Kadai Mushroom Recipe is a quick and flavorful North Indian dish featuring sautéed button mushrooms, onions and bell peppers (capsicum) in a tangy tomato-based sauce spiced & flavored with a special spice powder – Kadai Masala. Prepared in just 30 minutes, this dish goes perfectly with naan, roti, or paratha. The blend of mushrooms, spices, onions, tomatoes, and bell peppers is always a delightful combination. This version has some gravy and prepared in a kadai (wok).
About Kadai Mushroom Recipe
Kadai Mushroom, as the name suggests, comes from 2 words – ‘kadai’ and ‘mushroom.’ In Hindi, ‘kadai’ (also spelled kadhai) refers to a deep, round-bottomed pan similar to a Chinese wok but deeper. Since this dish is entirely cooked in a kadai, it is called Kadai Mushroom.
In Indian kitchens, the kadai (also known as kadhai or karahi) is a versatile pan used for sautéing vegetables, preparing sweets and deep frying. It is a staple cookware in every Indian household.
The dish includes additional ingredients like onions, tomatoes and green bell peppers, along with a special spice blend called ‘kadai masala.’ This unique spice mix is freshly ground and added to enhance the flavor.
Whenever preparing a kadai-based dish – whether with vegetables, paneer or tofu – it’s best to freshly grind or crush the spices. This imparts a rich aroma and depth of flavor that pre-packaged spice powders simply cannot match.
About Kadai Masala
The semi-gravy version of Kadai Mushroom is incredibly flavorful. As mentioned earlier, it includes freshly roasted and ground spices known as kadai masala.
The kadai masala consists of coriander seeds, cumin seeds, dried red chilies, cloves, cinnamon, green cardamom, black pepper, and optionally, mace.
The citrusy aroma of ground coriander seeds stands out, while the red chilies contribute a vibrant orange-red color along with mild heat. The tangy flavor comes from the tomatoes.
Kadai Mushroom is generally not too spicy, as the dried red chilies used are mild. I have used Byadagi chilies, an Indian variety from Karnataka that imparts a deep red color without excessive heat.
Alternatively, Kashmiri red chilies can be used, as they enhance the dish’s color and spice without making it overly pungent.
The spice level of this dish can be adjusted based on the type and quantity of dried red chilies used. Hotter chilies will make the dish spicier, while milder ones will keep it balanced.
This delicious Kadai Mushroom Recipe is inspired by the popular restaurant-style Kadai Paneer recipe from the blog.
For a Satvik (onion and garlic-free) version, simply omit onion and garlic – the dish will still be delicious.
Serve it with roti, naan or paratha, along with a side salad for a complete meal.
How to make Kadai Mushroom
Make Kadai Masala
1. First dry roast all the spices for the kadai masala on low heat in a kadai or pan until fragrant or lightly browned. Ensure you do not burn them.
The spices are listed below:
- 1 tablespoon coriander seeds
- ½ teaspoon cumin seeds
- 3 to 4 dried red chilies – halved or broken & seeds removed
- 2 cloves
- ½ inch cinnamon
- 1 green cardamom
- 3 to 4 black peppercorns
- 1 single strand of mace (optional)
2. Once the spices cool down, add them to a mixer-grinder or a spice-grinder.
3. Grind to a semi fine powder. You can also grind to a fine powder.
4. Keep the ground kadai masala aside.
5. In the same jar, add 1 cup chopped tomatoes.
These are 2 medium to large tomatoes that will be pureed and yield about ¾ cup tomato puree.
Use tomatoes which are ripe, red and not too tangy.
6. Blend the tomatoes to a smooth and fine puree. Set the tomato puree aside.
There is no need to add water while making the puree.
7. Slice 200 to 250 grams button mushrooms.
Before slicing, rinse the mushrooms very well in water scrubbing or brushing off any dirt or mud on them. Trim the base stalks slightly and discard the lower part of the stalk.
Slice 1 medium to large capsicum (bell pepper) thinly. Chop 1 medium onion (about ½ cup finely chopped onion). Set the mushrooms and the veggies aside.
