Coriander seeds and dry red chilies are dry roasted. Then ground into the powder. This freshly ground masala makes it more flavorful and delicious. of course you won’t get the same result if made using ready made or store bought masala. This kadai mushroom masala goes well with roti or paratha. This whole dish is made in Indian wok aka kadai or kadhai. So it is called kadai mushrooms. Kadai is the most common utensil. It is used almost everyday in Indian household kitchen. People usually make their everyday subzi (dry vegetable dish) in the kadai. Even I do use kadai on regular basis. But for the photo purpose I have used ceramic nonstick green pan here. The procedure and ingredients is very similar to my kadai paneer curry or Veg kadai. There is only one difference. That is addition of pureed tomato in it. Kadai paneer has gravy. hence pureed tomato is added to make thick gravy. While this kadai mushroom is semi dry. Thus pureed tomato is not added. Check out more mushroom recipesMatar mushroom // Mushroom pulao // Mushroom masala
Step By Step Photo Instructions:
1) Dry roast the coriander seeds and dried chilies on medium heat. Keep stirring constantly. As it toasted you will get nice aroma of coriander seeds. also chillies will get darker in color. Remove it to a plate or bowl and let it cool completely. NOTE: I have broke the chilies and removed the seeds to reduce the spice level. Seeds and stems of the chilies are not good for your health. 2) Once cooled, grind into a powder using spice grinder or coffee grinder. 3) Heat the oil in a pan on medium heat. Once hot add chopped onions. Sprinkle some salt to speed up the cooking process. 4) Cook till onions becomes soft and translucent. No need to brown the onions 5) Mix in the garlic paste. 6) saute for a minute or till the raw smell or garlic goes away. 7) Add freshly ground masala. 8) Mix and cook for one minute. 9) add chopped tomatoes and remaining salt. 10) Mix and let it cook. 11) It will start to leave its water and will get soften. Keep mashing the soften tomatoes with back of the spatula. 12) As it cooks, all the moisture will evaporates. it starts to leave the sides of the pan. 13) Add capsicum and mushrooms. 14) Mix and let it cook 15) As mushroom cooks, it leaves its water. 16) Continue cooking, water will evaporate. mushrooms will get soft and tender. 17) Add garam masala, kasoori methi and stir. 18 ) Mix in chopped cilantro leaves. 19) Finally add cream, I have added frozen cream 20) Mix well, turn off the stove. Kadai mushroom is ready to serve. Serving suggestion: Serve this mushroom recipe with roti/phulka or paratha. It can be served as a side dish with dal-rice.
Expert Tips:
Here I have not added extra red chili powder. the dried chilies were spicy enough for me. So taste the curry and adjust the spice level.Always use ripe tomato. Unripe and sour tomatoes makes tangy gravy.
Did you try this kadai mushroom recipe? I’d love to hear about it! Leave a review in the comment section below.
