Wednesday, June 17, 2015



As I love mushrooms , I like to try out different recipes using them. There are so many dishes you can make with each being quite different from the other, like the Mushroom Pepper Fry and Hakka Mushrooms you will find elsewhere in this blog.

I recently tried out the recipe for Kadai Mushroom adapted from this YouTube video by Sanjeev Kapoor Khazana. The presenter was particularly impressive in explaining the recipe.

Today's recipe calls for the use of the distinctive kadai masala which is a characteristic feature of kadai cooking. The use of green, yellow and red capsicum enhances the visual appeal of the dish. In order to get the best out of the capsicum, please ensure that it remains crunchy and does not get overcooked.

  • Button Mushrooms, 200 grams
  • Red, Green and Yellow Capsicum, diced, 1 and 1/2 cups
  • Coriander Seeds, 1/2 tbsp
  • Cumin Seeds, 1/2 tbsp
  • Dried Red Chillies, 2
  • Black Peppercorns, 6
  • Dried Fenugreek Leaves (Kasuri Methi), 1/2 tbsp
  • Oil, 1 tbsp
  • Onion, sliced, small sized, 1
  • Ginger Garlic Paste, 1/2 tbsp
  • Green Chillies, finely chopped, 2
  • Ginger, finely chopped, 1/2 " piece
  • Tomato, small sized, chopped, 1
  • Salt, to taste
  • Garam Masala Powder, 1/2 tsp

Wash and quarter the button mushrooms. 
Wash and dice the red, yellow and green capsicums. 
Slice the onion and chop the tomato
Heat a small non-stick pan, and on medium heat dry roast the coriander seeds, cumin seeds, dried red chillies, and black peppercorns and roast them till you get a nice aroma. Keep aside to cool 
Once it is adequately cool, grind this to a coarse powder in a mixer taking care not to grind it too fine
Now dry roast the dried fenugreek leaves, crush it and and keep aside
In a thick-bottomed kadai, add oil and when it gets heated, add the sliced onion followed by the ginger garlic paste and saute on medium heat 
Next add the finely chopped green chillies and the chopped ginger 
Add the roasted and ground spice powder already prepared and saute for about 3-4 minutes on medium heat
Add the chopped tomato and salt, mix well and saute for about 5 minutes or till the oil separates
Add the diced capsicum and quartered mushrooms
Now add the crushed roasted dried fenugreek leaves and toss lightly 
Lastly, add garam masala powder, mix well and saute for 2-3 minutes
The kadai mushroom is ready and is best served hot with phulkas or rotis

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