Kadai Mushroom is such a super easy and delicious dish of sautéed button mushrooms, onions, bell peppers (capsicum) in a spiced, tangy tomato sauce. The recipe comes together in 20 minutes and so delicious with naan, roti and even steamed rice.
The semi-dry version of Kadai Mushroom tastes so good. As mentioned above, freshly roasted and pounded spices called as kadai masala is added.
The spices that I add in the kadai masala are coriander seeds, cumin seeds, dry red chilies, cloves, cinnamon, green cardamom, black pepper. Always I prepared this masala and store so that I can use in any sabji.
Generally kadai mushroom is not a hot or spicy dish.
You can serve it with some roti or naan or paratha and accompanied by a salad.
Preparation time- 5 min.
Cooking time- 20 min.
Cousin- vegetarian recipe
Serve- 4 person
For Kadhahi Masala-
2 tbspn coriander seeds
2-3 red chilli
1 tspn jeera or cumin seede
½ inche cinnamon
2 green cardamom
4-5 whole black pepper
200 gram button mashroom-sliced
1 capsicum chopped in square
1 small onion chopped in square
2 small finally chopped onion
1 medium finally chopped tomato or puree
1 tspn chopped or paste ginger-garlic
1 tspn dhaniya powder
½ tspn red chilli powder
1/3 turmeric powder
1/3 cumin powder
½ garam masala
4 tspn fresh cream
Salt to taste
4 tbspn Oil
First dry roast all the spices mentioned above for the kadai masala, on a low flame in a kadai or wok or a pan till fragrant. Don’t burn them.
Once the spices cool down, add them to a grinder jar.
Grind to a semi fine powder. You can also grind to a fine powder. Keep the ground kadai masala aside.
In the same jar, add chopped tomatoes. Blend the tomatoes to a smooth puree. Keep aside, or you can use chopped tomato
Rinse, wipe and then slice the mushrooms. Also thinly slice the bell pepper & chop the onions etc. Keep the veggies aside.
Heat oil in a kadai or pan. Add the sliced capsicum, onion and mashroom.
Stir & sauté the sliced mushrooms 2 min.
Remove the mushrooms, capsicum and onion and keep aside.
In the same pan add oil , add one bay leaf, 2 clove, one green cardamom and ½ tspn jeera and saute.
Now add chopped onions. Saute the onions till translucent or light golden.
Now add the ginger-garlic paste and saute till their raw aroma disappears.
Add the tomato puree or chopped tomato Stir and saute till you see some oil releasing from the sides.
Now add dhaniya powder, jeera powder, turmeric powder, red chilli powder and add salt to taste mix and sprinkle water and saute.
After masalas leave some oil from the sides add sauted vegies stir and saute for 3-4 min. on low flame.
Now add 1/2 cup of fresh cream and mix.
Add the ground kadai masala which we made, and ½ tspn garam masala.
Then add one cup of water. Cover and cook for 3-4 min.
Stir & bring the gravy to a simmer on a low flame
till you see a few specks of oil on top.
You can add some more water if the gravy looks very dry or as per your need.
Lastly add crushed kasuri methi (dry fenugreek leaves) and mix well. Switch off the heat.
Serve kadai mushroom hot with roti, paratha or naan.
Video recip of kadhahi mashroom
Note- You can make this recipe without onion and garlic free. You can easily skip onion and garlic. It will still taste delicious.