Mushroom & Bell Pepper Masala Recipe – Authentic Indian Curry

Last Updated on 2 months by Neha Deshmukh

Mushroom & Bell Pepper Masala Recipe – Authentic Indian Curry

Introduction

There’s just something so comforting about a warm, flavorful Indian curry, isn’t there? This Mushroom & Bell Pepper Masala is one of my go-to recipes when I’m craving something rich, a little spicy, and totally satisfying. I first made this when I was trying to use up some veggies in the fridge, and it quickly became a family favorite! It’s a beautiful blend of earthy mushrooms, crisp bell peppers, and a wonderfully aromatic masala – perfect for a weeknight dinner or a special occasion.

Why You’ll Love This Recipe

This Mushroom & Bell Pepper Masala isn’t just delicious; it’s also surprisingly easy to make. It comes together in under an hour, and the flavors are incredible. You’ll love how the creamy sauce coats the mushrooms and peppers, and the fragrant spices will fill your kitchen with the most amazing aroma. Plus, it’s a great way to sneak in some extra veggies!

Ingredients

Here’s what you’ll need to create this flavorful curry:

• 170gm white button mushrooms
• 1 green bell pepper
• 1 medium onion
• 2 medium tomatoes
• 1.5 teaspoon fresh ginger-garlic paste
• 1 tablespoon heavy cream
• 0.75 teaspoon sugar
• 0.25 teaspoon vinegar
• 0.5 teaspoon Kashmiri red chili powder
• Garam masala (to taste)
• 4 teaspoons oil
• 0.5 cup water
• Salt (to taste)
• 1 teaspoon crushed kasuri methi
• Cilantro (for garnish)
• 2 teaspoons coriander seeds
• 1 whole dried red chili

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this dish:

• Kashmiri Red Chili Powder: This is a game-changer! It gives the curry a beautiful vibrant red color and a mild, fruity heat. It’s not overly spicy, making it perfect for those who prefer a gentler warmth.
• Kasuri Methi (Dried Fenugreek Leaves): Don’t skip this! It adds a unique, slightly bitter, and incredibly fragrant aroma that’s essential to authentic Indian flavors. You can usually find it at Indian grocery stores.
• Whole Spices: We’re dry roasting the coriander seeds and red chili to unlock their full flavor potential. Trust me, it makes a difference! It’s a little extra step, but so worth it.
• Tomatoes: I prefer using fresh tomato puree for the best flavor, but you can use canned tomato puree in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat ?? teaspoon oil in a pan. Sauté cubed bell pepper until lightly browned. Set aside.
2. In the same pan, heat 1 teaspoon oil. Add mushrooms and sauté until golden brown. Set aside.
3. Dry roast coriander seeds and dried red chili for 2-3 minutes, until fragrant. Grind to a fine powder. This is best done while the other ingredients are cooking!
4. Heat 2 teaspoons oil in a pan. Cook chopped onions until golden brown. Add ginger-garlic paste and cook for 2-3 minutes, until fragrant.
5. Add tomato puree and cook for 5-6 minutes, stirring occasionally, until it thickens slightly. Stir in the roasted spice powder and cook for 1-2 minutes. This is where the magic happens!
6. Add ?? cup water, Kashmiri red chili powder, sugar, vinegar, and salt. Bring to a boil, then reduce heat and simmer for 5 minutes.
7. Mix in cream, sautéed bell peppers, mushrooms, and kasuri methi. Sprinkle garam masala and garnish with cilantro. Give it a good stir and let it simmer for another 2-3 minutes to let the flavors meld.

Expert Tips

• Don’t overcrowd the pan when sautéing the mushrooms and bell peppers. Work in batches if necessary to ensure they brown nicely.
• Taste as you go! Adjust the salt, sugar, and chili powder to your liking.
• For a richer flavor, you can add a tablespoon of yogurt along with the cream.

Variations

• My Family’s Favorite: My kids love it when I add a handful of frozen peas towards the end of cooking.
• Spicy Kick: My friend, Priya, always adds a finely chopped green chili for an extra punch of heat.
• Different Veggies: Feel free to experiment with other vegetables like cauliflower, potatoes, or green beans.

Vegan Adaptation

Want to make this curry vegan? It’s easy! Simply substitute the heavy cream with coconut cream or cashew cream. It will change the flavor slightly, but it will still be incredibly delicious.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any gluten-containing ingredients.

Spice Level Adjustment

• Mild: Use just a pinch of Kashmiri red chili powder.
• Medium: Use the 0.5 teaspoon as listed in the recipe.
• Hot: Add a finely chopped green chili along with the Kashmiri red chili powder, or increase the amount of chili powder.

Festival Adaptations

• Navratri-Friendly: Skip the onion and garlic for a Navratri-compliant version. You can add a pinch of asafoetida (hing) for a similar flavor profile.

Serving Suggestions

This Mushroom & Bell Pepper Masala is best served hot with naan, roti, or steamed rice. A side of raita (yogurt dip) is also a great addition to cool down the palate.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What type of mushrooms work best in this masala? White button mushrooms are readily available and work perfectly well. However, you can also use cremini, shiitake, or oyster mushrooms for a more complex flavor.
• Can I make this curry ahead of time? Yes, you can! The flavors actually develop even more overnight. Just store it in the refrigerator and reheat when ready to serve.
• What is Kasuri Methi and where can I find it? Kasuri Methi is dried fenugreek leaves, and it adds a unique aroma to Indian dishes. You can find it at most Indian grocery stores or online.
• Can I use tomato paste instead of fresh tomato puree? Yes, you can. Use about 1/2 cup of tomato paste and add a little extra water to thin it out.
• How can I adjust the sweetness of the curry? Adjust the amount of sugar to your liking. You can also add a squeeze of lemon juice to balance the sweetness.
• Is it possible to make this dish without cream? Yes, you can omit the cream, but it will result in a less creamy and rich curry. You can try adding a tablespoon of yogurt instead.