Kadai Mushroom is a very popular, delicious, flavorful Indian style dish prepared with mushrooms. It goes very well with chapatis, parathas and all flavored rice. This is another classic addition to my 130 Side Dishes for chapati. Today we will learn how to make Kadai Mushroom with step wise pictures following our easy recipe.
Clean and cut each mushroom lengthwise into half. Refer how to clean mushrooms, if you are new to it.
Cut 1 onion into cubes as seen in the picture below.
Cut capsicum into approximate squares and keep it aside.
Blend 2-3 ripe tomatoes as we need 1 cup of tomato puree.
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.
How to 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.
Kadai mushroom masala is ready. It can be served with chapati, parathas and any mild flavored rice like vegetable rice, jeera pulao, peas pulao etc.
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