Monday, October 2, 2017

Kadai Mushroom | Kadai Mushroom Masala

Kadai Mushroom, spicy and flavorful mushroom curry made with freshly grounded spice powder. Mushroom capsicum masala that i have shared already here is my favorite curry made with mushroom and it goes well with both rice and roti. But last week,i thought of trying something new with mushroom and immediately i remembered this recipe that i had bookmarked from padhu's kitchen and luckily i had all the ingredients with me, so immediately tried it along with some jeera rice and it turned super delicious.
After our lunch, i was left with some curry as it's thick & super creamy,little goes a long way,so made some chapathi for our dinner on that day and had it with leftover kadai mushroom,it tastes good with both rice and rotis. So without further delay,let's check out the recipe.  


Preparation Time : 10 mins | Cooking Time : 20 minsServes : 2 to 4 
Recipe Category: Curry | Recipe Cuisine: Indian
Mushroom - 1 cup
Capsicum/Bell pepper(small) - 1
Onion - 1
Tomato - 2 
Ginger garlic paste - 1 tsp
Curd - 2 tbsp
Oil - 2 tsp
Salt - to taste
Bay leaf - 1 
Coriander leaves - few
To roast & grind
Red chili - 2
Kashmiri chili - 2
Coriander seed - 1 tsp
Pepper corns - 1/2 tsp
Cumin seed - 1/2 tsp
Cinnamon - 1/2 inch piece
Cloves - 3
Cardamom - 2

First heat a pan and dry roast the ingredients listed under "To roast & grind "  until it becomes aromatic. Transfer into mixie jar and let it cool.In the mean time, chop the 1/2 of the onion and capsicum into small cubes and chop the remaining onion into small pieces, mushroom into thin slices. Once the spices cooled, grind into fine powder and set it aside. Heat a pan with 1/2 tsp of oil.Add mushroom and saute till it shrink its size, keep it aside, then add the onion and capsicum in the same pan.Saute till it becomes soft,keep it aside. Add the roughly chopped tomatoes into the mixie jar and grind into smooth paste.Heat the same pan with the remaining oil, add bay leaf and then finely chopped onions and saute till it becomes translucent.Then add ginger garlic paste,saute till the raw smell leaves and then add the spice powder and tomato puree.Add enough water and salt, mix it well, let it comes to boil and then keep the flame in medium.Cook till it becomes thick and the oil separates on the sides, add the beaten curd and mix well.Finally add the saute mushrooms,onions and capsicums, mix well and cook for 2-3 mins.Switch off the flame.Tasty Kadai Mushroom is ready.Garnish it with few coriander leaves and serve with rice and/or rotis.
  • Kashmiri chili gives bright color,so i have used it, if you don't have then leave it.
  • Adjust the chili quantity as per your liking, for the mentioned quantity,the curry has mild spiciness and also the chili i have used here has less hotness.
  • Instead of curd, you can use cream too for rich taste.
  • Saute the veggies ahead and add at the end gives soft yet crunchy vegetables.
  • I have used the same sauted pan for making curry as i don't want to loose the flavor in the pan. 
  • You can prepare the spice powder ahead and use it whenever needed. It stay well for months in airtight box.

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