kadai mushroom gravy recipe, how to make mushroom gravy recipe

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kadai mushroom gravy recipe, kadai mushroom recipe

in this delicious kadai mushroom gravy recipe, white button mushrooms are cooked in a spiced (masaledar) onion-tomato based gravy.

4.71 from 17 votes
total time:
60minutes

kadai mushroom gravy recipe with step by step photos – a delicious variation of the popular kadai paneer gravy recipe, where button mushrooms along with other ingredients are cooked in a kadai or wok.

mushroom gravy, kadai mushroom gravy recipe

sharing one more of the kadai recipes. ‘kadai’ or the indian wok is often used in indian cuisine. this entire dish is made in the kadai and hence the name or title of the recipe. few popular recipes on blog which are made in kadai are:

here i am sharing the gravy version with mushrooms. i have used white button mushrooms, but you can use any variety of edible mushrooms. if you are looking for a semi dry version of kadai mushroom, then you can check this recipe – kadai mushroom dry.

i have kept the kadai mushroom recipe and cooking process really simple, so that the recipes takes less time. the recipe tastes very good, if you add fried or sauteed mushrooms to the gravy. but sauteing mushrooms take quite some time, so i have added them directly in the gravy.

since dried red chilies are used in the recipe, the color, spice, pungency and heat factor in the dish depends on the type of red chilies. for the recipe, i would suggest to use chilies which are low in heat quotient, so that you don’t end up with a very spicy dish. red chilies like kashmiri chilies or byadagi chilies, which are low in heat and which impart a deep orange to red color dish, goes well in this dish. of course, if you like a spicy dish, then you can use medium hot red chilies.

apart from dry red chilies, the recipe also uses capsicum or green bell peppers, which is a must in kadai recipes. you can even use red or yellow bell peppers.

kadai mushroom serves as an excellent main course dish coupled with jeera rice or with some tandoori rotis, naan, bread, paratha or chapatis. you can even make this recipe when you are having guests.

if you are looking for more mushroom gravy recipes then i suggest following recipes:

  1. aloo mushroom gravy recipe
  2. mushroom manchurian gravy
  3. mushroom masala gravy recipe
  4. mushroom peas curry recipe
  5. chilli mushroom gravy recipe
  6. paneer mushroom gravy recipe
kadai mushroom gravy recipe, kadai mushroom recipe
4.71 from 17 votes
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kadai mushroom gravy

in this delicious kadai mushroom gravy recipe, white button mushrooms are cooked in a spiced (masaledar) onion-tomato based gravy.
course main course
cuisine north indian, punjabi
prep time 20 minutes
cook time 40 minutes
total time 1 hour
servings 3 to 4
rough calories per serving 222 kcal
author dassana amit

ingredients (1 cup = 250 ml)

to be ground to a paste

  • 135 grams onions OR 2 medium to large onions OR 1 cup heaped roughly chopped onions
  • ½ inch ginger OR 2 to 2.5 grams ginger OR 1 teaspoon chopped ginger
  • 5 to 6 garlic OR 4 grams garlic OR 1 teaspoon chopped garlic
  • 250 grams tomatoes OR 3 medium to large tomatoes OR 1.5 cup chopped tomatoes

whole spices for kadai masala

  • 1 tablespoon coriander seeds (sabut dhania)
  • ½ teaspoon cumin seeds (jeera)
  • 1 inch cinnamon (dalchini)
  • 2 cloves (lavang)
  • 2 green cardamoms (choti elaichi)
  • 6 to 7 whole black pepper (sabut kali mirch)
  • 4 to 5 dry red chilies or kashmiri red chilies

for making kadai mushroom gravy

  • 3 tablespoon oil
  • 1 tej patta ( indian bay leaf)
  • ½ teaspoon turmeric powder (haldi)
  • ½ teaspoon red chili powder or deghi mirch or kashmiri red chili powder
  • 200 to 250 grams white button mushrooms - chopped or sliced
  • 90 to 100 grams capsicum OR 1 medium to large capsicum or 1 cup thinly sliced capsicum (shimla mirch or green bell pepper)
  • ¾ to 1 cup water or add as required
  • ½ to 1 teaspoon crushed kasuri methi (dry fenugreek leaves)
  • 2 tablespoon chopped coriander leaves (dhania patta)
  • ½ inch ginger - julienne
  • 2 tablespoon cream (optional)
  • salt as required

how to make kadai mushroom gravy

making kadai masala

  1. heat a pan or kadai. take all the whole spices mentioned under the "whole spices for kadai masala' list in the pan.
  2. dry roast all the whole spices on a low flame till they become aromatic. stir them often while roasting.
  3. once the spices cool down, add them to a grinder jar or a spice or coffee grinder. grind to a fine powder.
  4. remove in a plate and keep the kadai masala aside.

