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

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