Spicy Mushroom Capsicum Masala

Ingredients

• Button mushrooms - 1 cup
• Capsicum (red or green) - 1/2 cup
• Onion - 1 whole
• Tomato - 1 whole
• Ginger-garlic paste - 1 tbsp
• Green chili - 1 whole
• Turmeric powder - 2 tsp
• Kashmiri red chili powder - 1 tbsp
• Coriander powder - 2 tsp
• Cumin powder - 1/2 tsp
• Garam masala powder - 1 tsp
• Fennel seed powder - 1 tsp
• Pepper powder - 1 tsp
• Cashew or almond paste - 1 tbsp
• Salt
• Butter - 1 tbsp
• Oil - 1 tbsp
• Coriander leaves

Instructions

1. 1Prepare the vegetables: clean the button mushrooms and cut each into quarters, finely chop the onion and tomato, and cut the capsicum into bite-size pieces.
2. 2Marinate the mushrooms with 1/2 tsp turmeric powder, 1 tsp Kashmiri red chili powder, 1 tsp pepper powder, 1/2 tsp fennel seed powder and salt; set the bowl aside for 30 minutes so the flavors penetrate.
3. 3Heat a little oil in a frying pan, then stir-fry the marinated mushrooms for 2 minutes until they start to turn light brown; transfer them to a bowl and reserve.
4. 4Warm the butter in the same pan, add the capsicum and sauté on medium flame for 2 minutes until it softens slightly but still has a bite; transfer the capsicum to the bowl with the mushrooms.
5. 5Return the pan to medium heat, add 1 tbsp oil, then sauté the ginger-garlic paste, the chopped onion and the green chili until the onion turns light brown; add the chopped tomato and cook briefly until it softens.
6. 6Mix the turmeric powder, Kashmiri red chili powder, coriander powder, fennel seed powder and cumin powder with a splash of water to make a smooth paste, then add that paste to the pan and stir to combine.
7. 7Stir in the cashew or almond paste and the garam masala powder, cook everything together until the oil begins to separate from the masala, then add the sautéed mushrooms and capsicum back to the pan.
8. 8Add a little water to loosen the gravy, cover the pan and cook on low flame for 2-3 minutes so the flavors marry and the sauce thickens slightly.
9. 9Remove the pan from the heat, garnish with coriander leaves and serve hot with roti or naan. (Optional: add a squeeze of lemon or a dollop of yogurt when serving.)