Kadai Mushroom Recipe

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

1. Roasting spices: Toast or roast the spices lightly until they release their aroma, but avoid over-browning or burning them.
2. Mushrooms: I have used white button mushrooms, but you can choose any variety of fresh, edible mushrooms.
3. 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.
4. 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.
5. 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

Kadai Mushroom recipe from the archives was first published on September 2012.