Chef’s Nectar, “Kadai Mushroom Masala” wow !😋👍

Button mushrooms are cooked in tomato based semi dry gravy. Very delicious Indian mushroom delicacies.😊😘

Kadai is the most common utensil. It is used almost everyday in Indian household kitchen. People usually make their everyday subzi (dry vegetable dish) in the kadai. Even I do use kadai on regular basis. As their are so many health benefits as well of iron Kadai. Even most of the Indian delicacies are been served in the restaurant’s in the Kadai. So Kadai preparation is very much popular in the Indian food. So enjoy this Mushroom dish accompanied with Naan, roti or paratha as per your preferences. My favourite is with Buttery roti. 😘😊

Ingredients for making the Kadai Mushroom Masala👌😋

How to grind and roast the masala

  • 1 tablespoon Coriander seeds (sabut dhaniya)
  • 4 Dried red chilies broken and seeds, stem removed

For making the kadai mushroom masala❤️

  • 2 tablespoons Oil
  • ½ cup Red onion finely chopped
  • 1 tablespoon Garlic paste or freshly grated
  • 1 ½ cups Tomato finely chopped
  • 8 oz or 200-250 grams or 2 cup mushrooms rinse, wipe and sliced
  • ½ cup Capsicum (Green bell pepper) diced, green bell pepper
  • 1 teaspoon Garam Masala
  • 1 teaspoon Kasoori methi (dried fenugreek leaves)
  • 2 tablespoons Heavy whipping cream
  • 1 tablespoon Butter
  • 1 teaspoon coriander finely chopped
  • 2 no’s green chilies

Method of making the Kadai Mushroom Masala 😘

  • Dry roast the coriander seeds and dried chilies on medium heat. Keep stirring constantly.
  • Remove it to a plate or bowl and let it cool completely.
  • Once cool grind into a powder using spice grinder or coffee grinder.

Making of kadai mushroom Masala

  • Heat the oil in a pan on medium heat.
  • Once hot add chopped onions. Sprinkle some salt and cook till onions becomes soft and translucent.
  • Mix in the garlic paste. saute for a minute.
  • Add freshly ground masala. Mix and cook for one minute.
  • Add chopped tomatoes and remaining salt. Mix and let it cook.
  • Once it starts to soften, keep mashing the tomatoes with back of the spatula. As it cooks, all the moisture will evaporates. it starts to leave the sides of the pan.
  • Add capsicum and mushrooms. Mix and let it cook
  • As mushroom cooks, it leaves its water. Continue cooking, water will evaporate. mushrooms will get soft and tender.
  • Add garam masala and kasoori methi and stir continuously to combined well.
  • Mix in chopped cilantro leaves and Finally add cream mixed in the mushrooms.
  • Served hot accompanied with tawa roti. Naan, butter naan.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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