kadai mushroom is an easy and quick dish and yet delicious. cooked button mushrooms in a semi dry gravy of spiced and tangy tomato sauce along with juliennes of green bell pepper.
mushrooms, spices, onions, tomatoes and green bell pepper… their combination never goes wrong
kadai mushroom goes excellent with some rotis or naan and accompanied by a salad or dip, you have an awesome meal.
the indian kadai is like the chinese wok but much deeper than the wok. the whole dish 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, we have ground roasted dry red chilies and coriander seeds to a semi-fine powder. the tomato puree is also freshly made.
i recently purchased online a skyline magic bullet and my work is so easy as far as blending and dry grinding is concerned. excellent for making small quantities of purees, blends, smoothies.
by the way i purchased the chinese version of the magic bullet through an error, but i am not complaining
The kadai mushroom has been adapted from my popular restaurant style kadai paneer recipe. to make this dish onion-garlic free, you can easily skip onion and garlic. it will still taste delicious.
You might also like to check these other Mushroom Recipes:
- Mushroom Tikka
- Palak Mushroom Curry
- South Indian Mushroom Biryani
- Methi Mushroom – Restaurant Style
- Mushroom Manchurian – Step by Step
- Indo Chinese – Quick Chilli Mushroom
- South Indian Mushroom & Peas Curry
kadai mushroom recipe details below:
- 200-250 gms button mushroom
- 1 medium or large capsicum, thinly sliced or julienned
- 2-3 dry red chilies, roasted – i used kashmiri red chilies as they are less hot
- 1 tbsp dry roasted coriander seeds
- ½ tsp garam masala powder
- 1 medium size onion, finely chopped
- 3 medium size tomatoes, pureed
- 1 tsp ginger garlic paste
- 1 tsp kasuri methi, roasted and crushed
- 2 tbsp oil
- salt as required
- some ginger juliennes for garnishing
- coriander leave for garnishing
- rinse, wipe and chop the mushrooms.
- make the puree of the tomatoes in a blender.
- dry roast the dry red chilies and coriander seeds till they get crisp.
- don’t burn them.
- the roasting helps to grind them easily.
- make a semi fine or fine powder of the red chilies and coriander seeds in a dry grinder or if you have the time and patience in a mortar and pestle.
- heat oil.
- add the chopped onions and fry them till they transparent.
- now add the ginger garlic paste and fry till the raw aroma disappears.
- add the tomato puree and the ground red chilies-coriander powder.
- saute till the oil leaves the sides of the masala.
- add the chopped mushrooms and julienned capsicum and stir.
- add ½ to ¾ cup water with salt.
- cover and simmer till the mushrooms and capsicum are cooked.
- finally add the kasuri methi powder and garam masala powder.
- stir and garnish kadai mushroom dish with coriander leaves.
- serve kadai mushroom hot with some hot phulkas, rotis or naan.
you can reduce the amount of red chilies to suit your taste buds.