Serves: 4
Total Calories: 142
1. Heat the oil in a nonstick skillet over medium-high heat. Add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the onions and cook until golden, about 5 minutes. Transfer to a bowl.
2. To the same pan, add the mushrooms and cook, stirring, over medium-high heat until they release their juices and then turn golden as the juices evaporate, 3 to 5 minutes. Add to the bowl with onions.
3. To the same pan, add the tomato, bell peppers, ginger, garlic, and green chili peppers and cook, stirring, until most of the juices evaporate, about 5 minutes.
4. Add the coriander, cumin, and salt, then mix in the onions and mushrooms. Stir over medium-high heat about 3 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Spicy Mushrooms and Bell Peppers recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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