Kadai Mushroom

Kadai Mushroom

Prep Time : 10 mins
Cook Time : 20 mins
Total Time : 30 mins


For kadai masala

  • 1 tablespoon coriander seeds
  • 3 to 4 dry red chilies – broken and deseeded if preferred
  • ½ teaspoon cumin seeds
  • ½ inch cinnamon
  • 1 green cardamom
  • 2 cloves
  • 3 to 4 whole black pepper
  • 1 single strand of mace – optional

Other ingredients

  • 200 to 250 grams button mushrooms – sliced
  • ½ cup thinly sliced capsicum – or 1 medium-sized capsicum (red or green or yellow bell pepper)
  • 1 cup chopped tomatoes – pureed or about ¾ cup tomato puree or 2 medium-sized tomatoes (use tomatoes which are ripe, red and not too tangy)
  • ½ cup finely chopped onions or 1 medium-sized onion
  • 1 teaspoon Ginger Garlic Paste or 1 inch ginger + 3 to 4 small to medium-sized garlic, crushed in a mortar-pestle
  • 1 teaspoon crushed kasuri methi (dry fenugreek leaves)
  • ¼ teaspoon turmeric powder – optional
  • ½ cup water or 125 ml water
  • 3 tablespoons oil – sunflower oil or any neutral vegetable oil
  • salt as required

For garnishing

  • 1 to 2 tablespoon chopped coriander leaves (cilantro)
  • 1 inch ginger – julienne


  • 1 or 2 tablespoons cream – low fat 25 to 35 % cream can be added right at the end and mixed with the gravy
  • ¼ teaspoon Garam Masala or punjabi garam masala- garam masala powder can be added when you add the kasuri methi (dry fenugreek leaves)


Making kadai masala

  • First dry roast all the spices mentioned above for the kadai masala, on a low flame in a kadai or wok or a pan till fragrant. Don’t burn them.
  • Once the spices cool down, add them to a grinder jar.
  • Grind to a semi fine powder. You can also grind to a fine powder. Keep the ground kadai masala aside.
  • In the same jar, add chopped tomatoes. Blend the tomatoes to a smooth puree. Keep aside.
  • Rinse, wipe and then slice the mushrooms. Also thinly slice the bell pepper & chop the onions etc. Keep the veggies aside.

Sautéing mushrooms

  • Heat oil in a kadai or pan. Add the sliced mushrooms.
  • Stir & sauté the sliced mushrooms. First you will see the mushrooms releasing a lot of water.
  • Then later the water evaporates. Saute till the mushrooms get browned from the edges.
  • Remove the mushrooms and keep aside.

Making dry kadai mushroom

  • In the same oil, add finely chopped onions. Saute the onions till translucent or light golden.
  • Now add the ginger-garlic paste and saute till their raw aroma disappears.
  • Add the tomato puree. Stir and saute till you see some oil releasing from the sides.
  • Then add the sliced capsicum (bell pepper). Stir and saute for 5 to 6 minutes on a low flame
  • Add the ground kadai masala which we made. You can also add ¼ tsp turmeric powder at this step. Adding turmeric powder is optional though.
  • Then add ½ cup water. Season with salt.
  • Stir & bring the gravy to a simmer on a low flame till you see a few specks of oil on top.
  • Add the sautéed mushrooms and mix very well. You can add some more water if the gravy looks very dry.
  • Lastly add crushed kasuri methi (dry fenugreek leaves) and mix well. Switch off the heat.
  • Serve kadai mushroom dry hot with roti, paratha or naan. While serving you can garnish with ginger julienne and chopped coriander leaves.

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