kadai mushroom recipe, how to make kadai mushroom recipe


kadai mushroom recipe

kadai mushroom recipe with step by step photoskadai mushroom is an easy and quick dish and yet delicious. sauteed button mushrooms in a semi dry gravy of spiced and tangy tomato sauce along with bell peppers.

mushrooms, spices, onions, tomatoes and bell peppers. their combination never goes wrong :-)

the kadai mushroom recipe can be made spicy and hot depending on the kind of red chilies you add. dry red chilies are added to make the kadai masala. so if you use hot chilies, the curry will be hot. if you use less hot and pungent chilies, the gravy will not be hot. so depending on the heat in the chilies, you can decrease or increase their amount. here i used byadagi chilies which are less hot and give a deep color.

the indian kadai is like the chinese wok but much deeper than the wok. the whole recipe is cooked in the kadai and hence the name kadai mushroom. in india the kadai or kadhai is used for cooking semi dry or dry veggie dishes, making sweets and also for deep frying. it is one multi purpose pan which is found in every indian kitchen.

whenever you make any kadai recipe from any veggie or paneer or tofu, then always always freshly pound or powder the spices. they add such an aroma and flavor to the food that is not possible when you use ready made or store brought spice powders. in this kadai mushroom recipe, as mentioned above the kadai masala is also freshly made from roasted spices.

the kadai mushroom has been adapted from the popular restaurant style kadai paneer recipe on the blog. to make this dish onion-garlic free,  you can easily skip onion and garlic. it will still taste delicious.

kadai mushroom goes excellent with some rotis or naan and accompanied by a salad.

if you are looking for more mushroom recipes: then do check mushroom tikkapalak mushroom currysouth indian mushroom biryanimethi mushroom – restaurant stylemushroom manchurianquick chilli mushroom and mushroom & peas curry recipe.

kadai mushroom recipe details below:

4.6 from 31 reviews
kadai mushroom recipe
 
PREP TIME
COOK TIME
TOTAL TIME
 
kadai mushroom - cooked button mushrooms in a semi dry gravy of spiced and tangy tomato sauce along with juliennes of green bell pepper.
AUTHOR:
RECIPE TYPE: main
CUISINE: punjabi, north indian
SERVES: 3-4
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for kadai masala:
  • 1 tbsp coriander seeds/sabut dhania
  • 3 to 4 dry red chilies, broken and deseeded if preferred
  • ½ tsp cumin seed/jeera
  • ½ inch cinnamon/dal chini
  • 1 green cardamom/chotti elachi
  • 2 cloves/lavang
  • 3 to 4 black pepper/kalimirch
  • 1 single strand of mace/javitri (optional)
other ingredients:
  • 200-250 gms button mushrooms, sliced
  • 1 medium to large capsicum/bell pepper, thinly sliced or julienned (red or green or yellow)
  • 2 medium to large tomatoes, pureed, about ¾ cup tomato puree (use tomatoes which are ripe, red and not too tangy)
  • 1 medium onion, about ½ cup finely chopped onion
  • ½ inch ginger + 3 to 4 medium garlic, crushed in a mortar-pestle or 1 tsp ginger-garlic paste
  • 1 tsp dry fenugreek leaves/kasuri methi, crushed
  • ¼ tsp turmeric powder/haldi
  • ½ cup water, 125 ml
  • 3 tbsp oil
  • salt as required
for garnish:
  • 1 to 2 tbsp chopped coriander leaves
  • ½ inch ginger/adrak, julienne
variations:
  • 1 or 2 tbsp cream - low fat 25 to 35 % cream can be added right at the end and mixed with the gravy
  • ¼ tsp garam masala powder or punjabi garam masala- garam masala powder can be added when you add the kasuri methi/dry fenugreek leaves
INSTRUCTIONS
preparing the kadai masala:
  1. first dry roast all the spices mentioned above for the kadai masala, on a low flame in a kadai/wok or a pan till fragrant. don't burn them.
  2. once the spices cool down, add them to a grinder jar.
  3. grind to a semi fine powder. you can also grind to a fine powder. keep the ground kadai masala aside.
preparing the kadai mushroom gravy:
  1. in the same jar, add chopped tomatoes. blend the tomatoes to a smooth puree. keep aside.
  2. rinse, wipe and then slice the mushrooms. also thinly slice the bell pepper & chop the onions etc. keep the veggies aside.
  3. heat 3 tbsp oil in a kadai or pan. add the sliced mushrooms.
  4. stir & saute the sliced mushrooms. first you will see the mushrooms releasing a lot of water.
  5. then later the water evaporates. saute till the mushrooms get browned from the edges.
  6. remove the mushrooms and keep aside.
  7. in the same oil, add finely chopped onions. saute the onions till translucent or light golden.
  8. now add the ginger-garlic paste and saute till their raw aroma disappears.
  9. add the tomato puree. stir and saute till you see some oil releasing from the sides.
  10. then add the sliced capsicum/bell pepper. stir and saute for 5 to 6 minutes on a low flame
  11. add the ground kadai masala which we made and stir very well.
  12. then add ½ cup water. season with salt.
  13. stir & bring the gravy to a simmer on a low flame till you see a few specks of oil on top.
  14. add the sauteed mushrooms.
  15. lastly add crushed kasuri methi/dry fenugreek leaves. switch off the stove.
  16. stir and then serve kadai mushroom hot with rotis, parathas or naan. garnish kadai mushrooms with ginger julienne and chopped coriander leaves.
NOTES
other varieties of mushrooms can also be used instead of button mushrooms.

