Mushroom masala

kadhaimushroom  Ingredients

  For paste:
2 medium onions
3 medium tomatoes
½ inch ginger
5-6 garlic cloves

Whole spices for kadhai masala:
½ tsp cumin seeds
1 inch cinnamon/dalchini
1 tbsp coriander seeds
2 cloves
2 green cardamoms
4-5 black pepper corns
2-3 dry whole red chilies

For preparing gravy:
3 tbsp oil
1 Bay leaf
½ tsp turmeric powder
½ tsp red chili powder
250 grams mushrooms, sliced
1 large bell pepper, thinly sliced
1 cup water
1 tsp dry fenugreek leaves, crushed
2 tbsp chopped coriander leaves
½ inch ginger
2 tbsp cream
Salt to taste


Preparing kadhai masala:
1. Heat a pan or kadhai . Take all the whole spices mentioned under the “whole spices for kadhai masala’ in the pan.
2. Dry roast all the whole spices on a low flame till they become aromatic, keep stirring.
3. Grind the roasted spices in a mixer.

Preparing onion and tomato paste:
1. Grind onions to a smooth paste, keep aside.
2. Grind tomatoes, ginger and garlic, keep aside.

Preparing the kadhai gravy:
1. Heat 3 tbsp oil in a kadhai or wok. Add bay leaf and saute for a few seconds.
2. Add onion paste. saute stirring regularly, till the onion paste becomes golden.
3. Add the tomato paste and saute till oil leaves the mixture.
4. Add turmeric powder and red chili powder, then add mushrooms.
5. Coat the mushrooms with the mixture and saute for 2 to 3 minutes on a medium flame.
6. Add the ground kadhai masala along with salt.
7. Add water.
8. Cover the kadhai or pan with a lid and simmer on a low to medium flame for 6 to 7 minutes.
9. Add thinly sliced bell pepper and simmer till it is half cooked.
10. Add 1 tsp kasuri methi.
11. Add chopped coriander leaves and ½ tsp ginger julienne.
12. Stir and serve hot with roti or rice.

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