I often make either Mushroom Biryani or Pepper Mushroom so this kadai mushroom is my last option as its only me who loves kadai mushroom so its given the last priority but given a chance I never leave it 🙂 Looking for a simple mushroom curry then mushroom do pyaza will be the best choice.
I’ve already posted kadai mushroom masala which is a different version, recently I tried it this way after tasting at a restaurant and this version is going to be my keeper hereafter. 🙂 Veg Pulao, Dal and Kadai Mushroom Gravy and that fixed the special lunch 🙂
Kadai Mushroom Gravy Recipe – Ingredients
Recipe Category: Sidedish | Recipe Cuisine: North Indian
Cleaned Mushroom – 1 cup chopped
Capsicum – 1/2 chopped
Big Onion – 1/2 cup chopped finely + 2 tbsp cubed
Tomatoes – from 2 medium sized tomatoes
Fresh Cream – 3 tbsp
Ginger garlic paste – 1 tbsp
Garam masala powder – 1/2 tsp
Kasuri methi / Dried fenugreek leaves – 1/2 tsp
Coriander leaves – 2 tsp chopped finely
Oil – 3 tsp
Salt- to taste
To roast & grind:
Red Chillies – 2
Coriander Seeds – 2 tsp
Method:
- Clean mushroom as shown in the link, slice it and keep aside.Dry roast coriander seeds and red chillies for few mins until nice aroma comes.Cool down, transfer to mixer and grind it to a slightly coarse powder,Set aside.
- Heat oil, add onions, ginger garlic paste and saute till onions turn slightly browned.Next add the spice powder and saute for a minute.
- In a mixer add tomatoes and grind to a fine paste and add it along with onions.
- Saute till raw smell leaves, then add little water and let it boil.Add garam masala powder.While it boils in another pan add little oil,toast capsicum and onion for 2mins,Set aside.Then add mushroom and saute for 2mins.
- Then add mushrooms and cook till it turns soft.Then add fresh cream and let the gravy boil
- When the gravy starts giving a nice aroma, and the consistency is semi thick add toasted onion capsicum and give a quick stir.Finally garnish with corainder leaves,kasoori methi and switch off.
My Notes:
- This is medium spicy with the measurement I have given. You can adjust according to your taste buds.
- Adding cream gives a creamy and rich restaurant flavour.I used homemade fresh cream.
- The consistency should be flowing and creamy.
Triveni Srinu says
September 10, 2014 at 5:46 amNice dish with Mushrooms…
Sindhujabalaji says
September 10, 2014 at 5:54 amTempting palate,sharmi
Raks anand says
September 10, 2014 at 7:48 amLooks so colourful, even ppl who dont like mushrooms like me would love to taste 🙂
Durga Karthik. says
September 10, 2014 at 10:02 amThanks for the recipe.Usually i use tinned mushroom as we dislike the texture of fresh mushroom.So my tinned one waiting in the kitchen has found an opening now.
Sathya Moorthy says
September 17, 2014 at 3:54 amLooks Great……..
Kaajal Bhawnani says
March 22, 2015 at 12:06 pmHey.. What does spice powder in the recipe refer to?
Also when do I add recd chilli powder?
SHARMILEE J says
April 1, 2015 at 11:58 amSpice powder is the freshly ground powder that we are making in step 1 and no need of red chilli powder in this recipe
siva ranjani says
April 20, 2015 at 11:04 amHey..we can eat it only with rice?
SHARMILEE J says
April 20, 2015 at 11:36 amYou can have it with Chapathi too….
K Gomathy says
September 29, 2015 at 2:29 pmReally spicy n yummy…
harshitha reddy says
November 2, 2015 at 12:54 pmHave u blanched n pureed tomatoes or just made paste with the skin intact
SHARMILEE J says
November 2, 2015 at 6:17 pmNo blanching needed, just puree raw tomatoes
harshitha reddy says
November 2, 2015 at 1:13 pmAlso kindly mention how much garam masala powder shud b used
SHARMILEE J says
November 2, 2015 at 6:17 pmIt is 1/2 tsp..
harshitha reddy says
November 2, 2015 at 6:48 pmThanks for an early reply… I made it for dinner n I must say I was very excited abt how good it tasted.. Thanks for d recipe :))