kadai mushroom recipe | easy & quick dry kadai mushroom recipe

4.55 from 55 votes

kadai mushroom recipe with step by step photoskadai mushroomย is an easy and quick dish and yet delicious. sauteed button mushrooms in a semi dry gravy of spiced and tangy tomato sauce along with bell peppers (capsicum).

mushrooms, spices, onions, tomatoes and bell peppers. their combination never goes wrong ๐Ÿ™‚ i have also posted –ย kadai mushroom gravy recipe.

kadai mushroom recipe

the kadai mushroom recipe can be made spicy and hot depending on the kind of red chilies you add. dry red chilies are added to make the kadai masala. so if you use hot chilies, the curry will be hot. if you use less hot and pungent chilies, the gravy will not be hot. so depending on the heat in the chilies, you can decrease or increase their amount. here i used byadagi chilies which are less hot and give a deep color.

the indian kadai is like the chinese wok but much deeper than the wok. the whole recipe is cooked in the kadai and hence the name kadai mushroom.ย in india the kadai or kadhai is used for cooking semi dry or dry veggie dishes, making sweets and also for deep frying. it is one multi purpose pan which is found in every indian kitchen. fewย moreย popular recipes made in kadai are:

  1. kadai paneer gravy
  2. veg kadai recipe
  3. gujiya
  4. mysore pak

whenever you make any kadai recipe from any veggie or paneer or tofu, then always always freshly pound or powder the spices.ย they add such an aroma and flavor to the food that is not possible when you use ready made or store brought spice powders.ย in this kadai mushroom recipe, as mentioned above the kadai masala is also freshly made from roasted spices.

this delicious kadai mushroom has been adapted from the popular restaurant style kadai paneer recipeย on the blog.ย to make this dish onion-garlic free, ย you can easily skip onion and garlic. it will still taste delicious.

kadai mushroom goes excellent with some rotis or naanย or paratha and accompanied by a salad.

if you are looking for more mushroom recipesย then do check:

kadai mushroom recipe below:

kadai mushroom recipe
4.55 from 55 votes

kadai mushroom recipe | quick kadai mushroom dry recipe

kadai mushroom recipe - cooked button mushrooms in a semi dry gravy of spiced and tangy tomato sauce along with juliennes of green bell pepper.

course main course
cuisine north indian, punjabi
prep time 15 minutes
cook time 25 minutes
total time 40 minutes
servings 3 to 4
rough calories per serving 195 kcal
author dassana amit

ingredients (1 cup = 250 ml)

for kadai masala:

  • 1 tablespoon coriander seeds (sabut dhania)
  • 3 to 4 dry red chilies - broken and deseeded if preferred (sookhi lal mirch)
  • ยฝ teaspoon cumin seed (jeera)
  • ยฝ inch cinnamon (dalchini)
  • 1 green cardamom (chotti elachi)
  • 2 cloves (lavang)
  • 3 to 4 whole black pepper (sabut kalimirch)
  • 1 single strand of mace (javitri) - optional

other ingredients for kadai mushroom:

  • 200 to 250 grams button mushrooms - sliced
  • 1 medium to large capsicum - thinly sliced or julienned (red or green or yellow - bell pepper or shimla mirch)
  • 2 medium to large tomatoes - pureed OR about ยพ cup tomato puree (use tomatoes which are ripe, red and not too tangy)
  • 1 medium onion OR about ยฝ cup finely chopped onion
  • ยฝ inch ginger + 3 to 4 medium garlic - crushed in a mortar-pestle OR 1 teaspoon ginger-garlic paste (adrak lahsun ka paste)
  • 1 teaspoon crushed kasuri methi (dry fenugreek leaves)
  • ยผ teaspoon turmeric powder - optional (haldi)
  • ยฝ cup water OR 125 ml water
  • 3 tablespoon oil
  • salt as required

for garnishing kadai mushroom:

  • 1 to 2 tablespoon chopped coriander leaves (dhania patta)
  • ยฝ inch ginger - julienne (adrak)


  • 1 or 2 tablespoon cream - low fat 25 to 35 % cream can be added right at the end and mixed with the gravy
  • ยผ teaspoon garam masala powder or punjabi garam masala- garam masala powder can be added when you add the kasuri methi (dry fenugreek leaves)

how to make recipe

making kadai masala:

  1. first dry roast all the spices mentioned above for the kadai masala, on a low flame in a kadai/wok or a pan till fragrant. don't burn them.
  2. once the spices cool down, add them to a grinder jar.
  3. grind to a semi fine powder. you can also grind to a fine powder. keep the ground kadai masala aside.

making kadai mushroom recipe:

