Kadai Mushroom
The Kadai mushroom made with my homemade Kadai Masala powder tastes as good as your favorite restaurants. This spicy style of Kadai Indian mushroom restaurant is easy to make and makes a great dinner anytime.
Ingredients
- 2-3 tbsp Oil
- 1 cup Capsicum
- 1 tsp Kasoori Methi
- 1/4 tsp Red Chilli Powder
- 2 tbsp Cream or Yogurt
- 1/2 tsp Turmeric Powder
- 300 grams Mushroom
- 1 cup Onion finely chopped
- 2-3 tbsp Chopped Coriander Leaves
For tomato puree
- 1 tbsp Ginger
- 2 1/2 cups Tomatoes 4 medium-sized
- 1 tbsp Garlic (approx. 2 large cloves)
For the spice powder
- 1 tsp Cumin Seeds
- 1 inch piece Cinnamon
- 1 small Bay Leaf
- 2 Cloves
- 2-3 Dry Red Chillies
- 2 Cardamom Pods
- 1 tbsp Coriander Seeds
- 1/4 tsp Black Peppercorns
Instructions
First, to prepare the spice mix, dry roast the whole spices for 2-3 minutes or until they are fragrant.
Let them cool and grind them into a semi-fine powder. Set aside.
Then, to prepare the tomato puree, mix the tomatoes with the ginger and garlic until you get a smooth puree. No need to add water.
Heat the oil in a saucepan and sauté the chopped onion until it is translucent.
Add the prepared tomato puree and cook for 10 minutes.
Then add the turmeric powder and the chili powder and mix well.
Add the sliced mushrooms to the tomato mixture and sauté for 2-3 minutes.
Add the salt and the prepared spice mixture and mix.
Add 1 cup of water. Cover and cook for about 10 minutes or until the mushrooms are cooked.
Once they are soft, add the pepper and 1/2 cup of water and continue cooking for 6-7 minutes until the pepper is slightly cooked.
When finished, add the kasoori methi and the cream to the sauce and mix.
Finally, add coriander leaves and turn off the flame.
Serve hot with rice or roti. Happy Cooking Time.
