Kadai Mushroom recipe| Mushroom curry recipe| How to prepare restaurant style kadai mushroom
- For kadai mushroom masala, in a kadai Dry roast the Coriander seeds, Dreid Red chilli (byadagi chiili), Pepper corns and Jeera to coarse- 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 pices - In the same oil saute the chopped mushroom for minutes - Now add little oil and Saute the Onion, ginger and garlic till the raw smell goes - Now add tomatoes and cook till they are mushy - Add them in a blender jar with few cashews and blend them into a paste - 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, 1 tsp red chilli powder and turmeric and saute well with the masala - Now add ½ - 1 cup water 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 add coriander leaves and Garam masala and mix once switch off the flame - Serve hot with roti or rice
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
Notes
Mushrooms are sauteed to absorb the moisture but you skip it
Byadagi chilli is less spicy and gives good colour but yo can use the regular Red chilli
Adjust the spice level according to your taste