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
If you’ve tried this recipe, please rate it in the recipe card or leave a comment below – I’d love to hear your feedback. For more vegetarian inspiration, sign up for my email updates or follow me on Instagram, Youtube, Facebook, Pinterest or X.
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?
I loved this recipe, I followed it exactly and the pictures helped so much!. my family and I love it. thanks!
pleased to know this thankyou so much Aishwarya 🙂
Hi, I tried this recipe today… it was very tasty and very easy to prepare. .. thank you for posting good recipes. . God bless you and your family.
thankyou so much sheela glad you like our blog recipes god bless you too 🙂 take care.
Hi. I have been trying a few of your recipes lately, today it is kadai mushroom. it turned out beautiful 🙂 Thanks for the very simple yet detailed recipes and yes, the step-by-step photos help a lot!
glad to know soumya you liked the kadai mushroom recipe 🙂 thankyou for your positive words and you are always welcome.
Absolutely divine!!
thankyou padmini 🙂
I tried this today and it was delicious. Thanks for the receipe.
glad you liked the kadai mushroom raji thankyou 🙂
I tried this one. today and its really awesome
thanks for the positive review santhiya.
your recipie is very easy to cook.
your recipie is very easy to cook.thanks for ur easy steps . super taste like restaurant
pleased to know this thankyou bobbyrajan 🙂
I tried dis mushroom recipe first time n really its so yummy…. Thanks a ton 4 this tasty recipe.
thanks a lot mini and welcome.
Very good recipe and it is totally different taste from restaurant. I like that
thanks richad.
The ingredients call for Turmeric but the recipe doesn’t ever tell you to use it.
turmeric is optional and you can add it when you add the kadai masala. i have updated in the post.
Nice recipe ……superbbb …..love it
thankyou deepika 🙂
Tried it for a quick fix. Really loved the combination of flavours. Was a huge hit with my family.. Thanks a ton! ^_^
thankyou ishan and glad your family liked it 🙂
Followed the steps – yummy taste – thanks for sharing the recipe
welcome and thankyou jayashree 🙂
Really vry nice and turned out super yummy….
Started to fall in love with mushrooms!
A big thank you!
pleased to know this puja thankyou for your positive words 🙂
I tried it first time n its taste ymmy d way of describing each thing is great
thankyou so much ema 🙂
Thank you so much for this lovely recipe,i tried it.
Thanks a lot for a lovely work.
welcome bratati 🙂 and thankyou so much.
Thank you so much for this recipe, it came out very well the very first time i tried it. Family loved it. step by step pictures and detailed explanation helps a lot for newbies like me.
Thanks, keep up the good work!
we are very pleased to know this thankyou shuba 🙂 and you are welcome.
It’s good and healthy food, my childrens love it!
thanks poonam.
Hey hi,
Tried this for lunch without capsium..
It worked out well and we really enjoyed the food.
Keep sharing such different recepies and motivating me to cook.
Thank you!!
thanks a lot sneha.
Me and my wife tried it just now…even currently having it.. :p
The dish turned out to be a delicious one. Too awesome… 🙂
enjoy the dinner 🙂 and thanks as always.
This recipe is perfect. Prepared it today and people loved it
pleased to know this ankur 🙂 and thankyou for trying.
I tried it and its perfect really a five star level recipe and easy
thanks madhuvan
I tried the dish….it was awesome.. I skipped the cream. Everyone in my family loved.
thanks ramya for sharing positive feedback.
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.
thanks for the positive feedback manogna. tomatoes can be ground also. so what you did was not a mistake 🙂
Made this today, left the capsicum out as didn’t have any. The dish turned out perfect, thanks
welcome divya. nice to know this.
I tried this recipe and I used fresh button mashroom with dry chilies and coconut..its realy nice
thanks swapnil. good to know this.
I m going to make this .can I use garam masala on behalf of kasturi methi
simran, skip adding kasuri methi.
Today i make this and its really very yummy.
How many days i keep that dry roasted masala?
thanks for the positive review khanjan. will stay well for a month. just keep in the fridge, as its a small amount.
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.
thanks pari for sharing positive feedback and for your variation.
Super and easy to follow
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
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.
Hi Dassana,
I tried ur recipe yesterday night and it came very well…..Thank you for ur detailed explanation about the recipe.
welcome pushpa. glad to know this.
Hi
Thank you for the effort you make with each recipe. This one won my fiance’s heart 🙂
welcome geetanjali. glad to know this.
amazing recipes i want some more hot recipes of mushrooms:)))
thanks v.vejayasrenithi
Thanks a lot. Good and easy to learn
welcome anil
Dear dassana…
thanks a ton
welcome jayanthi
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…
welcome jayanthi. glad to read your positive feedback and kind words. i am touched and humbled. your comment has made my day.
Awesome….!!!
Tried it out very taste! thanks for sharing this recipe.
welcome namu
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.
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.
That could be the reason.
I’m thinking of trying one more time with less amount of chilli next time.
Can I use Degi mirch powder instead of red chilli?
neha, yes you can use degi mirch powder.
Thanks Dassana for this superrrr tasty recipe.. I tried it today nd everyone in my family liked it so much..
welcome argha. glad to know this.
I really appreciate your way of giving step by step recipes ….too good
thanks prerna
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
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.
Loved ur recipie but mushroom were bit hard… Next tym I added half boiled mushroom n it was gr8…..
Thnx fr adding this recepie
welcome pallavi. it must be because of the quality of the mushrooms. i never faced this problem and cook mushrooms very often.
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
thanks shalini for sharing this positive feedback on recipes and their presentation.
