Kadai Mushroom Masala
Kadai Mushroom Masala
Kadai Mushroom Masala is a classic Indian dish; flavorful and delicious with aromatic spices in onion tomato gravy cooked in a Kadai. The colorful bell peppers/ Capsicum and the coriander leaves compliments the buttery mushrooms well and makes the dish vibrantly colorful and appealing. Kadai Mushroom is very popular all over India and if you love spicy food, this is a must try dish! The spicy and tangy gravy is extremely flavorful and delicious.
Kadai Mushroom is a favourite, although I love all Mushroom dishes, be it Pepper Mushroom dry or Mushroom Thoran and also Mushroom with Beef and chicken. Mushroom is low in calories and has innumerable health benefits. It is a good source of proteins, vitamin C, iron, folate, Potassium and Vitamin D. Since Mushrooms are little spongy in nature, care should be taken while washing the same. I just rinse it well and drain immediately. Soaking in water will make it soggy. There is a light skin which can be peeled off, or if you find it too tedious, just wipe it clean with a dry cloth.
Coming back to Kadai Mushroom recipe, as you all know the Kadai dishes get their name from cooking in a Kadai or Indian wok. In restaurants, they serve Kadai Chicken, Kadai Paneer or Kadai Mushroom in “small crafty Kadais” which adds to the appeal. Well, I made it in a non-stick pan, as my recipe requires sautéing of mushrooms and I didn’t want my precious mushrooms to lose its shape! The base gravy has onion and blanched and pureed tomatoes, with herbs and dry roasted spices that makes it exceptional and delicious.
|Mushroom||: 1 packet (200 gms)|
|Bell Pepper/ Capsicum||: 1 no. (mix colors)|
|Dry Red chilies||: 4 nos.|
|Cumin/ Jeera (Whole)||: ½ tsp|
|Coriander ( whole)||: 1 tbsp|
|Cinnamon||: 1 stick|
|Cloves||: 2 nos|
|Cardamom||: 2 nos|
|Pepper Corns||: 10 nos.|
|Tomatoes||: 2 large|
|Cashew nuts||: few|
|Onion||: 2 nos.|
|Ginger Garlic paste||: 2 tsp|
|Turmeric powder||: ½ tsp|
|Kashmiri Chili Powder||: ½ tsp|
|Garam Masala||: ½ tsp|
|Kasuri Methi||: ½ tsp|
|Ginger (julienned)||: little, for garnishing|
|Coriander leaves||: for garnishing|
Wash the tomatoes and keep covered in hot water for 5 – 10 minutes. Peel the skin and keep aside. Heat a Kadai/ pan and dry roast the whole Coriander, Red Chilies, Cloves, Cinnamon, Cardamom and Cumin/Jeera. Grind the tomatoes, cashew and roasted spices to a fine puree.
Rinse the button mushrooms and immediately drain. Take out the thin skin or wipe well with a dry cloth. Slice and keep aside. Clean and wash the bell pepper/ Capsicum and cut them into cubes. In the same pan/ Kadai, spread 1 tsp oil and sauté the mushrooms on high flame, stirring in between. Once it changes color, transfer to a plate. Fry the capsicum/ bell pepper in the same pan for 2 minutes and keep aside.
In the same pan, add little more oil and finely chopped onion and fry till the raw smell evaporates. Add Ginger garlic paste and fry again. Now, add turmeric, Garam masala and Kashmiri chili Powder. Sauté for some more time. Now, add the tomato – spice puree and fry well. Pour a glass of water to make thick gravy and add Kasuri Methi and adjust salt.
Bring the gravy to a boil and mix the sautéed mushrooms. Cover and cook for two minutes. Lastly, add the fried Capsicum/ Bell pepper cubes and chopped coriander leaves.
Serve hot in a Kadai, garnished with coriander leaves and ginger juliennes. It is greatly enjoyed with Rotis/ Chappathis, Jeera Rice or Pulao.
- Do not soak mushrooms in water. It will be soggy. Just rinse and wipe them clean or remove the thin outer skin.
- Please adjust the spices according to your spice level. Add more or less red chilies as per your liking.
- The tomatoes are blanched in hot water and pureed after removing skin.
- You may add coconut instead of Cashew nuts.
- Add more water if you need more gravy.
- Do not add salt while sautéing Mushroom. It will release more water.
- If you need a rich gravy, add some cream before serving.
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