Kadhai Mushroom

Name: Kadhai Mushroom
Total time: 3600 s
Yield: 3 servings
Cuisine: American
Ingredients: 1 tbsp coriander seeds; 3-4 dry red kashmiri chilies – broken and deseeded if preferred; 1/2 tsp cumin seeds; 1/2 inch cinnamon; 1 green cardamom; 2 cloves; 3-4 whole black pepper; 1 tsp Ginger Garlic Paste; 0.25 tsp Turmeric; 1 tsp Kasuri methi; 200-250 grams button mushrooms – sliced; 1 medium-sized thinly sliced capsicum (red or green or yellow bell pepper); 2 medium-sized tomatoes; 1 medium-sized onion; (optional) Cauliflower or other veggies (to use if less mushroom)

Sammy_veg @sammy_veg

Kadhai Mushroom

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Ingredients

1 hr

3 servings

For kadhai masala
1 tbspcoriander seeds
3-4dry red kashmiri chilies – broken and deseeded if preferred
1/2 tspcumin seeds
1/2 inchcinnamon
1green cardamom
2cloves
3-4whole black pepper
Other spices
1 tspGinger Garlic Paste
0.25 tspTurmeric
1 tspKasuri methi
Veggies
200-250 gramsbutton mushrooms – sliced
1medium-sized thinly sliced capsicum (red or green or yellow bell pepper)
2medium-sized tomatoes
1medium-sized onion
(optional) Cauliflower or other veggies (to use if less mushroom)

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Steps

1 hr

1

Chop mushrooms and tomatoes. Collect all kadhai spices.
Then start steps 2 and 3 parallely.
Chop onions and capsicum while doing steps 2 and 3.
2

----Making Kadai Masala--------
First dry roast all the spices mentioned above for the kadai masala, on a low flame in a kadai or wok or a pan till fragrant. Don't burn them.
- The spices are roasted till they are aromatic. Do not brown them too much or burn them.
- Once the spices cool down, add them to a grinder jar. Grind to a fine powder.
-In the same jar, add chopped tomatoes. Blend the tomatoes to a smooth puree. Keep aside
3

--Sautéing Mushrooms--------
- Heat oil in a kadai or pan. Add the sliced mushrooms and saute till cooked.
- I had extra cauliflower (boiled and frozen) which I added when mushrooms were almost done and sauteed this a little more.
- Remove the mushrooms and keep aside.
4

In the same oil, add onions and saute. Now add the ginger-garlic paste and saute. Add the tomato puree and cook till oil releases.
5

Add the sliced capsicum. Stir and saute for 5 to 6 minutes on a low flame.
6

Add the ground kadhai masala + 0.25 tsp turmeric + salt.
Let it all cook. Add 0.5 cups water. Stir & bring the gravy to a simmer on a low flame till you see a few specks of oil on top.
7

Add the sautéed mushrooms and mix very well. You can add some more water if the gravy looks very dry.
Lastly add crushed kasuri methi.