Monday, December 9, 2013

Kadhai Mushroom

"Kadhai Mushroom" is a very simple and easy dish made with button mushrooms, capsicum, onions, in a rich and tangy tomato gravy flavored with freshly ground spices.

"Kadhai Mushroom"


Mushroom  - 10-12 pieces medium size
Capsicum, sliced - 1 large
Onion, sliced (thick) - 1 large
Tomato - 2 medium
Ginger garlic paste - 1 tablespoon
Green chilli, roughly chopped - 2 pieces
Ginger julienned - 1 tablespoon
Red chilli powder - 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Whole coriander seeds - 1 tablespoon
Whole dry red chillies - 2 pieces
Salt to taste
Oil - 3 tablespoon


Clean, wash and chop the mushrooms.
De-seed the capsicum and slice.
Slice one tomato roughly and make a puree of the other tomato.

Dry roast the coriander seeds along with the dry red chillies and grind into a rough powder.

Heat 1 tablespoon oil in a kadhai and add the chopped mushrooms and saute (mushrooms have a very high content of water so let it release all the water) until its almost dry and starts to release the oil. Drain any excess oil and keep aside.

Heat the remaining oil in the same kadhai and fry the onions until translucent. Add the ginger  garlic paste and fry for 3-4 minutes or until the raw smell is gone and the onions start to caramelize.

Add the chopped tomatoes and fry for 2-3 minutes, add the tomato puree and cook for another 2-3 minutes. Add red chilli powder and turmeric powder and fry for 3-4 min.

Add sliced capsicum and mix well fry for 3-4 minuets and add the sauteed mushrooms and mix well n cook for 3-4 minutes so that the flavors blend well.(If required add 1/4th cup of water so that the masala, mushrooms and capcicum blend well)

All the ground coriander n red chilli powder mix well, add the kasuri methi along with julienned ginger and chopped green chillies Mix well and cook for 2-3 minutes and turn off the heat.

Garnish with ginger juliennes and serve hot  with roti, naan or paratha.

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