Friday, September 19, 2014

Mushroom, Brocolli and Bell Peppers in Garlic Sauce | Indo-Chinese Gravy

This recipe post has been in my drafts for over a year! I have no clue why this hasn't seen the day light yet! So, without further delay, I am posting this right now! 

I love Chinese cuisine. The Indo-Chinese version appeals to me even more. When I saw this on Shweta's blog, I wanted to try it! I wanted a more gravy kind of a side-dish and hence made a thicker gravy.

It was simple to make and I absolutely loved the flavour. 

 I love it when my veggies are crunchy and just done. Over-cooked broccolis or capsicums are a big turn off for me. So if you are like me, ensure you keep them just right as the flavours of such crunchy veggies go really well in this dish. Serve it with fried rice, or simple team it with plain rice. Either way, its yum! 

Enjoy! :)

Prep Time: 15 mins
Cooking Time: 30 mins
Serves: 2
Adapted from here.


Broccoli - 1 small
Button Mushrooms - 2 cups
Bell Pepper | Capsicum - 1/2 (I had only yellow, you can add in a combination of all three colours of capsicum)
Ginger-Garlic Paste - 2 tbsp
Salt & Pepper - to taste
Oil  - 1-2 tbsp

For Sauce
Garlic - 1 tbsp, finely chopped
Onion - 1 small, diced
Soya Sauce - 2 tbsp
Red Chilli Sauce - 2 tbsp
Tomato Ketchup - 1 tbsp
Vinegar - 1 tbsp
Cornflour - 1 tbsp
Salt & Pepper - to taste

Spring Onions - 2-3 tbsp of finely chopped


Prepping the veggies:
  • Dice the onions and capsicum. Cut the mushrooms in 'T' shape. 
  • Heat a tbsp of oil in a wok and add mushrooms. Sprinkle some salt and pepper. 
  • Saute the mushrooms and cook them on medium for 2 mins. Remove on to a plate & keep aside. In Add in the capsicum and broccoli, sprinkle some more salt and pepper. Saute and cook for 2 mins. Ensure you retain the crunchiness of the vegetables. 
To make sauce:
  • In another pan, heat 1 tbsp of oil, add in the onions and saute till the onions caramelise.
  • Add in the finely chopped garlic and saute till the garlic sheds its raw smell. 
  • Add in soya sauce, chilli sauce, ketchup and vinegar.
  • Allow the mixture to cook till it thickens. 
  • Now add 1 cup of water (add more if you want light sauce) and simmer for 5 mins on medium flame.
  • Add very little salt and pepper, as we have already added some into the veggies. 
Assembling the dish:
  • Now, toss this sauce over the vegetables and simmer for 2 mins. 
  • Mix a tbsp of cornflour in 1 cup of water and combine well till you get a smooth paste. 
  • Add this mixture little by little into the vegetables and stir continuously. This thickens the gravy. Add to your desired consistency. 
  • Garnish with spring onions. 


  1. Looks absolutely divine. Love the thick gravy. Going to try it this weekend with the thick gravy. Hope you all enjoyed it. Thanks a bunch for trying the recipe Nandita XX

  2. Hello Nandita, There was a time when my dad was full of energy and used to grow Broccoli at home. We used to have them in soups and in veggies. We used to be amused at the lovely green colour and the broad heads that used to come out. Now that My dad is old, we buy from the market. Your dish invoked lovely memories. Broccoli belongs to the crucifers family which is full of health benefits.
    Your dish sounds heavenly.......flavours must be amazing. I love the sheen of the soup and "just done" crunchy veggies drenched in thick soup nudge me to try it out soon. Thanks for the lovely share.