Mushroom Capsicum Masala

Mushroom Capsicum Masala

Mushroom Capsicum / green bell pepper Masala is a vegan, healthy side dish made with button mushrooms, capsicum, spices, onions, and tomatoes. It’s a quick curry that you could easily make in about 30 minutes for your rotis or chapatis.

The recipe is straightforward. Simply, sauté dry whole spices in oil along with chopped onion, green chili, ginger-garlic paste, tomato paste, salt, and powdered spices until a thick gravy is an achieved. Then add & cook mushroom and capsicum until done, and garnish with cilantro!

I hope you try this delicious curry recipe. Enjoy!

Prep time: 10 minutes
Cook time: 20 minutes
Yield: 3-4 servings


200g of button mushrooms, sliced
2 medium green capsicum, diced
3-4 tablespoons of cooking oil
½ teaspoon cumin seeds
2 green cardamoms
¼ inch cinnamon
2 cloves
½ bay leaves
Green chilies(thai chili) to taste, slit into half
1 medium red onion, finely chopped
1 tablespoon ginger-garlic paste
1 medium tomato, grated or made into a paste
¼ teaspoon turmeric powder
2 teaspoons of coriander powder
¾ teaspoon cumin powder
½ teaspoon garam masala
Salt to taste
Cilantro, for garnish


Heat oil in a medium-size pan. Add cumin seeds into it, once they sizzle, add the whole spices – cloves, cardamom, cinnamon, and bay leaves and sauté on low heat until aromatic.

Add green chilies and finely chopped onion, sauté until onion translucent. Then add the ginger-garlic paste and sauté on low heat for a minute.

Pour the grated tomato or freshly-made tomato paste, sprinkle a pinch of salt over, cover, and cook until the oil starts separating.

Add all the spice powders – turmeric, coriander, cumin, garam masala, and sauté for 30 seconds.

Transfer mushrooms and capsicum into the pan, sauté for a minute, and pour just a little water(50 ml is sufficient, as mushrooms and capsicum release water while getting cooked), cover, and cook on medium heat for 5 minutes. The water content of the curry gradually reduces, and the curry consistency starts to thicken. If not, continue cooking the curry for another 2 minutes on high flame until the curry thickens)

This is a good time to taste the curry and adjust salt if necessary. Once that’s done turn off the heat and garnish with cilantro.

Serve delicious mushroom capsicum masala with rotis/chapati. Enjoy!

Let me know if you tried this recipe by tagging a picture of your preparation on my Instagram @swaadista and using #swaadistarecipes.

Happy cooking, happy eating!

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