Kadai Mushroom Recipe
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
3
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Calories
197 kcal
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Course
Main Course
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Cuisine
Indian
Kadai Mushroom Recipe
Description
This Kadai Mushroom Recipe begins by dry roasting whole spices including coriander seeds, dry red chilies, cumin, cinnamon, cardamom, cloves, black peppercorns, and mace to create a fragrant kadai masala powder. The spices should be toasted lightly to avoid burning, preserving their aromatic qualities. Button mushrooms are sliced after trimming their stalks, and bell peppers and onions are thinly sliced. The dish is cooked by first sautéing the mushrooms in oil on medium heat until they release water and begin to soften. The tomato puree, prepared separately by blending fresh chopped tomatoes, is added with spices including kasuri methi and optional turmeric or garam masala to create a flavorful gravy.
The balance of spices and fresh vegetables delivers a dish with a good depth of flavor and moderate heat, depending on the type and quantity of dried red chilies used. The use of kasuri methi adds an herbaceous note, while the inclusion of julienned ginger and fresh coriander garnish brightens the dish. Variations can include stirring in a bit of cream at the end for richness or adjusting the spice level by varying chili quantity or type. Overall, the recipe produces a flavorful mushroom curry with well-rounded spices suitable for an Indian meal.
This curry pairs well with Indian breads like roti or naan and can be served alongside rice. The earthy mushrooms absorb the spiced gravy well, creating a satisfying vegetarian option. Fresh spices and careful roasting provide the key flavor foundation. Use firm button mushrooms or alternative varieties if desired. The dish's color and heat are influenced by the chili type selected, with mild Kashmiri chilies yielding a vibrant orange and less heat, and spicier varieties adding more pungency.
Ingredients
For kadai masala
- 1 tablespoon coriander seeds
- 3 to 4 red chili broken and deseeded if preferred, dry
- ½ teaspoon cumin seeds
- ½ inch cinnamon
- 1 green cardamom
- 2 cloves
- 3 to 4 black peppercorns
- 1 thin single strand of mace - optional
Other ingredients
- 200 to 250 grams button mushrooms - sliced
- ½ cup capsicum - thinly sliced (red or green or yellow bell pepper)
- 1 cup tomato chopped
- ½ cup onion finely chopped
- 1 teaspoon ginger garlic paste or 1 inch ginger + 3 to 4 small to medium-sized garlic, crushed in a mortar-pestle
- 1 teaspoon kasuri methi - crushed, (dry fenugreek leaves)
- ¼ teaspoon turmeric powder - optional
- ½ cup water or add as required
- 3 tablespoons neutral cooking oil sunflower oil or any neutral vegetable oil, generic cooking oil
- salt as required
For garnishing
- 1 to 2 tablespoon Coriander leaves - chopped (cilantro)
- 1 inch ginger - julienne
Variations
- 1 or 2 tablespoons light cream or low fat cream - can be added right at the end and mixed with the gravy
- ¼ teaspoon garam masala - garam masala powder can be added when you add the kasuri methi (dry fenugreek leaves)
Instructions
Making kadai masala
- First dry roast/toast all the spices mentioned above for the kadai masala, on a low heat in a kadai or wok or a frying pan until fragrant. Don't burn them.
- The spices are lightly browned and ensure not to brown them too much or burn them.
- Once the spices cool down, add them to a mixer-grinder or spice grinder.
- 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 fine and smooth puree. Set aside.
- Rinse, wipe and then slice the mushrooms. Trim the base stalks slightly and trash the lowest bottom part of the stalk.Also thinly slice the bell pepper & chop the onions etc. Keep the veggies aside.
Sautéing mushrooms
- Heat oil in a kadai or a wok or a frying pan. Keep the heat to a medium and add the sliced mushrooms.
- Stir & sauté the sliced mushrooms on medium to medium-hight heat. First you will see the mushrooms releasing plenty of water.
- As you continue sautéing, the water will begin to evaporate. Sauté until the mushrooms get browned or golden from the edges.
- Remove the sautéed mushrooms from the kadai and keep aside.
Making kadai mushroom
- In the same oil, add the finely chopped onions. Sauté the onions till they soften and become translucent or light golden.
- Add the ginger-garlic paste and briefly sauté for a few seconds until their raw aroma disappears.
- Next add the tomato puree. Stir, mix and sauté until you see some oil releasing from the sides. The tomato mixture will also look glossy.
- Add the sliced capsicum (bell pepper). Stir and sauté for 5 to 6 minutes on a low heat.
- Next add the ground kadai masala which was made. You can also add ¼ teaspoon of turmeric powder at this point. Adding turmeric powder is optional though.
- Add ½ cup water. Season with salt.
- Stir and bring the gravy to a simmer on a low or medium-low heat until 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 too thick to you.
- Lastly add crushed dry fenugreek leaves (kasuri methi) and mix well. Turn off the heat.
- Remember to check the taste of the gravy and add more salt if needed.
- Serve Kadai Mushroom hot or warm with roti, paratha or naan. While serving you can garnish with ginger julienne and chopped coriander leaves.
Notes
- Use fresh spices within their shelf life and roast lightly to avoid burning for best flavor.
- Button mushrooms are preferred, but other mushroom varieties can be substituted.
- Adjust the amount and type of dried red chilies based on desired heat and color; Kashmiri or Byadagi chilies provide mild heat and bright color.
- You may use a mix of red, green, or yellow bell peppers or a single color according to preference.
- Prefer moderately sweet tomato varieties; ¾ cup packaged tomato puree can be used with additional water to adjust consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 11g | 4% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 7mg | 2% |
| Sodium | 402mg | 17% |
| Potassium | 433mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 712IU | 14% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 3mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 30mg | 33% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 6mg | |
| Vitamin K | 7µg | |
| Calcium | 23mg | 2% |
| Vitamin B9 (Folate) | 26µg | |
| Iron | 1mg | 6% |
| Magnesium | 24mg | 6% |
| Phosphorus | 89mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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