  1. in the same jar, add chopped tomatoes. blend the tomatoes to a smooth puree. keep aside.
  2. rinse, wipe and then slice the mushrooms. also thinly slice the bell pepper & chop the onions etc. keep the veggies aside.
  3. heat 3 tbsp oil in a kadai or pan. add the sliced mushrooms.
  4. stir & saute the sliced mushrooms. first you will see the mushrooms releasing a lot of water.
  5. then later the water evaporates. saute till the mushrooms get browned from the edges.
  6. remove the mushrooms and keep aside.
  7. in the same oil, add finely chopped onions. saute the onions till translucent or light golden.
  8. now add the ginger-garlic paste and saute till their raw aroma disappears.
  9. add the tomato puree. stir and saute till you see some oil releasing from the sides.
  10. then add the sliced capsicum/bell pepper. stir and saute for 5 to 6 minutes on a low flame
  11. add the ground kadai masala which we made. you can also add ยผ tsp turmeric powder at this step. adding turmeric powder is optional though.
  12. then add 1/2 cup water. season with salt.
  13. stir & bring the kadai mushroom gravy to a simmer on a low flame till you see a few specks of oil on top.

  14. add the sauteed mushrooms. stir kadai mushroom gravy again.

  15. lastly add crushed kasuri methi (dry fenugreek leaves). switch off the stove.

  16. stir and then serve kadai mushroom hot with rotis, parathas or naan. garnish kadai mushrooms with ginger julienne and chopped coriander leaves.

recipe notes

few tips for kadai mushroom recipe:

  1. other varieties of mushrooms can also be used instead of button mushrooms.
  2. you can increase or decrease the amount of red chilies as per their heat & pungency.

lets start step by step kadai mushroom recipe:

1. first dry roast all the spices for the kadai masala on a low flame in a kadai or pan till fragrant. the spices areย – 1 tbsp coriander seeds/sabut dhania, ยฝ tsp cumin seeds/jeera, 3 to 4 dry red chilies, 2 cloves/lavang, ยฝ inch cinnamon/dalchini, 1 green cardamom/choti elachi, 3 to 4 black pepper and 1 single strand of mace/javitri (optional).

spices for kadai mushroom recipe

2. once the spices cool down, add them to a grinder jar.

spices for kadai mushroom recipe

3. grind to a semi fine powder. you can also grind to a fine powder.

spices for kadai mushroom recipe

4. keep the ground kadai masala aside.

ground powder for kadai mushroom recipe

5. in the same jar, add chopped tomatoes (2 medium to large tomatoes, pureed, about ยพ cup tomato puree. use tomatoes which are ripe, red and not too tangy).

tomato puree for kadai mushroom recipe

6. blend the tomatoes to a smooth puree. keep aside. no need to add water while making the puree.

tomato puree for kadai mushroom recipe

7. slice 200-250 grams button mushrooms. slice 1 medium to large capsicum/bell pepper thinly. chop the onions (1 medium onion, about ยฝ cup finely chopped onion). keep aside.

mushrooms for kadai mushroom recipe

8. heat 3 tbsp oil in a kadai/wok or pan. add the sliced mushrooms.

mushrooms for kadai mushroom recipe

9. stir & saute the sliced mushrooms. first you will see the mushrooms releasing a lot of water.

sauting mushrooms for kadai mushroom recipe

10. after some minutes, the water evaporates. saute till the mushrooms get browned from the edges.

sauting mushrooms for kadai mushroom recipe

11. remove the mushrooms and keep aside.

mushrooms for kadai mushroom recipe

12. in the same oil, add finely chopped onions.

onions for kadai mushroom recipe

13. saute the onions till they turn translucent or light golden.

onions for making kadai mushroom recipe

14. add ginger-garlic paste (ยฝ inch ginger + 3 to 4 medium garlic, crushed in a mortar-pestle or 1 tsp ginger-garlic paste). stir and saute till the raw aroma of ginger-garlic goes away.

making kadai mushroom recipe

15. add the tomato puree (about ยพ cup).

making kadai mushroom recipe

16. stir and saute.

saute kadai mushroom masala

17. saute till you see some oil releasing from the sides.

saute kadai mushroom masala

18. add the sliced capsicum/bell pepper (1 medium to large capsicum).

making kadai mushroom masala

19. stir and saute for 5 to 6 minutes on a low flame.

sauting kadai mushroom masala

20. add the ground kadai masala which we made. you can also addย ยผ tsp turmeric powder at this step. adding turmeric powder is optional though.

add the ground kadai masala

21. stir very well.

stir kadai mushroom masala

22. then add ยฝ cup water.

making kadai mushroom masala recipe

23. season with salt.

