This is a delicious gravy. Goes well with almost anything. From curd rice to Veg biryani to chapathi.
Button mushrooms – 200gms.
Capsicum – 1 small
Onion – 1 sliced
Tomato – 1 chopped
Ginger garlic paste – 1 tsp
Tumeric powder – 1/4 tsp
Red chilly powder – 1 tsp(Adjust according to taste)
Everest kitchen king masala – 1 generous tsp
Salt to taste
Oil – 1 TBsp
Clean the mushroom. Remove the stalk and make bite size pieces.Same with the capsicum too. Add different color capsicum for that visual appeal. I had only green with me.
Heat oil in a wok. Saute the onions.
When the onions are half done, simmer the flame and add ginger garlic paste and cook till the raw smell disappears.
Next goes the tomato
Immediately followed by the spice powders- turmeric powder, red chilly powder, everest kitchen king masala, salt
Give it a good stir. Let the flame be in medium.
Add little water. Less than 1/4 cup.
Close the wok with lid and let it cook till the oil oozes from the sides. 5-7minutes approximately.
Now add mushroom and capsicum.Stir. Close the wok.
The mushrooms will leave water. Let it cook for about 5 minutes in medium heat.
Open the lid and see if the mushroom is cooked. Remember mushroom cooks pretty quick.
Once the mushroom is done (don’t let it overcook), turn the flame to high and stir till the gravy thickens.