you can increase or decrease the amount of red chilies as per their heat & pungency.

lets start step by step kadai mushroom recipe:

1. first dry roast all the spices for the kadai masala on a low flame in a kadai or pan till fragrant. the spices are – 1 tbsp coriander seeds/sabut dhania, ½ tsp cumin seeds/jeera, 3 to 4 dry red chilies, 2 cloves/lavang, ½ inch cinnamon/dalchini, 1 green cardamom/choti elachi, 3 to 4 black pepper and 1 single strand of mace/javitri (optional).

spices for kadai mushroom recipe

2. once the spices cool down, add them to a grinder jar.

spices for kadai mushroom recipe

3. grind to a semi fine powder. you can also grind to a fine powder.

grinding spices for kadai mushroom recipe

4. keep the ground kadai masala aside.

ground powder for kadai mushroom recipe

5. in the same jar, add chopped tomatoes (2 medium to large tomatoes, pureed, about ¾ cup tomato puree. use tomatoes which are ripe, red and not too tangy).

making tomato puree for kadai mushroom recipe

6. blend the tomatoes to a smooth puree. keep aside. no need to add water while making the puree.

making tomato puree for kadai mushroom recipe

7. slice 200-250 grams button mushrooms. slice 1 medium to large capsicum/bell pepper thinly. chop the onions (1 medium onion, about ½ cup finely chopped onion). keep aside.

cut mushrooms

8. heat 3 tbsp oil in a kadai/wok or pan. add the sliced mushrooms.

add sliced mushrooms to oil

9. stir & saute the sliced mushrooms. first you will see the mushrooms releasing a lot of water.

sauting mushrooms

10. after some minutes, the water evaporates. saute till the mushrooms get browned from the edges.

sauting mushrooms

11. remove the mushrooms and keep aside.

remove the mushrooms

12. in the same oil, add finely chopped onions.

sauting onions - making kadai mushroom recipe

13. saute the onions till they turn translucent or light golden.

sauting onions - making kadai mushroom recipe

14. add ginger-garlic paste (½ inch ginger + 3 to 4 medium garlic, crushed in a mortar-pestle or 1 tsp ginger-garlic paste). stir and saute till the raw aroma of ginger-garlic goes away.

add ginger garlic - making kadai mushroom recipe

15. add the tomato puree (about ¾ cup).

add tomato puree - making kadai mushroom recipe

16. stir and saute.

saute kadai mushroom masala

17. saute till you see some oil releasing from the sides.

saute kadai mushroom masala

18. add the sliced capsicum/bell pepper (1 medium to large capsicum).

add capsicum to make kadai mushroom masala

19. stir and saute for 5 to 6 minutes on a low flame.

sauting kadai mushroom masala

20. add the ground kadai masala which we made.

