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234 Comments

  1. 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!

    1. 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.

    2. 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!5 stars

  2. Awesome recipe… I tried making the Kadai mushroom gravy… It came out perfect… One of the best recipes… Thank you….5 stars

  3. 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.4 stars

    1. 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.

  4. Great recipe and easy to cook. People at home are fond of mushrooms and loved this variation. Worked fine with Jain preparation as well.5 stars

  5. 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!

  6. 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!5 stars

    1. 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.

  7. 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 much5 stars

  8. 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!5 stars

  9. Beautiful… Very easy to make.. colourful… Aromatic and nutritious…We used mustard oil and kept chunks of tomato and capsicum…Great…Thanks a ton!!!5 stars

  10. I tried this lovely recipe, just used onions and capsicums as chunks .. amazing it was!! Made my Sunday! !5 stars

  11. 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 .5 stars

  12. 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.

  13. I loved this recipe, I followed it exactly and the pictures helped so much!. my family and I love it. thanks!

  14. 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.

  15. 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!

  16. your recipie is very easy to cook.

    your recipie is very easy to cook.thanks for ur easy steps . super taste like restaurant

  17. I tried dis mushroom recipe first time n really its so yummy…. Thanks a ton 4 this tasty recipe.

  18. Tried it for a quick fix. Really loved the combination of flavours. Was a huge hit with my family.. Thanks a ton! ^_^4 stars

  19. Really vry nice and turned out super yummy….
    Started to fall in love with mushrooms!
    A big thank you!5 stars

  20. 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!

  21. 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!!4 stars

  22. Me and my wife tried it just now…even currently having it.. :p
    The dish turned out to be a delicious one. Too awesome… 🙂5 stars

  23. I tried the dish….it was awesome.. I skipped the cream. Everyone in my family loved.

  24. 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.

  25. Made this today, left the capsicum out as didn’t have any. The dish turned out perfect, thanks

  26. 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.

  27. 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

    Tim5 stars

    1. 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.

  28. Hi Dassana,

    I tried ur recipe yesterday night and it came very well…..Thank you for ur detailed explanation about the recipe.

  29. Hi

    Thank you for the effort you make with each recipe. This one won my fiance’s heart 🙂5 stars

  30. 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…5 stars

  31. 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.

    1. 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.

      1. 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?

  32. Thanks Dassana for this superrrr tasty recipe.. I tried it today nd everyone in my family liked it so much..5 stars

  33. 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

    1. 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.

  34. Loved ur recipie but mushroom were bit hard… Next tym I added half boiled mushroom n it was gr8…..
    Thnx fr adding this recepie4 stars

  35. 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 up5 stars

  36. 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?

  37. 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 …

    1. 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.

  38. 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..

  39. Please update website cannot pin mushroom recipe and other pages on website need to update link to Pinterest

    1. 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.

  40. 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 🙂5 stars

  41. these were one of the best recipe that i had ever made thanks for these fabulous idea and way of cooking.

  42. 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.

  43. 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.

    1. 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.

  44. 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.5 stars

  45. Tried the recipe today for lunch. Followed it to the ‘t’ yet found the taste was a bit “pheeka’ or dull….though overall nice

    1. 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.

      1. Agree on taste preferences, so just for my understanding would most of the dishes here be lower on the spice quotient?

        1. 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.

  46. 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!!5 stars

  47. I tried this recipe. It came out really well. Everyone loved it. Never had this delicious mushrooms at home before.4 stars

  48. 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

  49. 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 ..5 stars

  50. 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!5 stars

  51. Simply super and healthy one.Mushrooms are my favorite.Your dish is inviting me.Perfect for rotis dear

  52. 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!!

    1. 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.

  53. I like mushroom in very spicy taste so i will try this recipe with more spice.please help me

    1. 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.

  54. 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!

  55. 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..

    1. 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.

  56. 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!

  57. 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. 🙂

  58. Great pics as always Dassana. Kadai Mushrooms look very beautiful and I feel the taste as well.

  59. Wow Dassana,
    This mushroom kadhai recipe looks and sounds great! Will have to try this out soon. We all love mushrooms at home.

    1. 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 ?????

        1. 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.5 stars