Kaju khumn simla mirch (mushrooms and peppers with cashew nuts and rotis)

For a tasty vegetarian meal try Monisha Bharadwaj's recipe for spiced mushrooms and peppers served with home-made rotis
By Monisha Bharadwaj
Kaju khumn simla mirch (mushrooms and peppers with cashew nuts and rotis)
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: medium



  • 1 tsp sunflower oil
  • 0.5 tsp cumin seeds
  • 1 medium onion, sliced
  • 1 tbsp ginger- garlic paste, equal quantities of ginger and garlic
  • 150 g peppers, mixed, sliced
  • 150 g mushrooms, sliced
  • 1 tsp turmeric
  • 1 pinches salt
  • 2 tbsp cashew nuts
  • 1 large tomato, sliced
  • 1 tbsp fresh coriander, leaves, to garnish

For the roti

  • 450 g wholemeal flour
  • 2 tbsp sunflower oil


1 Heat the sunflower oil in a heavy saucepan and add the cumin seeds. When they begin to turn dark add the onion. 2 Stir until the onion turns translucent, then add the ginger garlic paste, the peppers, mushrooms, turmeric, salt and cashew nuts. 3 Stir and allow to cook for 7-8 minutes to just soften the vegetables. Take off the heat and toss in the tomatoes and fresh coriander. 4. To make the roti, mix the flour and sunflower oil together in a large bowl. 5. Mix in just enough hot water to make a soft, pliable dough. 6. Divide the dough into lime-sized balls. Lightly coat each dough ball with flour and flatten slightly. Roll out on a floured surface into very flat discs. 7. Heat a griddle pan or heavy-based frying pan until very hot. Griddle each roti until the surface bubbles. Cook on both sides, pressing down lightly with a clean kitchen cloth to cook evenly. Brush with ghee, if desired, and keep warm while cooking the remaining rotis. 8. Serve the warm rotis with the mushrooms and peppers with cashew nuts.

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