Kadai Mushroom Recipe
250 grams button mushrooms, sliced
2 medium capsicum/bell pepper, thinly sliced (any color)
1 tsp dry fenugreek leaves(kasuri methi)
¼ tsp turmeric powder
1 tbsp kadai masala
¾ cup tomato puree
1 medium onion, finely chopped
1 tsp ginger-garlic paste
¼ tsp garam masala powder
¼ tsp red chili powder
½ cup water
3 tbsp olive oil (you may use any oil you like )
salt as required
2 tbsp low fat cream
Place a wok over medium high flame and add 2 tbsp of olive oil.
Throw in all the chopped mushrooms and saute for 1 minute.
Put the lid on. After 5-6 min you will notice that mushroom are releasing a lot of water let mushroom cook.
As they cook water starts evaporating. Now when mushroom are cooked, saute them on high flame, till the edges become golden brown.
Now turn off the heat and transfer to a dish.
In the same wok add 1 tbsp of oil and add chopped onions.
Saute till they get golden brown in color.
Add ginger garlic paste and saute till raw aroma disappears.
Now add pureed tomato and saute for next 3- 4 min till mixture starts releasing oil.
Now add all masala (spices) red chili powder, garam masala, turmeric powder and mix it well. Add the sliced peppers to the mixture and saute again for 2 - 3 minutes.
Now add water depending on how thick gravy you want to make, add salt and again put the lid on. Let it come to a boil.
Add mushrooms and give it a mix. Add Kasuri methi and half of kadai masala (save rest for later) and mix.
In last add cream to the gravy to increase the flavour and turn off the heat.
Sprinkle left kadai masala and garnish with ginger juliene or mint leaves. Kadai mushroom masala is ready to serve hot with any Indian flat bread or rice.
Kadai mushroom recipe is a delicious mushroom curry in indian style. Peppers are one of the key ingredients of this mushroom masala recipe, they are cooked with mushroom in thick cream based tomato gravy.
Friday, May 8, 2015 - 3:40pm