Kadai mushroom dry recipe spiced

Kadai mushroom recipe button mushrooms are cooked in tomato based semi dry gravy. Very scrumptious Indian mushroom recipe.

Coriander seeds and dry red chilies are dry roasted. Then ground in to the powder. This freshly ground masala causes it to be more flavorful and scrumptious. obviously you won’t obtain the same result if made using ready to use or commercially made masala.

This kadai mushroom masala goes well with roti or paratha .

Fundamental Info:

Preparation time: twenty minutes
Cooking: twenty minutes

Cuisine: Indian
Category: Primary course Curry

Ingredients:

• Dry roast and grind the masala:
  Coriander seeds 1 tablespoon
  Dry red chilies 4, damaged and seeds, stem removed
• For that semi-dry gravy:
  Oil two tablespoons
  Onions cup, finely chopped
  Garlic clove paste 1 tablespoon
  Tomato plants 1 cups, finely chopped
  Mushrooms 8 oz or 200-250 grams or 2 cups, rinse, wipe and chopped
  Capsicum (eco-friendly bell pepper) cup, cubed
  Garam masala 1 teaspoon
  Kasoori methi (dried fenugreek leaves) 1 teaspoon
  Heavy whipping cream two tablespoons
  Cilantro or coriander leaves couple of, chopped finely

Steps to make kadai mushroom (Step-by-step recipe with photos):

1) Dry roast the coriander seeds and dried chilies on medium heat. Keep stirring constantly. Because it toasted you're going to get nice aroma of coriander seeds. also chillies can get more dark colored. Take it off to some plate or bowl and allow it to awesome completely. NOTE. I've broke the chilies and removed the seeds to lessen the spice level. Seeds and stems from the chilies are harmful to your wellbeing.

2) Once cooled, grind right into a powder using spice grinder or coffee grinder.

3) Heat the oil inside a pan on medium heat. Once hot add chopped onions. Sprinkle some salt to hurry in the cooking process.

5) Add the garlic clove paste.

7) Add freshly ground masala.

9) add chopped tomato plants and remaining salt.

11) It will begin to leave its water and can get soften. Keep mashing the soften tomato plants with back from the spatula.

13) Add capsicum and mushrooms.

15) As mushroom cooks, it leaves its water.

16) Continue cooking, water will evaporate. mushrooms can get soft and tender.

17) Add garam masala, kasoori methi and stir.

19) Finally add cream, I've added frozen cream

Kadai mushroom is able to serve.

Serving suggestion: Serve kadai mushroom with roti/phulka or paratha. It may be offered like a side dish with dal-grain.

Notes:

• Here I haven't added extra red chili powder. the dried chilies were spicy enough for me personally. So taste the curry and adjust the spice level.
• Always employ ripe tomato. Unripe and sour tomato plants makes tangy gravy.

&- Take a look at other mushroom recipes &-

Dry roast and grind the masala:

• Coriander seeds - 1 tablespoon
• Dry red chilies - 4, damaged and seeds, stem removed

For that semi-dry gravy:

• Oil - two tablespoons
• Onions - cup, finely chopped
• Garlic clove paste - 1 tablespoon
• Tomato plants - 1 cups, finely chopped
• Mushrooms - 8 oz or 200-250 grams or 2 cups, rinse, wipe and chopped
• Capsicum (eco-friendly bell pepper) - cup, cubed
• Garam masala - 1 teaspoon
• Kasoori methi (dried fenugreek leaves) - 1 teaspoon
• Heavy whipping cream - two tablespoons
• Cilantro or coriander leaves - couple of, chopped finely

1. Dry roast the coriander seeds and dried chilies on medium heat. Keep stirring constantly. Because it toasted you're going to get nice aroma of coriander seeds. also chillies can get more dark colored. Take it off to some plate or bowl and allow it to awesome completely. NOTE: I've broke the chilies and removed the seeds to lessen the spice level. Seeds and stems from the chilies are harmful to the body (my MIL states that).
2. Once cooled, grind right into a powder using spice grinder or coffee grinder.
3. Heat the oil inside a pan on medium heat. Once hot add chopped onions. Sprinkle some salt to hurry in the cooking process.
4. Prepare till onions becomes soft and translucent. You don't need to brown the onions
5. Add the garlic clove paste. saute for any minute or up until the raw smell or garlic clove disappears.
6. Add freshly ground masala. Mix and prepare for just one minute.
7. add chopped tomato plants and remaining salt. Mix and allow it to prepare.
8. It will begin to leave its water and can get soften. Keep mashing the soften tomato plants with back from the spatula. Because it cooks, all of the moisture will evaporates. it begins to leave the edges from the pan.
9. Add capsicum and mushrooms. Mix and allow it to prepare
10. As mushroom cooks, it leaves its water. Continue cooking, water will evaporate. mushrooms can get soft and tender.
11. Add garam masala and kasoori methi and stir.
12. Add chopped cilantro leaves.
13. Finally add cream. Mix well, switch off the stove which is prepared to serve.