Kadai Mushroom

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

Kadai Mushroom in a serving kadai.

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 //  Mushroom masala

Step By Step Photo Instructions:

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.

Collage of 2 images showing dry roasting spices and powder in a bowl.

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

Collage of 2 images showing adding and cooking onion.

5) Mix in the garlic paste.

6) saute for a minute or till the raw smell or garlic goes away.

Collage of 2 images showing adding and sauteing ginger garlic.

7) Add freshly ground masala.

8) Mix and cook for one minute.

Collage of 2 images showing adding and mixing kadai masala.

9) add chopped tomatoes and remaining salt.

10) Mix and let it cook.

Collage of 2 images showing adding and mixing tomatoes.

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.

Collage of 2 images showing cooking tomatoes.

13) Add capsicum and mushrooms.

14) Mix and let it cook

Collage of 2 images showing adding capsicum and mushrooms.

15) As mushroom cooks, it leaves its water.

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

Collage of 2 images showing cooking veggies.

17) Add garam masala, kasoori methi and stir.

18 ) Mix in chopped cilantro leaves.

Collage of 2 images showing adding garam masala and kasoori methi and cilantro.

19) Finally add cream, I have added frozen cream

20) Mix well, turn off the stove. Kadai mushroom is ready to serve.

Collage of 2 images showing adding and mixing cream.

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

Expert Tips:

  • 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 served in a steel kadai.

Did you try this kadai mushroom recipe? I’d love to hear about it! Leave a review in the comment section below.

Kadai Mushroom

4.84 from 6 votes
Kadai Mushroom Recipe | How to make kadai mushroom masala
Kadai mushroom recipe – button mushrooms are cooked in tomato based semi dry gravy. Very delicious Indian mushroom recipe.
Kanan
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Serving Size 2

US measuring cups are used (1 cup = 240 ml)

Ingredients

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

  • 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.
  • 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

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.

Nutrition

Calories: 255kcal (13%) | Carbohydrates: 17.1g (6%) | Protein: 6.3g (13%) | Fat: 20.3g (31%) | Saturated Fat: 5.3g (27%) | Cholesterol: 21mg (7%) | Sodium: 24mg (1%) | Potassium: 838mg (24%) | Fiber: 4.9g (20%) | Sugar: 8.3g (9%)
4.84 from 6 votes (2 ratings without comment)

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17 Comments

  1. Kanan,
    Can shiitake mushrooms be used in place of button mushrooms in this recipe? If yes, do shiitake mushrooms require any special handling? Do dried mushrooms work equally well in your recipes?

    Thanks

    1. Yes you can use shiitake mushrooms. Cooking method will be same. I assume that you are aware that shiitake mushrooms have intense flavor than button.
      Never tried with dried mushrooms.