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Kadai Mushroom recipe | Mushroom curry recipe | How to prepare restaurant style kadai mushroom with detailed step by step photos. This Kadai Mushroom recipe is hot and spicy gravy. This is easy to prepare and delicious gravy with sautéed mushroom and capsicum. Kadai is a thick deep bottom wok or pan which is mainly used in Indian cooking.
The delicious dish prepared with fresh ground masala known as kadai malsala. It has a unique flavour and super aroma and the curry with onion and tomato base. The capsicum as adds flavour/ to this dish besides onion and tomato. Kadai Mushroom goes well with roti, naan, jeera rice and pulao. It can also packed for lunch box also.
You can prepare kadai masala and store it in a air tight container. There are two types of Kadai Mushroom one is dry or semi gravy and other one is regular gravy.
The spices added in this kadai masala are coriander seeds, cumin, red chillis, cloves, cinnamon, cardamom, bay leaf and pepper. However I added only red chilli, pepper corns , coriander seeds and jeera in this masala . We can cook kadai panner with this ground kadai masala.
Tips for restaurant style Kadai Mushroom Recipe
Use fresh mushroom and clean it well
Sauteing the mushroom absorbs the moisture and gives good taste
You can use any dried red chilli but byadagi chilli gives nice colour to the gravy
Please visit all my other side dish recipe.
Kadai Mushroom recipe| Mushroom curry recipe| How to prepare restaurant style kadai mushroom
Ingredients
- 200 grm Mushroom
- 1/2 cup Capsicum (cubes)
- 3 nos. Onion (2 large + 1 medium cubed)
- 2 nos. Tomato (large)
- Ginger (small)
- 4 cloves Garlic
- 5-6 nos. Cashews (optional)
- 2 tsp Chilli powder
- 1 tsp Garam masala
- 1/4 tsp Turmeric
- 1/2 – 1 cup Water
- 2-3 tbsp Oil
- 1 no. Bay leaf
- Cinnamon (small stick)
- 1/2 tsp Jeera/Cumin
- Kasuri methi leaves (few)
For Kadai masala
- 3-4 nos. Dried red chilli
- 1 tbsp Coriander seeds
- 1 tsp Pepper corns
- 1 tsp Jeera/Cumin
Instructions
- For kadai mushroom masala, in a kadai Dry roast the Coriander seeds, Dreid Red chilli (byadagi chiili), Pepper corns and Jeera
- Add them in to a blender jar and blend them to a coarse masala and set aside
- In a kadai heat some oil and fry cubed onion and capsicum pieces
- In the same oil saute the chopped mushroom for 5 minutes
- Now add some oil and Saute the Onion, ginger and garlic till the raw smell goes
- Now add tomatoes and cook till they are mushy
- Once the onion tomato mixture cool downs add them in a blender jar with few cashews
- Blend the onion tomato mixture to a paste
- Now heat a kadai with some oil and add Cinnamon, bay leaf, jeera and kasuri methi and saute
- Now add the ground onion tomato paste and saute
- Further add the ground Kadai masala powder, 2 tsp red chilli powder and turmeric and saute well with the onion tomato
- Now add ½ – 1 cup water and salt and mix well and cook till the gravy thickness
- Further add the Sautéed mushroom, capsicum and onion and combine it with masala and cook for 5 minutes
- Finally check for the salt and add coriander leaves and Garam masala and mix once and switch off the flame
- Serve hot with roti or rice
