kadai mushroom gravy recipe, kadai mushroom recipe
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4.8 from 15 votes

kadai mushroom gravy

in this delicious kadai mushroom gravy recipe, white button mushrooms are cooked in a spiced (masaledar) onion-tomato based gravy.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: main course
Cuisine: north indian, punjabi
Servings: 3 to 4
Calories: 222kcal
Author: Dassana Amit


to be ground to a paste

  • 135 grams onions OR 2 medium to large onions OR 1 cup heaped roughly chopped onions
  • ½ inch ginger OR 2 to 2.5 grams ginger OR 1 teaspoon chopped ginger
  • 5 to 6 garlic OR 4 grams garlic OR 1 teaspoon chopped garlic
  • 250 grams tomatoes OR 3 medium to large tomatoes OR 1.5 cup chopped tomatoes

whole spices for kadai masala

  • 1 tablespoon coriander seeds (sabut dhania)
  • ½ teaspoon cumin seeds (jeera)
  • 1 inch cinnamon (dalchini)
  • 2 cloves (lavang)
  • 2 green cardamoms (choti elaichi)
  • 6 to 7 whole black pepper (sabut kali mirch)
  • 4 to 5 dry red chilies or kashmiri red chilies

for making kadai mushroom gravy

  • 3 tablespoon oil
  • 1 tej patta ( indian bay leaf)
  • ½ teaspoon turmeric powder (haldi)
  • ½ teaspoon red chili powder or deghi mirch or kashmiri red chili powder
  • 200 to 250 grams white button mushrooms - chopped or sliced
  • 90 to 100 grams capsicum OR 1 medium to large capsicum or 1 cup thinly sliced capsicum (shimla mirch or green bell pepper)
  • ¾ to 1 cup water or add as required
  • ½ to 1 teaspoon crushed kasuri methi (dry fenugreek leaves)
  • 2 tablespoon chopped coriander leaves (dhania patta)
  • ½ inch ginger - julienne
  • 2 tablespoon cream (optional)
  • salt as required


making kadai masala

  • heat a pan or kadai. take all the whole spices mentioned under the "whole spices for kadai masala' list in the pan.
  • dry roast all the whole spices on a low flame till they become aromatic. stir them often while roasting.
  • once the spices cool down, add them to a grinder jar or a spice or coffee grinder. grind to a fine powder.
  • remove in a plate and keep the kadai masala aside.

preparing onion and tomato paste

  • in the same grinder jar, add 1 cup heaped roughly chopped onions. grind to a smooth paste. remove and keep the onion paste in a bowl.
  • to the same jar, now add 1.5 cup chopped tomatoes, 1 tsp chopped ginger and 1 tsp chopped garlic.
  • grind to a smooth paste. keep aside.

making kadai mushroom gravy

  • heat 3 tbsp oil in a kadai or wok. add 1 tej patta and saute for two to three seconds.
  • add the ground onion paste. saute stirring at intervals, till the onion paste becomes golden. for a quick cooking of the onion paste, add a pinch of salt.
  • once the onion paste turns golden, then add the tomato paste.
  • saute the tomato paste till you see oil specks on top or leaving the sides of the paste.
  • the masala will also thicken and leave the sides of the pan.
  • then add 1/2 tsp turmeric powder and 1/2 tsp red chili powder or deghi mirch or kashmiri red chili powder. mix very well.
  • add sliced or chopped mushrooms.
  • mix the mushrooms very well with the masala and saute for 2 to 3 minutes on a medium flame.
  • add the ground kadai masala along with salt.
  • add 3/4 to 1 cup water. mix again very well.
  • cover the kadai or pan with a lid and simmer on a low to medium flame for 6 to 7 minutes.
  • then add 1 cup thinly sliced capsicum.
  • simmer without a lid, till the capsicum is half cooked and still have their crunch. cook for about 6 to 7 minutes. you can also cook for some more time if you want.
  • then add 1/2 to 1 tsp kasuri methi (crushed). at this step you can also add 2 to 3 tbsp cream, if you prefer.
  • lastly add 2 tbsp chopped coriander leaves and 1/2 tsp ginger julienne.
  • stir and then serve kadai mushroom gravy hot with chapatis, tandoori rotis, naan or bread. you can also serve with steamed rice or jeera rice or matar pulao.


Calories: 222kcal | Carbohydrates: 20g | Protein: 5g | Fat: 15g | Saturated Fat: 1g | Sodium: 27mg | Potassium: 767mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2320IU | Vitamin C: 141.7mg | Calcium: 51mg | Iron: 2.2mg