Mushroom, Capsicum and Cabbage Curry Cooking Recipes

Ingredients :

600 g

120 g

60 g

4

5 g

120 g

80 g

20 g

10 g

500 g

4

30 g

20 g

mushrooms, quartered

cabbage, shredded

capsicum, julienned

red chilies, whole

coriander seeds

oil

onions, sliced

garlic paste

garam masala

tomatoes, chopped

green chilies, chopped

ginger, chopped

green coriander, chopped

salt to taste

1. Pound the red chilies and coriander seeds with a pestle.
2. Keep aside.
3. Heat oil (2 tbsp) in a kadhai (wok).
4. Stir fry the mushrooms over medium heat for a few minutes.
5. Remove and keep aside.
6. In the same oil, stir fry the cabbage until the liquid evaporates.
7. Heat the remaining oil in a kadhai (wok).
8. Sauté onions till transparent.
9. Add the garlic paste and stir for 20 seconds over medium heat.
10. Add red chilies, coriander, garam masala and salt.
11. Stir for 30 seconds.
12. Add tomatoes and cook till the oil separates from the mixture.
13. Stir in green chilies, ginger and half of the green coriander.
14. Add stir fried mushrooms and cabbage, cook for a few minutes.
15. Garnish with julienned capsicum and the remaining coriander.
16. Serve hot, accompanied by steamed rice.

Serves 4 - 5

Preparation time : 10 minutes

Cooking time : 15 minutes

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