Mushroom Veg Masala is a very simple curry made with mushroom, veggies and regular spices. It is quick and easy to make and does not need any pre-preparation. It is vegan and glutenfree. It can be enjoyed with roti, paratha or rice. It is a simple and quick recipes to be made for office lunchbox or a quick weeknight dinner.
1tspkasuri methi powderor kashuri methi crushed between palms
saltas per taste
3/4cupwateror more if needed to adjust the consistency
onion rings for garnishing
In an pan or kadhai, heat oil on medium heat and add cumin seeds. When they crackle add onions and carrots and saute till onions are translucent. Cover and cook for couple of minutes till carrots are soften.
Add capsicum and saute. Add ginger garlic paste when capsicum are soften. Mix well. Cook on low heat.
Add chopped tomatoes. Mix well and let the tomatoes soften on medium heat. Stir them.
Add spices - turmeric powder, chili powder, coriander cumin powder and garam masala on low heat.
Add salt and mix well. Saute for a minute on low heat.
Add chopped mushroom.
Mix them well and add peas.
Add water and cook on medium heat.
Cook till the water starts boiling. Add kasuri methi powder and mix well.
Cook for 5 minutes till the flavors of spices and infused in the mushroom and veg and water is evaported and remains half in quantity.
Switch off the heat. The mushroom veg masala is ready to serve.
Remove in serving bowl. Garnish with onion rings and coriander and serve hot with roti, paratha or rice. I have packed it with palak dhebra for my husbands office lunch box.