add the ground kadai masala

21. stir very well.

stir kadai mushroom masala

22. then add ½ cup water.

add water to kadai mushroom masala

23. season with salt.

add salt to kadai mushroom masala

24. bring the gravy to a simmer on a low flame till you see a few specks of oil floating on top.

simmer kadai mushroom recipe

25. add the sauteed mushrooms (200-250 gms).

add mushrooms

26. stir again.

stir kadai mushroom recipe

27. lastly add 1 tsp crushed kasuri methi/dry fenugreek leaves to kadai mushroom. switch off the stove. if you want you can also add 1 or 2 tbsp cream to tone down the tang. you can also add about  ¼ tsp of garam masala powder.

add kasuri methi to kadai mushroom recipe

28. stir and then serve kadai mushroom hot with rotis, parathas or naan. garnish kadai mushroom with ginger julienne and chopped coriander leaves.

kadai mushroom recipe





{ 163 Responses }

  1. Ramya s rajagopal says

    I tried the dish….it was awesome.. I skipped the cream. Everyone in my family loved.

  2. says

    I tried the recipe yesterday for dinner. We loved it.
    I ground the spices first and put the tomatoes in it and ground them together by mistake. I was expecting a disaster because i didnt do as per instructions. But the curry came out so well.
    Thanks a lot.

  3. Divya says

    Made this today, left the capsicum out as didn’t have any. The dish turned out perfect, thanks

  4. Swapnil says

    I tried this recipe and I used fresh button mashroom with dry chilies and coconut..its realy nice

  5. Khanjan says

    Today i make this and its really very yummy.
    How many days i keep that dry roasted masala?

  6. Pari says

    Hi I tried the recipe today turn out quite nice. I used portobello mushrooms. I skipped the kasturi methi. I added roasted chunky peanuts at end.

  7. Tim Nichol says

    I really enjoy cooking, sharing and eating this meal. The layout with photos and then the summary recipe is excellent. All so clear and simple.
    I would really like to own the grinder v jar you use, but I can’t find one on line or in the Asian supermarkets. Can you help me?

    Best wishes

    Tim

    • says

      thanks tim. this is an indian brand grinder which is meant for heavy grinding. the brand is preethi. they have a small chutney grinder and two or three blender jars for heavy to moderate grinding and also juicing. i think preethi mixer-grinders are available on amazon. so you can have a look.

  8. pushpa says

    Hi Dassana,

    I tried ur recipe yesterday night and it came very well…..Thank you for ur detailed explanation about the recipe.

  9. Geetanjali says

    Hi

    Thank you for the effort you make with each recipe. This one won my fiance’s heart :)

  10. jayanthi karthikesh says

    Dear dassana…

    I have been trying from a very long time to thank you…coz I have tried all the new dishes only from your blog…I dint know what to write in website coloumn…I was really worried..coz I have tried your recipes and it has came out awesome…but unable to thank you…hope this comment vl get posted…you’re my god of kitchen dassana..how beautifully step by step you are posting..if followed throughly no body can ever make mistakes…am able to taste all those restaurant style dishes at home…thanks a ton…

  11. neha gupta says

    Hi,
    I tried this dish today, I don’t know what went wrong in that. It gave a strong burning sensation inside that we weren’t able eat it. And also, capsicum slices were bit hard. Though, color and smell of the dish were appealing. Thankfully, I didn’t add kasuri methi and garam masala in the end. Please do give suggestions regarding this.
    This was my first attempt when I tried a recipe taken online.

    • says

      neha, it must be chilies. the chilies that you must have used must be a hotter variety. try to use chilies like kashmiri chilies which are less hot in such recipes. or reduce the quantity of chilies if using hotter variety of chili. capsicum you could have cooked more.

  12. Argha Dutta says

    Thanks Dassana for this superrrr tasty recipe.. I tried it today nd everyone in my family liked it so much..

  13. Ekta Garg says

    I tried it for d first time n everyone in d family liked it a lott
    I added ratanjot for colour as d tomatoes were not too red

    • says

      thanks ekta. i know ratanjyot is a ayurvedic medicine. for the first time i am hearing from you that it can be added to food. how did you add it? because what i have is the root/stem of ratanjyot.

