Kadai Mushroom
Course: Lunch / MainCuisine: North IndianDifficulty: MediumServings
4
servingsPrep time
15
minutesCooking time
25
minutesCalories
260
kcalA flavorful North Indian lunch dish made with mushrooms cooked in a spicy tomato-based gravy and freshly ground kadai masala—bold, aromatic, and satisfying.
Ingredients
- For Kadai Masala
1½ tsp coriander seeds
3 dried red chillies
- For Curry
250 g mushrooms (cleaned & sliced)
2 tbsp oil
1 onion (thickly sliced)
1 capsicum (cubed)
2 tomatoes (finely chopped)
1 tbsp ginger-garlic paste
½ tsp turmeric powder
Salt to taste
½ cup water
Fresh coriander leaves (for garnish)
Directions
- Prepare Kadai Masala: Dry roast coriander seeds and dried red chillies until aromatic. Cool and grind into a coarse powder.
- Cook Mushrooms: Heat 1 tbsp oil in a pan and sauté mushrooms on high flame for 3–4 minutes. Remove and keep aside.
- Prepare Base: In the same pan, heat remaining oil. Add onions and sauté until slightly browned.
- Add Aromatics: Add ginger-garlic paste and sauté till raw smell disappears.
- Add Tomatoes & Spices: Add tomatoes, turmeric powder, salt, and ground kadai masala. Cook until oil separates.
- Add Vegetables: Add sautéed mushrooms and capsicum. Mix well.
- Simmer: Add water and cook for 5–7 minutes on medium flame.
- Garnish & Serve: Garnish with fresh coriander and serve hot.