Kadai Mushroom Recipe is a quick and flavorful North Indian dish featuring sautéed button mushrooms, onions and bell peppers (capsicum) in a tangy tomato-based sauce spiced & flavored with a special spice powder – Kadai Masala. Prepared in just 30 minutes, this dish goes perfectly with naan, roti, or paratha. The blend of mushrooms, spices, onions, tomatoes, and bell peppers is always a delightful combination. This version has some gravy and prepared in a kadai (wok).
About Kadai Mushroom Recipe
Kadai Mushroom, as the name suggests, comes from 2 words – ‘kadai’ and ‘mushroom.’ In Hindi, ‘kadai’ (also spelled kadhai) refers to a deep, round-bottomed pan similar to a Chinese wok but deeper. Since this dish is entirely cooked in a kadai, it is called Kadai Mushroom.
In Indian kitchens, the kadai (also known as kadhai or karahi) is a versatile pan used for sautéing vegetables, preparing sweets and deep frying. It is a staple cookware in every Indian household.
The dish includes additional ingredients like onions, tomatoes and green bell peppers, along with a special spice blend called ‘kadai masala.’ This unique spice mix is freshly ground and added to enhance the flavor.
Whenever preparing a kadai-based dish – whether with vegetables, paneer or tofu – it’s best to freshly grind or crush the spices. This imparts a rich aroma and depth of flavor that pre-packaged spice powders simply cannot match.
About Kadai Masala
The semi-gravy version of Kadai Mushroom is incredibly flavorful. As mentioned earlier, it includes freshly roasted and ground spices known as kadai masala.
The kadai masala consists of coriander seeds, cumin seeds, dried red chilies, cloves, cinnamon, green cardamom, black pepper, and optionally, mace.
The citrusy aroma of ground coriander seeds stands out, while the red chilies contribute a vibrant orange-red color along with mild heat. The tangy flavor comes from the tomatoes.
Kadai Mushroom is generally not too spicy, as the dried red chilies used are mild. I have used Byadagi chilies, an Indian variety from Karnataka that imparts a deep red color without excessive heat.
Alternatively, Kashmiri red chilies can be used, as they enhance the dish’s color and spice without making it overly pungent.
The spice level of this dish can be adjusted based on the type and quantity of dried red chilies used. Hotter chilies will make the dish spicier, while milder ones will keep it balanced.
This delicious Kadai Mushroom Recipe is inspired by the popular restaurant-style Kadai Paneer recipe from the blog.
For a Satvik (onion and garlic-free) version, simply omit onion and garlic – the dish will still be delicious.
Serve it with roti, naan or paratha, along with a side salad for a complete meal.
Step-by-Step Guide
How to make Kadai Mushroom
Make Kadai Masala
1. First dry roast all the spices for the kadai masala on low heat in a kadai or pan until fragrant or lightly browned. Ensure you do not burn them.
The spices are listed below:
- 1 tablespoon coriander seeds
- ½ teaspoon cumin seeds
- 3 to 4 dried red chilies – halved or broken & seeds removed
- 2 cloves
- ½ inch cinnamon
- 1 green cardamom
- 3 to 4 black peppercorns
- 1 single strand of mace (optional)
2. Once the spices cool down, add them to a mixer-grinder or a spice-grinder.
3. Grind to a semi fine powder. You can also grind to a fine powder.
4. Keep the ground kadai masala aside.
5. In the same jar, add 1 cup chopped tomatoes.
These are 2 medium to large tomatoes that will be pureed and yield about ¾ cup tomato puree.
Use tomatoes which are ripe, red and not too tangy.
6. Blend the tomatoes to a smooth and fine puree. Set the tomato puree aside.
There is no need to add water while making the puree.
7. Slice 200 to 250 grams button mushrooms.
Before slicing, rinse the mushrooms very well in water scrubbing or brushing off any dirt or mud on them. Trim the base stalks slightly and discard the lower part of the stalk.
