Kadai Mushroom Recipe is a fast and flavorful North Indian dish that includes sautéed button mushrooms, onions and bell peppers (capsicum) in a tangy tomato-based sauce spiced & flavored with a particular spice powder – Kadai Masala. Ready in simply half-hour, this dish goes completely with naan, roti, or paratha. The mix of mushrooms, spices, onions, tomatoes, and bell peppers is all the time a pleasant mixture. This model has some gravy and ready in a kadai (wok).
About Kadai Mushroom Recipe
Kadai Mushroom, because the identify suggests, comes from 2 phrases – ‘kadai’ and ‘mushroom.’ In Hindi, ‘kadai’ (additionally spelled kadhai) refers to a deep, round-bottomed pan just like a Chinese language wok however deeper. Since this dish is completely cooked in a kadai, it’s referred to as Kadai Mushroom.
In Indian kitchens, the kadai (often known as kadhai or karahi) is a flexible pan used for sautéing greens, making ready sweets and deep frying. It’s a staple cookware in each Indian family.
The dish contains extra components like onions, tomatoes and inexperienced bell peppers, together with a particular spice mix referred to as ‘kadai masala.’ This distinctive spice combine is freshly floor and added to boost the flavour.
Every time making ready a kadai-based dish – whether or not with greens, paneer or tofu – it’s greatest to freshly grind or crush the spices. This imparts a wealthy aroma and depth of taste that pre-packaged spice powders merely can’t match.
About Kadai Masala
The semi-gravy model of Kadai Mushroom is extremely flavorful. As talked about earlier, it contains freshly roasted and floor spices referred to as kadai masala.
The kadai masala consists of coriander seeds, cumin seeds, dried crimson chilies, cloves, cinnamon, inexperienced cardamom, black pepper, and optionally, mace.
The citrusy aroma of floor coriander seeds stands out, whereas the crimson chilies contribute a vibrant orange-red colour together with gentle warmth. The tangy taste comes from the tomatoes.
Kadai Mushroom is usually not too spicy, because the dried crimson chilies used are gentle. I’ve used Byadagi chilies, an Indian selection from Karnataka that imparts a deep crimson colour with out extreme warmth.
Alternatively, Kashmiri crimson chilies can be utilized, as they improve the dish’s colour and spice with out making it overly pungent.
The spice stage of this dish could be adjusted primarily based on the kind and amount of dried crimson chilies used. Hotter chilies will make the dish spicier, whereas milder ones will preserve it balanced.
This scrumptious Kadai Mushroom Recipe is impressed by the favored restaurant-style Kadai Paneer recipe from the weblog.
For a Satvik (onion and garlic-free) model, merely omit onion and garlic – the dish will nonetheless be scrumptious.
Serve it with roti, naan or paratha, together with a facet salad for an entire meal.
Step-by-Step Information
Find out how to make Kadai Mushroom
Make Kadai Masala
1. First dry roast all of the spices for the kadai masala on low warmth in a kadai or pan till aromatic or evenly browned. Guarantee you don’t burn them.
The spices are listed beneath:
- 1 tablespoon coriander seeds
- ½ teaspoon cumin seeds
- 3 to 4 dried crimson chilies – halved or damaged & seeds eliminated
- 2 cloves
- ½ inch cinnamon
- 1 inexperienced cardamom
- 3 to 4 black peppercorns
- 1 single strand of mace (elective)
2. As soon as the spices calm down, add them to a mixer-grinder or a spice-grinder.
3. Grind to a semi tremendous powder. You can even grind to a tremendous powder.
4. Preserve the bottom kadai masala apart.
5. In the identical jar, add 1 cup chopped tomatoes.
These are 2 medium to giant tomatoes that can be pureed and yield about ¾ cup tomato puree.
Use tomatoes that are ripe, crimson and never too tangy.
6. Mix the tomatoes to a clean and tremendous puree. Set the tomato puree apart.
There isn’t a want so as to add water whereas making the puree.
7. Slice 200 to 250 grams button mushrooms.
Earlier than slicing, rinse the mushrooms very properly in water scrubbing or disregarding any dust or mud on them. Trim the bottom stalks barely and discard the decrease a part of the stalk.
Slice 1 medium to giant capsicum (bell pepper) thinly. Chop 1 medium onion (about ½ cup finely chopped onion). Set the mushrooms and the veggies apart.
