MUSHROOM MASALA

By quality food products

Mushroom, Chopped

3 Cups

Vegetable Oil

3 tbsp

Cloves, chopped

5

Black Pepper Powder

4 tsp

Cardamom Pods

3-4

Onion, Chopped

2

Ginger Garlic Paste

2 tsp

Tomato, Chopped

2

Coriander Powder

2 tsp

Kashmiri Red Chilli Powder

2 tsp

Turmeric Powder

1 tsp

Garam Masala

1/2 tsp

Capsicum, Cubed

1

Lemon Juice

1 tbsp

Salt

to taste

  • Pre time

    45 MIN

  • serves

    5

  • difficulty

    Easy

  • Mushroom, Chopped : 3 Cups
  • Vegetable Oil : 3 tbsp
  • Cloves, chopped : 5
  • Black Pepper Powder : 4 tsp
  • Cardamom Pods : 3-4
  • Onion, Chopped : 2
  • Ginger Garlic Paste : 2 tsp
  • Tomato, Chopped : 2
  • Coriander Powder : 2 tsp
  • Kashmiri Red Chilli Powder : 2 tsp
  • Turmeric Powder : 1 tsp
  • Garam Masala : 1/2 tsp
  • Capsicum, Cubed : 1
  • Lemon Juice : 1 tbsp
  • Salt : to taste
  • Heat oil in a pan.
  • Once the oil is hot, add cloves, cardamom pods and fry for a few seconds.
  • Add onion and fry until it turns translucent.
  • Add ginger-garlic paste and fry until onion turns golden brown.
  • Add tomato and tomato puree and cook for 2-3 minutes.
  • Add coriander powder, red chilli powder, turmeric powder, garam masala powder, black pepper powder and salt and fry well.
  • Add chopped mushroom and capsicum and saute well.
  • Cover the pan and cook the curry on low heat for 10-12 minutes.
  • If the curry is too dry, add some water.
  • Add lemon juice and stir well.
  • Serve hot.