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Kadai Mushroom Recipe
4.8 from 138 votes

Kadai Mushroom Recipe

Kadai Mushroom is a spiced Indian-style mushroom curry made with freshly roasted whole spices ground into a special kadai masala powder. Button mushrooms are sautéed with bell peppers, onions, garlic, ginger, and a smooth tomato puree infused with crushed kasuri methi and optional turmeric and garam masala. This curry balances earthy mushroom flavors with warm spices and a hint of sweetness from tomatoes.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 3
Calories: 197 kcal
Course: Main Course
Cuisine: Indian

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
    Cup of Yum
  1. 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.
  2. The spices are lightly browned and ensure not to brown them too much or burn them.
  3. Once the spices cool down, add them to a mixer-grinder or spice grinder.
  4. Grind to a semi fine powder. You can also grind to a fine powder. Keep the ground kadai masala aside.
  5. In the same jar, add chopped tomatoes. Blend the tomatoes to a fine and smooth puree. Set aside.
  6. 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
  1. Heat oil in a kadai or a wok or a frying pan. Keep the heat to a medium and add the sliced mushrooms.
  2. Stir & sauté the sliced mushrooms on medium to medium-hight heat. First you will see the mushrooms releasing plenty of water.
  3. As you continue sautéing, the water will begin to evaporate. Sauté until the mushrooms get browned or golden from the edges.
  4. Remove the sautéed mushrooms from the kadai and keep aside.
Making kadai mushroom
  1. In the same oil, add the finely chopped onions. Sauté the onions till they soften and become translucent or light golden.
  2. Add the ginger-garlic paste and briefly sauté for a few seconds until their raw aroma disappears.
  3. 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.
  4. Add the sliced capsicum (bell pepper). Stir and sauté for 5 to 6 minutes on a low heat.
  5. 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.
  6. Add ½ cup water. Season with salt.
  7. 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.
  8. Add the sautéed mushrooms and mix very well. You can add some more water if the gravy looks too thick to you.
  9. Lastly add crushed dry fenugreek leaves (kasuri methi) and mix well. Turn off the heat.
  10. Remember to check the taste of the gravy and add more salt if needed.
  11. 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

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

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 197

% 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.