  14. Pallavi Hajela says

    Loved ur recipie but mushroom were bit hard… Next tym I added half boiled mushroom n it was gr8…..
    Thnx fr adding this recepie

  15. Shalini says

    Superb recipe… Also well teaching by dis website becoz photos of every step is awesome idea… New learners can easily understand even experienced cooks can also serve tasty food by using dis step by step photo process… Many experienced cooks dono when to put salt when to put garam masala but these photos shows everything. .. Gud Keep it up

  16. Rashmi says

    Had a query. The roasted kadai masala here is slightly different than the one in kadai paneer variation. Can this be used in the other one too?

  17. Chaitali says

    Tried your recipe yesterday . Doubled all ingredients as I had about 400 gms mushrooms but it came out as very spicy ( the garam masala spicy … the one which makes you feel the burn inside ) . Where did I go wrong ? when the mushrooms were doubled should the spices be 1.5 times instead of double ? Am a new cook so any pointers are welcome …

    • says

      when you double recipes where the masala has to be ground then care has to be taken. exact doubling won’t work in such recipes. so you just needed to increase the spices by one or two numbers. eg for red chilies, just add 1 or 2 more of the red chilies. coriander seeds can be 1.5 tbsp. cumin could be 0.75 or 1 tsp. i think its basically the red chilies that giving the burning sensation. usually i use the indian method of andaz or eyeball the ingredients i am adding. so 99% of time this method works for me. the knack of adding more or less ingredients comes after you have some practice in cooking.

  18. Wesley Titus says

    Its so nice. I had it with bread toast. Its so simple for singles. Thank you so much.
    God Bless you. Have a good day..

  19. Myriam Pierre says

    Please update website cannot pin mushroom recipe and other pages on website need to update link to Pinterest

    • says

      myriam, i just tried. pinit button is working except on first photo. rest all photos are pinable. please try again and let us know if it still not work.

  20. says

    Great recipe ..loved it but the only problem is it took a lot of time to cook ….well thanks for great share …keeping sharing recipes …I enjoyed it :)

  21. sania says

    these were one of the best recipe that i had ever made thanks for these fabulous idea and way of cooking.

  22. Garima says

    Hi
    So far I think you’d have figured that I’m an avid follower of your blog. This blog, for me personally, has become like an encyclopaedia of cooking. Whenever I have to make something, even if I know the basics, I still look up for somewhere I always have a feeling that I’ll find something different here.
    When I got married, I was a nobody in the kitchen but thanks to you my level has been upgraded.

  23. Raveen says

    Hello Dasanna,
    I love to cook and tried the mushroom kadai today. The taste seems good and the curry is not with lots of gravy. There is thickening like onion or cashew paste.Neither it does have a corn flour thickener .However all said and done the kadai is authentic and is not run of the mill taste profile. It has its own character. As we are using all fresh spices ,the pungency of the spices are excellent. Use of fresh cream in the end will definitely enhance the taste profile and it takes the recipe to a different level as used by Twara, an another member in this group.
    It goes well with pulkas and rotis. Thanks for sharing this recipe.

    • says

      hi raveen, its a semi dry sabzi and so no thickener is added. this recipe has its own taste and flavor. addition of cream towards the end will enhance the taste. thanks for the feedback.

  24. @Twara says

    Hi, today i tried this recipe and it came out so well. My family loved it so much. I have just made little change, in last i added 3-4 tbsp fresh cream. It was yummmy.

    Thank you so much for this recipe
    I always love to try your different recipe, it never went wrong.

  25. Bekxy Kuriakose says

    Tried the recipe today for lunch. Followed it to the ‘t’ yet found the taste was a bit “pheeka’ or dull….though overall nice

    • says

      the dullness at times is due to less salt. salt brings out the flavors of the spices more. again here, the kind of red chilies used also make a difference. finally everything comes to an individual’s taste and preferences. for some folks, i know, especially some of my american colleagues, even the food which is not spicy for me, is spicy for them. so when i would cook for them, the food would taste bland for me, but for them it was perfect and not spicy. so if you feel the spice or heat is less, you can always pep up the recipe extra red chili powder or garam masala.

