Kadai Mushroom

Begin by dry roasting spices for the kadai masala. To know the list, swipe up!

Once the roasted spices cool down, add them to a grinder jar.

Grind to a semi fine or fine powder. Keep aside.

Next, add chopped tomatoes in the same jar.

Blend the tomatoes to a smooth puree, without adding water.

Now, heat oil in a wok. Add sliced mushrooms.

Stir and sauté mushrooms. At this point, they will release a lot of moisture too.

After some minutes, the water  will evaporate. Sauté till the mushrooms get browned from the edges.

Remove the sautéed mushrooms and keep aside.

In the same oil, add finely chopped onions and sauté till translucent or light golden.

Add ginger-garlic paste, stir and sauté till the raw aroma of the ginger and garlic goes away.

Add the prepared tomato puree, stir and sauté till oil releases from the sides.

Add sliced capsicum and bell peppers.

Mix and sauté on low heat for 5 to 6 minutes.

Add the prepared kadai masala. To know more, swipe up!

Mix very well.

Next, add water and stir.

Season with salt.

Bring the gravy to a simmer on low heat, till a few specks of oil are seen floating on top.

Add the sautéed mushrooms and mix well.

Lastly, add crushed dried fenugreek leaves (kasuri methi) and switch off heat. Mix well. To know more, swipe up!

Serve kadai mushroom hot with roti, paratha or naan. For instant pot and stovetop gravy recipes, swipe up!