Sunday, 2 August 2015

Kadai Mushroom !


Kadai Mushrooms is a semi dry gravy dish, where sauted mushrooms are cooked in a tomato and onion based gravy seasoned with freshly ground Kadai Masala Powder. Though this masala is readily available in stores, freshly ground accentuates the taste and flavor of the dish.
Kadai Mushrooms are generally made in Kadai / Kadhai and yes Kadai is an integral part of any Indian Kitchen. The dish is very quick as both mushrooms and capsicums get cooked very fast.


INGREDIENTS
  • 250 gms White Mushrrooms
  • 1/2 Capsicum (any color)
  • 2 tbsp Oil
  • 1 tsp Jeera
  • a pinch of hing
  • 1 Onion (finely chopped)
  • 2 Tomatoes (finely chopped)
  • 1 tbsp Giner Garlic Paste
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1 tsp Coriander Powder
  • salt as needed
  • 1 tsp lemon juice
  • Ginger Juliennes to Garnish
For Kadai Masala
  • 2 tsp Coriander Seeds
  • 2 Dry Red Chilli
  • 1 tsp Black Pepper corns
  • 1 tsp Cumin Seeds (Jeera)
  •  2 Cloves
  • 2 small Cinnamon sticks
  • 1 tsp Fennel Seeds (optional)
  • 1 Green Cardamom

STEPS
  • Dry roast the spices mentioned for  Kadai Masala, cool them and make into a coarse powder.


  • Slice the mushrooms thick, add little oil in a pan and fry them until they are almost cooked and leaves water.
  •  Cook till the water evaporates almost, a little water left is okay as anyway we are gonna add it to a gravy.


  • In a kadai / pan heat oil and add jeera and hing followed by chopped onions and Ginger Garlic paste.
  • Saute well till the onions are browned.


  • Add the chopped tomatoes and cook till they are soft. Then add turmerric, chilli powder, salt and coriander powder and cook till masala leaves oil.


  • Then add the capsicum , mix well, sprinkle some water and close and cook for 2 - 3 minutes.
  • Now add the freshly ground kadai masala and the sauted mushrooms to the pan.


  • Mix everything well and cook for 4 - 5 minutes in medium heat till the vegetables absorb all the masala flavors.
  • Turn off stove and squeeze lemon juice and garnish with coriander or Ginger Juliennes.

NOTES
  • Do saute the mushrooms before as I did, else they start leaving so much water in the gravy.
  • Add any color capcisums, green and red gives an appealing look to the dish but I didn't have them.
  • Slice the mushrooms thick, if they are small button mushrooms then just halve them else they shrink so  much and become tiny pieces.
  • Try making the kadai Masala fresh, it hardly takes 5 minutes extra to roast and grind but gives a nice flavor. 
  • You can also puree the tomatoes instead of chopping them.
  • Make this into a complete gravy dish by increasing the tomato puree and adding some water and finishing it with cream.
  • Serve with Chapati/Roti or even with rice.


With Love,

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