Garlic pepper mushroom masala
Quick and easy garlic pepper mushroom stir fry to satisfy all your spice cravings. Delicious with rice or roti with yogurt on the side. Excellent for a week-night dinner or as part of a bigger menu.
Ingredients
- 8 oz button Mushrooms cut into desired size pieces preferably medium size pieces, not too small
- 1 green bell pepper Capsicum
- 1 medium size onion diced
- 1 sprig Curry Leaves
- 1 tbsp butter
- 1 tbsp oil
- Salt to taste
- ¼ tsp turmeric powder
- cilantro for garnish
Whole garam masala
- 1 bay leaf optional
- 1 inch cinnamon stick
Make a coarse paste of the below ingredients
- 5 or 6 medium size cloves of garlic
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 1 tsp fennel seeds optional
- 1 tsp whole pepper corns or pepper powder
- 2 tbsp cashews optional
Appliance needed
- Blender or mortar and pestle
Instructions
- First, make a coarse paste of all the ingredients mentioned under make a coarse paste in the ingredient list without adding water using a blender or a mortar and pestle.
- Heat a stir fry pan and add 1 tbsp oil and ½ tbsp butter.
- When the oil is hot, add bay leaf, cinnamon stick, curry leaves, and turmeric powder and saute for a few seconds.
- Now add diced onions along with ½ tsp salt to help onions cook faster. Saute them until translucent while stirring in between. Do not cover the pan.
- Add cubes of green bell pepper and stir well.
- After 3 to 4 mins add mushroom pieces and mix well.
- Add salt to taste and cook for another 3 to 4 mins until mushrooms and bell peppers are half done.
- Now move them to the sides of the pan and make a well in the middle.
- Add ½ tbsp butter to the well, and add the coarse masala paste in the butter, fry for a few seconds, and then mix everything together.
- Now cook for another 3 to 5 mins until they are done. Do a taste check for salt. Make sure not to overcook as the mushrooms and bell peppers should have a bite to them when done.
- Garnish with cilantro and serve hot with rice or roti with yogurt on the side.
Notes
- Do not cook mushrooms and bell peppers for a long time. They cook pretty fast and they should have a good bite and not be too soggy when they are done.
- Add only half of the masala paste at first, do the taste check and add more as per your spice tolerance..
- Cook times vary usually depending on the burner heat. So do a taste and texture check in the middle and cook accordingly.
- You can make a fine paste if you don't like the coarse paste of the masala ingredients.
- This is a semi-dry stir fry. So for some reason, if you couldn't make a paste without adding water, then add little water to blend, and then add the paste right after onions are sauteed as we want all the water to be evaporated by the end.