Kadai Mushroom

5 from 2 votes

Kadai Mushroom is a flavorful Indian dish where Mushroom & Bell Pepper are cooked in a spicy onion tomato curry.

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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

5 from 2 votes
Servings: 2
Kadai Mushroom is a flavorful Indian dish where Mushroom & Bell Pepper are cooked in a spicy onion tomato curry.

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
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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: 196kcal, Carbohydrates: 20g, Protein: 5g, Fat: 11g, Saturated Fat: 2g, Cholesterol: 10mg, Sodium: 32mg, Potassium: 844mg, Fiber: 5g, Sugar: 11g, Vitamin A: 1720IU, Vitamin C: 103.3mg, Calcium: 45mg, Iron: 1.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Hi, I’m Manali!

Bringing you easy, delicious vegetarian & vegan recipes! Eating veggies can be fun, you just need to get creative in the kitchen with the right set of ingredients!


5 from 2 votes (2 ratings without comment)

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8 Comments

  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!