coriander powder and garam masala powder. Reduce the heat. Cover and cook for about 2 minutes on low to medium heat.
- Add sliced capsicum. Mix well and fry for another 15 seconds.
- Add mushroom. On high heat, fry the mushroom.
- Once the mushrooms are cooked, add kasuri methi and coriander leaves.
- Add fresh cream. Mix and serve hot with roti or parantha.