of oil, add the cumin & fennel seed let it fry in oil for 30 secs.Then add the onions, ginger & garlic along with 1/4 tsp of salt and saute till the onions become translucent.Then add the cashews and tomato and saute till the tomato becomes mushy.Switch off the flame and let it cool completely.Put the onion & tomato masala into mixie/blender jar and grind them into smooth paste. Heat the pan with remaining oil and add the whole spices(cinnamon, cloves and cardamom),let it fry in oil for 30 secs.Then add the masala paste and spice powder(turmeric, red chili & coriander powder) and salt.If needed add some water and cover the pan with lid and cook for 8-10 mins in medium flame. By the time, the raw smell of the masala is gone,open the lid and keep in low flame until the oil separates on the top. Finally add the garam masala & mix well and switch off the flame.That's Onion Tomato masala is ready. You can use it immediately or store in refrigerator and use whenever you needed.In the another pan, add 1/2 tsp of oil, add the mushroom & capsicum along with little salt and saute until the mushroom is cooked & the capsicum becomes soft.Then add the sauteed veggies into masala, give a good mix and finally garnish with some coriander leaves.Tasty & colorful Mushroom Capsicum masala is ready.
Today, I spent nearly an hour, trying to trace out the recipe source, I think I got from Tarla Dalal's page, but I couldn't find it, so I named the dish ( going by the ingredients ) as Paneer CapsicumMasala
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