Kadai Mushroom Masala Recipe | How to make Kadai Mushroom | Sidedish for Chapati/Roti

Kadai mushroom masala is a quick and delicious North Indian recipe. It is a tangy gravy made with slightly fried button mushrooms and capsicum. Kadai paneer being my husbands favourite he suggested to try this recipe kadai mushrooms too. I made this recipe similar to kadai paneer (which I posted a while back) with slight variations. I have added fresh cream and made this more like gravy instead of semi dry version. It turned out super good and hubby loved it. Kadai mushroom masala goes well with chapati/ roti/pulka or even jeera rice.

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Kadai Mushroom Masala Recipe | How to make Kadai Mushroom | Sidedish for Chapati/Roti

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Tangy curry made with button mushrooms and capsicum.

Course Curry

Cuisine North Indian

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Calories

Author Kalyani

Ingredients

• ▢ Button Mushroom - 200 gms
• ▢ Big onion - 1 large
• ▢ Tomato - 2 medium sized
• ▢ Ginger & garlic paste - 1 tsp
• ▢ Capsicum  - 1 small sized
• ▢ Red chilli Powder - ¼ tsp
• ▢ Garam masala powder - ¾ tsp
• ▢ Kasuri methi dried fenugreek leaves - ½ tsp
• ▢ Fresh cream - ¼ cup
• ▢ Salt - as required

To dry roast and grind

• ▢ Corainder seeds - 1 tbsp
• ▢ Red chillies - 3

To Temper

• ▢ Oil - 2 tbsp
• ▢ Cumin seeds - 1 tsp

Instructions

Preparation

• Dry roast the corainder seeds and red chillies in a pan until nice aroma comes. Cool it down. Chop tomatoes roughly and take them in a blender along with roasted corainder seeds and red chillies.
• Grind everything in a blender to a coarse paste. Set aside. Chop the onions finely and cut the capsicum into cubes. Keep aside.
• Wash the mushrooms in running water. Wipe them and then slice each mushroom into two or three pieces depends on its size. Fry the mushrooms in a tablespoon of oil until slightly brown. Mushroom will start leaving out water while frying. After some minutes water evaporates and it becomes slight brown. Switch off the flame and set this aside.

Method

• Heat oil in a pan and add cumin seeds  seeds. Saute them until cumin seeds cracks. Add onions now along with ginger garlic paste and saute them well. Once the onions becomes transparent, add the corainder red chilli tomato paste along with red chilli powder and garam masala powder.
• Mix well and fry the paste for 5 minutes in low medium flame until the raw smell of tomatoes leaves. Then add chopped capsicum pieces.Mix well with the gravy. Add 2 tablespoon of water if the gravy is too dry. Cook the gravy for 5 minutes until the capsicum is cooked well but retains its crunchiness. Now add kasuri methi and fry for a minute.
• By now the curry would become semi-dry. Then add fried mushroom pieces and carefully mix it with the curry. Fry it for 3 more minutes.
• Lastly add required salt and fresh cream. Mix well with the gravy. Boil the gravy for two minutes and switch off the flame once done.Garnish with coriander leaves if you prefer.

Nutrition

Serving: 3g

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Preparation :

1. Dry roast the coriander seeds and red chillies in a pan until nice aroma comes. Cool it down. Chop tomatoes roughly and take them in a blender along with roasted coriander seeds and red chillies.

2. Grind everything in a blender to a coarse paste. Set aside. Chop the onions finely and cut the capsicum into cubes. Keep aside.

3. Wash the mushrooms in running water. Wipe them and then slice each mushroom into two or three pieces depends on its size. Fry the mushrooms in a tablespoon of oil until slightly brown. Mushroom will start leaving out water while frying. After some minutes water evaporates and it becomes slight brown. Switch off the flame and set this aside.

Procedure :

1. Heat oil in a pan and add cumin seeds  seeds. Saute them until cumin seeds cracks. Add onions now along with ginger garlic paste and saute them well. Once the onions becomes transparent, add the coriander red chilli tomato paste along with red chilli powder and garam masala powder.

2. Mix well and fry the paste for 5 minutes in low medium flame until the raw smell of tomatoes leaves. Then add chopped capsicum pieces.Mix well with the gravy. Add 2 tablespoon of water if the gravy is too dry. Cook the gravy for 5 minutes until the capsicum is cooked well but retains its crunchiness. Now add kasuri methi and fry for a minute.

3. By now the curry would become semi-dry. Then add fried mushroom pieces and carefully mix it with the curry. Fry it for 3 more minutes.

4. Lastly add required salt and fresh cream. Mix well with the gravy. Boil the gravy for two minutes and switch off the flame once done.Garnish with coriander leaves if you prefer.

Serve the kadai mushroom masala with Chapati/phulka. We had it with jeera rice for lunch.Tastes yum!

 

Notes:

• This is a medium spicy curry with the above mentioned ingredients. Increase red chilli powder if you want it more spicy.
• Choose red ripe tomatoes with slight tangy taste to make this gravy.
• Don't skip kasuri methi as its add a great flavor to the curry.
• Adding cream to the gravy gives the rich taste like restaurants.
• Add salt at the last stage otherwise the mushrooms will be overcooked and leave lot of water.