Kadai Mushroom Marsala

• 1 cup chopped mushrooms
• 1/2 red pepper, chopped
• 1/2 onion
• 3 tomatoes, pureed
• 1 tsp jeera
• 1/2 tsp red chilli powder
• 1/2 tsp coriander powder
• 1 tsp garam masala powder
• 1/2 tbsp ginger garlic paste
• 1/2 tsp kasuri methi / dried fenugreek leaves
• 2 to 3 tsp olive oil
• 1/2 red chili
• 1 tsp coriander leaves
• salt to taste

1. Slice mushrooms and put aside. Heat oil, add jeera allow it to crackle then add red chillies and fry for a minute. Add onions, ginger garlic paste and saute till onions turn slightly browned.
2. Next add the chopped red pepper, saute well retaining its crunchiness. Then add the tomato puree and fry for 3-4 mins till raw smell leaves. Then add the chili, turmeric, red chili powder, coriander powder, garam masala powder and required salt - mix well and fry for few minutes.
3. Add little water if its very thick. Add the mushroom and mix gently until well combined.
4. Simmer for 3 minutes and keep closed so that the mushroom gets cooked, becomes soft and nicely blended with the gravy. Once the mushroom gets soft, Simmer for 2 minutes then add kasoori methi, coriander leaves and switch it off.
5. This gravy is close to the kadai paneer recipe and goes well with chapathis or even plain rice and dhal.

mushrooms, red pepper, onion, tomatoes, jeera, red chilli powder, coriander powder, garam masala, ginger garlic, kasuri methi, olive oil, red chili, coriander leaves, salt

Taken from www.epicurious.com/recipes/member/views/kadai-mushroom-marsala-51501231 (may not work)