Kadai Mushroom
Kadai mushroom is a semi-dry curry built around two things: mushrooms cooked just long enough to stay firm, and a freshly pounded kadai masala of coriander seeds and dried red chillies that tastes noticeably different from a ready garam masala alone. Onion and tomato form the base, capsicum and onion petals go in near the end so they stay crisp, and kasuri methi finishes the dish with the familiar restaurant-style aroma. The main mistake to avoid is crowding wet mushrooms into a cool pan, which makes them steam and turn rubbery. Wipe them clean, cut them large, and add them to a properly hot masala. Serve with roti, naan or jeera rice. Because the gravy is thick rather than soupy, it also packs well for lunch the next day, reheated gently so the mushrooms do not overcook further.
कडाई मशरूम | Kadai Mushroom | ChefHarpalSingh
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Ingredients
17 itemsStep-by-Step Instructions
10 steps-
1
Step 1
Dry roast the coriander seeds and dried red chillies in a small pan on low heat for 1 to 2 minutes until fragrant. Cool, then crush coarsely. This is the kadai masala.
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2
Step 2
Heat the oil in a kadai or wide pan on medium heat. Add the cumin seeds and let them crackle.
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3
Step 3
Add the finely chopped onion and cook for 5 to 6 minutes until golden at the edges.
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4
Step 4
Add the ginger-garlic paste and cook for 1 minute.
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5
Step 5
Add the tomatoes, turmeric powder, red chilli powder and coriander powder. Cook for 5 to 6 minutes, stirring often, until the masala thickens and the oil begins to separate at the sides.
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6
Step 6
Add the mushrooms and salt. Cook on medium-high heat for 4 to 5 minutes, stirring occasionally, until the mushrooms release some moisture and that moisture mostly dries up.
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7
Step 7
Add 100 ml water, stir, cover, and cook on low heat for 3 minutes.
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8
Step 8
Add the capsicum cubes and onion petals. Cook uncovered for 2 to 3 minutes so they soften slightly but stay crisp.
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9
Step 9
Sprinkle in the crushed kadai masala, garam masala and kasuri methi. Stir well and cook for 1 minute.
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10
Step 10
Switch off the heat, garnish with coriander leaves, and serve hot.
Chef's Pro Tip
For optimal flavor, ensure all fresh spices are freshly roasted or ground before adding. Adjust seasoning gradually according to taste and let the dish rest for 3–5 minutes before serving.
Nutrition Facts
Estimated per serving (4)
* Nutritional values are approximate and intended for informational purposes only. Actual values may vary based on ingredient brands and portion sizes.
