Mushroom and capsicum curry
This is a simple yet tasty dish. The gravy will need to be accompanied by any Indian bread as the gravy is a thick onion based gravy.
In order to get the deep brown colour you need to fry the onions in a pan with no oil. I used a cast iron pan which transmits heat quickly, hence you need to keep stirring or you will end up with burnt onions in some parts.
I drop in a bit of sugar while browning the onions. This sugar caramelizes giving you a nice colour while also sweetening the onions
This dish uses meat masala. Any ready meat masala or what is often called a ‘Sunday masala’ is good. The dish is vegetarian with distinctly non vegetarian flavours.
Mushrooms -200 grams, quartered
Capsicum- 2 large, sliced
Onions – 3 large or about 300 grams
Tomato – 1, diced
Meat masala – 1 1/2 tablespoon
Ginger and garlic paste- 1 teaspoon
Sugar – 1/4 teaspoon
Ghee – one teaspoon
Maggi cube – one large
Salt to taste
Mise en place (preparation)
Slice onions thinly, chop tomatoes coarsely, wash and quarter mushrooms and slice capsicums.
In a cast iron or non stick pan add the sugar and begin the process of browning the onions. This process can be done on a high flame but it requires constant stirring for even browning. The entire process could take ten minutes. When brown, set aside to cool. When cool, put it in a blender with the tomato and purée it.
In a pan add oil and drop in the ginger and garlic paste. Stir this for half a minute and add the purée of tomato and onion. Mix this with the garlic and ginger paste for about a minute and now add the meat masala. Allow this masala to marry with the mixture for about two minutes on a low heat after which you can add a cup of water with the Maggi seasoning. You need to get a gravy that has a thick consistency. Allow this to cook till the oil of the masala separates and floats on top. Now add the mushrooms and the capsicum and cook on a low heat for five minutes. Check for seasoning. Allow this dish to to rest for an hour before heating and consuming