kadai mushroom gravy recipe, how to make mushroom gravy recipe

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.

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
  2. mushroom manchurian gravy
  3. mushroom masala gravy
  4. mushroom peas curry
  5. chilli mushroom gravy
  6. paneer mushroom gravy

kadai mushroom gravy

4.8 from 15 votes
Author:Dassana Amit
Prep Time:20 mins
Cook Time:40 mins
Total Time:1 hr
Course:main course
Cuisine:north indian,punjabi
Calories: 222kcal
Servings (change the number to scale):3 to 4
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.

INGREDIENTS FOR kadai mushroom gravy

(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

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

preparing onion and tomato paste

  • 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.
  • to the same jar, now add 1.5 cup chopped tomatoes, 1 tsp chopped ginger and 1 tsp chopped garlic.
  • grind to a smooth paste. keep aside.

making kadai mushroom gravy

  • heat 3 tbsp oil in a kadai or wok. add 1 tej patta and saute for two to three seconds.
  • 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.
  • once the onion paste turns golden, then add the tomato paste.
  • saute the tomato paste till you see oil specks on top or leaving the sides of the paste.
  • the masala will also thicken and leave the sides of the pan.
  • 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.
  • add sliced or chopped mushrooms.
  • mix the mushrooms very well with the masala and saute for 2 to 3 minutes on a medium flame.
  • add the ground kadai masala along with salt.
  • add 3/4 to 1 cup water. mix again very well.
  • cover the kadai or pan with a lid and simmer on a low to medium flame for 6 to 7 minutes.
  • then add 1 cup thinly sliced capsicum.
  • 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.
  • 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.
  • lastly add 2 tbsp chopped coriander leaves and 1/2 tsp ginger julienne.
  • 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.
GOOD KARMAall our content & photos are copyright protected. a lot of time and effort is spent in researching, developing, testing and photographing recipes. please do not copy. as a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia

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

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


POPULAR RECIPES

GET NEW RECIPES

Enter your Email Address

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in 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 formally trained both in mainstream indian as well as international cuisines.

Comments are closed.

44 comments/reviews

  1. I tried this recipe today and it turned out really well. I like the use of the step by step pictures, it is very helpful and easy to follow, thanks!5 stars

  2. At first I thought the recipe looked complicated. But on working through step by step it was straight forward. Absolutely loved the end result it was really delicious! Thank you for the recipe and I’ll definitely be trying more recipes.5 stars

  3. 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.5 stars

  4. 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 it5 stars

  5. 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.

  6. 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 ☺️5 stars

  7. 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. 4 stars

    • 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.

  8. 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.5 stars

    • 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 🙂

  9. 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,

    Olivia4 stars

    • 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.

  10. 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 magical5 stars

    • 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.

  11. 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!

  12. Hi, me from kerala, tried this recipe, came out well, so delicious…
    Now, my hus is a fan of my north indian curries and i’m a fan of you…
    Keep going..God bless..

  13. Dear Dassana, It’s a ritual for me to check your recipes everyday before I start cooking. All your recipes are superb. This one also turned out awesome. Your work inspires me each day. Great job!

  14. Hi… tried so many recipes. They r wonderful. Whenever I happen to try a new dish I only look into your recipes. Thank you so much for inspiring do many of us.

  15. Dear Dassana,

    Thank you so much for your wonderful recipes. Have tried so many of your recipes and will be trying this one now. No doubt it will turn out awesome just like the rest. Do publish a cookbook. You inspire many of us to be true vegetarians. Thank you from the bottom of my heart. 🙂5 stars

  16. hello I am Tarang and 15 years old and aspire to become a chef in future i tried your recipe it was awesome.

  17. I follow most of your recipes. And this one i tried sday, it was awesome. I simply liked it. Thank you so much for giving simple stepwise recipes, it saves time and turns out well. Keep going!!!5 stars

  18. awesome is the word! I made this along with your pudina parantha.. one of the best combination I had!!

  19. Hello I m big fan of urs cooking I hv tried many recipes of urs it came really well ND kadai mushroom looks well will try soon5 stars

  20. Awesome recipe luks simply delicious will try soon I m big fan of urs I hv tried rava dosa ND many more recipes of urs came out really well4 stars