Mushroom recipes | How to make Kadai mushroom recipe
Kadai mushroom recipe is the spicy curry prepared with white mushroom buttons in the sweet and tangy paste of cashews and tomatoes blended together, along with ginger and garlic. The mushroom recipes can be cooked with many variations and each of this variation turns amazingly tasty. You can cook sliced mushrooms directly or you can even saute mushrooms before putting into the gravy.
Mushroom recipes are made with spiced gravy either prepared from onion and tomato or soaked cashews and tomatoes. Cashew paste gives an ultimate taste to any Indian gravy curry. Cashews can be replaced with onion paste and this too gives a good taste.
The recipe gets its name as ‘kadhai’ as it is entirely cooked in a kadhai or Indian wok. Including its dry masala to its gravy. The crispy sauteed capsicum turns out amazing in this gravy recipe. And, when the masala is cooked perfectly, the addition of matar adds to its taste and gives one more variation to this recipe.
This recipe is adapted from paneer kadhai gravy recipe. Both the recipes can be served in lunch or dinner and even can be packed in the lunch box. These mushroom recipes are served hot as the main course with butter garlic naan, tandoori roti, paratha, or jeera rice.
For other Mushroom recipes on our blog, please check:
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Kadai mushroom recipe Card
Mushroom kadhai gravy
Materials
For making puree
- 10 to 12 Cashew nuts soaked in hot water for ½ hr
- 2 large Tomatoes roughly chopped
- 2 Onions roughly chopped
- 3 Green chillies roughly chopped
- 1-inch Ginger
- 3 to 4 Garlic cloves
- 2 Cardamom pods slightly crushed
Other ingredients
- 250 gms white mushroom button sliced
- ½ Green capsicum cut in cubes
- ½ Red bell pepper cut in cubes
- 1 tsp jeera/cumin seeds
- 1 Bay leaf
- 1-inch Cinnamon stick
- Pinch of hing/asafoetida
- 1 tbsp kasuri methi/dry fenugreek leaves
- ½ tbsp Lal mirch/red chilli powder
- ½ tsp Turmeric powder
- 1 tbsp Coriander powder
- 1⁄4 tbsp Garam masala
- Salt per taste
- 2 tbsp Mustard oil
- 2 tbsp Freshly chopped coriander leaves
Instructions
For making Paste:
- In a wide thick bottom pan, heat 1 tbsp of oil and add slightly crushed cardamom pods, roughly chopped green chillies, ginger and garlic and saute well till the raw smell of garlic goes off.
- Add sliced onions and saute till the onions turn translucent or golden brown in colour.
- When onions are done, add roughly sliced or chopped tomatoes into the pan and saute nicely till it turns soft and mushy.
- When the tomatoes are cooked, add cashew nuts and mix with the onion-tomato mixture.
- Turn the flame off and let the mixture cool down to room temperature.
- Now, transfer the cooked onions and tomatoes into the mixer grinder jar and ground it in a smooth paste.
For making kadhai mushroom gravy:
- Heat a tbsp of oil in the same wok or kadhai and add the bell pepper and capsicum cubes in the kadhai and shallow fry it till it becomes crisp and tender. Once done, remove it from the kadhai and place it on a kitchen towel.
- Add sliced button mushrooms in the remaining oil, and fry for a couple of minutes till it changes its colour.
- Now, add a tbsp of oil in the kadhai and add jeera, bay leaf and cinnamon stick. Saute all the ingredients for few seconds.
- Now, lower the flame and add the cashew and tomatoes paste into the wok and stir it nicely.
- Turn the flame on medium and cover the wok with the lid and cook for few minutes till it turns aromatic.
- Then, add red chilli powder, coriander powder, garam masala, turmeric powder and salt into the kadhai and give it a nice mix.
- Cover and cook for 10 to 12 minutes till the tomato paste and dry masala is cooked and oil starts releasing from the mixture.
- Now, add a glass of water into the kadhai and mix it nicely and simmer it on medium flame.
- When masala is cooked and a nice spicy aroma can be smelled, add fried and sauteed capsicum, bell peppers and mushrooms.
