Don’t cringe, I see you! Give me 5 minutes and I’ll change your mind.
I know the thought of mushrooms doesn’t appeal to most people, but it can be a fun vegetable
to work with if it’s cooked right.
Here is one such dish. Believe it or not, my inspiration for this lovely mushroom dish comes
from Italian cooking.
When I make my Mushroom & Green Pepper Pasta, I typically start with a sauté of garlic,
onions, peppers, and mushrooms. I then proceed to add tomatoes and in this case followed by
Indian spices. The key to making this Mushroom Masala dish is to dice up all the veggies.
The end result is a fantastic melody of sweet and spicy flavors combined with a lemony
freshness of cilantro to form one unique dish. Try this deliciously delectable Mushroom
Masala dish with rice or naan.
NUTRITION: Mushrooms are a very good source of Vitamin B6 and Protein. Bell Peppers are a
great source of Vitamins A, B6, and C.
INGREDIENTS:
- Olive Oil – 2 tbsp
- Cumin Seeds – 1 tsp
- Curry Leaves – 8-10 leaves
- Green Chili – 1 (finely chopped)
- Garlic – 3 cloves (chopped)
- Red Onion – 1 (chopped)
- Red Bell Pepper – 1 (chopped)
- Mushrooms – 1 8 ounce box (roughly chopped)
- Plum Tomatoes – 2 (chopped)
- Red Chili Powder – ½ tsp
- Coriander Powder – 2 tsp
- Garam Masala – ½ tsp
- Fresh Cilantro – 1 handful (chopped)
DIRECTIONS:
1. Start by chopping the garlic and onions.
1. Start by chopping the garlic and onions.
2. Chop the green chili.
3. Heat a pan on medium heat, once hot, add Olive Oil and cumin seeds.
4. Once the seeds sizzle add curry leaves and green chili.
5. After 5-10 seconds, add the onions and garlic. Season with salt and combine.
6. In the meantime, chop the red bell pepper.
7. Add the red bell pepper. Season with salt and combine. Allow this to cook for about 8 minutes.
8. In the meantime, roughly chop the mushrooms, really dice them up.
9. Back to the onion-pepper mixture, this is what you should have.
10. Add the mushrooms and season with salt.
11. Combine. The mushrooms will release liquid… allow this to cook for 10 minutes or until all the liquid evaporates.
12. In the meantime, chop the tomatoes.
13. Back to the mushroom mixture, this is what you should have. Notice the liquid has evaporated.
14. Add the tomatoes, salt, red chili powder, and coriander powder.
15. Combine.
16. Cover and cook on low-medium heat for another 10 minutes. Stir in between a couple times.
17. In the meantime, chop the cilantro.
18. After 10 minutes, this is what you should have. Taste it. Season with more salt if you need to.
19. Add garam masala.
20. Add fresh cilantro. Combine.
21. I hardly ever tell a lie… so trust me when I say that this dish is truly delicious! 
TELL ME: So did I change your mind? Regardless, you must try this dish. If so, what are your thoughts?
Mushrooms Canada says
Gorgeous! Such a wonderful colour and a lovely array of flavours... I love using mushrooms in my Indian cooking!
Don't forget mushrooms are also a good source of copper & selenium... and they are the only veggie with vitamin D! Cheers!
- Brittany
The Bird Cage says
Cringe?!?! I'm salivating!! I cannot wait to try this!
The Bird Cage says
This came out GREAT! It was so fragrant and delicious! We truly enjoyed it as a side for an al fresco dinner a couple of nights ago!
Thanks for sharing a great recipe!
honeywhatscooking says
@BirdCage - I'm so glad you had luck with this recipe - I thought it was fantastic. Even for someone who wouldn't like mushrooms, I think the red bell peppers add a sweetness which sort of masks the mushrooms.
indian recipe says
pics looks great . I will try this out slightly different version could be found in my blog ( mushroom with cashew :))
MSK says
easy recipe and delicious too 🙂
honeywhatscooking says
Thanks glad you approve.