Here is my own concoction for Kadai Mushrooms. I had these fresh, lovely mushrooms and couldn’t find a good recipe. So I was inspired from the Kadai Paneer recipe and came up with Kadai Mushrooms. Here is the recipe and if you do try it out let me know if you enjoyed it.
· 20-30 Baby Portobello Mushrooms
· 1 Green Bell Pepper
· 1 Medium Sized Onion
· 1 Medium Sized Tomato
· 2 Green chilies – slit
· 2 garlic pods – chopped
· 1 tsp ginger paste
· 1/2 tsp turmeric powder
· 1 tsp Coriander and cumin powder
· 1 tsp red chilli powder
· 1 tsp kasoori methi powder
· 1 tsp garam masala powder
· 1 tsp cumin seeds
· 5-6 black pepper corns (optional)
· 2 tbsp Olive Oil
· 1/2 tsp Amchur Powder (optional)
· Salt to taste
· Coriander leaves to garnish
1. Wash and chop the mushrooms. Chop them into fairly big chunks.
2. Cube the onions in big chunks and separate the layers.
3. Chop the green pepper and the tomato into medium sized chunks.
4. Heat a non stick kadai and when it hot, add the olive oil followed by the cumin seeds, pepper corns, garlic and slit chilies.
5. When the cumin seeds splutter, add the onions and sauté them for a few minutes or until they start turning pink.
6. Add the green peppers and after a few minutes of sautéing add the tomato.
7. Add the dry spice powders with the exception of the garam masala followed by the ginger paste.
8. When the tomato starts leaving the sides of the pan, add the mushrooms.
9. Continue cooking for a few minutes and add the kasoori methi powder, garam masala powder and salt.
10. Cook for a few minutes until all the vegetables are cooked.
11. Turn off the heat and garnish with coriander leaves. You can add some amchur powder if you would like your preparation to have a more tangy taste.
12. Serve hot with chapathis or jeera rice or peas pulao.
1. I usually use olive oil in my preparations due to their lovely nutty aroma and their capacity to withstand heat. You can substitute the same with any vegetable oil of your choice.
2. I have used Portobello mushrooms due to their natural taste for this preparation. You can substitute this with button mushrooms.
3. Ensure that your vegetables and mushrooms are chopped in fairly big chunks.
4. Make sure that your mushrooms are dry before you start cooking them as they tend to generate some water naturally. If the mushrooms are too wet your preparation may turn mushy.