FastCurries
In this easy Malai Mushroom Capsicum – Mushroom Bell Pepper recipe, mushrooms are sautéed in a few spices, with onions and bell peppers. Bell pepper not only adds great flavor but helps provide a crunch texture to this dish.
Ingredients needed to make Malai Mushroom Capsicum – Mushroom Bell Pepper?
Oil of choice, onion, bell pepper, mushrooms, cumin seeds, asafoetida, whole black cardamom pod, cloves, dried bay leaf, ginger garlic paste, tomato, salt, ground coriander, black pepper, Kashmiri chili powder, ground turmeric, green chilies, water, heavy whipping cream and garam masala.
METHOD –
Prep – First, rinse and chop one small onion finely. Secondly rinse and chop the second onion to wedges. Third, rinse, pat dry and chop the mushrooms into 2 to 4 parts depending on the size. Further, rinse and chop the bell pepper to 4 inch cubes. Set aside. Also, puree the tomatoes and set them aside.
Saute –
First, in a deep bottom pot on high heat, add in 2 tbsp oil of choice. Second, add in the wedge onions and sauté them until golden (3 to 4 minutes). Further, take them out and set aside. Third, add in bell peppers and sauté for a few minutes, (about 2 to 3 minutes). Also, take them out and set aside. Next, add in the mushrooms to the same pot and sauté them for 5 to 6 minutes. Further, take them out and set them aside.
COOK –
Then add in 2 tbsp oil in the same pot on medium heat. Further, add in cumin seeds, whole black cardamom pod, 2 cloves,1 bay leaf, and asafoetida. Once the cumin seeds splutter, add in the finely chopped onions, and ginger garlic paste. Stir. Furthermore, add in the tomato puree and let it sauté for a 2 minutes, stirring intermittently.
Further, add in salt, ground coriander, black pepper, Kashmiri chili powder, and ground turmeric. Further, cook for 2 to 3 minutes until oil is released.
Next add in bell peppers, mushrooms, and green chilies. Stir. Finally, add in 1 and 1/2 cups water. Stir well. Cook and cover on medium- high heat for 4 to 5 minutes. Finally, turn off heat.
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Moreover, try some of our other recipes. Also try some of our Instant Pot recipes.
Kashmiri Tomato Eggplant Curry – Tamatar Wangun
Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry
Swiss Chard Curry – Instant Pot Kashmiri Haak
Malai Mushroom Capsicum – Mushroom Bell Pepper
Equipment
- 1 deep bottom pot
Ingredients
Saute and set aside
- 2 tbsp oil of choice
- 1 onion, small (chopped to large wedges) (1 and 1/4 cup chopped)
- 1 capsicum (chopped to 4 inch cubes)
- 200 grams mushrooms
Cook
- 2 tbsp oil of choice
- 1/2 tsp cumin seeds (jeera)
- 1/4 tsp asafoetida (heeng)
- 1 whole black cardamom pods
- 2 whole cloves
- 1 dried bay leaf (tej patta)
- 1 onion, small (1/4 cup chopped)
- 1/2 tsp ginger garlic paste
- 1 large tomato (3/4 cup pureed)
- 1/2 tsp salt
- 1 tsp ground coriander (dhaniya powder)
- 1/4 tsp black pepper
- 1/2 tbsp kashmiri chili powder
- 1/3 tsp ground turmeric
- 2 green chillies
- 1 and 1/2 cup water
- 3 tbsp heavy whipping cream
- 1/2 tsp garam masala
Instructions
Prep
- Rinse and chop one small onion finely. Rinse and chop the second onion to wedges. Rinse, pat dry and chop the mushrooms into 2 to 4 parts depending on the size. Further, rinse and chop the bell pepper to 4 inch cubes. Set aside. Also, puree the tomatoes and set them aside.
Saute
- In a deep bottom pot on high heat, add in 2 tbsp oil of choice. Add in the wedge onions and sauté them until golden (3 to 4 minutes). Take them out and set aside. Add in bell peppers and sauté for a few minutes, (about 2 to 3 minutes). Also, take them out and set aside. Next, add in the mushrooms to the same pot and sauté them for 5 to 6 minutes. Further, take them out and set them aside.
Cook
- Add in 2 tbsp oil in the same pot on medium heat. Add in cumin seeds, whole black cardamom pod, 2 cloves,1 bay leaf, and asafoetida. Once the cumin seeds splutter, add in the finely chopped onions, and ginger garlic paste. Stir. Add in the tomato puree and let it sauté for a 2 minutes, stirring intermittently.
- Add in salt, ground coriander, black pepper, Kashmiri chili powder, and ground turmeric. Further, cook for 2 to 3 minutes until oil is released.
- Next add in bell peppers, mushrooms, and green chilies. Stir. Finally, add in 1 and 1/2 cups water. Stir well. Cook and cover on medium- high heat for 4 to 5 minutes. Finally, top off with heaving whipping cream and garam masala. Stir and turn off heat.
