Mushroom, Capsicum Vegetable
This Mushroom Capsicum Vegetable is a simple, healthy, and flavorful dish that is perfect for a quick lunch or dinner. It's a vegetarian and vegan recipe, making it a great option for those following a plant-based diet. It is also gluten-free, making it suitable for people with gluten intolerance or Celiac disease. The dish is low in calories and high in fiber, making it ideal for weight management. However, people with a nut allergy should avoid this dish.
Allergen Information: Contains Nut Allergy
Nutrition Facts
Per serving
Energy
165 kcal
Protein
5 g
Carbs
21 g
Fat
5 g
Fiber
8 g
Ingredients
Cumin seeds
0.25 tsp (1.25g)
Turmeric powder
0.25 tsp (1.25g)
Common salt
0.5 tsp (2.5g)
Green Bell pepper
0.5 cup, sliced (100g)
Chopped Tomato
0.5 small cup (50g)
Chopped Onion
0.5 small cup (50g)
Garam Masala
1 tsp (3g)
Olive Oil
1 tsp (5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Ginger Paste
0.25 tsp (1.25g)
Garlic paste
0.25 tsp (1.25g)
Chopped Green Chilli
0.5 tsp (2g)
Coriander Powder
1 tsp (2g)
Button Mushroom
0.5 cup, sliced (100g)
Red chilli Powder
0.5 tsp (2.5g)
Instructions
Cooking Steps
Heat oil in a kadai over medium heat. Once hot, add cumin seeds and allow them to splutter.
Add sliced onions and sauté until they turn translucent.
Add ginger-garlic paste and chopped green chilies. Sauté for a couple of minutes until the raw smell disappears.
Add capsicum (green bell pepper) and cook for about 3-4 minutes, allowing it to slightly soften but still retain some crunch.
Add sliced mushrooms and sauté for about 5-6 minutes, or until they release their moisture and start to brown.
Add turmeric powder, red chili powder, coriander powder, garam masala and salt. Mix well.
Add chopped tomatoes and cook for another 3-4 minutes until they become soft and meld into the mixture.
Garnish with fresh coriander leaves.