Serves: 3–4 people

Ingredients

  • 200–250 gm fresh mushrooms, washed and sliced
  • 2 capsicums, sliced lengthwise
  • 2 onions, sliced lengthwise
  • 1 inch ginger, made into a paste
  • 6 garlic cloves, made into a paste
  • 2 tbsp oil
  • 1/2 tsp soy sauce
  • 1 tbsp tomato sauce
  • 1/2 tsp black pepper powder
  • Salt to taste
  • 1/2 tsp cornflour mixed in 1/4 cup water
  • 1/2 tsp Kitchen King masala

Method

  1. Heat 1 tbsp oil in a pan or wok on high flame.
  2. Add the onion strips and stir-fry for 2 minutes until slightly golden. Remove and keep aside.
  3. In the same pan, add the capsicum strips and stir-fry for 1 minute on high flame. Remove and keep aside.
  4. Add the remaining oil and fry the mushrooms for 2–3 minutes until lightly cooked. Remove and keep aside.
  5. In the same pan, add ginger paste and garlic paste. Sauté until light golden brown and aromatic.
  6. Add black pepper powder, salt, and Kitchen King masala. Mix and sauté well.
  7. Add the mushrooms and stir continuously for 1–2 minutes.
  8. Pour in the prepared cornflour mixture and cook until the gravy becomes slightly glossy.
  9. Add soy sauce and tomato sauce. Mix well.
  10. Add the fried onions and capsicum. Stir-fry on high flame for 5–10 seconds.
  11. Serve hot immediately for best taste.

Serving Suggestions

  • Serve hot with naan, tandoori roti, or laccha paratha.
  • Pairs well with jeera rice or fried rice.
  • Best enjoyed fresh and hot for maximum flavour.

Tips

  • Cook the vegetables on high flame to retain their crunch.
  • Do not overcook the mushrooms, as they release water quickly.
  • Fresh mushrooms give the best texture and flavour.
  • Adjust sauces and spices according to taste.
  • Cornflour gives the dish a light restaurant-style coating and glossy texture.

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