Mushroom Capsicum Masala

          This week has been very busy, had been to my mother's place, so did not do much cooking except for the pongal for the festival. Last week, I had made this Mushroom Capsicum Masala, for dinner. I had a pack of mushrooms and a capsicum but no tomatoes, so instead I used a little yogurt in the dish and flavored it with kasuri methi/dried fenugreek leaves. It turned out really very tasty, a perfect combination for rotis, naans or any type of bread..

Need To Have

• Button Mushrooms - 18
• Green Capsicum - 1, cut into big pieces
• Onion - 1 medium, chopped
• Garlic - 5 small cloves, grated
• Grated Ginger - 1 tablespoon
• Turmeric Powder - 1/4 teaspoon
• Red Chilly Powder - 1/2 teaspoon
• Coriander Powder - 1 teaspoon
• Garam Masala - 1/2 teaspoon
• Kasuri Methi - 1 tablespoon, crushed
• Curd/Yogurt - 4 tablespoons
• Cumin Seeds - 1/2 teaspoon
• Salt - to taste

Method

          Wash and keep the mushrooms whole. Heat some oil, add the cumin seeds, when it starts sizzling, add the chopped onions, followed by the grated ginger and garlic,

          Saute for about 3 minutes, till the raw smell of ginger and garlic goes away. Add the turmeric, chilly and coriander powders, mix it. Add 2 tablespoons of the curd, mix for a minute, till it blends with onions, then add the remaining 2 tablespoons, mix again for a minute.

          Now add the capsicum pieces, saute for a minute, then add the mushroom pieces and mix everything.

          Add about 1/2 cup of water and salt, cover and cook for 5 minutes in reduced heat, till the mushrooms are cooked. Finally add the garam masala and kasuri methi, mix for another minute. Serve it warm with any bread of your choice.

Note
Use more or less chilly powder according to your spice level
Kasuri methi is available in Indian grocery store.
If the final dish is too dry, just sprinkle some more water.
When the mushrooms get cooked they shrink in size.