Kadai Mushroom Recipe | What is the Recipe of Kadai Mushroom Recipe
- 200 grams Button Mushroom cut lengthwise into half
- 1 Onion cut into cubes
- 1 cubed Capsicum cut into squares
- 2 tsp Oil
- 1 cup Onion finely chopped
- 1 tsp Ginger-garlic paste
- 1 cup Tomato Puree
- 1- 1/2 Cream (malai) or curd
- Spice Powder
- 1/2 tsp Chilli powder
- 1/4 tsp Turmeric powder
For the Kadai Masala Powder
- 2 tsp Coriander seeds
- 1/2 tsp Cumin seeds
- 3-4 Red Chillies
- 1/4 tsp Whole Black Peppercorns
- 1/2 Cinnamon inch piece
- 2 Cardamom
- 1 Bay leaf
For the seasoning
- 2 tsp Oil
- 1 tsp Cumin seeds
- For Garnishing
- 1 tsp Dry Kasuri methi
Heat 2 tbsp of oil in a pan and saute the cubed onions until translucent. Remove from pan.
In the same pan, saute capsicum until half cooked and remove from pan.
Add more oil if needed and saute mushrooms until all the water from the mushrooms evaporate and it turns light brown.
Preparation of Kadai Masala Powder
Dry roast coriander seeds, cumin seeds, whole black peppercorns and red chillies together.
Dry roast cloves, cinnamon, cardamom and bay leaf together.
Dry grind both together to a fine powder. This is our Kadai Masala Powder.
Make Kadai Mushroom
Heat oil in a pan, add cumin seeds, when it sizzles, add finely chopped onions. Saute until onions turn golden brown. Add a little salt to speed up the process.
Add ginger garlic paste and saute until the raw flavor of the ginger garlic goes.
Add tomato puree, turmeric powder, chilli powder, kadai masala powder and salt needed.
Cook until tomato mixture oozes out oil. Lower the heat, add curd or cream and cook for a further few minutes.
Then add the cubed onions, capsicum, mix well and cook for 2-3 minutes on medium heat.
Add mushrooms, mix well and cook for another 2 minutes.
Add a cup of water and simmer until the gravy thickens and leaves oil.
Rub kasuri methi between your palms and garnish kadai mushroom masala with it.