Sauté Mushrooms
8. Heat 3 tablespoons oil in a kadai/wok or pan. Keep heat to medium and add the sliced mushrooms.
9. Stir and sauté the sliced mushrooms on medium to medium-high heat. First, you will see the mushrooms releasing a lot of water.
10. After some minutes, the water evaporates. Sauté until the mushrooms get browned from the edges.
11. Remove the sautéed mushrooms from the kadai and set aside.
Make Kadai Mushroom
12. In the same oil, add finely chopped onions.
13. Sauté the onions until they soften and turn translucent or a light golden.
14. Add 1 teaspoon ginger-garlic paste (1 inch ginger + 3 to 4 small to medium-sized garlic, crushed in a mortar-pestle).
Mix and sauté for a few seconds or until the raw aroma of ginger-garlic dissipates.
15. Add the tomato puree (about ¾ cup).
16. Stir to combine and continue to sauté.
17. Sauté the tomato puree until you see some oil separating at the sides.
18. When the tomato mixture looks glossy and you see some oil releasing from the sides, add the thinly sliced capsicum/bell pepper (1 medium to large capsicum).
You can even use green bell pepper or red or yellow bell pepper.
19. Mix and sauté for 5 to 6 minutes on a low heat.
20. Add the prepared kadai masala.
You can also add ¼ teaspoon turmeric powder at this step. Adding turmeric powder is optional though.
21. Mix very well.
22. Next, add ½ cup water.
23. Season with salt.
24. Bring the gravy to a simmer on low heat till you see a few specks of oil floating on top.
25. Add the sautéed mushrooms (200 to 250 grams).
26. Mix again. If the consistency is too thick for your liking, you can add some more water at this point.
27. Lastly, add 1 teaspoon crushed kasuri methi (dried fenugreek leaves). Turn off the stove. Taste the gravy and add more salt if needed.
If you like, you can also add 1 or 2 tablespoons cream to tone down the tang. You can also add about ¼ teaspoon garam masala powder.
28. Mix and serve Kadai Mushroom hot with roti, paratha or naan. While serving, you can garnish with ginger juliennes and chopped coriander leaves (cilantro).
Expert Tips
- Roasting spices: Toast or roast the spices lightly until they release their aroma, but avoid over-browning or burning them.
- Mushrooms: I have used white button mushrooms, but you can choose any variety of fresh, edible mushrooms.
- Dried red chilies: The color, spice level and heat of the dish depend on the type of red chilies used. For a mild heat and vibrant orange hue, opt for Kashmiri or Byadagi chilies. If you prefer a spicier dish, use medium-hot red chilies but adjust the quantity accordingly.
- Bell peppers: In addition to dried red chilies, the recipe includes capsicum (green bell pepper), which is an essential ingredient. You can also use red or yellow bell peppers for variation.
- Tomatoes: Choose tomatoes that are not overly tart or sour. Packaged tomato puree can be used as well – just add extra water since it tends to have a thicker consistency.
FAQs
Yes! While a kadai is traditionally used, you can also cook it in a regular frying pan, skillet or wok. The taste remains the same as long as you follow the recipe and use freshly ground spices.
White button mushrooms work best for this recipe, but you can also use cremini, oyster or portobello mushrooms. Just ensure they are fresh and cleaned properly before cooking.
While store-bought kadai masala can be used, freshly ground spices will give the dish a more aromatic and authentic flavor. If using a pre-made masala, adjust the quantity based on its spice level.
More Tasty Mushroom Recipes To Try!
