Our family just loves mushrooms, all kinds. And when it comes to button mushrooms which is the most commonly available mushroom it is Mushroom Masala which has to be made with it. My family just loves it. Hope you also like it.

Materials required

Main ingredients:

Fat chopped mushroom - 200 gms
Long cut Capsicum - 2 medium sized

Masala ingredients:

Sunflower oil (or any cooking oil you prefer) - 2 TBS
Ginger paste - 1 TBS
Garlic paste - 1 TBS
Long cut Onion - 2 medium sized
Diced tomato - 1 large or 2 TBS tomato puree
Garam masala - 1 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1 tsp
Coriander powder - 1 TBS
Cashewnut powder - 3 TBS
Salt to taste

Garnish

Finely chopped fresh coriander

Step 1: Prepare the Masala

1. Sautee the Onions: First, in a large pan, heat the oil on high flame and add ginger paste and garlic paste and cook them for 1 minute while stirring them constantly. Add the onions and cover them with the ginger-garlic paste and cover the pan. Let the onions cooks for 5 minutes or until they look glazed.

2. Add Tomatoes: At this stage add the diced tomatoes and the following dry masalas: Garam masala, Coriander powder, Red chilli powder, Turmeric powder and the Salt. Stir the ingredients nicely and cover the pan and let it cook for 5 minutes on medium flame Or until the oil separates from the masala.

3. Add Cashewnut powder: At this stage add the cashewnut powder and 3/4 cup water. Stir the mixture well and cover the pan and let it cook for 2 minutes on medium flame.

Step 2: Final Run

1. Stir in the chopped Capsicums and Mushrooms. At this stage the light masala gravy is ready to stir in the main ingredients i.e. the capsicum and mushroom. Add them and stir them well. Cover the pan and cook for 5 minutes on medium to light flame.

2. When the mushroom has become a little droopy and the capsicum is no longer very crisp but still a little crisp you can remove the pan from the flame. Transfer it to a serving pan and garnish it with finely chopped fresh coriander.

Serve hot with Roti(indian bread). This dish goes well with Rice and daal too.