Ingredients
Equipment
Method
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.