Peas Recipes
Rice Recipes
Mushroom Recipes
Soup Recipes
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Kadai Mushroom Recipe
Ingredients
For kadai masala
- 1 tablespoon coriander seeds
- 3 to 4 dry red chilies – broken and deseeded if preferred
- ½ teaspoon cumin seeds
- ½ inch cinnamon
- 1 green cardamom
- 2 cloves
- 3 to 4 black peppercorns
- 1 thin single strand of mace – optional
Other ingredients
- 200 to 250 grams button mushrooms – sliced
- ½ cup capsicum – thinly sliced (red or green or yellow bell pepper)
- 1 cup tomatoes – chopped
- ½ cup onions – finely chopped
- 1 teaspoon Ginger Garlic Paste or 1 inch ginger + 3 to 4 small to medium-sized garlic, crushed in a mortar-pestle
- 1 teaspoon kasuri methi – crushed, (dry fenugreek leaves)
- ¼ teaspoon turmeric powder – optional
- ½ cup water or add as required
- 3 tablespoons oil – sunflower oil or any neutral vegetable oil
- salt as required
For garnishing
- 1 to 2 tablespoon coriander leaves – chopped (cilantro)
- 1 inch ginger – julienne
Variations
- 1 or 2 tablespoons light cream or low fat cream – can be added right at the end and mixed with the gravy
- ¼ teaspoon Garam Masala – garam masala powder can be added when you add the kasuri methi (dry fenugreek leaves)
Instructions
Making kadai masala
- First dry roast/toast all the spices mentioned above for the kadai masala, on a low heat in a kadai or wok or a frying pan until fragrant. Don't burn them.
- The spices are lightly browned and ensure not to brown them too much or burn them.
- Once the spices cool down, add them to a mixer-grinder or spice grinder.
- Grind to a semi fine powder. You can also grind to a fine powder. Keep the ground kadai masala aside.
- In the same jar, add chopped tomatoes. Blend the tomatoes to a fine and smooth puree. Set aside.
- Rinse, wipe and then slice the mushrooms. Trim the base stalks slightly and trash the lowest bottom part of the stalk.Also thinly slice the bell pepper & chop the onions etc. Keep the veggies aside.
Sautéing mushrooms
- Heat oil in a kadai or a wok or a frying pan. Keep the heat to a medium and add the sliced mushrooms.
- Stir & sauté the sliced mushrooms on medium to medium-hight heat. First you will see the mushrooms releasing plenty of water.
- As you continue sautéing, the water will begin to evaporate. Sauté until the mushrooms get browned or golden from the edges.
- Remove the sautéed mushrooms from the kadai and keep aside.
Making kadai mushroom
- In the same oil, add the finely chopped onions. Sauté the onions till they soften and become translucent or light golden.
- Add the ginger-garlic paste and briefly sauté for a few seconds until their raw aroma disappears.
- Next add the tomato puree. Stir, mix and sauté until you see some oil releasing from the sides. The tomato mixture will also look glossy.
- Add the sliced capsicum (bell pepper). Stir and sauté for 5 to 6 minutes on a low heat.
- Next add the ground kadai masala which was made. You can also add ¼ teaspoon of turmeric powder at this point. Adding turmeric powder is optional though.
- Add ½ cup water. Season with salt.
- Stir and bring the gravy to a simmer on a low or medium-low heat until you see a few specks of oil on top.
- Add the sautéed mushrooms and mix very well. You can add some more water if the gravy looks too thick to you.
- Lastly add crushed dry fenugreek leaves (kasuri methi) and mix well. Turn off the heat.
- Remember to check the taste of the gravy and add more salt if needed.
- Serve Kadai Mushroom hot or warm with roti, paratha or naan. While serving you can garnish with ginger julienne and chopped coriander leaves.
Video
Notes
- Spices: Use fresh spices which are in their shelf-life. The spices are roasted till they are aromatic. Do not brown them too much or burn them.
- Mushrooms: Other varieties of mushrooms can also be used instead of button mushrooms.
- Dried red chillies: The color, spice, pungency and heat factor in the dish depends on the type of red chilies used. So you can increase or decrease the amount of red chilies as per their heat & pungency. Chillies which are not spicy like Kashmiri chillies or Byadagi chillies can be used and they also give a deep orange color to the dish.
- Bell pepper: You can use a mix of red or green or yellow bell peppers or just one colored bell pepper.
- Tomatoes: Use tomatoes which are not very tart or sour. You can even add ¾ cup of packaged tomato puree. When using packaged tomato puree, add some more water as they have a thick consistency.
Nutrition Info (Approximate Values)
Kadai Mushroom recipe from the archives was first published on September 2012.
Ms Dassana,
Thank you for such a wonderful blog. My cooking has improved considerably due to your guidance and recipes.