Slice 1 medium to large capsicum (bell pepper) thinly. Chop 1 medium onion (about ½ cup finely chopped onion). Set the mushrooms and the veggies aside.
Sauté Mushrooms
8. Heat 3 tablespoons oil in a kadai/wok or pan. Keep heat to medium and add the sliced mushrooms.
9. Stir and sauté the sliced mushrooms on medium to medium-high heat. First, you will see the mushrooms releasing a lot of water.
10. After some minutes, the water evaporates. Sauté until the mushrooms get browned from the edges.
11. Remove the sautéed mushrooms from the kadai and set aside.
Make Kadai Mushroom
12. In the same oil, add finely chopped onions.
13. Sauté the onions until they soften and turn translucent or a light golden.
14. Add 1 teaspoon ginger-garlic paste (1 inch ginger + 3 to 4 small to medium-sized garlic, crushed in a mortar-pestle).
Mix and sauté for a few seconds or until the raw aroma of ginger-garlic dissipates.
15. Add the tomato puree (about ¾ cup).
16. Stir to combine and continue to sauté.
17. Sauté the tomato puree until you see some oil separating at the sides.
18. When the tomato mixture looks glossy and you see some oil releasing from the sides, add the thinly sliced capsicum/bell pepper (1 medium to large capsicum).
You can even use green bell pepper or red or yellow bell pepper.
19. Mix and sauté for 5 to 6 minutes on a low heat.
20. Add the prepared kadai masala.
You can also add ¼ teaspoon turmeric powder at this step. Adding turmeric powder is optional though.
21. Mix very well.
22. Next, add ½ cup water.
23. Season with salt.
24. Bring the gravy to a simmer on low heat till you see a few specks of oil floating on top.
25. Add the sautéed mushrooms (200 to 250 grams).
26. Mix again. If the consistency is too thick for your liking, you can add some more water at this point.
27. Lastly, add 1 teaspoon crushed kasuri methi (dried fenugreek leaves). Turn off the stove. Taste the gravy and add more salt if needed.
If you like, you can also add 1 or 2 tablespoons cream to tone down the tang. You can also add about ¼ teaspoon garam masala powder.
28. Mix and serve Kadai Mushroom hot with roti, paratha or naan. While serving, you can garnish with ginger juliennes and chopped coriander leaves (cilantro).
Expert Tips
- Roasting spices: Toast or roast the spices lightly until they release their aroma, but avoid over-browning or burning them.
- Mushrooms: I have used white button mushrooms, but you can choose any variety of fresh, edible mushrooms.
- Dried red chilies: The color, spice level and heat of the dish depend on the type of red chilies used. For a mild heat and vibrant orange hue, opt for Kashmiri or Byadagi chilies. If you prefer a spicier dish, use medium-hot red chilies but adjust the quantity accordingly.
- Bell peppers: In addition to dried red chilies, the recipe includes capsicum (green bell pepper), which is an essential ingredient. You can also use red or yellow bell peppers for variation.
- Tomatoes: Choose tomatoes that are not overly tart or sour. Packaged tomato puree can be used as well – just add extra water since it tends to have a thicker consistency.
FAQs
Yes! While a kadai is traditionally used, you can also cook it in a regular frying pan, skillet or wok. The taste remains the same as long as you follow the recipe and use freshly ground spices.
White button mushrooms work best for this recipe, but you can also use cremini, oyster or portobello mushrooms. Just ensure they are fresh and cleaned properly before cooking.
While store-bought kadai masala can be used, freshly ground spices will give the dish a more aromatic and authentic flavor. If using a pre-made masala, adjust the quantity based on its spice level.
More Tasty Mushroom Recipes To Try!