preparing kadai mushroom masala recipe

24. bring the kadai mushroom gravy to a simmer on a low flame till you see a few specks of oil floating on top.

simmer kadai mushroom recipe

25. add the sauteed mushrooms (200-250 gms).

mushrooms for kadai mushroom recipe

26. stir again.

stir kadai mushroom recipe

27. lastly add 1 tsp crushed kasuri methi (dry fenugreek leaves) to kadai mushroom. switch off the stove. if you want you can also add 1 or 2 tbsp cream to tone down the tang. you can also add about ยผ tsp of garam masala powder.

making kadai mushroom recipe

28. stir and then serve kadai mushroom hot with rotis, parathas or naan. garnish kadai mushroom with ginger julienne and chopped coriander leaves.

kadai mushroom recipe, kadai mushroom


dassana amit
i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos.

i am passionate about cooking from childhood and learnt cooking from my elders. a home science degree course further enhanced my cooking and baking skills professionally along with an internship in a five star hotel. i am trained both in mainstream indian as well as international cuisines.

all the 1800 recipes posted on blog are tried and tested and made healthy wherever possible. the recipes are detailed and with step by step pictures that will easily help you to make delicious and tasty vegetarian food.

226 thoughts on “kadai mushroom recipe | easy & quick dry kadai mushroom recipe

  1. This recipe is amazing. The taste got super enhanced with the roasted dry masala!

    • Thanks Ankita for your positive feedback.

  2. 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 ๐Ÿ™‚ I am Dassana and my Husband name is Amit.

  3. Fantastic recipe! Really enjoyed eating this. Thank you!

    • Welcome Sawan. Thanks for sharing positive feedback on kadai mushroom recipe.

  4. 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.

  5. 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.

  6. 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.

  7. 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 ๐Ÿ™‚

  8. Very very tasty and simple recipie.keep posting .

    • thank you hashmath ๐Ÿ™‚

  9. 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 ๐Ÿ™‚

  10. 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?

  11. I hated it somehow.good for those who do not eat non veg.

  12. 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 ๐Ÿ™‚

  13. 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 ๐Ÿ™‚ take care.

  14. Hi. I have been trying a few of your recipes lately, today it is kadai mushroom. it turned out beautiful ๐Ÿ™‚ 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 ๐Ÿ™‚ thankyou for your positive words and you are always welcome.

  15. Absolutely divine!!

    • thankyou padmini ๐Ÿ™‚

  16. I tried this today and it was delicious. Thanks for the receipe.

    • glad you liked the kadai mushroom raji thankyou ๐Ÿ™‚

  17. I tried this one. today and its really awesome

    • thanks for the positive review santhiya.

  18. 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 ๐Ÿ™‚

  19. 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.

  20. Very good recipe and it is totally different taste from restaurant. I like that

    • thanks richad.

  21. 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.

  22. Nice recipe ……superbbb …..love it

    • thankyou deepika ๐Ÿ™‚

  23. 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 ๐Ÿ™‚

  24. Followed the steps – yummy taste – thanks for sharing the recipe

    • welcome and thankyou jayashree ๐Ÿ™‚

  25. 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 ๐Ÿ™‚

  26. I tried it first time n its taste ymmy d way of describing each thing is great

    • thankyou so much ema ๐Ÿ™‚

  27. Thank you so much for this lovely recipe,i tried it.
    Thanks a lot for a lovely work.

    • welcome bratati ๐Ÿ™‚ and thankyou so much.

  28. 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 ๐Ÿ™‚ and you are welcome.

  29. It’s good and healthy food, my childrens love it!

    • thanks poonam.

  30. 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.

  31. Me and my wife tried it just now…even currently having it.. :p
    The dish turned out to be a delicious one. Too awesome… ๐Ÿ™‚

    • enjoy the dinner ๐Ÿ™‚ and thanks as always.

  32. This recipe is perfect. Prepared it today and people loved it

    • pleased to know this ankur ๐Ÿ™‚ and thankyou for trying.

  33. I tried it and its perfect really a five star level recipe and easy

    • thanks madhuvan

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

    • thanks ramya for sharing positive feedback.

  35. 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 ๐Ÿ™‚

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

    • welcome divya. nice to know this.

  37. I tried this recipe and I used fresh button mashroom with dry chilies and coconut..its realy nice

    • thanks swapnil. good to know this.

  38. I m going to make this .can I use garam masala on behalf of kasturi methi

    • simran, skip adding kasuri methi.

  39. 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.

  40. 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.

  41. Super and easy to follow

  42. 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


    • 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.

  43. 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.

