Today, I am sharing a simple, healthy and nutritious recipe perfect for home cooking. Made from mushroom, capsicum and corn. It is easy to cook and goes well with both rice or roti.
You can use any of the chopped fresh vegetables but this combination of red bell pepper, fresh corn, mushrooms in spicy onion tomato gravy is palate pleaser. The softness of mushroom blends great with crunchy corn and fresh pepper and gives it an amazing taste and flavor.
This is quick dish for a weekday meal and if you are a mushroom lover, you will love it. You can also make this recipe either with mushroom/ babycorn too.
Preparation time- 10 minutes
Cook time- 20 minutes
- Mushroom sliced- 150 grams
- Corn- ½ cup
- Red Bell Pepper- 1
- Finely chopped onion- 1
- Ginger- garlic paste- 1 teaspoon
- 1 Tomato pureed
- Cinnamon stick- 1 small
- Cloves- 2-3
- Bay Leaf- 1
- Black pepper powder- 1 teaspoon
- Cumin seeds- 1teaspoon
- Coriander powder- 1 teaspoon
- Turmeric powder- ½ teaspoon
- Red chilli powder- ½ teaspoon
- Olive oil- 2 tablespoon
- Garam masala- 1 teaspoon
- Kasuri Methi- 1 teaspoon
- Salt as per taste
Learn how to make Mushroom Pepper Corn Masala (Recipe)
Step 1: Wash, clean and chop mushrooms and red bell pepper into dices.
Step 2: Heat oil in a pan, add cloves, cinnamon stick, bay leaf and cumin seeds. When they splutter, add chopped onion and ginger garlic paste. Saute till onion becomes golden brown.
Step 3: Add tomato puree, turmeric powder, degi mirch, pepper powder and salt. Mix well and let them cook for 5-6 minutes.
Step 4: Now add diced red bell pepper, mushrooms and corn. Mix well and sprinkle some garam masala over it.
Step 5: Cover the lid and cook the vegetables for 10 minutes on medium flame and sprinkle some kasuri methi. Pour some water if needed.
Step 6: Turn off the heat, dish is ready and garnish with fresh coriander leaves.
Note: Don’t overcook the veggies as we need crunchy texture of corn and bell pepper.
Step 7: Serve hot with rice or pulkas 🙂