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Kadai Mushroom Recipe
Kadai Mushroom Recipe is a quick and flavorful North Indian curried, dry or semi-gravy dish of sautéed button mushrooms, onions and bell peppers (capsicum) in a tangy tomato-based sauce, spiced & flavored with a special spice powder – Kadai Masala. Since this entire dish is made in a kadai (an Indian utensil similar to a wok), hence the name Kadai Mushroom. This recipe can be made in just 30 minutes and goes perfectly with naan or roti.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Prevent your screen from going dark while making the recipe
Making kadai masala
First dry roast/toast all the spices mentioned above for the kadai masala, on a low heat in a kadai or wok or a frying pan until fragrant. Don’t burn them.
The spices are lightly browned and ensure not to brown them too much or burn them.
Once the spices cool down, add them to a mixer-grinder or spice grinder.
Grind to a semi fine powder. You can also grind to a fine powder. Keep the ground kadai masala aside.
In the same jar, add chopped tomatoes. Blend the tomatoes to a fine and smooth puree. Set aside.
- Rinse, wipe and then slice the mushrooms. Trim the base stalks slightly and trash the lowest bottom part of the stalk.Also thinly slice the bell pepper & chop the onions etc. Keep the veggies aside.
Sautéing mushrooms
Heat oil in a kadai or a wok or a frying pan. Keep the heat to a medium and add the sliced mushrooms.
Stir & sauté the sliced mushrooms on medium to medium-hight heat. First you will see the mushrooms releasing plenty of water.
As you continue sautéing, the water will begin to evaporate. Sauté until the mushrooms get browned or golden from the edges.
Remove the sautéed mushrooms from the kadai and keep aside.
Making kadai mushroom
In the same oil, add the finely chopped onions. Sauté the onions till they soften and become translucent or light golden.
Add the ginger-garlic paste and briefly sauté for a few seconds until their raw aroma disappears.
Next add the tomato puree. Stir, mix and sauté until you see some oil releasing from the sides. The tomato mixture will also look glossy.
Add the sliced capsicum (bell pepper). Stir and sauté for 5 to 6 minutes on a low heat.
- Next add the ground kadai masala which was made. You can also add ¼ teaspoon of turmeric powder at this point. Adding turmeric powder is optional though.
Add ½ cup water. Season with salt.
Stir and bring the gravy to a simmer on a low or medium-low heat until you see a few specks of oil on top.
Add the sautéed mushrooms and mix very well. You can add some more water if the gravy looks too thick to you.
Lastly add crushed dry fenugreek leaves (kasuri methi) and mix well. Turn off the heat.
Remember to check the taste of the gravy and add more salt if needed.
Serve Kadai Mushroom hot or warm with roti, paratha or naan. While serving you can garnish with ginger julienne and chopped coriander leaves.
- Spices: Use fresh spices which are in their shelf-life. The spices are roasted till they are aromatic. Do not brown them too much or burn them.
- Mushrooms: Other varieties of mushrooms can also be used instead of button mushrooms.
- Dried red chillies: The color, spice, pungency and heat factor in the dish depends on the type of red chilies used. So you can increase or decrease the amount of red chilies as per their heat & pungency. Chillies which are not spicy like Kashmiri chillies or Byadagi chillies can be used and they also give a deep orange color to the dish.
- Bell pepper: You can use a mix of red or green or yellow bell peppers or just one colored bell pepper.
- Tomatoes: Use tomatoes which are not very tart or sour. You can even add ¾ cup of packaged tomato puree. When using packaged tomato puree, add some more water as they have a thick consistency.
Nutrition Facts
Kadai Mushroom Recipe
Amount Per Serving
Calories 197 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Cholesterol 7mg2%
Sodium 402mg17%
Potassium 433mg12%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 5g6%
Protein 4g8%
Vitamin A 712IU14%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 3mg15%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 30mg36%
Vitamin D 1µg7%
Vitamin E 6mg40%
Vitamin K 7µg7%
Calcium 23mg2%
Vitamin B9 (Folate) 26µg7%
Iron 1mg6%
Magnesium 24mg6%
Phosphorus 89mg9%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Kadai Mushroom recipe from the archives was first published on September 2012.
Source link