Kadai Mushroom/Dry Kadai Mushroom Recipe
Kadai mushroom – a recipe of sautéed button mushrooms served in a semi dry tomato gravy along with fresh roasted ground spices. Kadai mushroom is very easy and quick recipe, traditionally cooked in Kadai which means wok.
This whole recipe is cooked in the Kadai and hence the name Kadai Mushroom. I always recommend using freshly grounded spices, whenever preparing any variety of Kadai recipe. Freshly ground spices add nice aroma and flavors to the food, which is missing from readymade or store bought spice powders.
Give this recipe a try and enjoy Indian style curry. Click here for more Curry & Daal Recipe.
Step by Step Instructions with Photos
For the Spices
- Dry roast all the spices mention in under table Whole Spice on low flame until crisp and fragrant, stirring constantly. Don’t burn them.
- Cool down and blend them to a coarse or fine powder. Keep aside.
(NOTE: Discard the seeds stems from red chilies. Seed are very spicy and are not healthy too.)
For Kadai Mushroom Curry
- Grind tomatoes to a smooth puree. Keep aside.
- Rinse, wipe and slice the mushrooms. Dice red-green bell pepper and onion. Finally chop small size onion and coriander. Grate garlic and ginger.
- Heat 1 Tbsp. oil in a pan on low medium flame and add the sliced mushrooms.
- Sauté till the mushroom gets browned from the edges. Mushrooms release a lot of water and then later water gets evaporated. Keep aside.
- Now add in 2 Tbsp. oil in a Kadai/wok and add chopped onions, ginger and garlic; sauté till translucent or raw aroma disappears.
- Add diced onion and sauté till onion turn light pinkish.
- Stir in tomato puree; stir and sauté till you see some oil releasing from the sides.
- Add the diced both bell peppers; stir and sauté for 5 to 6 minutes on a low flame.
- Add the ground spice powder which we made and turmeric powder. Stir and sauté for a minute.
- Add ½ cup water and season with salt. Stir and simmer the curry on a low flame till gravy leaves the oil.
- Add the sautéed mushrooms.
- Add kasuri methi/dry fenugreek leaves crushing between your palms. switch off the flame.
- Garnish Kadai Mushroom with ginger julienne and coriander leaves
- Serve hot with Rotis, Parathas or Naan.
Recipe Card
Kadai Mushroom/Dry Kadai Mushroom Recipe
Description
Kadai mushroom - a recipe of sautéed button mushrooms served in a semi dry tomato gravy along with fresh roasted ground spices. Kadai mushroom is very easy and quick recipe, traditionally cooked in Kadai which means wok.
Ingredients
whole spices (To be roasted & grounded)
For the Curry
Instructions
For the Spices
-
Dry roast all the spices mention in under table Whole Spice on low flame until crisp and fragrant, stirring constantly. Don’t burn them.
-
Cool down and blend them to a coarse or fine powder. Keep aside.
(NOTE: Discard the seeds stems from red chilies. Seed are very spicy and are not healthy too.)
For Kadai Mushroom Curry
-
Grind tomatoes to a smooth puree. Keep aside.
-
Rinse, wipe and slice the mushrooms. Dice red-green bell pepper and onion. Finally chop small size onion and coriander. Grate garlic and ginger.
-
Heat 1 Tbsp. oil in a pan on low medium flame and add the sliced mushrooms.
-
Sauté till the mushroom gets browned from the edges. Mushrooms release a lot of water and then later water gets evaporated. Keep aside.
-
Now add in 2 Tbsp. oil in a Kadai/wok and add chopped onions, ginger and garlic; sauté till translucent or raw aroma disappears.
-
Add diced onion and sauté till onion turn light pinkish.
-
Stir in tomato puree; stir and sauté till you see some oil releasing from the sides.
-
Add the diced both bell peppers; stir and sauté for 5 to 6 minutes on a low flame.
-
Add the ground spice powder which we made and turmeric powder. Stir and sauté for a minute.
-
Add ½ cup water and season with salt. Stir and simmer the curry on a low flame till gravy leaves the oil.
-
Add the sautéed mushrooms.
-
Add kasuri methi/dry fenugreek leaves crushing between your palms. switch off the flame.
-
Garnish Kadai Mushroom with ginger julienne and coriander leaves
-
Serve hot with Rotis, Parathas or Naan.
Did you make this recipe?
Pin this recipe for later and share it with your loved ones.
