I have this never ending love with mushrooms. Ever since I tasted mushrooms they are an inevitable part of my diet. Be it button mushrooms, Baby Bella, Portobello, Shitake, Crimini, Porcini, Enoki, Chanterelle, or Oysters. I love all kinds of mushrooms.
So I experimented this recipe.
you will need:
1 pack mushrooms (8 ounces) any kind (I used the button mushrooms)
2 green or any color peppers (I used red and green)
1 medium onion sliced
2 tbsp ginger-garlic paste
3/4 cup tomato puree
1 tsp jeera
salt to taste
4 tbsp oil
1/2 tsp chili powder (add more if you want spicy)
1/4 tsp haldi
1 tsp garam masala powder
1 tbsp vinegar
chopped cilantro to garnish
Heat 2 tbsp oil in a pan and saute mushrooms till they are cooked. You might need more oil because mushrooms will soak up oil like sponge. Mushrooms tend to release water when you add salt, so add a bit of salt and cook them till they are all dry and and set it aside.
Now in a different pan heat the remaining oil and add jeera after it splutters add the ginger-garlic paste and stir-fry for a minute, don't let it burn. Now add the tomato puree and all the spices except the garam masala. Saute till the mixture is dry and now add the sliced onions, and peppers and stir fry for 2-3 minutes till the onion and peppers are slightly wilted. Now add the mushrooms and stir fry till everything gets incorporated. Now add salt, vinegar and garam masala. Stir well, turn the heat off and immediately transfer the sabji to a serving bowl as you want to stop the cooking process. Sprinkle the cilantro and serve with roti or rice.