preparing onion and tomato paste

  1. in the same grinder jar, add 1 cup heaped roughly chopped onions. grind to a smooth paste. remove and keep the onion paste in a bowl.
  2. to the same jar, now add 1.5 cup chopped tomatoes, 1 tsp chopped ginger and 1 tsp chopped garlic.
  3. grind to a smooth paste. keep aside.

making kadai mushroom gravy

  1. heat 3 tbsp oil in a kadai or wok. add 1 tej patta and saute for two to three seconds.
  2. add the ground onion paste. saute stirring at intervals, till the onion paste becomes golden. for a quick cooking of the onion paste, add a pinch of salt.
  3. once the onion paste turns golden, then add the tomato paste.
  4. saute the tomato paste till you see oil specks on top or leaving the sides of the paste.
  5. the masala will also thicken and leave the sides of the pan.
  6. then add 1/2 tsp turmeric powder and 1/2 tsp red chili powder or deghi mirch or kashmiri red chili powder. mix very well.
  7. add sliced or chopped mushrooms.
  8. mix the mushrooms very well with the masala and saute for 2 to 3 minutes on a medium flame.
  9. add the ground kadai masala along with salt.
  10. add 3/4 to 1 cup water. mix again very well.
  11. cover the kadai or pan with a lid and simmer on a low to medium flame for 6 to 7 minutes.
  12. then add 1 cup thinly sliced capsicum.
  13. simmer without a lid, till the capsicum is half cooked and still have their crunch. cook for about 6 to 7 minutes. you can also cook for some more time if you want.
  14. then add 1/2 to 1 tsp kasuri methi (crushed). at this step you can also add 2 to 3 tbsp cream, if you prefer.
  15. lastly add 2 tbsp chopped coriander leaves and 1/2 tsp ginger julienne.
  16. stir and then serve kadai mushroom gravy hot with chapatis, tandoori rotis, naan or bread. you can also serve with steamed rice or jeera rice or matar pulao.

TRENDING NOW

preparation for kadai mushroom gravy recipe

1. first we need to make the kadai masala. heat a kadai or a pan. add the whole spices – 1 tbsp coriander seeds, ½ tsp cumin seeds, 1 inch cinnamon, 2 cloves, 2 green cardamoms, 6 to 7 black pepper, 4 to 5 dry red chilies or kashmiri red chilies.

kadai masala for kadai mushroom gravy recipe

2. dry roast all the whole spices on a low flame till they become aromatic. stir them often while roasting. roasting the masala takes about 1 to 2 minutes. in a thick bottomed kadai or pan, roasting takes about 2 minutes on a low flame.

kadai masala for kadai mushroom gravy recipe

3. once they cool down, add them to a grinder jar or a spice or coffee grinder.

kadai masala for kadai mushroom gravy recipe

4. grind to a semi fine or fine powder.

kadai masala for kadai mushroom gravy recipe

5. remove in a plate and keep the kadai masala aside.

kadai masala for kadai mushroom gravy recipe

6. in the same grinder jar, add 1 cup heaped roughly chopped onions.

onions for kadai mushroom gravy recipe

7. grind to a semi fine or smooth paste. remove and keep the onion paste in a bowl.

onion paste for kadai mushroom gravy recipe

8. to the same jar, now add 1.5 cup chopped tomatoes, 1 tsp chopped ginger and 1 tsp chopped garlic. do use tomatoes which are ripe, red and not sour. if the tomatoes are sour, then the gravy becomes ‘khatta’ or too sour.

making kadai mushroom gravy recipe

9. grind to a smooth paste. keep aside.

making kadai mushroom gravy recipe

making kadai mushroom gravy recipe

10. heat 3 tbsp oil in a kadai or wok. add 1 tej patta and saute for two to three seconds.

making kadai mushroom curry recipe

11. add the ground onion paste.

making kadai mushroom curry recipe

12. saute stirring at intervals, till the onion paste becomes golden. for a quick cooking of the onion paste, add a pinch of salt.

making kadai mushroom curry recipe

13. once the onion paste turns golden, add the tomato paste.

making kadai mushroom curry recipe

14. saute the tomato paste till you see oil specks on top or leaving the sides of the paste.

making kadai mushroom curry recipe

15. the masala will also thicken and leave the sides of the pan.

preparing kadai mushroom curry recipe

16. then add ½ tsp turmeric powder and ½ tsp red chili powder or deghi mirch or kashmiri red chili powder.

making kadai mushroom curry recipe

17. mix very well.

making kadai mushroom curry recipe

18. add sliced or chopped mushrooms.

mushrooms for kadai mushroom recipe

19. mix the mushrooms very well with the masala and saute for 2 to 3 minutes on a medium flame.

mushrooms for kadai mushroom recipe

20. add the ground kadai masala. if you want you can also reserve 1 tsp of kadai masala, which we can sprinkle on the dish, while serving.

making kadai mushroom recipe

21. add salt.

making kadai mushroom recipe

22. add ¾ to 1 cup water.

