Kadai mushroom is dish which is made in kadai so the name kadai mushroom. It is a delicious mushroom curry in Indian style is very tasty and spicy dish to be relished with naan or roti. Onions, tomatoes, mushrooms, green capsicum, spices and masalas come together to make a lovely laziz mushroom sabzi. Kadai Mushroom is very popular all over India and if you love spicy food, this is a must try dish! The spicy and tangy gravy is extremely flavorful and delicious. The colorful bell peppers/ Capsicum and the coriander leaves compliments the buttery mushrooms well and makes the dish vibrantly colorful and appealing.
Mushrooms are very healthy and provide many of the nutritional attributes more commonly found in meat. These are low in calories, fat-free, cholesterol-free, gluten-free, and very low in sodium, yet they provide important nutrients, like selenium, potassium (8%), riboflavin, niacin, vitamin D and more. Mushrooms are little spongy in nature, take care while washing the same. I just rinse it well and drain immediately. यह डिश बहुत ही स्वादिष्ट होती है और इसे घर पर आसानी से बनाया जा सकता है। If you like mushrooms then it is definitely a hit. Do try and share with your loved ones.
Kaju Katli | Aloo Tamatar Ki Sabzi | Vegan Winter Lentil Stew
Tips for Kadai Mushroom:
- Do not soak mushrooms in water. It will be soggy. Just rinse and wipe them clean or remove the thin outer skin.
- Please adjust the spices according to your spice level. Add more or less red chilies as per your liking.
- Tomatoes are blanched in hot water, and pureed after removing skin.
- You may add coconut instead of Cashew nuts.
- Add more water if you need more gravy.
- Do not add salt while sautéing Mushroom. It will release more water.
- If you need a rich gravy, add some cream before serving.
Kadai Mushroom
Ingredients
- 250 grams mushrooms sliced
- 1 large capsicum julienned – you can choose any color red-green-yellow
- 2 tomatoes pureed
- 1 onion medium sized finely chopped
- 1 inch ginger
- 3-4 cloves garlic crushed in to paste
- 1 tsp methi kasuri
- ¼ tsp turmeric powder
- 1 tbsp. coriander seeds
- 3 -4 dry red chilli
- ½ tsp cumin seed
- ½ inch cinnamon
- 1 cardamom green
- 2 cloves
- 4-5 black pepper
- 3 tbsp. oil
- salt as required
- 2 tablespoon coriander chopped
Instructions
- Dry roast all the spices on low flame in a pan or kadai. After cool down, grind in grinder. keep aside
- Make tomato puree of the tomatoes. Keep aside
- Rinse and dry the mushrooms. Slice thinly bell pepper and chop the onion. Keep aside.
- Heat oil in a kadai. Add mushroom, saute and stir till the water in mushroom evaporates. Remove and keep aside.
- Now add onion in the same oil, saute till translucent or light golden.
- Add ginger-garlic paste and saute till raw aroma evaporates.
- Add tomato puree, saute till oil leaves edges.
- Add capsicum. Saute for 5 minutes on a low flame.
- Add ground masala, turmeric powder.
- Add 1/2 cup water.
- Add salt to taste.
- Simmer on a low flame till oil shows on top.
- Add mushrooms. Stir
- Add kasuri methi and put off the gas stove.
- Garnish with coriander leaves.
