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Mushroom - Capsicum Gravy

A spicy gravy with mushromms and capsicums that goes well with chapatis.
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4 -5


  • 3 cups chopped mushrooms
  • 1 cup capsicum green bellpepper
  • 1/2 cup finely chopped onion
  • 1/2 cup onion cut into big pieces this will be ground in paste
  • 1 cup chopped tomato
  • 2 red chillies
  • 1/2 cup chopped coriander stems I use the thick stems that usually go waste
  • 1 tea spn goda masala or garam masala
  • 1 tea spn coriander seeds
  • 1 tea spn chopped ginger
  • 1 tea spn chopped garlic
  • A pinch turmeric
  • 1 tbl spn desiccated or dry coconut
  • Oil
  • Salt


  • Wash and chop mushrooms into big pieces.
  • Chop capsicum into big pieces.
  • Heat oil and add coriander seeds.
  • Then add onions, ginger garlic.
  • Fry till they are translucent and then add goda masala or garam masala, turmeric.
  • Now add coconut, fry for few minutes.
  • Add the tomatoes, cook till they are mushy.
  • Grind the mixture along with coriander stems to a smooth paste.
  • Heat oil and fry mushrooms for few minutes (I think this step enhances the flavor).
  • Take them out and fry capsicum for few minutes.
  • Take them out, in the same pan, heat oil and fry onions.
  • Then add mushrooms, capsicum and ground paste, salt.
  • Add water depending on how thick/thin gravy you need.
  • Cover and cook till done.
  • Serve hot with rotis/chapatis.