Kadai Mushroom

Kadai Mushroom made with my homemade Kadai Masala powder tastes just as good as your favorite restaurants. This spicy Indian Kadai Mushroom restaurant style is easy to make & makes a great dinner anytime.

5 from 9 votes

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Course: Main Course

Cuisine: Indian

Keyword: Kadai Mushroom, Kadai Mushroom gravy restaurant style

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: people

Calories: 76kcal

Author: Meghna

Ingredients

453 gms White button mushroom halved 1 pound
1.5 cups Finely Chopped Onion
1 cup onion made into 1" squares
1 cup green capsicum made into 1" squares
1 cup finely chopped tomatoes
1.5 tbsp Tomato Paste
10 pieces ginger julienne
1 tbsp ginger garlic paste
1 tsp kasturi methi dry fenugreek leaves
¼ cup Oil canola or vegetable oil
Salt (to taste)
⅓ cup Water optional

For Tempering

Dry Spices

2 tbsp kadai masala
1 tsp Cumin Powder
1 tsp Coriander Powder
½ tsp Turmeric Powder
1.5 tsp Paprika or Deggi Mirch or Kashmiri Red Chili Powder
½ tsp Garam Masala Powder

Instructions

Begin by washing the button mushrooms very well under running tap water. Carefully remove all the dirt and mud. Dice the mushrooms into halves. Set aside.
Set a heavy bottomed skillet over medium high heat and add oil. When the oil becomes moderately hot throw in the whole cumin seeds, dry red chilies and the bay leaves. Allow them to sizzle for a few seconds.
Next, add the chopped onions and saute until translucent.
Now, add the chopped tomatoes and saute until they just begin to turn mushy. Imeediately add the ginger garlic paste and saute until the raw smell completely disappears and oil begins to leaves the sides of the pan.
Add all the dry spices except the garam masala powder. Sauté until they are nicely roasted and oil begins to leave the sides of the pan.
Next, add the tomato paste and give everything a very good mix.
Add the diced mushrooms and mix them gently along with the Bhuna masala in the pan. The mushrooms should be well coated with the bhuna masala.
Next, add the onion squares and mix well. The mushrooms will begin to release juices at this stage. Add just ⅓ cup water and saute for a couple of mins.
Now, add the green capsicums and give everything a very good mix. The mushrooms will release a lot of juices at this stage. It's best to cover and cook the Kadai mushroom for 5 mins over medium heat.
After 5 mins open the lid and add the garam masala, the kasturi methi and the ginger juliennes. Give everything a very good mix. Turn off the heat and serve hot. Enjoy!

Video

Notes

Measuring Units used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
NOTE: I used an Iron skillet to cook the Kadai Mushroom and hence the gorgeous dark color of the gravy. If you use any non iron skillet or pan the color of the gravy might be slightly reddish and not this dark.
Wash the mushrooms very well and remove all dirt's carefully. Mud left behind will make the dish gritty.
Grab the ginger garlic paste recipe, the Kadai Masala Powder recipe and the coriander powder recipe from this blog. Tons of tips and tricks shared in those posts along with videos.

Calorific details are provided by a third party application & are to be used as indicative figures only.

Nutrition Facts

Kadai Mushroom

Amount Per Serving

Calories 76 Calories from Fat 18

% Daily Value*

Fat 2g3%

Sodium 10mg0%

Potassium 487mg14%

Carbohydrates 12g4%

Fiber 3g13%

Sugar 5g6%

Protein 4g8%

* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.

Nutrition