Kadai Mushroom is a tasty and spicy combination of mushrooms, capsicum and onions, cooked in a spicy tomato-based gravy. Kadai Mushroom is a very popular, delicious, gravy-based dish prepared with mushrooms and bell peppers, that goes very well with almost every Indian flatbread or rice variety.
The cuisine is vibrant and delicious and enjoyed by
millions. The rich North Indian food prominently uses the kadai (kadahi or wok)
to make some delectable delicacies like Kadai Chicken, Kadai Paneer and other
popular curries. One such favourite is Kadai Mushroom. The Kadai Mushroom
recipe is cooked in gravy made with onions, tomatoes, aromatic and flavourful
coarsely ground Indian spices, with an addition of capsicum sprinkled with
kasturi methi, garnished with ginger juliennes and fresh cilantro.
This delectably spicy recipe is cooked in a kadai or wok and
is best enjoyed with Tandoori Roti and Naan. Made with freshly roasted spices,
this Kadai Mushroom recipe can also be prepared without onion and garlic and it
comes out equally tasty.
INGREDIENTS FOR KADAI MUSHROOM –
For Kadai Masala:
- Whole Red chillies
- Coriander Seeds- 1 tbsp
- Black pepper corns -1/4th tsp
- Cloves- 2 nos
- Green Cardamom- 1 no
- Fenugreek seeds- 1/4th tsp
- Cinnamon - 1/2 inch piece
- Mace- 2 strands
- Cumin seeds - half tsp
For Making Gravy:
- Refined Oil- 1 and a half tbsp.
- Bay leaves- 2 nos.
- Onion, finely chopped- 02 nos.
- Ginger paste- 1 tsp.
- Garlic Paste- 1 tsp.
- Tomatoes, red, finely chopped- 5 nos.
- Capsicum, cut into juliennes- 1 no.
- Green chillies, slit- 2 nos.
- Water -1/4th cup or more as desired.
Other Ingredients:
- Button Mushroom, quartered and stir fried- 250 gm
- Salt- to taste
- Punjabi Garam Masala Powder- 1/4th teaspoon
- Ginger, cut into juliennes- 1 inch piece
- Cilantro leaves (Coriander Leaves), chopped- 1 tbsp.
- Dry fenugreek leaves (Kasuri Methi), lightly roasted and crushed- half tsp.
More Curry Recipes on the blog:
INSTRUCTION TO MAKE MUSHROOM –
Fry the Mushroom:
- Heat 1/2 teaspoon of oil in a pan on medium heat.
- Once hot, add cubed bell pepper and saute for 1-2 minutes or till the sides start to get very light brown. Set aside.
- In the same pan, heat 1 teaspoon of oil and add sliced white mushrooms.
- Saute till mushrooms turns golden brown in color. This will
take few minutes as mushrooms first release a lot of moisture and then start
getting brown. Set aside.
Dry Roast the Kadai Masala:
- In a pan dry roast Whole Red chilli, Coriander Seeds- 1 tbsp, Black pepper corns -1/4th tsp, Cloves- 2 nos, Green Cardamom- 1 no, Fenugreek seeds- 1/4th tsp, Cinnamon - 1/2 inch piece, Mace- 2 strands, Cumin seeds - half tsp for 2-3 minutes or till you get a nice aroma.
- Transfer roasted spices to a spice grinder, coarsely grind or
you may grind it to a fine powder too and set aside.
Making Gravy:
- In a heavy bottomed non-stick kadai add oil, let it heat add bay leaves.
- Cook the onions till they they start turning light golden in color, then add ginger garlic paste and cook for 2-3 minutes or till the raw smell goes away.
- Add tomatoes and cook till they are cook it for 5 minutes.
- Now Add the coarsely ground masala and mix well and cook till the oil oozes out from all the sides.
- Add green chillies, saute for few seconds. Now Add capsicum and saute it for 2 minutes, it should be just cooked, not discoloured.
- Add salt to taste and garam masala powder and Mix well.
- Now add the water. Let it simmer for few mins then add the stir-fried mushrooms. Cook covered for 4 to 5 minutes.
- Sprinkle kasuri methi and mix well and turn off the heat.
Garnish with chopped cilantro and juliennes of ginger and
serve hot with Tandoori Roti, Paratha or Naan.
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