  44. Hi

    Thank you for the effort you make with each recipe. This one won my fiance’s heart ๐Ÿ™‚

    • welcome geetanjali. glad to know this.

  45. amazing recipes i want some more hot recipes of mushrooms:)))

    • thanks v.vejayasrenithi

  46. Thanks a lot. Good and easy to learn

    • welcome anil

  47. Dear dassana…

    thanks a ton

    • welcome jayanthi

  48. 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.

  49. Awesome….!!!

  50. Tried it out very taste! thanks for sharing this recipe.

    • welcome namu

  51. 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.

  52. 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.

  53. I really appreciate your way of giving step by step recipes ….too good

    • thanks prerna

  54. 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.

  55. 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.

  56. 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.

  57. Superb receipe i loved it…. I like the step by step explanation…..

    • thanks shakthi

  58. Very nice.I like step by step explanation

    • thanks kalpana

  59. I tried it,it was very spicy and tasty

    • thanks bkdamodarreddy

  60. Super i like this

    • thanks sai

      • I don’t have a word so nice

        • thanks ashish

  61. thankx a lot for such a wonderful recipe.I really appreciate ur stepwise explanation.

    • welcome ghazala

  62. 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.

  63. The taste is really yummy

    • thanks rayees

  64. 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.

  65. 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.

  66. very nice crispy simply yuuummmyyy

    • thanks anisha

  67. 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.

  68. 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 ๐Ÿ™‚

    • welcome amit. yes, the recipe takes time because mushroom are sauted first and they should be cooked well.

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

    • welcome sania

  70. Nice one. Thanks.

    • welcome praveen

  71. …. Thanks a ton.

    • welcome garima

  72. 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.

  73. It is a good recipe and very tastefull.

    • thanks varis

  74. 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.

  75. 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.

  76. 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.

  77. tasty!!

  78. Really its very easy to cook.

    • it is ๐Ÿ™‚

  79. Easy instructed and Good Receipe!

    • thanks.

  80. Ur all recepies are fab….too good..

    • thanks drantima

  81. Thanks for sharing the recipe… It came out delicious….

    • welcome reena

  82. Thanks for d wonderful recipe..It goes well with chapati.Hubby love d combination.10q

    • welcome shuba for the positive feedback

  83. 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.

  84. Thank you so much for such a nice recipie . I did it .. It came out really well..

    • welcome nandini.

  85. Tried the recipe last night. Came out fabulous. Five stars

    • thanks sujata for the positive feedback.

  86. 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.

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

  88. came out great. The taste of fresh ground spices were evident!

    • welcome vandana

  89. 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.

  90. really amazing.My son became a fan of it.Thanks a lot for this.:)))

    • welcome hemlata

  91. 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.

  92. hello,
    cudn’t add kasuri methi still it tasted wonderful. thanks to you.

    • welcome uma

  93. I tried dis recipe and my father in law becomes fan of it…..thanks:-)

    • welcome parneeta

  94. 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 ๐Ÿ™‚

    • thanks jiya. i have added your email to the weekly mailing list. do visit again.

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

  96. nyc

  97. Thanx for this recipe cook โ™ฅโ™ฅโ™ฅโ™ฅโ™ฅโ™ฅ

  98. Plz send me veg recipies prefer paneer mushroom

  99. 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.

  100. luvly recipe……gonna try it today for my mom:D n myself as well

  101. 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.

  102. LOve the photography and styling.. absolutely yummy!!

  103. Wow looks ver appetising that I am feeling hungry now ๐Ÿ™‚

  104. How delicious! I love Kadai mushroom or any mushroom curry for that matter.

  105. 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.

  106. 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. ๐Ÿ™‚ another fave and perfect mushroom recipe!

  107. 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.

  108. Awesome recipe ๐Ÿ™‚
    Magic bullet kitney ka hai Dassana ji? ๐Ÿ™‚

    • dear arpita ji, thanks. magic bullet ka cost hain approx 2000 rs.

      • Oh okie ๐Ÿ™‚ Meko bhi chahiye ๐Ÿ˜€

  109. This looks fantastic. My family is mushroom crazy, so I am pinning this for sure!

  110. Lovely combo Dassana with mushrooms and green bell peppers..

  111. 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!

  112. 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. ๐Ÿ™‚

    • magic bullet is too good. and freshly ground masala gives a great aroma and flavor to any curry

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

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

  115. Dassana, this curry looks so delicious. This is another recipe I will be trying:)

    • thanks familycook ๐Ÿ™‚

  116. 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 ?????

        • 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.

            • Hi Amit ,
              i tried the recipe . It came out too good.
              Thanks a lot ๐Ÿ™‚

              • welcome mandakini. glad to know this.

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