Kadai Mushroom Curry Recipe
North Indian Curry
Kadai Mushroom gravy is a flavourful yummy dish made with tomatoes, onions base and freshly grounded kadai masala. The curry is rich in protein and tastes luscious when served hot with steamed rice, roti, nan, paratha or any indian breads.
6 Dried Broken Red Chillies with Seeds and Stem Removed
2 Tbsp Coriander Seeds (Dhania)
2 Tsp Garam Masala
2 Tsp Dried Fenugreek leaves (Kasuri Methi)
4 Tbsp Oil
2 Tbsp Freshly Grated Garlic or Garlic Paste
3 Cups of Finely Chopped Tomatoes
4 Tbsp of Heavy Whipping Cream or Malai
1 Cup of Green Bell Peppers (Capsicum)
400 to 500 Grams of Rinsed, Washed, Wiped and Chopped Mushrooms
4 Cups of Chopped Mushrooms
Few Finely Chopped Cilantro or Coriander Leaves
For Ground Masala (Dry Roast and Grind Masala)
For Kadai Mushroom Masala Gravy
Procedure To Make Kadai Masala
Dry and roast the red chillies, coriander seeds on a medium flame. keep stirring constantly.
Take them in a bowl or plate and let them cool completely.
Grind them into a fine powder using a blender or mixer.
Procedure To Make Kadai Mushroom Curry Recipe
Heat the oil in a pan or kadai on a medium flame.
Add the chopped onions and sprinkle some salt to taste. Now cook till the onions become soft.
Add the garlic paste and saute for a minute.
Add the prepared freshly grounded masala and cook for a minute.
Add the chopped tomatoes and salt to taste if needed. Mix and allow it to cook well.
Once the tomatoes become soft, keep mashing them and cook till all the moisture evaporates from the sides of the pan or kadai.
Add the chopped mushrooms and capsicum. Mix well and let them cook.
Keep cooking till the mushrooms leave the water from the sides and the water gets evaporated. Cook till the mushroom becomes soft and tender.
Add kasuri methi and garam masala.
Keep stirring and mix the chopped cilantro leaves.
Finally add the heavy whipping cream or malai.
Turn off the flame and serve the kadai mushroom masala curry hot with nan, paratha, chapathi, roti, any indian bread or steamed rice.
* To make the gravy look colourful, add red capsicum (red bell peppers) along with the green capsicum.
* To make the gravy more or less spicy, you can increase or decrease the amount of dried red chillies respectively.
* If you want the gravy to have a deep red colour but with less spiciness, then use Kashmiri dry red chillies.
* 1 cup equals to 240ml.
* Tbsp means tablespoon
* Tsp means teaspoon