Punjabi-Style Mushrooms

I never would have thought to desi-fy mushrooms until I tried it. I bought a pack of mushrooms and only used half for our Mushrooms on Toast breakfast the other day. With the other half, I decided to try out this recipe for lunch, and I am so glad that I did! It not only looks appetizing, but it tastes great. Next time around I will make it for dinner and add peas to give it a different texture. Here's the 1-2-3.

1/2 box of mushrooms, washed and diced
1/2 onion, diced
1/4 red bell pepper, diced
1/4 green bell pepper, diced
1 jalapeno pepper, diced
1 tomato, diced
3 garlic cloves, crushed
1 tsp Shahi Paneer Masala
1/4 tsp garam masala (optional)
1/4 tsp cumin seeds
1/4 tsp asafoetida powder
1/4 tsp turmeric powder
1/4 tsp red chili powder
1/4 tsp coriander powder
Splash of lemon juice
Salt to taste
Chopped cilantro for garnish

1. Heat oil in pan. Add the cumin seeds first and let them pop. Take pan off the stove and add the asafoetida powder.
2. Add the onions, peppers and garlic and sautee for a few minutes until soft.
3. Next, add in the tomatoes with about 1/4 cup water. Also, add in the salt, turmeric powder, red chili powder, coriander powder, paneer masala and garam masala.
4. Let the tomatoes cook until the oil begins to separate. It will take about 4-5 minutes.
5. Then add the diced mushrooms and let the mushrooms cook, say another 5 minutes.
6. When mushrooms are done, then garnish with the chopped cilantro and a splash of lemon juice and serve hot with rice, roti and a side of cool raita. Enjoy!