kadai mushroom gravy recipe with step by step photos – button mushrooms cooked in a spiced (masaledar) onion-tomato based gravy.
sharing one more of the Kadai recipes. ‘kadai’ or the indian wok is often used in indian cuisine. this entire dish is made in the kadai and hence the name or title of the recipe.
kadai paneer is one of the popular punjabi recipes. here i am sharing the gravy version with mushrooms. i have used white button mushrooms, but you can use any variety of edible mushrooms. if you are looking for a semi dry version of kadai mushroom, then you can check this recipe – kadai mushroom dry.
i have kept the kadai mushroom recipe and cooking process really simple, so that the recipes takes less time. the recipe tastes very good, if you add fried or sauteed mushrooms to the gravy. but sauteing mushrooms take quite some time, so i have added them directly in the gravy.
since dried Red Chilies are used in the recipe, the color, spice, pungency and heat factor in the dish depends on the type of red chilies. for the recipe, i would suggest to use chilies which are low in heat quotient, so that you don’t end up with a very spicy dish. red chilies like kashmiri chilies or byadagi chilies, which are low in heat and which impart a deep orange to red color dish, goes well in this dish. of course, if you like a spicy dish, then you can use medium hot red chilies.
apart from dry red chilies, the recipe also uses capsicum or green bell peppers, which is a must in kadai recipes. you can even use red or yellow bell peppers.
kadai mushroom serves as an excellent main course dish coupled with jeera rice or with sometandoori rotis, naan, bread or chapatis. you can even make this recipe when you are having guests.
- 135 grams onions or 2 medium to large onions or 1 cup heaped roughly chopped onions
- 250 grams tomatoes or 3 medium to large tomatoes or 1.5 cup chopped tomatoes
- ½ inch ginger or 2 to 2.5 grams ginger or 1 tsp chopped ginger
- 5 to 6 garlic or 4 grams garlic or 1 tsp chopped garlic
- 1 tbsp coriander seeds/sabut dhania
- ½ tsp cumin seeds/jeera
- 1 inch cinnamon/dalchini
- 2 cloves/lavang
- 2 green cardamoms
- 6 to 7 black pepper
- 4 to 5 dry red chilies or kashmiri red chilies
- 3 tbsp oil
- 1 tej patta or indian bay leaf
- ½ tsp turmeric powder/haldi
- ½ tsp red chili powder or deghi mirch or kashmiri red chili powder
- 200 to 250 grams white button mushrooms, chopped or sliced
- 90 to 100 grams capsicum or green bell pepper, 1 medium to large capsicum or 1 cup thinly sliced capsicum
- ¾ to 1 cup water or add as required
- ½ to 1 tsp kasuri methi/dry fenugreek leaves, crushed
- 2 tbsp chopped coriander leaves
- ½ inch ginger, julienne
- 2 tbsp cream (optional)
- salt as required
- heat a pan or kadai. take all the whole spices mentioned under the “whole spices for kadai masala’ list in the pan.
- dry roast all the whole spices on a low flame till they become aromatic. stir them often while roasting.
- once the spices cool down, add them to a grinder jar or a spice or coffee grinder. grind to a fine powder.
- remove in a plate and keep the kadai masala aside.
- in the same grinder jar, add 1 cup heaped roughly chopped onions. grind to a smooth paste. remove and keep the onion paste in a bowl.
- to the same jar, now add 1.5 cup chopped tomatoes, 1 tsp chopped ginger and 1 tsp chopped garlic.
- grind to a smooth paste. keep aside.
- heat 3 tbsp oil in a kadai or wok. add 1 tej patta and saute for two to three seconds.
- add the ground onion paste. saute stirring at intervals, till the onion paste becomes golden. for a quick cooking of the onion paste, add a pinch of salt.
- once the onion paste turns golden, then add the tomato paste.
- saute the tomato paste till you see oil specks on top or leaving the sides of the paste.
- the masala will also thicken and leave the sides of the pan.
- then add ½ tsp turmeric powder and ½ tsp red chili powder or deghi mirch or kashmiri red chili powder. mix very well.
