Follow these steps for perfect results
Turmeric powder
ground
Green Bell Pepper
diced
Salt
to taste
Onion
cut into chunks
Cumin seeds
whole
Coriander Powder
ground
Garlic
finely chopped
Red Chilli powder
ground
Garam masala powder
ground
Ghee
melted
Carrot
sliced into rounds
Honey
added
Button mushrooms
quartered
Red Bell pepper
diced
Brown cardamom
whole
Ginger
finely chopped
Tomato
pureed
Kasuri Methi
dried
Prep all ingredients.
Preheat ghee in a wok or kadai over medium heat.
Add cumin seeds and allow them to crackle.
Add ginger and garlic; saute for a few seconds.
Add onions, bell peppers, and carrots; saute until roasted and cooked but still firm.
Add mushrooms, tomato puree, brown cardamom, turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala powder, salt, kasuri methi, and honey.
Stir well, cover, and simmer until mushrooms are cooked (3-4 minutes).
Check salt and spices, adjust to taste.
Turn off heat and transfer to a serving bowl.
Serve hot with phulka or jeera rice.
Expert advice for the best results
Adjust the amount of red chili powder to control the spice level.
For a richer flavor, add a dollop of cream or yogurt at the end.
Everything you need to know before you start
15 mins
Can be made a day ahead and reheated.
Garnish with fresh coriander leaves and a swirl of cream.
Serve with naan bread or roti.
Serve as a side dish with rice and lentils.
Complements the spice
Balances the spice
Discover the story behind this recipe
Popular vegetarian dish in North Indian cuisine.
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