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

Tangy curry made with button mushrooms and capsicum.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Curry
Cuisine: North Indian
Author: Kalyani


  • Button Mushroom - 200 gms
  • Big onion - 1 large
  • Tomato - 2 medium sized
  • Ginger & garlic paste - 1 tsp
  • Capsicum  - 1 small sized
  • Red chilli Powder - 1/4 tsp
  • Garam masala powder - 3/4 tsp
  • Kasuri methi dried fenugreek leaves - 1/2 tsp
  • Fresh cream - 1/4 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



  • 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 tbsp 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.


  • 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 tbsp 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.


Serving: 3g