Mar 152013

This is a different style of spicy mushroom masala prepared using spices  in a rich and thick gravy. This tastes best with roti.




  1. Button Mushroom – 1 cup
  2. Capsicum (chopped,red/green) – 1/2 cup
  3. Onion(Finely chopped) – 1
  4. Tomato(finely chopped) –1
  5. Ginger-garlic paste- 1 tbsp
  6. Green Chilly – 1
  7. Turmeric powder – 2 tsp
  8. Kashmiri red chilly Powder – 1 tbsp
  9. Coriander powder – 2 tsp
  10. Cumin powder – 1/2 tsp
  11. Garam Masala powder – 1 tsp
  12. Fennel seeds(perum jeerakam) powder –1 tsp
  13. Pepper powder – 1tsp
  14. Cashewnut  or Almond paste – 1 tbsp
  15. Salt
  16. Butter – 1tbsp
  17. Oil – 1 tbsp
  18. Coriander leave s- to garnish

mushroom capsicum masala



  1. Clean the mushrooms and cut into 4 pieces. Marinate mushrooms with 1/2 tsp turmeric powder,1 tsp red chilly powder,1 tsp pepper powder ,1/2 tsp fennel seeds powder and salt. Keep aside for 30 minutes.
  2. Heat little oil in a pan. Stir fry  the marinated mushrooms in oil for 2 minutes till mushrooms turn light brown.Transfer it to a bowl.
  3. Heat butter in a pan. Add capsicum to it and saute on medium flame for 2 minutes.Transfer the sauteed capsicum into a bowl.
  4. In the same pan, heat oil and saute  ginger garlic paste, chopped onions and once onion turns light brown add finely chopped tomato to it.
  5. Mix  turmeric powder,red chilly powder,coriander powder,fennel seeds powder,cumin powder with water to make a paste. This is to avoid burning of spice powders while adding to the pan.
  6. Add the  paste to it and mix well.Add cashewnut paste to it .Stir well.
  7. Add sauteed mushrooms and capsicum cubes to it.Add little amount of water to it.Cover and cook on low flame for 2-3 minutes.
  8. Remove from fire.
  9. Garnish with coriander leaves.
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Rating: 4.0/5 (3 votes cast)
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Rating: +1 (from 1 vote)
Spicy Mushroom-Capsicum Masala/Khumb-Shimla Mirch Masala/Koon-Capsicum Masala, 4.0 out of 5 based on 3 ratings

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