      • Bekxy says

        Agree on taste preferences, so just for my understanding would most of the dishes here be lower on the spice quotient?

        • says

          whenever i post any spicy or hot recipe, i do mention its spicy. if its a recipe which is authentically made spicy or hot eg like kolhapuri misal, then i will mention it is spicy and hot. i have had the fiery kolhapuri misal, so i know the spice and heat factor in this regional recipe.

          basically in most recipes, i try to keep a balance of everything like tang, spice, heat without any one factor becoming overpowering. again since most indian recipes use chilli powder, the kind and quality of chilli powder varies a lot. some give good color with less heat and vice versa. so depending on the taste preferences and the kind of chilli powder or even green chilies, one can easily go upto 1/2 tsp red chilli powder or 2 to 3 green chilies, in a recipe serving of 3 to 4. there are regional variations too. eg andhra or kolhapuri food is typically hot and spicy. again here, its the kind of chilies that are added in the recipes. also when it comes to garam masala, homemade ones add more punch than the ready made ones. so basically everything depends on the kind of spices or spices powders added, whether homemade or ready made. generally a recipe like kadai mushroom or paneer is not spicy nor hot. most punjabi recipes are not spicy or hot. they have a balance. many of them use deghi mirch or kashmiri red chili powder, which give good color, but low in heat.

  26. shuba krishnan says

    Thanks for d wonderful recipe..It goes well with chapati.Hubby love d combination.10q

  27. sushmitha raj says

    fantastic recipe!! i’ve become a gud cook bcoz of your recipes.. i’ve tried all mushroom recipes its all very nice..thanx a lot!!

  28. guest says

    I tried this recipe. It came out really well. Everyone loved it. Never had this delicious mushrooms at home before.

  29. Kanak says

    Hi Dasana,

    Just would love to tell you “Thank You ” very much for posting such a wonderful and finger-licking recipe.I wasn’t sure so far how to include Mushroom in our diet,so I checked for the recipes and I found your website.I tried it very next day and it turned out really very nice,actually beyond my imagination,and everyone in my family loved that..so I ‘ll try more recipes now and will keep you posted….

    So grateful to you for doing such a wonderful job.Keep it up and please add me to your official fan list..God bless u…..Xoxoxo

  30. kripa says

    Hi Dasanna, prepared your recipe of kadai mushroom today.. was really delicious.. thank u .. I keep checking and trying out your recipes.. thank u so much ..

  31. JIYA says

    Please add me to your official fan list….tried about 5-6 recipes from your website and they were mind blowing!!!!!!
    Keep up the good work :)
    Cheers!

  32. Nidhi says

    Dassana!!!! I am huge fan now. Remember I wrote about trying Tadka dal for a get together. I tried Dry Aloo Matar and this recipe yesterday. Turned out to be awesome!!! I don’t think I’d have to order mushrooms from a restaurant now!!! Thank you soooo much for sharing your finger licking recipes! Loads of love!!

    • says

      i remember nidhi. good to know that both the recipes turned out awesome. it is better to cook delicious food at home than to order from restaurants.

  33. says

    i have a magic bullet too.. i have used it so much in the last 4 years, that the blades are now getting kinks and dinks. :) another fave and perfect mushroom recipe!

  34. suhani says

    i hv made kadai paneer so many times and the recipe has never dissapointed me..and now i hv to try this delicious mushroom version..i hv a request dassana..can u please tell me the recipe of garlic nan on stove top..

    • says

      dear suhani, i was thinking from a long time to make garlic naan and on stove top. i have noted down your request. i have so many of them. after ganesh chaturthi, i plan to make and post the recipe requests one by one.

      do try the kadai mushroom. it tastes similar to the kadai paneer and is great with some hot or warm phulkas.

  35. says

    My husband loves mushroom curry but somehow I always goof it up and land up making it soggy. Next time I am gonna try this. I think he will love it!

  36. says

    You are right magic bullet always comes handy in kitchen for small portions. as we are only two me n my husband in family. your kadai mushroom looks really delicious. I am sure that freshly ground masala gives nice flavor and aroma.
    As i was reading procedure, i was salivating. :)