Mushroom Capsicum Gravy Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and saut茅 onions until golden brown.
• STEP 2.Add ginger-garlic paste and cook until the raw smell disappears.
• STEP 3.Add chopped tomatoes and cook until they turn mushy.
• STEP 4.Add cashews, red chili powder, turmeric powder, and garam masala. Mix well.
• STEP 5.Add sliced mushrooms and capsicum. Cook until they are tender.
• STEP 6.Add water and salt. Simmer for a few minutes until the gravy thickens.
• STEP 7.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can adjust the spice level according to your taste by adding more or less red chili powder.
• For a creamier gravy, you can add a tablespoon of fresh cream or yogurt at the end.
• If you prefer a thicker gravy, you can add a teaspoon of cornstarch mixed with water.

Storage and Serving

• Leftover mushroom capsicum gravy can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the gravy in a pan or microwave before serving.
• Serve the mushroom capsicum gravy with steamed rice, jeera rice, or roti for a complete meal.