Bell Peppers and Mushroom Curry

I know I have been posting a lot mushroom based recipes lately. But believe me mushroom is such a versatile ingredient that you can make number of dishes using it. There were few button mushrooms and bell peppers in my fridge and cooking is all about making best use of whatever ingredients are available to you. So I made a curry using mushrooms and bell peppers.

Sharing the recipe below.


  • Onions 2
  • Tomato 1
  • Ginger and garlic paste 1 ½ table spoon
  • Button Mushrooms 4-6 pieces
  • Red and yellow bell peppers 1 cup (cut into dices)
  • Cumin seeds 1 tea spoon
  • Red chili powder ½ tea spoondsc_5978-2
  • Turmeric ½ tea spoon
  • Coriander powder
  • Kitchen king Masala 1 table spoon (Everest brand is the best!)
  • Salt to taste
  • Asafetida (Hing in Hindi)
  • Sugar to balance the taste
  • Milk ¼ cup
  • Water ½ cup
  • Coriander leaves
  • Green chilies 2
  • Oil 2 table spoons

Bell peppers and mushroom curry


First wash the mushrooms thoroughly. Pat dry the mushrooms using a kitchen napkin. Cut them into squares.

Cut yellow and red bell peppers into dices.

Cut onions and tomatoes in big pieces and put them into a mixer jar to make a fine paste.

Heat the oil in a pan and once the oil is heated, add cumin seeds.

Once the cumin seeds are spluttered, add a pinch of asafetida and immediately after that add the paste of onions and tomatoes to it.

Fry the paste till it leaves oil and then start adding the dry spices like turmeric, red chili powder, coriander powder, and Kitchen king masala. You can use any garam masala instead of kitchen king masala.

Now add mushrooms to this mixture of spices and cover the pan with lid for a minute.

After a minute you will see the mushrooms are moist and releasing water now add bell peppers.

Stir well and add salt to taste. Also, adding sugar to any dish balances the taste hence add sugar as well.

Since it is a curry add water to give it a curry kind of consistency.

Now comes the tricky part, adding the milk to the gravey.  Why I said tricky because sometimes when you add milk to any such gravey it tends to get curdled. To avoid it, reduce the flame and then add the milk to the gravey.

After adding the milk you will see the curry’s texture looks little rich.

Let the curry boil for about half a minute and then switch off the gas.

Serve the curry into a bowl and garnish it with finely chopped green chilies and coriander leaves.

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