Let's talk about Mushroom Capsicum, a tasty dish that's all about comfort, flavour, and is super easy to prepare. Picture earthy mushrooms and vibrant bell peppers coming together in a deliciously simple saut . The result? A delicious recipe of mushroom capsicum that's juicy, smoky, and bursting with flavor—a true weeknight winner that doesn't demand hours in the kitchen. Mushroom Capsicum isn't just about looks (though it's stunning on the plate); it's packed with umami from the mushrooms and a pop of sweetness and color from the capsicum. Whether you're a busy professional or just looking to switch up your dinner routine, this recipe delivers. Serve the mushroom capsicum over steamed rice, pair it with grilled chicken, or enjoy it solo as a satisfying vegetarian main course. The best part? It's endlessly adaptable. Want to add some spice? Sprinkle in a pinch of chili flakes. Feeling fancy? Top it off with fresh herbs for a gourmet touch. Whatever your style, this recipe will fit right in. The next time you're in the mood for a quick, flavorful dinner that checks all the boxes, Mushroom Capsicum is sure to become your new favorite.

• 250 gms button mushrooms
• 1 cup capsicum
• 2 tbsp coriander leaves
• 1/2 tsp mustard seeds
• 2 tbsp coconut oil
• 1 large onion
• 1/2 tsp ginger garlic paste
• 1 green chili
• 9-10 curry leaves
• 1 tbsp black peppercorns
• 1 tsp fennel seeds
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 1 pinch turmeric powder
• Salt

• Alright, let's talk about a mushroom capsicum recipe that's about to take your weeknight dinner game to a whole new level.
• Start by grabbing 1 tablespoon of black pepper and 1 teaspoon of fennel seeds—pop them into a dry grinder (or your coffee grinder if you're feeling risky) and blitz them into a coarse powder. This spice mix is the secret sauce of the recipe of mushroom capsicum.
• Set it aside, and now let's get to the veggies.
• Slice up some onions, mushrooms, capsicum, and green chilies. Don't forget to rinse those mushrooms—nobody's here for unexpected earthy vibes.
• Heat up a dollop of coconut oil in your frying pan, keeping the flame low and chill. Toss in mustard seeds and let them do their little crackle dance.
• Once they're grooving, add 1 cup of thinly sliced onions, mix it all up, and saut until the onions turn a pretty light golden hue—think caramel with a tan.
• Next comes the ginger-garlic paste. Stir it for a few seconds until your kitchen smells like a million bucks.
• Now, it's mushroom time. Slide those slices into the pan and give them a good mix. Watch as they release their water like they're purging their secrets—keep saut ing until the pan is dry, and the mushrooms are cooked to perfection.
• Toss in a cup of sliced bell peppers and saut until they're halfway done.
• You want a bit of crunch, not soggy vibes. Green chilies and curry leaves join the party next, adding that spicy, herby kick we all love.
• Now, here comes the magic moment—sprinkle your freshly ground pepper-fennel mix along with coriander powder, cumin powder, and just a pinch of turmeric for that golden glow.
• Stir like you're creating art, ensuring every veggie is coated in those bold spices.
• Add salt to taste, mix again, and turn off the heat.
• Don't forget the final touch—two tablespoons of chopped coriander leaves stirred in for that fresh, herby pop.
• Serve this masterpiece of a mushroom capsicum hot with chapati or roti. Whether it's a cozy dinner or a quick lunch, this mushroom capsicum recipe brings bold flavors, vibrant colors, and serious crowd-pleasing vibes. Bonus points if you pair it with a side of chilled yogurt for the ultimate balance.