Sauté Mushrooms
8. Warmth 3 tablespoons oil in a kadai/wok or pan. Preserve warmth to medium and add the sliced mushrooms.
9. Stir and sauté the sliced mushrooms on medium to medium-high warmth. First, you will note the mushrooms releasing a number of water.
10. After some minutes, the water evaporates. Sauté till the mushrooms get browned from the perimeters.
11. Take away the sautéed mushrooms from the kadai and put aside.
Make Kadai Mushroom
12. In the identical oil, add finely chopped onions.
13. Sauté the onions till they soften and switch translucent or a lightweight golden.
14. Add 1 teaspoon ginger-garlic paste (1 inch ginger + 3 to 4 small to medium-sized garlic, crushed in a mortar-pestle).
Combine and sauté for a number of seconds or till the uncooked aroma of ginger-garlic dissipates.
15. Add the tomato puree (about ¾ cup).
16. Stir to mix and proceed to sauté.
17. Sauté the tomato puree till you see some oil separating on the sides.
18. When the tomato combination appears shiny and also you see some oil releasing from the edges, add the thinly sliced capsicum/bell pepper (1 medium to giant capsicum).
You’ll be able to even use inexperienced bell pepper or crimson or yellow bell pepper.
19. Combine and sauté for five to six minutes on a low warmth.
20. Add the ready kadai masala.
You can even add ¼ teaspoon turmeric powder at this step. Including turmeric powder is elective although.
21. Combine very properly.
22. Subsequent, add ½ cup water.
23. Season with salt.
24. Carry the gravy to a simmer on low warmth until you see a number of specks of oil floating on high.
25. Add the sautéed mushrooms (200 to 250 grams).
26. Combine once more. If the consistency is simply too thick on your liking, you may add some extra water at this level.
27. Lastly, add 1 teaspoon crushed kasuri methi (dried fenugreek leaves). Flip off the range. Style the gravy and add extra salt if wanted.
In the event you like, you can even add 1 or 2 tablespoons cream to tone down the tang. You can even add about ¼ teaspoon garam masala powder.
28. Combine and serve Kadai Mushroom scorching with roti, paratha or naan. Whereas serving, you may garnish with ginger juliennes and chopped coriander leaves (cilantro).
Professional Ideas
- Roasting spices: Toast or roast the spices evenly till they launch their aroma, however keep away from over-browning or burning them.
- Mushrooms: I’ve used white button mushrooms, however you may select any number of contemporary, edible mushrooms.
- Dried crimson chilies: The colour, spice stage and warmth of the dish rely on the kind of crimson chilies used. For a gentle warmth and vibrant orange hue, go for Kashmiri or Byadagi chilies. In the event you desire a spicier dish, use medium-hot crimson chilies however modify the amount accordingly.
- Bell peppers: Along with dried crimson chilies, the recipe contains capsicum (inexperienced bell pepper), which is a necessary ingredient. You can even use crimson or yellow bell peppers for variation.
- Tomatoes: Select tomatoes that aren’t overly tart or bitter. Packaged tomato puree can be utilized as properly – simply add additional water because it tends to have a thicker consistency.
FAQs
Sure! Whereas a kadai is historically used, you can even cook dinner it in a daily frying pan, skillet or wok. The style stays the identical so long as you observe the recipe and use freshly floor spices.
White button mushrooms work greatest for this recipe, however you can even use cremini, oyster or portobello mushrooms. Simply guarantee they’re contemporary and cleaned correctly earlier than cooking.
Whereas store-bought kadai masala can be utilized, freshly floor spices will give the dish a extra fragrant and genuine taste. If utilizing a pre-made masala, modify the amount primarily based on its spice stage.
Extra Tasty Mushroom Recipes To Attempt!
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Kadai Mushroom Recipe
Kadai Mushroom Recipe is a fast and flavorful North Indian curried, dry or semi-gravy dish of sautéed button mushrooms, onions and bell peppers (capsicum) in a tangy tomato-based sauce, spiced & flavored with a particular spice powder – Kadai Masala. Since this complete dish is made in a kadai (an Indian utensil just like a wok), therefore the identify Kadai Mushroom. This recipe could be made in simply half-hour and goes completely with naan or roti.
