Bell Pepper & Mushroom in White/Bechamel Sauce with an Indian Touch

Updated: Mar 10

Cuisine: French

Recipe Type: Global Cuisine

Difficulty: Easy

Preparation Time: 10 mins

Cooking Time: 10 mins

Serves: 4


2 medium bell peppers (yellow + red) cut into juliennes

200 gms of mushrooms (finely sliced)

2 tbsp butter

1 tbsp of cream cheese or 1 cheese slice

2 tbsp all purpose flour or wheat flour

2 cloves of garlic finely chopped

½ tsp oregano

½ tsp chilli flakes

½ tsp pepper powder or crushed pepper

1 cup milk

2 cups water

1 chicken stock cube

Salt as per taste


Cut the bell pepper and mushroom as desired.

Melt the butter in a small, heavy saucepan over low heat.

Add finely chopped garlic and let it turn golden brown.

Whisk the flour into the melted butter.

Add oregano, chilli flakes, pepper, and crushed chicken stock cube.

Add milk and cheese and stir for a while.

Then add the bell pepper and mushroom and the rest of the water and salt as per taste.

Cover with a lid for 5 -8 minutes and check if the sauce has thickened.

Cook it further for about 2 – 3 minutes and it’s ready to be served.

It goes well with mashed potatoes, pasta and even plain white rice.

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