A flavorful mushroom dish made with onion tomato base, bell peppers and freshly ground kadai masala. It is simply delicious & flavor packed. Serve kadai mushroom gravy with rice or roti or any Indian breads.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
  • Yield: 3 · 3 people
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 1½ tablespoon coriander seeds
  • 2 to 3 dried red chilies (, kashmiri (or less spicy variety))
  • ½ teaspoon fennel seeds ((optional))
  • 2 green cardamoms ((optional))
  • 2 to 3 tablespoons oil ((divided, to 3 portions))
  • 6 cashew nuts ((soak if you want, can substitute with 3 tbsp cream))
  • 1 cup onions (heaped, cubed about 2 large)
  • 1 cup tomatoes (chopped about 2 large)
  • ¾ inch ginger (chopped)
  • 2 to 3 cloves garlic (chopped)
  • ½ to ¾ teaspoon kashmiri red chili powder ((optional, just for color, adjust to taste))
  • ½ teaspoon garam masala powder
  • ½ teaspoon kasuri methi ((dried fenugreek leaves))
  • ½ to ¾ teaspoon salt (as needed)
  • 200 grams mushrooms ((about 1 ½ cups sliced))
  • 1 medium onion (cubed large, layers separated (optional))
  • ¼ to ½ cup capsicum (cubed bell pepper (optional))
  • ½ to 1 teaspoon ginger julienne
  • 1 green chili ((Indian/ Thai chili or serrano pepper, deseeded & julienned))

Method

Preparation

  1. Make a coarse powder of coriander seeds, red chilies, cardamoms and fennel seeds in a grinder/blender. Set this aside.
  2. Add 1 tbsp oil to a pan. Saute ginger garlic for 1 min. Stir in the onions and saute until transparent. Add the tomatoes and salt.
  3. Saute until the tomatoes break down and turn mushy. Add cashews and turn off. Cool down and blend to a smooth paste.
  4. Meanwhile rinse the mushrooms and slice them.
  5. Heat a tbsp of oil in the same pan and saute the sliced mushrooms for 3 mins. Add the bell peppers and onions (cubed & layers separated).
  6. Saute until mushrooms turn slightly golden and aromatic. Transfer to a plate

How to make kadai mushroom

  1. Heat another tbsp of oil in the same pan. Stir the ground spices and red chilies. Saute for 2 mins, until aromatic
  2. Add the onion tomato paste, red chilli powder and garam masala. Saute for 3 to 5 mins and pour 1 cup water. If you want you may add more water if required.
  3. Bring to a rolling boil and reduce the heat to medium. Cover and cook until the sauce turns thick and you see traces of oil over the gravy.
  4. Add kasuri methi, sauteed mushrooms, bell peppers and onions. Stir well and taste test to adjust salt.
  5. Add julienned green chilies and ginger juliennes. Cook on a low heat for 2 to 3 mins. Turn off the stove.
  6. Rest for at least 15 mins before serving. Garnish with chopped coriander leaves. Serve kadai mushroom with plain rice, roti or any breads.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.