Spicy Kadai Mushroom | Kadai Mushroom Gravy Recipe | Restaurant Syle

Kadai Mushroom

Kadai Mushrooms are button mushrooms cooked in an onion tomato based semi dry gravy. This Kadai Mushroom goes well with rotis / paranthas. The procedure & ingredients are very similar to my Kadai Paneer. We try to include mushrooms in our diet as much as possible as they are healthy with a good source of vitamins. Today we will learn how to prepare Kadai Mushroom.

Ingredients  :

Servings: 4-5

•    Mushroom - 250gms(cut and cleaned)
•    Cumin Seeds - 2 tsp
•    Red/Green Bell pepper - 1 
•    Onion -2 medium size (1 sliced long, 1 finely chopped)
•    Ginger garlic paste -1 tsp
•    Tomatoes  - 2 finely chopped
•    Green chillies - 2 slit
•    Dried Red Chillies - 2
•    Red chilli powder-3/4 tsp
•    Garam Masala Powder- 1/2 tsp
•    Coriander Powder - 2 tsp
•    Cumin Powder - 3/4 tsp
•    Salt needed
•    Water - 1/2 cup
•    Milk - 1/4th cup (You can also use cream)

Method :

1. Firstly Cut capsicum into squares and saute it separately in just 2 tsp of oil. The capsicums should retain its crunchiness, so do not overcook. Keep it aside.
2. Heat a oil in a pan, Add cumin seeds, dried red chilies, 1 long sliced onions. Saute for a min.
3. Add finely chopped tomatoes to it & tsp of ginger garlic paste and saute for a few more minutes.
4. Then add chili powder, coriander powder, cumin powder, garam masala and salt needed.
5. Allow it to cool and grind to a fine paste.
6. Heat 2 tbsp of oil in a kadai, add cumin seeds, when it splutters, add finely chopped onions, green chilies, ginger garlic paste and saute until onions turn golden brown. Stir continuously for even browning. Add a little salt to speed up the process. Keep the flame on medium.
7. Add the ground mixture with little water  and adjust the spices according to your taste, then add the capsicum & Saute for a min (Do not overcook)  
8. Finally, add mushrooms & little milk to adjust the consistency of the gravy. Cover the pan with a lid & then Saute it for 2-3 mins.
9. Garnish with coriander leaves
10. Serve it hot with Paranthas / Roti

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