Kadai Mushroom | Restaurant Style Kadai Mushroom recipe | How to make Kadai Mushroom

There is no dearth of rich recipes with mushroom right? Almost any dish you make with them, they taste great and rich. And I'm talking about people who like mushrooms,okay. If you do not like them, no matter how yummy or rich it is made, it is difficult to appease them. And today's dish is kadai mushroom which is both easy to make as well as yum and rich and definitely not heavy :) 

It is a simple prep with sauteed onions and pureed tomatoes and an instant homemade masala. Of course a dollop of cream makes it more smooth and balances the taste. It tastes great with phulkas or rotis or plain parathas. I had it with palak paratha and you do not need anything else. This in itself makes a complete meal :) And that's what I like the best about mushrooms. They do not need an elaborate meal but just phulkas would do and that makes a complete and satisfying meal, agree? So let's see how to make them.

My other recipes with mushrooms are Mushroom Dry Fry, Mushroom Do pyaza, Restaurant Style Mushroom Pepper Fry & Sauteed Mushrooms

Recipe Source: Adapted from here

I Took: 

Preparation Time: 15 minutes

Cooking Time: 30 minutes

 

Serves : 3-4 persons

I Used:

For the Masala

Red Chilly	-	2 nos
Coriander seeds	-	1 tbsp
Cumin seeds	-	½ tsp
Pepper	-	1 tsp
Cinnamon	-	1 inch piece
Clove	-	2 nos
Cardamom	-	1 no
Bay leaf	-	1 no

For the Gravy

Oil	-	2 tbsp
Mushroom	-	200 gm - sliced
Capsicum	-	1 medium sized - de-seeded & diced
Onion	-	1 medium sized - chopped finely
Tomato	-	2 medium sized - chopped
Ginger garlic paste	-	1 ½ tsp
Turmeric powder	-	¼ tsp
Kasuri Methi	-	1 tsp - crushed in your palms
Cream (optional)	-	2 tbsp
Garam Masala (optional)	-	¼ tsp

The Way:

1. Clean the mushroom by removing the stalk & peeling off the skin as shown in the photo below. Clean all the mushrooms in the similar manner. 

2. Then rinse them in water twice or thrice and pat them dry immediately using a clean towel. Do not soak them in water for long, rinse them and remove them from water immediately else they will suck and retain water.

3. You can slice the mushrooms and cook as well. Slice or cut them as per your choice. You can use the stalks as well. Cut them into an inch piece in length and a quarter an inch in thickness.

4. De-seed the capsicum and cube them. Rinse the tomatoes and chop them roughly. Keep aside. Chop the onions finely and keep aside

5. In a pan, heat 1 tbsp oil. Add the cleaned and sliced mushrooms to it. Saute them

6. The mushrooms will release water. After a while the water will evaporate. Saute them till the mushrooms get slightly browned. Once done, remove them and keep aside

7. Similarly, add the diced capsicum also to the same pan. Add a little salt if you like and saute them. I find the capsicum bland in the gravy sometimes, so I add a little salt while sauteing itself so that it does not feel very bland

8. Once they turn slightly soft (3-4 mins), remove them from the pan and keep aside

9. In the same pan, take all the spices for the masala - coriander seeds, red chilly, peppercorns, cumin seeds, bay leaf, cinnamon, cloves & cardamom

10. Dry roast them in a low flame till they are fragrant. Do not burn them

11. Once they are roasted well and turn fragrant, switch off the flame and allow them to cool. Once cool, take the spices in a mixer jar and grind them to a smooth (if preferred coarse) powder. Keep aside

12. Now add the roughly chopped tomatoes in the same mixer jar and grind them to a smooth paste. Keep aside

13. In the same pan used earlier, heat another 2-3 tbsp oil. Add the finely chopped onions and salt and saute

14. Keep sauteing. Once they start turning brown, add the ginger-garlic paste and saute for another 2-3 minutes or until the raw smell of the paste goes off

15. Now add the tomato puree and saute till they start to leave oil off the sides

16. Now add the turmeric powder and the ground masala and give a nice stir. Saute for another 2-3 minutes till they blend in well

17. Add little water (around ½ cup) and give a nice stir. Bring the gravy to a boil on low flame

18. Then add the cream and mix well. Then add the sauteed capsicum and mushroom to it. Give a stir

19. Finally add the crushed (between your palms) kasuri methi and garam masala (if using, i don't) give a gentle stir

20. Switch off the flame. Garnish the kadai mushroom with some chopped coriander leaves and serve warm with hot phulkas/rotis

Notes:

• Capsicums are optional. If not available or not preferred, you can omit them

• You can add garam masala in the end if needed. Since my ground masala already contains most of the garam masala ingredients, I do not add extra garam masala in the end

Cheers,
Chitz