making kadai mushroom recipe

23. mix again well.

making kadai mushroom recipe

24. cover the kadai or pan with a lid and simmer on a low to medium flame for 6 to 7 minutes.

making kadai mushroom recipe

25. then add 1 cup thinly sliced capsicum.

making kadai mushroom recipe

26. simmer without a lid, till the capsicum is half cooked and still have their crunch. cook for about 6 to 7 minutes.

making kadai mushroom recipe

27. then add ½ to 1 tsp kasuri methi (crushed). at this step you can also add 2 to 3 tbsp cream, if you prefer. addition of cream also balances the spiciness of the gravy as well as the tang of the tomatoes.

making kadai mushroom recipe

28. lastly add 2 tbsp chopped coriander leaves and ½ tsp ginger julienne. you can even garnish with coriander leaves, ginger julienne. also sprinkle the kadai masala, if you have reserved it while serving the kadai mushroom gravy.

making kadai mushroom recipe

29. stir and then serve kadai mushroom gravy hot with chapatis, tandoori rotis, naan or bread. you can also serve kadai mushroom gravy with steamed rice or jeera rice or biryani rice or matar pulao.

kadai mushroom curry recipe, kadai mushroom recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.


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40 comments/reviews

  1. Hello
    I am Shreya Sapale from Maharashtra. I followed this site since 2011,when I got married.
    I learned cooking from my elders coastal Maharashtrian style food, but get authentic touch of not only from all regions of India but from all over the world.
    Dassana Ma’am.
    Thanks a lot
    All family members are happy with my cooking.

    • thats nice to know shreya. thanks for this lovely comment. wish you all the best and happy cooking.

  2. I have just strated cooking and this is the second receipe that i had prepared following these guidelines and i must say the dish was just perfect.
    And everybody liked it

    • thank you aarti for sharing this. i am glad that the recipes are working well for you. all the best and happy cooking.

  3. Glad you finally added your photograph! Now i can imagine you taking me through the wonderful recipes you have here. Keep up the good work! Will rate the recipe for the best demonstration

    • thank you moonmoon. so sweet of you and so nice to read your comment. do give feedback or rating when you have time or whenever possible. thanks again.

  4. Mam i tried tis today nd it was a big hit .. evry dayghters dream is to cook awesome food fr dad nd get his heartly appriciation nd tat happnd today thank yu so much ☺️

    • Welcome Dhivyasha. Glad to know that your father was happy with your cooking skills. Do try some more recipes from the blog.

  5. I made this not long ago and it was really tasty. I am going to make it again for sure. The only thing I think I would do is leave out the whole ginger pieces and replace them with something more finely ground.

    • thanks AV. the ginger is ground to a paste and only ginger julienne are used for garnish. i have removed the link url as then the comment goes to spam.

  6. Sorry for replying you late.thank you dassana mam l followed all your instructions and as always dishes came out amazing l was the star of the party that day and all credit goes to you mam. thanks a lot .l prepared paneer65 for mothers day and both my mil and my mother were so happy.thanks again.you are my unseen teacher.I love you mam. sorry if I sound crazy.

    • no problem sonal. thats so good. am happy for you. so now finally you have got the knack of cooking with approximation or andaaz or call it intuition. stay blessed and wish you all the best. happy cooking journey 🙂

  7. Hi Dassana,

    I love your recipes, I’ve tried many and they’ve turned out great (last night made butter mattar mushrooms..,they were a huge success!!). But for this one I think I may have gotten my quantities off, I think I used too much onion (2 medium onions as suggested), and possibly too much cinnamon (it came out more brown colour than red). But otherwise I love your site! I may try this again in smaller quantities,

    Olivia

    • thanks a lot olivia. you can always reduce the quantity of spices in any recipe. you can easily reduce the quantity of cinnamon in this recipe. color can also be due to the quality of red chilies.

  8. Hi dassana ji I have prepared this recipe earlier and it came out awsome.mam now I want to prepare it for20 people along with paneer lababdar and one dry veg recipe so could you plz guide me with the quantity of paneer and mushrooms as you know both the recipes are just magical

    • thanks a lot sonal. in both the recipes, for the onion, tomatoes,ginger-garlic, capsicum, mushrooms, paneer, cream and oil just increase the proportion directly by 5 times. for whole spices, spice powders and water, it will be difficult for me to tell you the exact proportion. so here use method of andaaz or approximation. eyeball the ingredients and add. use intuition or inner feeling, which every woman is blessed with. this will help.

  9. I like the kadhi mushroom recipes today I make it

    • thanks for sharing the feedback bharti. nice to know.

  10. I made this yesterday, part way through cooking I realized I didn’t have fresh peppers so I used frozen. The dish turned out lovely, really nice flavor combination. I added 2 tablespoons of cream, think I may try out one next time. Thanks very much for sharing!

    • Welcome Anisha. Nice to know that variations you did to the dish.

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