Dust some refined flour on the mushrooms and set aside for 5 minutes.
Meanwhile, chop the onions and get the ginger garlic paste ready. Puree the tomatoes and keep aside.
Wash the mushroom with refined flour and strain and chop into half or quarters.
Take a pan and heat it.Add the oil and once the oil is hot add the mustard and cumin seeds. Once they splutter add the curry leaves and green chillies.
Additionally, add the finely chopped onions and ginger garlic paste. Sauté till golden brown. Add the turmeric and chilli powder now as it gives a nice colour to the masala.
Add the peppers and saute for 2 mins then add the chopped mushrooms. Mix nicely so that the mushrooms are coated with the masala. Cover and simmer for a couple of minutes. The peepers gave a colourful look to the otherwise boring masala curry.
Add the masalas; cumin coriander and garam masala powders.
The tomato puree goes in now and adds a little tangy taste to the curry.
Stir well and cover. Simmer for a few minutes. If you want a thin gravy then add a cup of water here.
Check if the peppers and mushroom are done and turn off the gas.
Now for the tempering; take a small pan and add the butter to it.
Toss in the garlic, curry leaves and green chillies.
Lastly, add the pepper. The tempering need not change colour and then pour it over the mushroom masala.
This tempering gives an added punch to the Mushroom Masala curry.
Garnish the curry with cilantro and strips of fried peppers.
Serve this Mushroom Masala Curry with roti, phulka, naan, paratha, even garlic bread or pav and if you are a rice eater like me then with rice.
Savour the flavours tickling your palate with every mouthful.
Go easy on the chilli powder if you do not like spicy food
Pepper can be sprinkled on the curry or added to the tempering.
You can use Green capsicum instead of the yellow and red peppers