Prep Time 10 minutes
Prepare dinner Time 20 minutes
Whole Time 30 minutes
Forestall your display from going darkish whereas making the recipe
Making kadai masala
First dry roast/toast all of the spices talked about above for the kadai masala, on a low warmth in a kadai or wok or a frying pan till aromatic. Do not burn them.
The spices are evenly browned and guarantee to not brown them an excessive amount of or burn them.
As soon as the spices calm down, add them to a mixer-grinder or spice grinder.
Grind to a semi tremendous powder. You can even grind to a tremendous powder. Preserve the bottom kadai masala apart.
In the identical jar, add chopped tomatoes. Mix the tomatoes to a tremendous and clean puree. Put aside.
- Rinse, wipe after which slice the mushrooms. Trim the bottom stalks barely and trash the bottom backside a part of the stalk.Additionally thinly slice the bell pepper & chop the onions and many others. Preserve the veggies apart.
Sautéing mushrooms
Warmth oil in a kadai or a wok or a frying pan. Preserve the warmth to a medium and add the sliced mushrooms.
Stir & sauté the sliced mushrooms on medium to medium-hight warmth. First you will note the mushrooms releasing loads of water.
As you proceed sautéing, the water will start to evaporate. Sauté till the mushrooms get browned or golden from the perimeters.
Take away the sautéed mushrooms from the kadai and preserve apart.
Making kadai mushroom
In the identical oil, add the finely chopped onions. Sauté the onions until they soften and turn out to be translucent or mild golden.
Add the ginger-garlic paste and briefly sauté for a number of seconds till their uncooked aroma disappears.
Subsequent add the tomato puree. Stir, combine and sauté till you see some oil releasing from the edges. The tomato combination may even look shiny.
Add the sliced capsicum (bell pepper). Stir and sauté for five to six minutes on a low warmth.
- Subsequent add the bottom kadai masala which was made. You can even add ¼ teaspoon of turmeric powder at this level. Including turmeric powder is elective although.
Add ½ cup water. Season with salt.
Stir and convey the gravy to a simmer on a low or medium-low warmth till you see a number of specks of oil on high.
Add the sautéed mushrooms and blend very properly. You’ll be able to add some extra water if the gravy appears too thick to you.
Lastly add crushed dry fenugreek leaves (kasuri methi) and blend properly. Flip off the warmth.
Bear in mind to test the style of the gravy and add extra salt if wanted.
Serve Kadai Mushroom scorching or heat with roti, paratha or naan. Whereas serving you may garnish with ginger julienne and chopped coriander leaves.
- Spices: Use contemporary spices that are of their shelf-life. The spices are roasted until they’re fragrant. Don’t brown them an excessive amount of or burn them.
- Mushrooms: Different kinds of mushrooms can be used as a substitute of button mushrooms.
- Dried crimson chillies: The colour, spice, pungency and warmth issue within the dish depends upon the kind of crimson chilies used. So you may enhance or lower the quantity of crimson chilies as per their warmth & pungency. Chillies which aren’t spicy like Kashmiri chillies or Byadagi chillies can be utilized they usually additionally give a deep orange colour to the dish.
- Bell pepper: You need to use a mixture of crimson or inexperienced or yellow bell peppers or only one coloured bell pepper.
- Tomatoes: Use tomatoes which aren’t very tart or bitter. You’ll be able to even add ¾ cup of packaged tomato puree. When utilizing packaged tomato puree, add some extra water as they’ve a thick consistency.
Vitamin Details
Kadai Mushroom Recipe
Quantity Per Serving
Energy 197 Energy from Fats 153
% Every day Worth*
Fats 17g26%
Saturated Fats 3g19%
Ldl cholesterol 7mg2%
Sodium 402mg17%
Potassium 433mg12%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 5g6%
Protein 4g8%
Vitamin A 712IU14%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 3mg15%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 30mg36%
Vitamin D 1µg7%
Vitamin E 6mg40%
Vitamin Okay 7µg7%
Calcium 23mg2%
Vitamin B9 (Folate) 26µg7%
Iron 1mg6%
Magnesium 24mg6%
Phosphorus 89mg9%
Zinc 1mg7%
* % Every day Values are primarily based on a 2000 calorie food plan.
Kadai Mushroom recipe from the archives was first revealed on September 2012.
