Kadai Mushroom is a flavorful Indian dish where Mushroom & Bell Pepper are cooked in a spicy onion tomato curry.

Recipe Snapshot

  • Prep time: Not specified
  • Cook time: Not specified
  • Total time: Not specified
  • Yield: 2
  • Category: Recipes
  • Cuisine: Kitchen notes

Ingredients

  • 170 gm white button mushrooms (sliced)
  • 1 green bell pepper (cut into cubes)
  • 1 onion (medium, chopped finely)
  • 2 medium tomatoes (pureed)
  • 1.5 teaspoons fresh ginger-garlic paste
  • 1 tablespoon heavy cream
  • ¾ teaspoon sugar
  • ¼ teaspoon vinegar
  • ½ teaspoon kashmiri red chili powder
  • garam masala (to sprinkle)
  • 4 teaspoons oil
  • ½ cup water
  • salt (to taste)
  • 1 teaspoon crushed kasuri methi [dried fenugreek leaves]
  • cilantro (chopped, to garnish)

To be roasted and grind

  • 2 teaspoons coriander seeds
  • 1 whole dried red chili

Method

  1. Heat 1/2 teaspoon of oil in a pan on medium heat.
  2. Once hot, add cubed bell pepper and saute for 1-2 minutes or till the sides start to get very light brown. Set aside.
  3. In the same pan, heat 1 teaspoon of oil and add sliced white mushrooms.
  4. Saute till mushrooms turns golden brown in color. This will take few minutes as mushrooms first release a lot of moisture and then start getting brown. Set aside.
  5. In a pan dry roast coriander seeds and whole dry red chili for 2-3 minutes or till you get a nice aroma.
  6. Transfer roasted spices to a spice grinder and grind to a fine powder. Set aside.
  7. In a pan, heat 2 teaspoons of oil on medium heat. Once oil is hot, add chopped red onions.
  8. Cook the onions till they they start turning light golden in color, then add ginger garlic paste and cook for 2-3 minutes or till the raw smell goes away. [Tip: use fresh ginger-garlic paste for better taste and flavor]
  9. Add tomato puree and cook for 5-6 minutes on medium heat.
  10. Then add the roasted spice powder and cook 1-2 minutes. If you the spices can burn, add little water.
  11. Add water, kashmiri red chili powder, sugar, vinegar and salt and let it all come to a boil.
  12. Add cream and mix and finally add in the sauteed bell pepper (capsicum) and mushrooms and mix. Add crushed kasuri methi & mix.
  13. Sprinkle garam masala on top, garnish with chopped cilantro and serve kadai mushroom hot with naan or roti.

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.