Superb receipe i loved it…. I like the step by step explanation…..
thanks shakthi
Very nice.I like step by step explanation
thanks kalpana
I tried it,it was very spicy and tasty
thanks bkdamodarreddy
Super i like this
thanks sai
I don’t have a word so nice
thanks ashish
thankx a lot for such a wonderful recipe.I really appreciate ur stepwise explanation.
welcome ghazala
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?
rashmi, yes you can use this kadai masala in the kadai paneer recipe but then you can skip adding garam masala.
The taste is really yummy
thanks rayees
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 …
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.
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..
welcome wesley. thanks for sharing positive feedback and for your blessings.
very nice crispy simply yuuummmyyy
thanks anisha
Please update website cannot pin mushroom recipe and other pages on website need to update link to Pinterest
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.
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 🙂
welcome amit. yes, the recipe takes time because mushroom are sauted first and they should be cooked well.
these were one of the best recipe that i had ever made thanks for these fabulous idea and way of cooking.
welcome sania
Nice one. Thanks.
welcome praveen
…. Thanks a ton.
welcome garima
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.
thanks garima for this amazing feedback. i don’t know what to write. a big thanks from my side. such comments really mean a lot to me.
It is a good recipe and very tastefull.
thanks varis
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.
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.
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.
welcome twara, thanks for sharing your feedback and variation.
Tried the recipe today for lunch. Followed it to the ‘t’ yet found the taste was a bit “pheeka’ or dull….though overall nice
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.
Agree on taste preferences, so just for my understanding would most of the dishes here be lower on the spice quotient?
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.
tasty!!
Really its very easy to cook.
it is 🙂
Easy instructed and Good Receipe!
Thanks.
thanks.
Ur all recepies are fab….too good..
thanks drantima
Thanks for sharing the recipe… It came out delicious….
welcome reena
Thanks for d wonderful recipe..It goes well with chapati.Hubby love d combination.10q
welcome shuba for the positive feedback
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!!
welcome sushmitha. glad to know that the blog helped in bring out the chef in you.
Thank you so much for such a nice recipie . I did it .. It came out really well..
welcome nandini.
Tried the recipe last night. Came out fabulous. Five stars
thanks sujata for the positive feedback.
when i tried its not good taste………….
you have not mentioned what went wrong. you could have been specific regarding the taste. also did you follow everything correctly.
I tried this recipe. It came out really well. Everyone loved it. Never had this delicious mushrooms at home before.
came out great. The taste of fresh ground spices were evident!
welcome vandana
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
welcome kanak and big thanks for this positive feedback. reading such feedback is always motivating.
really amazing.My son became a fan of it.Thanks a lot for this.:)))
welcome hemlata
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 ..
thanks kripa.
hello,
cudn’t add kasuri methi still it tasted wonderful. thanks to you.
welcome uma
I tried dis recipe and my father in law becomes fan of it…..thanks:-)
welcome parneeta
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!
thanks jiya. i have added your email to the weekly mailing list. do visit again.
Simply super and healthy one.Mushrooms are my favorite.Your dish is inviting me.Perfect for rotis dear
nyc
Thanx for this recipe cook ♥♥♥♥♥♥
Plz send me veg recipies prefer paneer mushroom
hi pinki
you can check paneer recipes at https://www.vegrecipesofindia.com/recipes/paneer-recipes/
and mushroom recipes at https://www.vegrecipesofindia.com/mushroom-recipes/
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wow its very attractive.i would like to try this today
shobi, do give it a try and give your feedback too. the recipe is really good.
luvly recipe……gonna try it today for my mom:D n myself as well
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!!
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.
LOve the photography and styling.. absolutely yummy!!
Wow looks ver appetising that I am feeling hungry now 🙂
How delicious! I love Kadai mushroom or any mushroom curry for that matter.
I like mushroom in very spicy taste so i will try this recipe with more spice.please help me
you can increase the number of red chilies and also if you want, you can add green chilies. the kadai mushroom will be spicy and hot.
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!
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..
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.
Awesome recipe 🙂
Magic bullet kitney ka hai Dassana ji? 🙂
dear arpita ji, thanks. magic bullet ka cost hain approx 2000 rs.
Oh okie 🙂 Meko bhi chahiye 😀
This looks fantastic. My family is mushroom crazy, so I am pinning this for sure!
Lovely combo Dassana with mushrooms and green bell peppers..
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!
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. 🙂
magic bullet is too good. and freshly ground masala gives a great aroma and flavor to any curry
Great pics as always Dassana. Kadai Mushrooms look very beautiful and I feel the taste as well.
Wow Dassana,
This mushroom kadhai recipe looks and sounds great! Will have to try this out soon. We all love mushrooms at home.
Dassana, this curry looks so delicious. This is another recipe I will be trying:)
thanks familycook 🙂
Love this with hot hot chapathis… yumy
My husband appreciated me a lot for the wonderful taste of this dish. Dear Dassana could you share me the recipe of home made creamy mushroom soup ?????
thanks sarmistha. thats good to know. here is the recipe for cream of mushroom soup – https://www.vegrecipesofindia.com/veg-cream-mushroom-soup-recipe/
Love your detailed r step by step recipes.
Tried with paneer was good.
Do you know the sindhi recipe kokhi. It’s a thick chapati with onions and green chillies.Can u please share.
Ready made kashmiri chillipowder which brand is good.
thanks shanthini. i have seen and heard about sindhi kokhi recipe. meanwhile you can try this onion paratha – https://www.vegrecipesofindia.com/onion-paratha-recipe/ i tried MDH kashmiri red chilli powder and it was good.
Hi Amit ,
i tried the recipe . It came out too good.
Thanks a lot 🙂
welcome mandakini. glad to know this.