Kadhai Mushroom Recipe Step by Step – Kadhai Mushroom Recipe

Kadai Mushroom Recipe – Kadhai Mushroom Recipe Video

Kadhai Mushroom curry is an amazing curry recipe made up of  mushroom and capsicum.  This amazing  and sumptuous curry recipe can be enjoyed with roti, paratha, naan and rice. When served to guests this curry will leave an everlasting taste on the taste buds.

Prepare this amazing recipe made of mushroom, capsicum, tomato, green coriander and a mix of Indian spices with these easy steps with pictures. Enjoy your meal with tasty Kadhai Mushroom curry.

Directions
Getting ready:

Wash the tomatoes and green chilies thoroughly with water, allow them to dry out completely. Now roughly chop the tomatoes, green chilly and ginger and add it to a mixer jar along with cashews. Put the lid on and grind everything into fine paste. Transfer it into a bowl.

Kadhai mushroom recipe
Clean the mushrooms with a cloth and thinly slice each mushroom. Place them in a bowl.

Kadhai mushroom recipe
Wash the capsicum thoroughly with water, allow it to dry out completely. Discard its stalk and seeds and chop it into medium sized square chunks.

Kadhai mushroom recipeMaking:
Place a pan on flame and pour 2 tsp of oil into it. When the oil gets heated, add capsicum pieces into it and cook them for 2-3 minutes by stirring constantly so that they become crunchy. Once the capsicum become crunchy, transfer it to a bowl.

Kadhai mushroom recipe
Now pour the remaining oil into the pan. When the oil gets heated, roast cumin seeds and asafoetida into it then add turmeric powder, coriander powder, tomato-ginger-cashew-green chilly paste, red chilly powder and dry fenugreek leaves into it. Mix everything really well and saute the masala until the oil starts separating from its edges.

Kadhai mushroom recipe
Oil has started separating from the edges of the masala, add chopped mushrooms, roasted capsicum, salt, garam masala and green coriander into it. Mix everything really well and saute the masala for 1-2 minutes.

Kadhai mushroom recipe
Now add ½ cup of water into the sabzi, mix it properly. Cover the pan and cook the sabzi for 2 minutes on medium flame so that the mushrooms and capsicum absorbs the masala really well.

Kadhai mushroom recipe
2 minutes are over, remove the lid. Kadhai mushroom is now ready, turn off the flame and transfer it to a bowl.

Kadhai mushroom recipeServing:

Serve this lip-smacking and finger-licking kadhai mushroom steaming hot along with chapatti, parantha, naan or rice. Enjoy!

Kadhai Mushroom Recipe
Author: 
Recipe type: Maincourse
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Mushrooms – 8-10
  • Capsicum – 1
  • Oil – 2 tbsp
  • Green coriander – 2-3 tbsp (finely chopped)
  • Tomatoes – 3
  • Ginger baton – 1 inch
  • Green chilly – 1
  • Cashews – 10-12
  • Red chilly powder – less than ¼ tsp
  • Salt - more than ½ tsp or to taste
  • Garam masala - ¼ tsp
  • Coriander powder -1 tsp
  • Turmeric powder - ¼ tsp
  • Dry fenugreek leaves – 2 tsp
  • Asafoetida – 1 pinch
  • Cumin seeds - ½ tsp
Instructions
  1. Wash the tomatoes and green chilies thoroughly with water, allow them to dry out completely. Now roughly chop the tomatoes, green chilly and ginger and add it to a mixer jar along with cashews. Put the lid on and grind everything into fine paste. Transfer it into a bowl.
  2. Clean the mushrooms with a cloth and thinly slice each mushroom. Place them in a bowl.
  3. Wash the capsicum thoroughly with water, allow it to dry out completely. Discard its stalk and seeds and chop it into medium sized square chunks.
  4. Place a pan on flame and pour 2 tsp of oil into it. When the oil gets heated, add capsicum pieces into it and cook them for 2-3 minutes by stirring constantly so that they become crunchy. Once the capsicum become crunchy, transfer it to a bowl.
  5. Now pour the remaining oil into the pan. When the oil gets heated, roast cumin seeds and asafoetida into it then add turmeric powder, coriander powder, tomato-ginger-cashew-green chilly paste, red chilly powder and dry fenugreek leaves into it. Mix everything really well and saute the masala until the oil starts separating from its edges.
  6. Oil has started separating from the edges of the masala, add chopped mushrooms, roasted capsicum, salt, garam masala and green coriander into it. Mix everything really well and saute the masala for 1-2 minutes.
  7. Now add ½ cup of water into the sabzi, mix it properly. Cover the pan and cook the sabzi for 2 minutes on medium flame so that the mushrooms and capsicum absorbs the masala really well.
  8. minutes are over, remove the lid. Kadhai mushroom is now ready, turn off the flame and transfer it to a bowl.
  9. Serve this lip-smacking and finger-licking kadhai mushroom steaming hot along with chapatti, parantha, naan or rice. Enjoy!

 

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