Kadhai Mushroom | Dinner Diaries

Kadhai Mushroom

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Hi guys!

Hope you all are having a great day! I have been so excited about the 31 day challenge for nails that I have been doing and sharing with you on my IG account, have you checked it yet? So with the boosting excitement I am here to share my recent recipe with mushrooms which was a first-timer in my kitchen and turned out as absolute delish, making me think why didn't I do this earlier. As you can tell by the name, this recipe is an almost exact version of my Kadhai Paneer recipe that I shared few days back with minor changes, of course the major one is mushroom in place of paneer. OK let's keep the blabbering for later and hop on to the ingredients so that we can get started.

What you need:

  1. Whole coriander seeds—1.5 tbsp
  2. Black pepper—5–6
  3. Cloves—2–3
  4. Green cardamom—2–3
  5. Dried red pepper—2–3
  6. Mushrooms, quartered—250 gm
  7. Capsicum, coarsely chopped—2 medium
  8. Tomatoes, purèed—2 medium sized
  9. Onion, sliced—1 medium
  10. Garlic, grated—2 cloves
  11. Ginger, grated—an inch piece
  12. Turmeric—1/4 tsp
  13. Red chili powder—as per taste
  14. Cumin powder—1/2 tbsp
  15. Salt—as per taste
  16. Cooking oil—2-3 tbsp
  17. Grinder

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Method:

  • Take a non-stick flat-bottomed pan and heat on medium-low heat. Add all the spices (listed 1 to 5) to the pan and slightly sauté them till they turn a little brown.

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  • Once all the spices are roasted nicely, transfer them to a grinder jar and grind them till coarse.

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  • Add 2-3 tbsp of oil in the same pan that we used in step 1, followed by the grinded spices we prepared earlier, ginger, garlic and sliced onions, sauté them on low flame till golden brown.

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  • Add the ingredients 12–15 followed by tomato puree and let it cook covered.

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  • Once the oil separates, add the capsicum and mushrooms and gently mix everything. Cook covered for about 7-10 minutes checking in between.

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Serve hot with chapatis or poori and enjoy.

I hope you guys enjoyed reading this recipe, do try it out and share your experience.

Thanks for stopping by, happy cooking!

Love, AS


  • lovely images.. and i like the use of whole coriander seeds… really. May be I would personally like the mushrooms stir fried separately and then added to teh lovely lovely gravy mix… thanks for sharing… check out my space if you wish for some of my simple culinary experiments

    • Thanks! You can definitely stir fry the mushrooms, that is how I prepared the same recipe with paneer (Indian cottage cheese) but skipped this time on purpose. 🙂

      • Yeah… because I am a little fussy when it comes to having mushrooms.. cuz of their sponge texture,thanks for the revert

  • lovely images.. and i like the use of whole coriander seeds… really. May be I would personally like the mushrooms stir fried separately and then added to teh lovely lovely gravy mix… thanks for sharing… check out my space if you wish for some of my simple culinary experiments

    • Thanks! You can definitely stir fry the mushrooms, that is how I prepared the same recipe with paneer (Indian cottage cheese) but skipped this time on purpose. 🙂

      • Yeah… because I am a little fussy when it comes to having mushrooms.. cuz of their sponge texture,thanks for the revert

  • Loving your nail arts and the kadai mushroom looks gorgeous….

  • Loving your nail arts and the kadai mushroom looks gorgeous….

  • Love the fact that you’ve freshly roasted and ground the spices…imparts such amazing flavor:)

    • It makes a huge difference with freshly roasted spices 🙂

  • Love the fact that you’ve freshly roasted and ground the spices…imparts such amazing flavor:)

    • It makes a huge difference with freshly roasted spices 🙂

  • Yumm! This is making me hungry…. Gotta say, totally in love with your photos! They are epic!

    • Thank you so much for your lovely words! xx

  • Yumm! This is making me hungry…. Gotta say, totally in love with your photos! They are epic!

    • Thank you so much for your lovely words! xx