1 1/2 cups sliced white button mushrooms
1/2 cup capsicums cubed (optional)
3/4 cup of chopped onions
1/2 cup of chopped tomatoes or tomato puree
1 sprig curry leaves or bay leaf
1/4 tsp cumin seeds or small cinnamon, 2 cardamom
1 tsp. ginger garlic paste
3/4 tsp red chili powder
1/2 to 3/4 tsp garam masala
1 tsp kasuri methi (optional)
2 tbsp. Oil
Salt to taste
Pinch of turmeric
To roast:
2 tbsp. roasted Peanuts or 10 cashewnuts or almonds
1 tbsp. roasted Sesame seeds (optional)
1 tbsp. Desiccated coconut (optional)
Wash mushrooms and cut to desired size just before you cook as they discolor fast.
If using cashews, soak them for 10 minutes in water and make a thick paste. Or Roast the ingredients under to roast and powder them and set aside.
Making mushroom masala
Heat oil in a pan, add bay leaf or curry leaves, cumin and let them splutter.
Add onions and fry till they turn golden, add ginger and fry till the raw smell goes off.
Add tomatoes or tomato puree, salt and turmeric, fry till the tomatoes turn mushy. if using puree then cook till it thickens.
Add the cashew paste or peanut powder. If using cashew paste, fry for about 3 to 5 minutes. If using peanut powder just fry for a minute.
Add water as required, mix well to remove lumps, bring it to a boil.
Meanwhile add oil to a pan, Cut & fry mushrooms on a medium flame for 2 to 3 mins, set aside.
Fry capsicums on a high heat for 2 mins.. off the flame and set aside
Once the gravy comes to a boil, add the mushrooms cover & cook for 2 mins.
Add capsicum, garam masala & kasuri methi if using.
Cook for 2 to 3 mins or till the mushrooms are cooked. Do not overcook as they tend to become soggy very fast.
Serve mushroom masala hot with rice or chapathi.