Tag: Vegan Curry

Beetroot Stir fry with Coconut

Beetroot Stir fry with Coconut

Beetroot stir-fried in coconut oil with onion, grated coconut, spices and herbs.

Bhindi Dry

Bhindi Dry

Easy okra stir fry with onions, curry leaves, grated coconut and spices. Tastes perfect with rotis and chapatis.

Mushroom Capsicum Masala

Mushroom Capsicum Masala

This mushroom-capsicum masala is a great side dish, be it for rotis or seasoned rice. It’s vegan, healthy, and takes just about 30 minutes to get done, making it a perfect dish for a weekday meal.

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

Ingredients:

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 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
Water

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Procedure:

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, pour water as per desired consistency, cover, and cook on medium heat for 5 minutes. After which, you will notice that the water content of the curry has reduced, and the curry consistency has become thicker. If not, continue cooking the curry for another 2 minutes on high flame until the desired thickness.)

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!

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Note:

  • Add salt, and spices as per your taste and preference.
  • Do not add too much water to cook the curry since mushrooms too release some water while cooking.
  • Mushroom-capsicum masala tastes best when warm.
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If you tried this recipe, let me know how you like it? 🙂

Rating: 0 out of 5.

If you tried this recipe, tag your food recreation on my Instagram @swaadista and let me know how you liked it!

Happy cooking and happy eating <3

Black-eyed pea curry – South Indian Style

Black-eyed pea curry – South Indian Style

Spicy and tangy south Indian curry made using black-eyed pea!