Mushrooms, Uncategorized, Veg Curries, Vegetarian

Kadai Mushroom Recipe | How to make Restaurant-style Kadai Mushroom

Kadai Mushroom

Kadai Mushroom | Restaurant-style Kadai Mushroom is a luscious, spicy, rich gravy cooked in a Kadai with freshly grounded masala powder.

It is a delectable mushroom dish in which they are sautéed in a rich onion and tomato-based gravy with a rich spice blend.

This dish is derived from the term Kadai, which refers to the typical Indian wok in which the curry we prepare the curry.

These recipes are a popular Indian delicacy with peculiar taste and flavor. Other vegetables like potato, bell peppers, cauliflower, mixed vegetables, paneer, or chicken can be used in place of the mushrooms in this dish.

The Button/white mushrooms work best for this recipe. They are a high-nutritional-value food that is high in vitamins, fiber, and minerals while being low in fat, sodium, calories, and cholesterol. These are the best to include in one’s diet if they are looking for a vegetarian option with low-calorie content with added health benefits.

The masala that we use in this recipe is a unique spice mix prepared by dry roasting spices such as dried red chilies, coriander seeds, cumin, peppercorns, cloves, cardamom, cinnamon, and bay leaves and blending them to a fine powder.

I used a combination of dried red chilies and byadagi chilies to get the amazing rich color and spiciness.

To add texture to the dish, diced onions and bell peppers are combined with mushrooms. The tomatoes impart acidity to the meal, while the masala powder is the main component, lending the dish its distinct flavor and taste.

Serve this delicious and flavourful Kadai mushroom hot with roti, chapati, naan, or plain rice. Try other curry dishes featured in this blog Stuffed BrinjalRajmaBaby potato curryPaneer Butter masala

How to make Kadai Mushroom

For Kadai Masala
  1. On a low heat, dry roast 1 tbsp Coriander seeds, ½ tsp Cumin seeds, 2 Bay leaves, ½ tsp Peppercorns, 3 Cloves, 2 Cardamom, 1-inch Cinnamon, 5 Dried red chilies, 2-4 Byadagi chilies for masala powder until the spices become aromatic.

2. Cool the spices to room temperature and blend them into a fine powder. Set them aside.

Kadai mushroom
For gravy
  1. Clean 250 gms of mushrooms by rinsing and wiping them, then thinly slice them.

2. In a pan, heat the oil and sauté cubed onions and capsicum for a minute on high heat.

3. Then, add the chopped mushrooms. They release a lot of water while cooking; the water eventually evaporates and the mushrooms turn brown when cooked.

4. Remove the onions, capsicum, and mushrooms from the pan and put them aside.

Kadai mushroom

5. In the same pan, heat the oil and sauté 1/4th tsp cumin seeds.

Kadai mushroom

6. Sauté 1/4th cup finely sliced onions till they turn translucent.

7. Now, add 2tsp ginger-garlic paste and cook until the raw smell goes away.

8. Then add 1cup pureed tomatoes and simmer until they become mushy and the oil begins to ooze out of the sides.

9. Add the freshly ground masala powder, 1tsp salt, & 1/4th tsp turmeric and mix. Saute for a minute.

10. Add the cooked mushrooms, onions, and capsicum. Pour ½ cup water and give it a good mix

Kadai mushroom

11. Cook over low heat until the mixture achieves a gravy consistency and the oil begins to ooze out.

12. Pour in 1tbsp fresh cream and garnish with 1tsp crushed Kasuri methi and a few coriander leaves. Turn off the flame

Kadai mushroom

13. Serve this scrumptious Kadai mushroom hot with chapati, roti, naan, or plain rice

Kadai mushroom
Kadai Mushroom

Kadai Mushroom

Srilatha
Kadai Mushroom | Restaurant-style Kadai Mushroom is a luscious, spicy, rich gravy cooked in a Kadai with freshly ground Kadai masala.
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Curry
Cuisine Indian, North indian
Servings 4 people

Ingredients
  

For kadai masala

  • 1 tbsp Coriander seeds
  • ½ tsp Cumin seeds
  • 2 Bay leaves
  • ½ tsp Peppercorn
  • 3 Cloves
  • 2 Cardamom
  • 1 inch Cinnamon
  • 5 Dried red chilies
  • 2-4 Byadagi chilies

For Curry

  • 250 gms 250 gms Mushroom
  • 2 2 Onions (large)  1 cubed and 1 finely chopped
  • 1 1 Capsicum  Cubed
  • 2 tsp 2 tsp Ginger-garlic paste
  • 3 3 Tomatoes  Pureed
  • ¼ tsp ¼ tsp Turmeric
  • Salt as required
  • 1 tbsp 1 tbsp Cream
  • 1 tsp 1 tsp Kasuri methi  Crushed
  • 2 tsp 2 tsp Coriander  finely chopped

Instructions
 

For Kadai Masala

  • On a low heat, dry roast all of the ingredients for Kadai masala until the spices become aromatic.
  • Cool the spices to room temperature and blend them into a fine powder. Set them aside.

For Gravy

  • Clean the mushroom by rinsing and wiping them, then thinly slice them.
  • In a pan, heat the oil and sauté the cubed onions and capsicum for a minute on high heat.
  • Then, add the chopped mushrooms. Mushrooms release a lot of water when cooking; the water eventually evaporates and the mushrooms turn brown when cooked.
  • Remove the onions, capsicum, and mushrooms from the pan and put them aside.
  • In the same pan, heat the oil and sauté the cumin seeds.
  • Sauté the finely sliced onions till they turn translucent.
  • Now, add the ginger-garlic paste and cook until the raw smell goes away.
  • Then add the pureed tomatoes and simmer until they become mushy and the oil begins to ooze out of the sides.
  • Add the freshly ground Kadai masala powder, salt, & turmeric and mix. Saute for a minute.
  • Add the cooked mushrooms, onions, and capsicum. Pour ½ cup water and give it a good mix
  • Cook over low heat until the mixture achieves a gravy consistency and the oil begins to ooze out.
  • Pour in the fresh cream and garnish with Kasuri methi and coriander leaves. Turn off the flame
  • Serve this scrumptious Kadai mushroom hot with chapati, roti, naan, or plain rice