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10 March, 2016

Kadai Mushroom Recipe

Comments : 2 Posted in : main course, Mushroom recipes on by : nrdubey Tags: , ,

Date – 29.2.2016

About Recipe

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.

In Short


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


Stir well


Put lid and cook for 2-3 min over simmer


Add 1/2 cup of water


Add mushroom


Cook for some time over simmer


Add chopped coriander leaves, turn off the flame


Kadai Mushroom is ready




2 thoughts on : Kadai Mushroom Recipe

  • July 11, 2016 at 7:48 am

    Hi. I have been trying a few of your recipes lately, today it is kadai mushroom. it turned out beautiful ?? Thanks for the very simple yet detailed recipes and yes, the step-by-step photos help a lot!

    • nrdubey
      July 11, 2016 at 7:53 am

      Thank you

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