1. 1 Cup = 200ml

Ingredients

1. Mushroom – 1 ½ cup, sliced
2. Cumin seeds – ½ tsp
3. Crushed coriander – ½ tsp
4. Dried red chili – 1
5. Onion – 2, chopped
6. Crushed ginger garlic – 1 tbsp
7. Capsicum – 1, diced
8. Tomato – 2, big (grind to a fine paste)
9. Red chili powder – 1 tsp
10. Turmeric powder – ¼ tsp
11. Coriander powder – 1 tsp
12. Garam masala powder – ½ tsp
13. Dried fenugreek leaves/ kasoori methi – 1 tsp
14. Coriander leaves – 1 tbsp
15. Salt – to taste
16. Oil – 3 tbsp

Method

1. Heat oil in a pan, add cumin seeds, crushed coriander seeds and red chili and let it splutter. To this add chopped onion and salt and saute till soft. To this add the crushed ginger garlic and saute till the raw smell disappear.
2. Add diced capsicum and saute for a minute over high flame. Add ground tomato and cook for about 4 – 5 minutes over low flame.
3. Add red chili powder, turmeric powder, coriander powder and garam masala powder and saute till the raw smell disappear and oil appears on top. Add the sliced mushroom, combine and cook for 2 – 3 minutes.
4. Add 1 cup of water to this and cook covered for about 5 – 6 minutes, till it becomes thick. Add kasoori methi and coriander leaves and combine well. Remove from flame and serve hot with roti or naan.