Monday, January 30, 2017

Mushroom Capsicum Masala | Mushroom Masala

As i promised in my previous post, here is the recipe for  the mushroom masala made with the onion tomato masala that i shared earlier.If you made the masala ahead of time,just reheat the masala again and add the cooked/sauteed vegetables or paneer into the gravy and finish off with some coriander leaves. This post will give you the idea that how quickly you can make the gravy for rotis or any mild pulao with this base masala. Now let's see the procedure.
And i give the whole recipe for making onion tomato masala here also,so that it became easy for reference in future

Mushroom Capsicum Masala

Preparation Time : 10 mins | Cooking Time : 25 minsServes :
Recipe Category: Curry | Recipe Cuisine: Indian
Mushroom(diced) - 1 cup
Capsicum(diced) - 1/2 cup 
Onion(large) - 1
Tomato(medium) - 2
Garlic - 5 pods
Ginger - 1/2 inch piece
Cumin seed - 1/4 tsp
Fennel seed - 1/4 tsp
Cashew - 5
Oil - 2 1/2 tsp
Cinnamon - 1/2 inch piece
Cloves - 2 
Cardamom - 2
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Coriander leaves - few
Salt - to taste 

First peel the onions,garlic & ginger and chop them along with tomato roughly into pieces. Heat the pan with 1 tsp of oil, add the cumin & fennel seed let it fry in oil for 30 secs.Then add the onions, ginger & garlic along with 1/4 tsp of  salt and saute till the onions become translucent.Then add the cashews and tomato and saute till the tomato becomes mushy.Switch off the flame and let it cool completely.Put the onion & tomato masala into mixie/blender jar and grind them into smooth paste. Heat the pan with remaining oil and add the whole spices(cinnamon, cloves and cardamom),let it fry in oil for 30 secs.Then add the masala paste and spice powder(turmeric, red chili & coriander powder) and salt.If needed add some water and cover the pan with lid and cook for 8-10 mins in medium flame. By the time, the raw smell of the masala is gone,open the lid and keep in low flame until the oil separates on the top. Finally add the garam masala & mix well and switch off the flame.That's Onion Tomato masala is ready. You can use it immediately or store in refrigerator and use whenever you needed.In the another pan, add 1/2 tsp of oil, add the mushroom & capsicum along with little salt and saute until the mushroom is cooked & the capsicum becomes soft.Then add the sauteed veggies into masala, give a good mix and finally garnish with some coriander leaves.Tasty & colorful Mushroom Capsicum masala is ready.
  • Adding cashews give creaminess & richness to the gravy.
  • Here i used red & green capsicum.
  • If the tomato has more tart taste, add 1/2 tsp of sugar to balance the gravy.
  • To make the gravy even more richer, add 2 tbsp of cream at the end.
  • The color of gravy depends on red chili powder and the tomato, so to get bright red color, always use well ripe tomato & good quality red chili powder.
  • Add more or less water to the gravy as per your consistency  liking.

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