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