- add sliced or chopped mushrooms.
- mix the mushrooms very well with the masala and saute for 2 to 3 minutes on a medium flame.
- add the ground kadai masala along with salt.
- add ¾ to 1 cup water. mix again very well.
- cover the kadai or pan with a lid and simmer on a low to medium flame for 6 to 7 minutes.
- then add 1 cup thinly sliced capsicum.
- simmer without a lid, till the capsicum is half cooked and still have their crunch. cook for about 6 to 7 minutes. you can also cook for some more time if you want.
- then add ½ to 1 tsp kasuri methi (crushed). at this step you can also add 2 to 3 tbsp cream, if you prefer.
- lastly add 2 tbsp chopped coriander leaves and ½ tsp ginger julienne.
- stir and then serve kadai mushroom gravy hot with chapatis, tandoori rotis, naan or bread. you can also serve with steamed rice or jeera rice or matar pulao.
step by step kadai mushroom gravy recipe:
1. first we need to make the kadai masala. heat a kadai or a pan. add the whole spices – 1 tbsp coriander seeds, ½ tsp cumin seeds, 1 inch cinnamon, 2 cloves, 2 green cardamoms, 6 to 7 black pepper, 4 to 5 dry red chilies or kashmiri red chilies.
2. dry roast all the whole spices on a low flame till they become aromatic. stir them often while roasting. roasting the masala takes about 1 to 2 minutes. in a thick bottomed kadai or pan, roasting takes about 2 minutes on a low flame.
3. once they cool down, add them to a grinder jar or a spice or coffee grinder.
4. grind to a semi fine or fine powder.
5. remove in a plate and keep the kadai masala aside.
6. in the same grinder jar, add 1 cup heaped roughly chopped onions.
7. grind to a semi fine or smooth paste. remove and keep the Onion Paste in a bowl.
8. to the same jar, now add 1.5 cup chopped tomatoes, 1 tsp chopped ginger and 1 tsp chopped garlic. do use tomatoes which are ripe, red and not sour. if the tomatoes are sour, then the gravy becomes ‘khatta’ or too sour.
9. grind to a smooth paste. keep aside.
10. heat 3 tbsp oil in a kadai or wok. add 1 tej patta and saute for two to three seconds.
11. add the ground onion paste.
12. saute stirring at intervals, till the onion paste becomes golden. for a quick cooking of the onion paste, add a pinch of salt.
13. once the onion paste turns golden, add the tomato paste.
14. saute the tomato paste till you see oil specks on top or leaving the sides of the paste.
15. the masala will also thicken and leave the sides of the pan.
16. then add ½ tsp turmeric powder and ½ tsp Red Chili Powder or deghi mirch or kashmiri red chili powder.
17. mix very well.
18. add sliced or chopped mushrooms.
19. mix the mushrooms very well with the masala and saute for 2 to 3 minutes on a medium flame.
20. add the ground kadai masala. if you want you can also reserve 1 tsp of kadai masala, which we can sprinkle on the dish, while serving.
21. add salt.
22. add ¾ to 1 cup water.
23. mix again well.
24. cover the kadai or pan with a lid and simmer on a low to medium flame for 6 to 7 minutes.
25. then add 1 cup thinly sliced capsicum.
26. simmer without a lid, till the capsicum is half cooked and still have their crunch. cook for about 6 to 7 minutes.
27. then add ½ to 1 tsp kasuri methi (crushed). at this step you can also add 2 to 3 tbsp cream, if you prefer. addition of cream also balances the spiciness of the gravy as well as the tang of the tomatoes.
28. lastly add 2 tbsp chopped coriander leaves and ½ tsp ginger julienne. you can even garnish with coriander leaves, ginger julienne. also sprinkle the kadai masala, if you have reserved it while serving the kadai mushroom gravy.
29. stir and then serve kadai mushroom gravy hot with chapatis, tandoori rotis, naan or bread. you can also serve kadai mushroom gravy with steamed rice or jeera rice or matar pulao.
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