- Mix all the ingredients and cook for 2 mins without covering it. Then add, freshly chopped coriander leaves and give it a nice mix.
- Lastly, add crushed kasuri methi and mix all the ingredients nicely and cover and cook for another 2 minutes and turn off the flame.
- Serve hot and creamy kadai mushroom gravy with garlic naan or jeera rice and accompany it with sliced onions and lemon wedges.
Notes
Step by step instructions:
For making Paste:
- In a wide thick bottom pan, heat 1 tbsp of oil and add slightly crushed cardamom pods, roughly chopped green chillies, ginger and garlic and saute well till the raw smell of garlic goes off.
- Add sliced onions and saute till the onions turn translucent or golden brown in colour.
- When onions are done, add roughly sliced or chopped tomatoes into the pan and saute nicely till it turns soft and mushy.
- When the tomatoes are cooked, add cashew nuts and mix with the onion-tomato mixture.
- Turn the flame off and let the mixture cool down to room temperature.
- Now, transfer the cooked onions and tomatoes into the mixer grinder jar and ground it in a smooth paste.
For making kadhai mushroom gravy:
- Heat a tbsp of oil in the same wok or kadhai and add the bell pepper and capsicum cubes in the kadhai and shallow fry it till it becomes crisp and tender. Once done, remove it from the kadhai and place it on a kitchen towel.
- Add sliced button mushrooms in the remaining oil, and fry for a couple of minutes till it changes its colour.
- Now, add a tbsp of oil in the kadhai and add jeera, bay leaf and cinnamon stick. Saute all the ingredients for a few seconds.
- Now, lower the flame and add the cashew, onion and tomatoes paste into the wok and stir it nicely.
- Turn the flame on medium and cover the wok with the lid and cook for few minutes till it turns aromatic.
- Then, add red chilli powder, coriander powder, garam masala, turmeric powder and salt into the kadhai and give it a nice mix.
- Cover and cook for 10 to 12 minutes till the tomato paste and dry masala is cooked and oil starts releasing from the mixture.
- Now, add a glass of water into the kadhai and mix it nicely and simmer it on medium flame.
- When masala is cooked and a nice spicy aroma can be smelled, add fried and sauteed capsicum, bell peppers and mushrooms.
- Mix all the ingredients and cook for 2 mins without covering it. Then add freshly chopped coriander leaves and give it a nice mix.
- Lastly, add crushed kasuri methi and mix all the ingredients nicely and cover and cook for another 2 minutes and turn off the flame.
- Serve hot and creamy Kadai mushroom gravy with garlic naan or jeera rice and accompany it with sliced onions and lemon wedges.
Important tips for making spicy gravy:
- You can also use sliced mushrooms instead of button mushrooms.
- Homemade fresh dry roasted and blended spice powder gives an ultimate taste to the gravy.
- If you want you can add amchur powder to add little pungent taste to the gravy.
- You can increase or reduce the amount of red chilli powder and green chillies as per your taste.
- Most importantly, you can add a smoky flavour to the dish by doing Dungar for gravy. Just burn a small piece of charcoal until it emits smoke and place it in a small bowl or Katori and put the Katori in the centre of the kadhai over the curry. Then, pour a tbsp or 2 of ghee over the charcoal and close the lid of the kadhai.
- This gives a very beautiful smoky essence to the dish.
- To get a more rich and creamy texture, you can also add fresh cream while serving.
- Typically, any gravy recipe tastes better when accompanied with sliced raw onions and lemon wedges.
- Finally, served it with butter naan, garlic butter naan, jeera rice or even tandoori roti.
Finally, I would like to share my other veg Curry recipes from my blog. This includes Dum aloo recipe, Paneer kadhai recipe, Matar Jhol recipe, spicy misal pav recipe, matar ke chole recipe, etc. Also, go through our Indian bread section for a variety of rotis like Butter naan recipe, palak paratha recipe, kachori recipes and thalipeeth recipe.
In addition to this, do visit my other recipes collection from my blog like Main course collection, Breakfast collection, Desserts collection, etc.
Did you try this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #fop.flavoursonplate.
This is one of the best thing you can prepare with mushroom. I love indian recipes.
I am not a big fan of mushroom but this reciepe is really good!