Kadai Mushroom

kadai-mushroom
Ingredients

For Kadai Masala (roast & grind):

  • 2 tbsp Coriander seeds
  • 1 tsp Cumin seeds
  • 4–5 Dried red chilies
  • 1 tsp Black peppercorns
  • 2 Green cardamoms
  • 1-inch Cinnamon stick

For Curry:

  • 250 g Button mushrooms (cleaned & quartered)
  • 1 Large onion (sliced)
  • 2 Large tomatoes (pureed)
  • 1 Capsicum (diced into cubes)
  • 2 Green chilies (slit)
  • 1 tbsp Ginger-garlic paste
  • 1 tsp Red chili powder
  • ½ tsp Turmeric powder
  • 1 tsp Garam masala
  • 2 tbsp Fresh cream (optional, for richness)
  • 2 tbsp Oil + 1 tbsp Ghee
  • Salt to taste
  • Fresh coriander leaves (for garnish)
Method

Method

  1. Prepare Kadai Masala:
    • Dry roast all ingredients listed under Kadai Masala until aromatic.
    • Cool and grind into a coarse powder. Keep aside.
  2. Cook Mushrooms:
    • Heat 1 tbsp oil in a pan, sautĂ© mushrooms on high flame for 2–3 minutes until slightly golden.
    • Remove and keep aside.
  3. Make Base:
    • Heat 2 tbsp oil + ghee in a kadai (wok).
    • Add sliced onions, sautĂ© until golden brown.
    • Add ginger-garlic paste, fry till raw smell goes.
    • Add tomato puree, cook until oil separates.
  4. Spice It Up:
    • Add red chili powder, turmeric, salt, and 2–3 tsp of freshly ground Kadai Masala. Mix well.
  5. Combine:
    • Add mushrooms, capsicum, and green chilies. Stir fry for 3–4 mins.
    • Add ½ cup water (or as needed) for gravy consistency.
  6. Finish:
    • Simmer for 5 minutes. Add garam masala & cream (optional).
    • Garnish with coriander leaves & sprinkle some more Kadai Masala on top.

🍴 Serving Suggestion

  • Serve hot with butter naan, tandoori roti, or jeera rice.