Kadai Mushroom

    Kadai Mushroom

    Oh my god, the unimaginable has happened, I am sharing a mushroom recipe on my blog! *gasp* Now you must be wondering what’s the big deal in sharing a mushroom recipe? Well it does become a big deal if your husband refuses to eat it and you still manage to make it and share on your blog. And I couldn’t have chosen a better mushroom recipe to start with, Kadai Mushroom, which is mushroom cooked with bell peppers (capsium), onion, tomatoes & yes spices [you knew that was coming, didn’t you? :D]

    Kadai in Hindi literally means “a thick, circular, and deep wok” widely used in Indian cooking so the word “kadai” in Indian recipes is used when a dish is cooked in kadai and it almost always involves bell peppers. You can see I used a mini kadai in the 1st pic, the ones in which we cook are obviously larger than this!

    So the story goes like this, ever since I can remember I have always loved mushroom. Even though growing up, it was not a veggie that mom would make often still whenever she made it, I ate 1 big bowl full. I love mushroom in my pizzas, burgers and just about everything. And then I got married. And then I realized that my husband hates it and that was the end of my love affair with mushroom. No he never asked me to not cook it but it seemed like a lot of work to cook something exclusively for myself.

    Mushroom Kadai

     

    But last week hubby forced me to buy some mushroom and he promised that he would give it a try and so finally after 3 years of marriage I made mushrooms! As soon as I got the packet from Whole Foods, I knew I was going to make Kadai Mushroom simply because anything with green bell pepper in it is my instant favorite and I’m so glad I made it. The dish turned out delicious, hubby gave it a try and actually liked it! Whattttttttttt! I am still in shock, he said this is actually good! So yeah get ready for more mushroom recipes on my blog very soon!

    Is this vegan? No because I added 1 tablespoon of cream to it. Just skip that and then it’s all vegan! Give this flavorful dish a try, it’s the perfect side dish for naan, paratha or roti. I ate it with some vegetable biryani and loved it!

    A tip to make this dish more flavorful, use fresh ginger garlic paste rather than store bought. It makes a lot of difference. To make fresh ginger garlic paste simply chop garlic and ginger very finely and then crush the two together using your mortar and pestle. It’s a little extra work but it’s so worth it.

    Kadai Mushroom Indian

     

    Method

    Heat 1/2 teaspoon of oil in a pan on medium heat. Once hot, add cubed green bell pepper and saute for 1-2 minutes or till the sides start to get very light brown. Set aside.

    In the same pan, heat 1 teaspoon of oil and add sliced white mushrooms.

    Saute till mushrooms turns golden brown in color. This will take few minutes as mushrooms first release a lot of moisture and then start getting brown. Set aside.

    Kadai-Mushroom-Recipe-Step-1In a pan dry roast coriander seeds and whole dry red chili for 2-3 minutes or till you get a nice aroma.

    Transfer roasted spices to a spice grinder and grind to a fine powder. Set aside.

    In a pan, heat 2 teaspoons of oil on medium heat. Once oil is hot, add chopped red onions.

    Kadai-Mushroom-Recipe-Step-2Cook the onions till they they start turning light golden in color, then add ginger garlic paste and cook for 2-3 minutes or till the raw smell goes away. [Tip: use fresh ginger-garlic paste for better taste and flavor]

    Add tomato puree and cook for 5-6 minutes on medium heat.

    Then add the roasted spice powder and cook 1-2 minutes. If it looks like the spices can burn, add little water.

    Kadai-Mushroom-Recipe-Step-3Add 1/2 cup water, kashmiri red chili powder, sugar, vinegar and salt and let it all come to a boil.

    Add cream and mix.

    Finally add in the sauteed bell pepper (capsicum) and mushrooms and mix. Add crushed kasuri methi & mix.

    Kadai-Mushroom-Recipe-Step-4Sprinkle garam masala on top, garnish with chopped cilantro and serve kadai mushroom hot with naan or roti.

    Kadai Mushroom

    * Adjust the quantity of water according to how thin or thick you want your gravy to be. Add 1/2 cup water at first and then add more if required. If you want it to be absolutely dry, do not add any water, mine was semi-dry.

    * For spicier Kadai Mushroom, add 1-2 extra whole dried red chilies.

    * Skip cream to make it vegan and follow rest of the steps as it is.

    Kadai Mushroom

    Manali
    Kadai Mushroom is a flavorful Indian dish where Mushroom & Bell Pepper are cooked in a spicy onion tomato curry.
    Servings 2
    Calories 196 kcal

    Ingredients
      

    • 170 gm white button mushrooms sliced
    • 1 green bell pepper cut into cubes
    • 1 onion medium, chopped finely
    • 2 medium tomatoes pureed
    • 1.5 teaspoons fresh ginger-garlic paste
    • 1 tablespoon heavy cream
    • ¾ teaspoon sugar
    • ¼ teaspoon vinegar
    • ½ teaspoon kashmiri red chili powder
    • garam masala to sprinkle
    • 4 teaspoons oil
    • ½ cup water
    • salt to taste
    • 1 teaspoon crushed kasuri methi [dried fenugreek leaves]
    • cilantro chopped, to garnish

    To be roasted and grind

    • 2 teaspoons coriander seeds
    • 1 whole dried red chili

    Instructions
     

    • Heat 1/2 teaspoon of oil in a pan on medium heat.
    • Once hot, add cubed bell pepper and saute for 1-2 minutes or till the sides start to get very light brown. Set aside.
    • In the same pan, heat 1 teaspoon of oil and add sliced white mushrooms.
    • Saute till mushrooms turns golden brown in color. This will take few minutes as mushrooms first release a lot of moisture and then start getting brown. Set aside.
    • In a pan dry roast coriander seeds and whole dry red chili for 2-3 minutes or till you get a nice aroma.
    • Transfer roasted spices to a spice grinder and grind to a fine powder. Set aside.
    • In a pan, heat 2 teaspoons of oil on medium heat. Once oil is hot, add chopped red onions.
    • Cook the onions till they they start turning light golden in color, then add ginger garlic paste and cook for 2-3 minutes or till the raw smell goes away. [Tip: use fresh ginger-garlic paste for better taste and flavor]
    • Add tomato puree and cook for 5-6 minutes on medium heat.
    • Then add the roasted spice powder and cook 1-2 minutes. If you the spices can burn, add little water.
    • Add water, kashmiri red chili powder, sugar, vinegar and salt and let it all come to a boil.
    • Add cream and mix and finally add in the sauteed bell pepper (capsicum) and mushrooms and mix. Add crushed kasuri methi & mix.
    • Sprinkle garam masala on top, garnish with chopped cilantro and serve kadai mushroom hot with naan or roti.

    Nutrition

    Calories: 196kcalCarbohydrates: 20gProtein: 5gFat: 11gSaturated Fat: 2gCholesterol: 10mgSodium: 32mgPotassium: 844mgFiber: 5gSugar: 11gVitamin A: 1720IUVitamin C: 103.3mgCalcium: 45mgIron: 1.6mg
    Tried this recipe?Mention @cookwithmanali or tag #cookwithmanali!

     

    18 thoughts on “Kadai Mushroom

    1. Tried your kadai mushroom and it turned out wonderful! excellent recipe indeed! Will cook it whenever I get a chance. Thank you very much, Manali!

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