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Kadai Mushroom is a semi dry curry that’s made in a kadai which is an Indian wok. These kadai’s are normally made with iron.

Button mushrooms are sautéed in tangy tomato sauce. The dish is easy to make yet delicious.
The dish goes well with jeera rice, Roti or naan.

Preparation Time: 10 minutes
Cook Time: 20 minutes
Serves: 4-5

Ingredients:

Button Mushrooms: 250 grams
Onion : 1 large chopped
Tomato : 2 large puréed or 3/4 cup
Green pepper/ Capsicum: 1 thinly sliced
Ginger garlic paste: 1 tablespoon
Kasoori methi: 1 teaspoon
Turmeric: 1/2 teaspoon
Water : 1/2 cup
Garam masala: 1/2 teaspoon
Salt to taste

For kadai masala:

Coriander seeds/ Dhaniya : 1 tablespoon
Dry red chilies: 5
Cumin seeds/ Jeera : 1/2 teaspoon
Cinnamon: 1 ” stick
Green cardamom/ Elachi :2
Cloves /laung: 3
Whole Black pepper: 1/2 teaspoon
Mace : 1

Method:

Dry roast all ingredients listed under for kadai masala, cool them off and grind in a blender or mortar pestal to a semi fine powder.
Wash and slice the mushrooms.
Heat oil in a pan and add sliced mushrooms and sauté them for 5-7 minutes until they water is evaporated and mushrooms are browned. Take them out a keep aside.
In the same pan, add onions and sauté them till they turn translucent.
Add garlic garlic paste and fry for 1 minute.
Add tomato Purée and cook for 4-5 minutes or until you see oil getting separated.
Add green pepper, mix well and sauté for 5 minutes.
Add turmeric, salt and kadai masala. Mix well and add water.
Cook for 2 minutes and add the mushrooms, garam masala, kasoori methi, mix well and turn off the stove.
Serve hot with Roti, Jeera rice or naan.