Mushroom kadhai gravy
Mushroom kadhai gravy recipe is the spicy curry prepared with sliced white mushroom buttons in the sweet and tangy paste of cashews and tomatoes blended together, along with ginger and garlic.
Yield: 4 people
Calories: 113kcal
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
To make it even richer, you can add whisked yoghurt or fresh cream into the gravy. We call it shahi kadai mushroom recipe.