If you are planning to prepare bit hot and spicy vegetarian gravy, Kadai Mushroom : Indian Mushroom gravy is one of the best .
Mushrooms is one of my favorites among vegetarian food items , and I would prepare any kind of recipe using them. Earlier I had posted Stuffed mushroom caps and many people appreciated it.
Yesterday, we got these nice portabello mushrooms from central market and wanted to prepare Indian vegetarian gravy today . I had tasted Kadhai Mushroom in Indian restaurants many times and just love the flavor and spices. This curry goes well with naan and had my naan dough ready, so there wasn’t any tension to buy Indian bread.
Though this recipe is a bit hot and spicy, you can adjust the spices according to your preference. For traditional kadai mushrooms, button mushrooms are used, but I decided to make some variation this time , and used portabello instead. There isn’t any difference in the taste. Both taste yum. In this recipe, you saute sliced mushrooms, in semi dry gravy of tomatoes, ginger and garlic , along with bell peppers to give you hot and tangy taste. You can dry roast the whole spices and grind them separately, or just roast them in oil and use as it is , like how I have done with my kadai mushroom .
Preparation time: 20 Minutes
Cooking Time: 15 Minutes
Serves: 5 People
- 1 Lb(400 Grams) mushrooms(I used Portbella, you can use button mushrooms too)
- 1 Medium size onion , finely chopped
- 3 Tomatoes, roughly chopped
- 1 Green or yellow bell pepper, chopped very fine
- 3-4 Slit green chilies
- 1/2 Inch ginger
- 3-4 Garlic Cloves
- Few chopped Coriander leaves / Cilantro for garnishing
- 1 Teaspoon Jeera/Cumin seeds
- 1/4 Teaspoon Methi/ Dry Fenugreek seeds
- 1/2 Teaspoon Haldi/Turmeric Powder
- 1 Teaspoon Red chili powder
- 1 Teaspoon Coriander powder
- 2 Tej patta/Bay Leaves
- 4-5 cloves
- 4-5 Black pepper
- Small stick of cinnamon
- 2 Tablespoons oil
- Salt to taste
- Some Water to make tomato puree
Wash mushrooms well 4-5 times and slice them into very thin slices.
Grind together chopped tomatoes, garlic and ginger using very little water to thick puree.
In a saucepan, add oil and fry together cumin seeds, bay leaves, fenugreek seeds, cloves, black pepper, cinnamon stick and slit green chilies for few seconds on medium heat.
Add chopped onions and fry until they turn soft and translucent , on medium high heat.
Add chopped bell pepper and fry for about 2 minutes.
Pour the prepared tomato puree and mix well .
Let it cook until it comes to rolling boil.
Add turmeric powder, red chili powder and coriander powder.
Mix well and add some salt to taste.
Add sliced mushrooms. Mix well. Cover and cook for 4- 5 minutes or until mushroom becomes soft..
Garnish with coriander leaves ,mix and remove from heat.
Serve this simple hot and tangy kadai Mushrooms with naan or roti.
This recipe has also been published on Archana’s Kitchen.