KADAI MUSHROOM

Kadai Mushroom recipe is an easy to make recipe and is perfect combo of a cozy+ festive dish. The curry is spicy but sweet and rich with a creamy texture. This is one of those recipes that is most loved at home for its unique aroma. Mushroom being our family favourite, I pick them fresh whenever I see fresh ones. It is very flavourful and delicious mushroom dish made with fresh ground masala. The spice powder or masala can be ground ahead and stored in an airtight container. Kadai Sabzis are very famous in India and you can find one or couple of them featured in the menus of most Indian restaurants all over the world. In this case, we have used a combination of mushrooms, onions and capsicums which are sautéed and then cooked with the tongue-tickling gravy to make a really flavour-packed kadai mushroom sabzi. Whenever served accompanied with butter naan/ paratha, rice and dal it gives you the satisfaction of having had a wholesome and tasty meal. Do give a try to this recipe and share your feedbacks and suggestions. I am sure this mushroom recipe will be your new favourite.

INGREDIENTS:

1 Cup Mushroom, chopped

2 Capsicum, chopped into big chunks

2 Big Onions, cut into big chunks

2 Tomatoes, finely chopped

1 tablespoon Ginger-Garlic Paste

1 tablespoon Garam Masala Powder

3 tablespoon Fresh Cream / Cashew paste

½ teaspoon Red Chilli Powder

½ teaspoon roasted and crushed Kasuri Methi

1 teaspoon Fennel Seeds

3-4 Dry Red Chillies [Kashmiri]

1 ½ teaspoon Corinader Seeds

Salt as needed

Fresh Coriander, chopped for garnishing

2-3 tablespoon Oil

METHOD:

STEP 1 – In a pan, roast red chillies and coriander seeds. Transfer on a plate and let it cool down to room temperature.

STEP 2 - Put it in mixer pot and grind them to make a fine powder and keep aside.

STEP 3 – Take a pan, heat 2 teaspoon oil, add fennel seeds, chopped onion and sauté well until onions turns brown.

STEP 4 – Add finely chopped tomatoes until they turn slightly mushy and smooth.

STEP 5 – Add ginger and garlic paste, sauté till raw smell goes off.

STEP 6 – Cool everything to room temperature

and then make a fine paste with it. Keep this aside.

STEP 7 – Heat 1 teaspoon oil in a pan, Add sliced mushrooms and roast them on high flame for 4-5 minutes. Remove and keep them aside.

STEP 8 – In the same pan, add big chunks of onion and capsicum and roast them for 3-4 minutes.

Remove and keep them with roasted mushrooms.

STEP 9 – Now add the rest of the oil in the same pan, heat it and then add freshly ground red chilli-coriander powder and mix well.

STEP 10 – Then add tomato and onion paste in it and mix it well. Roast for 3-4 minutes.

STEP 11 – Pour 1 cup water, add salt, mix and make a gravy.

STEP 12 – If you need then add some more water to adjust the consistency of the curry.

STEP 13 – Cover the pan, cook until the gravy thickens and you will see oil floating over the gravy.

STEP 14 – Check and add salt if needed.

STEP 15 – Add roasted veggies and give a nice stir.

Cover the pan and cook on low heat for 3-4 minutes.

STEP 16 – Add fresh cream, crushed kasoori methi and give a nice stir. Cook for another 1 minute.

STEP 17 - Turn off the stove and garnish with chopped coriander. Cover and rest it for 5-10 minutes before serving.

STEP 18 - Kadai Mushroom is ready to serve.

 Serve Kadai Mushroom with roti/ paratha or palin rice and enjoy as a side dish.