10 March, 2016
Kadai Mushroom Recipe
Date – 29.2.2016
This kadai mushroom recipe is tangy, spicy and delicious. For making kadai masala I have used normal whole red chili but if you want less spicy you can remove seeds or use whole kashmiri red chili or byagdi red chili, it’s upto you. You can have this delicious curry with chapati, paratha, naan or steamed or jeera rice.
Preparation time – 20 mins
Cooking time – 30 mins
Cuisine – north Indian
Recipe type – main
Serve – 3
Measurement cup used 1 cup = 220 ml
Mushroom – 200 -250 g (cut into thick slices)
Capcicum (green, red or yellow) – 1 small to medium (thinly sliced or julienned)
Onion – 1 medium (finely chopped)
Ginger-garlic – 1 tsp or (paste or crushed) OR 3-4 garlic and ½ inch ginger crush in a mortar-pestle
Tomato – 2 medium to big (make paste)
Turmeric powder – 1 tsp
Garam masala – ¼ tsp
Kasuri methi – 1 tsp
Salt – as per taste
Water – ½ – ¾ cup
Oil – 2 – 3 tbsp
Fresh coriander leaves – for garnishing
For dry roast and make powder
Whole red chili – 3-4
Dry coriander seeds/dhaniya – 1 tbsp
Cinnamon stick – ½ inch
Clove/laung – 3-4
Cumin/jeera – ½ tsp
Black pepper corns/ kalimirch– ¼ tsp
Green cardamom – 2
For kadai masala powder
In a kadai or pan dry roast all the ingredients under ‘ for dry roast and make powder ‘ till fragrant at low-medium heat.
Let them cool down for some time and make course or fine powder.
Kadai masala powder is ready keep it aside.
For making kadai mushroom
Heat 2 tsp of oil in a kadai or pan, place thick sliced mushroom to the kadai.
Stir and saute the mushroom. You will see mushroom will release a lots of water.
Let the water evaporates and saute mushroom till it turns light brown from it’s edges.
Take it out and keep aside.
In that same kadai add some more oil and heat it.
Add finely chopped onion, stir and saute till onion turns translucent.
Add ginger-garlic (paste or crushed), saute till raw smell goes off.
Add turmeric and garam masala powder, stir once.
Add tomato puree and kadai masala powder, saute till oil separates from the masala.
Add capsicum thin slices, salt and kasuri methi.
Stir well and cook capsicum at low flame for 2-3 min by putting lid.
After 2-3 min open the lid add mushroom and ½ cup to ¾ cup of water.
Bring this mix to boil.
Then simmer the flame and cook mushroom for 2 min.
Finely add chopped fresh coriander leaves and turn off the flame.
To give restaurant touch you can add 1-2 tbsp of cream or malai to the dish.
First prepare capsicum and mushroom
Dry roast red chilies, coriander seeds, cumin, black peppercorns, clove, green cardamom and cinnamon, till they frangnant
Take them in a small blender
Make course powder
Heat 2 tsp of oil in a kadai, add mushroom, saute it
After some time mushroom will release some water
Saute till water evaporates and mushroom turns light brown
Heat oil in a kadai
Add finely chopped onion, saute till translucent
Add ginger garlic, saute till raw smell goes off
Add turmeric and garam masala, stir for few seconds
Add tomato paste
Add course powder
Saute till oil separates
Add capsicum, salt and kasuri methi
Put lid and cook for 2-3 min over simmer
Add 1/2 cup of water
Cook for some time over simmer
Add chopped coriander leaves, turn off the flame
Kadai Mushroom is ready