Kadai mushroom is cooked button mushrooms in a semi dry gravy of spiced and tangy tomato sauce along with juliennes of green bell pepper.
north indian, punjabi
for kadai masala
3 to 4
dry red chilies
- broken and deseeded if preferred
3 to 4
whole black pepper
single strand of mace
200 to 250
medium to large capsicum
- thinly sliced or julienned (red or green or yellow - bell pepper)
medium to large tomatoes
- pureed or about ¾ cup tomato puree (use tomatoes which are ripe, red and not too tangy)
or about ½ cup finely chopped onion
ginger + 3 to 4 medium garlic
- crushed in a mortar-pestle or 1 teaspoon ginger-garlic paste
crushed kasuri methi
(dry fenugreek leaves)
or 125 ml water
salt as required
1 to 2
chopped coriander leaves
1 or 2
- low fat 25 to 35 % cream can be added right at the end and mixed with the gravy
garam masala powder
or punjabi garam masala- garam masala powder can be added when you add the kasuri methi (dry fenugreek leaves)
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.
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.
Other varieties of mushrooms can also be used instead of button mushrooms.
You can increase or decrease the amount of red chilies as per their heat & pungency.
full recipe -