My co-sister loves this mushroom gravy so much. I started cooking mushroom after my marriage. Mushroom gets cooked so easily and this kadai mushroom is very simple to make. As said earlier, for all kadai subji, kadai mushroom, kadai paneer base is Kadai masala. It is very simple to make kadai masala with ingredients at home. Kadai dishes goes well with Naan, Roti, Chapathi and even with jeera
rice and coconut pulao. It is little spicy gravy but yummy when it is
served hot with rotis.
Ingredients:
Capsicum - 1 (diced into cubes)
Coriander leaf -to garnish
Kadai masala - 1 1/2 teaspoon
Fresh cream - 2 tablespoon
Method to make Kadai Masala powder:
1. Dry roast all the ingredients mentioned in kadai masala and allow
them to cool off. Grind it as a coarse powder in blender. Make sure
blender is dry ( You can store this masala in refrigerator for a month).
Method to make Kadai Mushroom:
1. Heat oil in a pan and add cinnamon stick and cardamom and saute it for a minute. Add chopped onions and saute it until onion turns translucent colour. Add cubed onions to kadai and saute well.
2. Add ginger garlic paste to the saute onion and stir well.
3. To the above mixture, add tomatoes and saute for few mins. Now add turmeric powder, coriander powder, chili powder, salt to this gravy. Mix well and allow them to cook by adding little water.
4. Simultaneously heat butter in a separate pan and toss mushroom in it, until mushroom turns slight brown colour. While tossing mushroom, it leaves water. Toss it in slow flame until water evaporates.
5. Add butter tossed mushroom to onion tomato gravy. Similarly toss capsicum in butter until its raw smell vanish off.
6. Finally add tossed capsicum to the gravy and mix well. Allow the whole mixture to cook for 2 mins in medium flame. Once oil ooze out, add kasturi methi , kadai masala and stir well.
7. Before switching off flame, add fresh cream and mix well. Switch off the flame.
8. Serve Kadai Mushroom by garnishing it with chopped coriander.
Yummy, exotic Kadai Mushroom is ready to be served.
Ingredients:
Onion - 1 no (finely chopped)
Onion - 1 no (diced into cubes)
Tomato - 1 (ripen, large, finely chopped)
Kasturi methi - 1 tablespoon
Mushroom - 1 cup (sliced as shown below)Capsicum - 1 (diced into cubes)
Coriander leaf -to garnish
Cinnamon stick - 2 nos
Cardamom - 3 nos
Oil - 2 tablespoon
Ginger garlic paste - 2 teaspoon
Turmeric powder - 1/2 teaspoon
Chili powder - 1 teaspoon scooped
Coriander powder - 2 teaspoon
Salt to taste
Water - 3/4 cup
Butter - 2 tablespoonKadai masala - 1 1/2 teaspoon
Fresh cream - 2 tablespoon
Ingredients for Kadai Masala:
Cardamom - 2 nos
Cinnamon stick - 2 nos
Cloves - 4 no
Coriander seeds - 1 table spoon
Jeera - 1 1/2 teaspoon
Black pepper - 1 teaspoon
Dry Red chilly - 3 nos
Method to make Kadai Masala powder:
Method to make Kadai Mushroom:
1. Heat oil in a pan and add cinnamon stick and cardamom and saute it for a minute. Add chopped onions and saute it until onion turns translucent colour. Add cubed onions to kadai and saute well.
2. Add ginger garlic paste to the saute onion and stir well.
3. To the above mixture, add tomatoes and saute for few mins. Now add turmeric powder, coriander powder, chili powder, salt to this gravy. Mix well and allow them to cook by adding little water.
4. Simultaneously heat butter in a separate pan and toss mushroom in it, until mushroom turns slight brown colour. While tossing mushroom, it leaves water. Toss it in slow flame until water evaporates.
5. Add butter tossed mushroom to onion tomato gravy. Similarly toss capsicum in butter until its raw smell vanish off.
6. Finally add tossed capsicum to the gravy and mix well. Allow the whole mixture to cook for 2 mins in medium flame. Once oil ooze out, add kasturi methi , kadai masala and stir well.
7. Before switching off flame, add fresh cream and mix well. Switch off the flame.
8. Serve Kadai Mushroom by garnishing it with chopped coriander.
Yummy, exotic Kadai Mushroom is ready to be served.
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