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    Recipe Index » Curries » Kadai mushroom masala recipe

    Kadai mushroom masala recipe

    Published: Aug 13, 2014 · Last Modified: Apr 15, 2020 by Kanan Patel / 15 Comments

    Jump to Recipe Pin Recipe

    Kadai mushroom recipe - button mushrooms are cooked in tomato based semi dry gravy. Very delicious Indian mushroom recipe.

    Kadai Mushroom Recipe | How to make kadai mushroom masala

    Coriander seeds and dry red chilies are dry roasted. Then ground into the powder. This freshly ground masala makes it more flavorful and delicious. of course you won’t get the same result if made using ready made or store bought masala.

    This kadai mushroom masala goes well with roti or paratha.

    This whole dish is made in Indian wok aka kadai or kadhai. So it is called kadai mushrooms. Kadai is the most common utensil. It is used almost everyday in Indian household kitchen. People usually make their everyday subzi (dry vegetable dish) in the kadai. Even I do use kadai on regular basis. But for the photo purpose I have used ceramic nonstick green pan here.

    The procedure and ingredients is very similar to my kadai paneer curry or Veg kadai. There is only one difference. That is addition of pureed tomato in it. Kadai paneer has gravy. hence pureed tomato is added to make thick gravy. While this kadai mushroom is semi dry. Thus pureed tomato is not added.

    Check out more mushroom recipes
    Matar mushroom  //  Mushroom pulao  //  Creamy mushroom soup  //  Mushroom masala


    How to make kadai mushroom (Step by step recipe with photos):


    or Jump to Recipe

    1) Dry roast the coriander seeds and dried chilies on medium heat. Keep stirring constantly. As it toasted you will get nice aroma of coriander seeds. also chillies will get darker in color. Remove it to a plate or bowl and let it cool completely. NOTE: I have broke the chilies and removed the seeds to reduce the spice level. Seeds and stems of the chilies are not good for your health.

    2) Once cooled, grind into a powder using spice grinder or coffee grinder.

    Dry roasting and grinding kadai masala

    3) Heat the oil in a pan on medium heat. Once hot add chopped onions. Sprinkle some salt to speed up the cooking process.

    4) Cook till onions becomes soft and translucent. No need to brown the onions
    Preparing kadai masala gravy

    5) Mix in the garlic paste.

    6) saute for a minute or till the raw smell or garlic goes away.
    Preparing kadai masala gravy

    7) Add freshly ground masala.

    8) Mix and cook for one minute.
    Preparing kadai masala gravy

    9) add chopped tomatoes and remaining salt.

    10) Mix and let it cook.
    Preparing kadai masala gravy

    11) It will start to leave its water and will get soften. Keep mashing the soften tomatoes with back of the spatula.

    12) As it cooks, all the moisture will evaporates. it starts to leave the sides of the pan.
    Preparing kadai masala gravy

    13) Add capsicum and mushrooms.

    14) Mix and let it cook
    Kadai Mushroom Recipe | How to make kadai mushroom masala

    15) As mushroom cooks, it leaves its water.

    16) Continue cooking, water will evaporate. mushrooms will get soft and tender.

    Kadai Mushroom Recipe | How to make kadai mushroom masala

    17) Add garam masala, kasoori methi and stir.

    18 ) Mix in chopped cilantro leaves.
    Kadai Mushroom Recipe | How to make kadai mushroom masala

    19) Finally add cream, I have added frozen cream

    20) Mix well, turn off the stove.
    Kadai Mushroom Recipe | How to make kadai mushroom masala

    Kadai mushroom is ready to serve.

    Serving suggestion: Serve this mushroom recipe with roti/phulka or paratha. It can be served as a side dish with dal-rice.

    Notes:

    • Here I have not added extra red chili powder. the dried chilies were spicy enough for me. So taste the curry and adjust the spice level.
    • Always use ripe tomato. Unripe and sour tomatoes makes tangy gravy.

    Kadai Mushroom Recipe | How to make kadai mushroom masala

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Kadai Mushroom Recipe | How to make kadai mushroom masala
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    Kadai mushroom recipe (How to make kadai mushroom masala)

    4.84 from 6 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    US measuring cups are used (1 cup = 240 ml)
    Author: Kanan
    Course: Main Course
    Cuisine: Indian
    Calories: 255kcal
    Servings 2 Servings
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    Dry roast and grind the masala:

    • 1 tablespoon Coriander seeds (sabut dhaniya)
    • 4 Dried red chilies broken and seeds, stem removed

    For kadai mushroom masala:

    • 2 tablespoons Oil
    • ½ cup Red onion finely chopped
    • 1 tablespoon Garlic paste or freshly grated
    • 1 ½ cups Tomato finely chopped
    • 8 oz or 200-250 grams or 2 cups Mushrooms rinse, wipe and chopped
    • ½ cup Capsicum (Green bell pepper) cubed, green bell pepper
    • 1 teaspoon Garam masala
    • 1 teaspoon Kasoori methi (dried fenugreek leaves)
    • 2 tablespoons Heavy whipping cream
    • few Cilantro or coriander leaves chopped finely

    Instructions 

    Making kadai masala:

    • Dry roast the coriander seeds and dried chilies on medium heat. Keep stirring constantly.
    • Remove it to a plate or bowl and let it cool completely.
    • Once cooled, grind into a powder using spice grinder or coffee grinder.

    Making kadai mushroom recipe:

    • Heat the oil in a pan on medium heat.
    • Once hot add chopped onions. Sprinkle some salt and cook till onions becomes soft and translucent.
    • Mix in the garlic paste. saute for a minute.
    • Add freshly ground masala. Mix and cook for one minute.
    • add chopped tomatoes and remaining salt. Mix and let it cook.
    • Once it starts to soften, keep mashing the tomatoes with back of the spatula. As it cooks, all the moisture will evaporates. it starts to leave the sides of the pan.
    • Add capsicum and mushrooms. Mix and let it cook
    • As mushroom cooks, it leaves its water. Continue cooking, water will evaporate. mushrooms will get soft and tender.
    • Add garam masala and kasoori methi and stir.
    • Mix in chopped cilantro leaves.
    • Finally add cream. Mix well,
    • turn off the stove

    Nutrition

    Calories: 255kcal | Carbohydrates: 17.1g | Protein: 6.3g | Fat: 20.3g | Saturated Fat: 5.3g | Cholesterol: 21mg | Sodium: 24mg | Potassium: 838mg | Fiber: 4.9g | Sugar: 8.3g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.
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    Comments

    1. Ranju

      June 18, 2018 at 4:32 pm

      Hi Kanan, i simply love all your recipes. Is there any alternative to heavy cream? If I don't add cream will it affect the dish?5 stars

      Reply
      • Kanan

        June 18, 2018 at 10:36 pm

        you can skip it. It will still taste good.
        Instead you can use cashew nut paste or coconut cream.

        Reply
    2. Vinu

      November 04, 2016 at 7:06 am

      So yummy.. My sister liked it so much... Thank you for sharing your recipes..5 stars

      Reply
      • Kanan

        November 04, 2016 at 2:56 pm

        happy to hear that.
        Thank you for writing back

        Reply
    3. Meghna

      December 14, 2015 at 10:21 am

      HI i tried this recipe and it was really very tasty. And even simple to cook.

      Reply
      • Kanan

        December 14, 2015 at 11:12 am

        Good to hear that. Thanks for the feedback Meghna

        Reply
    « Older Comments
    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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