kadai mushroom

Kadai mushroom recipe With step by step photosKadai mushroom 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 🙂 I have also posted – Kadai mushroom gravy.

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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. 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.

Whenever you make any kadai recipe from any veggie or paneer or tofu, then always always freshly pound or powder the spices. they add such an aroma and flavor to the food that is not possible when you use ready made or store brought spice powders. 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 recipe on the blog. to make this dish onion-garlic free,  you can easily skip onion and garlic. It will still taste delicious.

You can serve it with some rotis or naan or paratha and accompanied by a salad.

How to make kadai mushroom

Making kadai masala

1. First dry roast all the spices for the kadai masala on a low flame in a kadai or pan till fragrant. The spices are – 1 tbsp coriander seeds, ½ tsp cumin seeds, 3 to 4 dry red chilies, 2 cloves, ½ inch cinnamon, 1 green cardamom, 3 to 4 black pepper and 1 single strand of mace (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 ¾ 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 ½ cup finely chopped onion). Keep aside.

mushrooms for kadai mushroom recipe

Sauteing mushrooms

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

Making kadai mushroom

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 (½ 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 ¾ 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 add ¼ 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 ½ cup water.

making kadai mushroom masala recipe

23. Season with salt.

preparing kadai mushroom masala recipe

24. Bring the 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 grams).

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 ¼ tsp of garam masala powder.

making kadai mushroom recipe

28. Stir and then Serve kadai mushroom hot with rotis, parathas or naan. While serving you can garnish with ginger julienne and chopped coriander leaves.

kadai mushroom recipe, kadai mushroom

More tasty Mushroom recipes 

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Kadai Mushroom

4.75 from 64 votes
Kadai mushroom is cooked button mushrooms in a semi dry gravy of spiced and tangy tomato sauce along with juliennes of green bell pepper.
kadai mushroom recipe
Author:Dassana Amit
Prep Time:15 mins
Cook Time:25 mins
Total Time:40 mins
Course:main course
Cuisine:north indian,punjabi
Diet:vegetarian
Servings (change the number to scale):3 to 4
(1 CUP = 250 ML)

Ingredients 

for kadai masala

  • 1 tablespoon coriander seeds
  • 3 to 4 dry red chilies - broken and deseeded if preferred
  • ½ teaspoon cumin seed
  • ½ inch cinnamon
  • 1 green cardamom
  • 2 cloves
  • 3 to 4 whole black pepper
  • 1 single strand of mace - optional

other ingredients

  • 200 to 250 grams button mushrooms - sliced
  • 1 medium to large capsicum - thinly sliced or julienned (red or green or yellow - bell pepper)
  • 2 medium to large tomatoes - pureed or about ¾ cup tomato puree (use tomatoes which are ripe, red and not too tangy)
  • 1 medium onion or about ½ cup finely chopped onion
  • ½ inch ginger + 3 to 4 medium garlic - crushed in a mortar-pestle or 1 teaspoon ginger-garlic paste
  • 1 teaspoon crushed kasuri methi (dry fenugreek leaves)
  • ¼ teaspoon turmeric powder - optional
  • ½ cup water or 125 ml water
  • 3 tablespoon oil
  • salt as required

for garnishing

  • 1 to 2 tablespoon chopped coriander leaves (cilantro leaves)
  • ½ inch ginger - julienne

variations

  • 1 or 2 tablespoon cream - low fat 25 to 35 % cream can be added right at the end and mixed with the gravy
  • ¼ teaspoon garam masala powder or punjabi garam masala- garam masala powder can be added when you add the kasuri methi (dry fenugreek leaves)

Instructions

making kadai masala

  • 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.
  • Once the spices cool down, add them to a grinder jar.
  • 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 smooth puree. Keep aside.
  • Rinse, wipe and then slice the mushrooms. Also thinly slice the bell pepper & chop the onions etc. Keep the veggies aside.

sauteing mushrooms

  • Heat 3 tbsp oil in a kadai or pan. Add the sliced mushrooms.
  • Stir & saute the sliced mushrooms. First you will see the mushrooms releasing a lot of water.
  • Then later the water evaporates. Saute till the mushrooms get browned from the edges.
  • Remove the mushrooms and keep aside.

making kadai mushroom

  • In the same oil, add finely chopped onions. Saute the onions till translucent or light golden.
  • Now add the ginger-garlic paste and saute till their raw aroma disappears.
  • Add the tomato puree. Stir and saute till you see some oil releasing from the sides.
  • Then add the sliced capsicum (bell pepper). Stir and saute for 5 to 6 minutes on a low flame
  • Add the ground kadai masala which we made. You can also add ¼ tsp turmeric powder at this step. Adding turmeric powder is optional though.
  • Then add 1/2 cup water. Season with salt.
  • Stir & bring the gravy to a simmer on a low flame till you see a few specks of oil on top.
  • Add the sauteed mushrooms. stir the gravy again.
  • Lastly add crushed kasuri methi (dry fenugreek leaves). Switch off the stove.
  • Stir and then serve kadai mushroom hot with rotis, parathas or naan. While serving you can garnish with ginger julienne and chopped coriander leaves.

Notes

  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.

Nutrition Info (approximate values)

Nutrition Facts
Kadai Mushroom
Amount Per Serving
Calories 195 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Sodium 2341mg102%
Potassium 574mg16%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 6g7%
Protein 4g8%
Vitamin A 885IU18%
Vitamin C 105.4mg128%
Calcium 32mg3%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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229 comments/reviews

  1. 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 🙂

  2. 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.

  3. 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.

  4. Absolutely divine!!5 stars

    • thankyou padmini 🙂

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

    • glad you liked the kadai mushroom raji thankyou 🙂

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

    • thanks for the positive review santhiya.

  7. 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 🙂

  8. 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.

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

    • thanks richad.

  10. 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.

  11. Nice recipe ……superbbb …..love it4 stars

    • thankyou deepika 🙂

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

    • thankyou ishan and glad your family liked it 🙂

  13. Followed the steps – yummy taste – thanks for sharing the recipe5 stars

    • welcome and thankyou jayashree 🙂

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

    • pleased to know this puja thankyou for your positive words 🙂

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

    • thankyou so much ema 🙂

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

    • welcome bratati 🙂 and thankyou so much.

  17. 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.

  18. It’s good and healthy food, my childrens love it!5 stars

    • thanks poonam.

  19. 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

    • thanks a lot sneha.

  20. 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

    • enjoy the dinner 🙂 and thanks as always.

  21. This recipe is perfect. Prepared it today and people loved it5 stars

    • pleased to know this ankur 🙂 and thankyou for trying.

  22. I tried it and its perfect really a five star level recipe and easy5 stars

    • thanks madhuvan

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

    • thanks ramya for sharing positive feedback.

  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.

    • thanks for the positive feedback manogna. tomatoes can be ground also. so what you did was not a mistake 🙂

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

    • welcome divya. nice to know this.

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

    • thanks swapnil. good to know this.

  27. I m going to make this .can I use garam masala on behalf of kasturi methi4 stars

    • simran, skip adding kasuri methi.

  28. Today i make this and its really very yummy.
    How many days i keep that dry roasted masala?5 stars

    • thanks for the positive review khanjan. will stay well for a month. just keep in the fridge, as its a small amount.

  29. 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.

  30. Super and easy to follow5 stars

  31. 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

    • 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.

  32. 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.

  33. Hi

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

    • welcome geetanjali. glad to know this.

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

    • thanks v.vejayasrenithi

  35. Thanks a lot. Good and easy to learn5 stars

    • welcome anil