Kadai Mushroom Recipe

Kadai Mushroom is such a super easy and delicious dish of sautéed button mushrooms, onions, bell peppers (capsicum) in a spiced, tangy tomato sauce. The recipe comes together in 30 minutes and so delish with naan, roti and even bread rolls.

Mushrooms, spices, onions, tomatoes and bell peppers – their combination never goes wrong.

Here I shared three variations of making this dish:

1. Semi-dry recipe: Stove-top recipe made in the kadai (wok).
2. Instant Pot version: Quick method in the Instant Pot.
3. Stove-top method: Gravy recipe of kadai mushroom made on stove-top

What is Kadai Mushroom

Kadai Mushroom as the name implies is made of two words Kadai and Mushroom. In Hindi language the word “Kadai” or “Kadhai” refers to a dish resembling the Chinese wok.

The Indian kadai does look like the Chinese wok but is much deeper than the wok. As the entire mushroom dish is made in the kadai and hence the name Kadai Mushroom.

In India the kadai (kadhai, karahi) is used for sautéing veggies, for making Indian sweets and also for deep frying. It is one multi purpose pan which is found in every Indian kitchen.

Also Read: Sorghum Dosa (Jowar) Recipe

Kadai Mushroom Recipe

Recipe by RecipeWikkiCourse: MainCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

197

kcal

Kadai mushroom is a delicious dish of sautéed button mushrooms, onions and bell peppers in a semi-dry gravy of spiced and tangy tomato sauce.

Ingredients

• For Kadai Masala

• 1 tablespoon coriander seeds

• 3 to 4 dry red chilies – broken and deseeded if preferred

• ½ teaspoon cumin seeds

• ½ inch cinnamon

• 1 green cardamom

• 2 cloves

• 3 to 4 whole black pepper

• 1 single strand of mace – optional

• Other Ingredients

• 200 to 250 grams button mushrooms – sliced

• ½ cup thinly sliced capsicum – or 1 medium-sized capsicum (red or green or yellow bell pepper)

• 1 cup chopped tomatoes – pureed or about ¾ cup tomato puree or 2 medium-sized tomatoes (use tomatoes which are ripe, red and not too tangy)

• ½ cup finely chopped onions or 1 medium-sized onion

• 1 teaspoon Ginger Garlic Paste or 1 inch ginger + 3 to 4 small to medium-sized garlic, crushed in a mortar-pestle

• 1 teaspoon crushed kasuri methi

• ¼ teaspoon turmeric powder

• ½ cup water or 125 ml water

• 3 tablespoons oil – sunflower oil or any neutral vegetable oil

• Salt

• For Garnishing

• 1 to 2 tablespoon chopped coriander leaves (cilantro)

• 1 inch ginger – julienne

Directions

• Making Kadai Masala
• First dry roast all the spices mentioned above for the kadai masala, on a low flame in a kadai or wok or a pan till fragrant. Don’t burn them.
• Once the spices cool down, add them to a grinder jar.
• Grind to a semi fine powder. You can also grind to a fine powder. Keep the ground kadai masala aside.
• In the same jar, add chopped tomatoes. Blend the tomatoes to a smooth puree. Keep aside.
• Rinse, wipe and then slice the mushrooms. Also thinly slice the bell pepper & chop the onions etc. Keep the veggies aside.

Notes

• Mushrooms: Other varieties of mushrooms can also be used instead of button mushrooms.
• Bell pepper: You can use a mix of red or green or yellow bell peppers or just one colored bell pepper. 
• Tomatoes: Use tomatoes which are not very tart or sour. You can even use packaged tomato puree. When using packaged tomato puree, add some more water as they have a thick consistency.