Kadai Mushroom
2 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 170 gm white button mushrooms (sliced)
- 1 green bell pepper (cut into cubes)
- 1 onion (medium, chopped finely)
- 2 medium tomatoes (pureed)
- 1.5 teaspoons fresh ginger-garlic paste
- 1 tablespoon heavy cream
- ΒΎ teaspoon sugar
- ΒΌ teaspoon vinegar
- Β½ teaspoon kashmiri red chili powder
- garam masala (to sprinkle)
- 4 teaspoons oil
- Β½ cup water
- salt (to taste)
- 1 teaspoon crushed kasuri methi [dried fenugreek leaves]
- cilantro (chopped, to garnish)
- 2 teaspoons coriander seeds
- 1 whole dried red chili
Method
- Heat 1/2 teaspoon of oil in a pan on medium heat.
- Once hot, add cubed bell pepper and saute for 1-2 minutes or till the sides start to get very light brown. Set aside.
- In the same pan, heat 1 teaspoon of oil and add sliced white mushrooms.
- Saute till mushrooms turns golden brown in color. This will take few minutes as mushrooms first release a lot of moisture and then start getting brown. Set aside.
- In a pan dry roast coriander seeds and whole dry red chili for 2-3 minutes or till you get a nice aroma.
- Transfer roasted spices to a spice grinder and grind to a fine powder. Set aside.
- In a pan, heat 2 teaspoons of oil on medium heat. Once oil is hot, add chopped red onions.
- Cook the onions till they they start turning light golden in color, then add ginger garlic paste and cook for 2-3 minutes or till the raw smell goes away. [Tip: use fresh ginger-garlic paste for better taste and flavor]
- Add tomato puree and cook for 5-6 minutes on medium heat.
- Then add the roasted spice powder and cook 1-2 minutes. If you the spices can burn, add little water.
- Add water, kashmiri red chili powder, sugar, vinegar and salt and let it all come to a boil.
- Add cream and mix and finally add in the sauteed bell pepper (capsicum) and mushrooms and mix. Add crushed kasuri methi & mix.
- Sprinkle garam masala on top, garnish with chopped cilantro and serve kadai mushroom hot with naan or roti.