Mushroom & Capsicum Curry

Ingredients:

Mushroom - 500gms
Capsicum - 2 medium sized
Onions - 2
Tomatoes - 3 medium sized
Ginger Garlic Paste - 1 teaspoon
Cinamon - 2 sticks
Cloves - 4
Bay leaves - 2
Elachi - 4
Cumin seeds - 1/2 teaspoon
Green Chillies - 2
Turmeric powder - 1/2 teaspoon
Coriander powder - 1 1/2 teaspoon
Cumin powder - 1/4 teaspoon
Garam masala - 1/4 teaspoon
Red chilli powder - 1/2 teaspoon
Fresh garlic - 6 pods
Cumin seeds - 1/2 teaspoon
Pepper corns - 1/2 teaspoon
Coriander leaves - 1 small bunch

Method:

1. Wash mushrooms and slice it thinly leave it soaked in water.
2. Slice onions, tomatoes and capsicum into small pieces and keep it aside.
3. Heat oil in a pan add Cinamon, Cloves, Bay leaves, Cardomon and half teaspoon of Cumin seeds.
4. Add onions and fry for 2 mins now add turmeric powder and ginger-garlic paste and salt to taste.
5. Fry for another 2 mins and add tomatoes when oil starts separating out of tomatoes add capsicum and drained mushrooms.
6. Give it good stir cover and cook in a medium heat until mushrooms are cooked.
7. Meanwhile in blender add half teaspoon of cumin, half teaspoon of pepper corns and 6 garlic pods and grind it coarsely
   
8. No need to add water to the mushrooms you will get enough water for the curry from the soaked mushrooms, tomatoes and capsicums.
9. Once Mushrooms are done remove from heat and keep it aside.
10. In another pan add 2 teaspoons of butter and add the garlic, cumin and pepper mixture fry for a minute. Keep in medium heat if the mixture burns it will spoil the whole curry.
11. After a minute add Coriander powder, Cumin powder, Garam Masala powder and Red Chilli powder and fry for further one minute.
12. Add finely chopped coriander leaves and add the cooked Mushroom and Capsicum mixture.
13. Give it a good stir and cook until the oil separates out to the sides of the pan.

Mushroom & Capsicum curry can be served along with Chapathi or Rice.