A recipe request – Could you please try to make a homemade version of the maggi masala. I like the taste of the masala but dont like the maida noodles and high sodium. If I can make the masala at home, then I can pair it with healthy noodles.
Before having our food, we say “annadhatha sukhi bhava” three times to bless the farmers, the merchants and the cook who made it possible for us to have the food before us. I always bless you during that time as you are the cook who helped me bring that food to my family. God bless you!
Hi Vimina, firstly thank you for your kind words and blessings. I am touched by your words. I will see if I can add such a recipe. Let me give a try and if it is good I will add the recipe. Thanks again.
Hi Dassana,
I love the recipes posted by you. Have been referring to them for a long time. This is the first time I am writing to you.
Awesome recipes…the kadai mushroom is a huge hit of my family.
Keep going great guns… God bless you!
Thank you Rachna for the feedback on other recipes as well as kadai mushroom recipe. Good to know. Thanks for your kind wishes too.
Awesome recipe… I tried making the Kadai mushroom gravy… It came out perfect… One of the best recipes… Thank you….
A lovely recipe. I added too much chilli for my family, apparently, but the taste was nice. I made 4x the recipe so a huge batch. I added fenugreek, not fenugreek leaves … does that matter?
Needed the coriander and something to cool it down too.
Will do it again. Thanks.
thanks mel. fenugreek leaves have a different flavor than fenugreek seeds or powder, but they can be substituted for each other in most indian recipes. next time, do add less red chillies. if possible, you can use dry kashmiri red chillies as these are low in heat and give a nice red or orange color. welcome and happy cooking.
Great recipe and easy to cook. People at home are fond of mushrooms and loved this variation. Worked fine with Jain preparation as well.
Hi Dassana,
I am a great fan of your website and this particular recipe is my favorite! I live abroad and whenever I crave homecooked food I head to your website. I even shared your website to many non-Indian friends of mine. They loved your recipes and the illustrations help them a lot.
Many wishes and keep up the good work!
This recipe is amazing. The taste got super enhanced with the roasted dry masala!
Thanks Ankita for your positive feedback.
hey Amit!
Your wife (or whomever you cook for) is one lucky being! My boyfriend is a punjabi and he craves his mom’s style of cooking and I always use recipes for every damn indian thing i cook. He not only loves it but finds it tastier than his mom’s.
I blindly trust your recipes and never use any other site.
Way to go man!
Thanks SRISHTI for this lovely comment. Glad to know that the recipes are turning out very good. Its other way round 🙂 I am Dassana and my Husband name is Amit.
Fantastic recipe! Really enjoyed eating this. Thank you!
Welcome Sawan. Thanks for sharing positive feedback on kadai mushroom recipe.
Hi! I m a regular visitor to your website. And have made palak paneer, tikka, rajma, soups etc. This is the first time i m posting a comment. I really like the details about all the recipe plus the photos of each step makes it easy for us to follow. Everyone at my home loves the food i cook from your recipe. Thank you so much
Welcome Sherly. Glad to know this. Thanks for sharing positive feedback on recipes you tried.
I tried this last night and boy is it delicious. The spice mix was especially spot on. I think I’m going to use the same mix on other subjis. Excellent recipe overall!
Thanks Krith for your positive feedback.
Beautiful… Very easy to make.. colourful… Aromatic and nutritious…We used mustard oil and kept chunks of tomato and capsicum…Great…Thanks a ton!!!
Welcome Sushant. Nice to know this.
I tried this lovely recipe, just used onions and capsicums as chunks .. amazing it was!! Made my Sunday! !
thank you sri for your positive feedback 🙂
Very very tasty and simple recipie.keep posting .
thank you hashmath 🙂
I tried this receipe today and it came out very well. And my husband loved it very much. Tq ? for posting such a tasty receipe. Keep posting .
welcome sinduja and thank you for your kind words 🙂
this recipe looked good . but my curry turned very dark brown as soon as I put in the kadhai masala and the color of the curry wasn’t the nice reddish but brownish and black.
by any chance, did the masala burn. also what was the color of the masala, when the spices were powdered?