First dry roast all the spices mentioned above for the kadai masala, on a low flame in a kadai or 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 oil in a kadai or pan. Add the sliced mushrooms.
Stir & sauté 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 dry 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 ½ 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 sautéed mushrooms and mix very well. You can add some more water if the gravy looks very dry.
Lastly add crushed kasuri methi (dry fenugreek leaves) and mix well. Switch off the heat.
Serve kadai mushroom dry hot with roti, paratha or naan. While serving you can garnish with ginger julienne and chopped coriander leaves.
Spices: Use fresh spices which are in their shelf-life. The spices are roasted till they are aromatic. Do not brown them too much or burn them.
Mushrooms: Other varieties of mushrooms can also be used instead of button mushrooms.
Dried red chillies: The color, spice, pungency and heat factor in the dish depends on the type of red chilies used. So you can increase or decrease the amount of red chilies as per their heat & pungency. Chillies which are not spicy like Kashmiri chillies or Byadagi chillies can be used and they also give a deep orange color to the dish.
Bell pepper: You can use a mix of red or green or yellow bell peppers or just one colored bell pepper.
Tomatoes: Use tomatoes which are not very tart or sour. You can even use packaged tomato puree. When using packaged tomato puree, add some more water as they have a thick consistency.