Masala Mushroom

I was so bored of cooking and eating mushroom matar as it is the only indian mushroom subzi, apart from mixed veg. made at home, so i decided to try something new with mushrooms. This is the first dish that i came up with. I have done little tweaking to the original mushroom masala. After this dish I am gonna go for more mushroom experiments as this one turned out to be a success.

Preparation time: 20 minutes
Cooking time: 30 minutes
Serves 5 to 6

Ingredients:

• 1 packet button mushrooms
• 1 large bell pepper chopped into strips
• 3 onions finely chopped
• 3 tomatoes finely chopped
• 4 green chilies slit into long strips
• 1 tsp garlic mince
• 1 tsp ginger mince
• 1 inch cinnamon stick
• 3 cardamoms
• 3 cloves
• 1 tsp coriander powder
• 1 tsp turmeric powder
• salt as per taste
• red chili powder as per taste
• 1 tsp garam masala powder
• 1/2 tsp roasted cumin powder
• 1 tbsp butter
• 1 tbsp olive oil
• 1 tsp kasuri methi powder
• 2 tbsp coriander leaves chopped

Wash the mushrooms, dry and, chop them. Heat the oil and butter in a wok and add the cinnamon, cardamoms and cloves for a minute. Add the ginger-garlic paste and fry for another minute. Next add the onions and saute them till they turn pale. Add the turmeric powder and the coriander powder. Cook til the onions turn brown and then add the tomatoes. Cook them for 2-3 minutes and add the green chilies, red chili powder and salt. Cook till the tomatoes are done and the oil separates from the tadka.

Meanwhile,heat 3 cups of water and dip mushrooms in it 2 minutes. Drain and keep aside. Add bell peppers to the tadka. Lower the flame, cover, and let them cook for 4 to 5 minutes. Now add the mushrooms. They are going to sweat, so increase the heat to prevent the dish from turning mushy.

Saute it for 3 to 4 minutes and add garam masala powder and cumin powder. To add more flavor you can roast and ground fresh garam masala from peppercorns, cloves, cardamoms and cinnamon. Cook for another 2-3 minutes and sprinkle kasuri methi.

Garnish with coriander leaves and butter. Enjoy with parantha or rotis.