Restaurant style Kadai Mushroom कड़ाई मशरुम बनाने की विधि spicy Mushroom recipe

Kadhai sabjis have a rustic charm of their own. Right from the gravy to the masalas to the texture..Do try this restaurant style Kadhai Mushroom recipe..

35-40 minutes
2-4
Indian
Restaurant style Kadai Mushroom कड़ाई मशरुम बनाने की विधि spicy Mushroom recipe Recipe - Ranveer Brar

Ingredients

For Ginger Garlic Paste

2 Green chillies (less spicy) हरी मिर्च

4-5 Garlic cloves, लहसुन

½ inch Ginger, peeled, slice, अदरक

 

For Onion Tomato Masala

2 tbsp Oil, तेल

½ tsp Cumin seeds, जीरा

2 medium size Onion, chopped, प्याज

Prepared Ginger Garlic Paste, अदरक लहसुन का पेस्ट

½ tsp Turmeric powder, हल्दी पाउडर

1 tsp Degi red chilli powder, देगी लाल मिर्च पाउडर

½ tbsp Coriander powder, धनिया पाउडर

1 large fresh Tomato, chopped, टमाटर

1 ¼ cup Tomato puree, ताज़े टमाटर की प्यूरी

 

For Kadhai Masala

1 tsp Cumin seeds, जीरा

1 ½ tbsp Coriander seeds, धनिया के बीज

¼ tsp Fennel seeds, सौंफ

1 ½ tbsp Black peppercorns, काली मिर्च के दाने

1 Green cardamom, seeds, हरी इलायची के दाने

Salt to taste, नमक स्वादअनुसार

2 tbsp Red chilli flakes, कुटी लाल मिर्ची

1 ½ tbsp Dry fenugreek leaves, कसूरी मेथी

 

For Tempering

1 ½ tbsp Oil, तेल

300 gms button Mushroom, cut into half, मशरूम

1 Onion, cut into dice, प्याज

½ Capsicum, cut into dice, शिमला मिर्च

Salt to taste, नमक स्वादअनुसार

1 Tomato, cut into dice, टमाटर

Prepared Onion Tomato Masala, तयार किया हुआ प्याज टमाटर मसाला

Little water, पानी

½ tbsp Prepared Kadhai Masala, तयार किया हुआ कड़ाही मसाला

½ tbsp Coriander leaves, roughly chopped, धनिया पत्ता

 

For Garnish

Coriander sprig, धनिया पत्ता

Process

Ginger Garlic Paste

  • In a mortar pestle, add garlic cloves, ginger, green chillies and make a coarse paste.
  • Keep aside for further use.

For Onion Tomato Masala

  • In a kadai or a pan, add oil, once it’s hot, add cumin seeds and let it splutter.
  • Add onion and saute it until translucent, add prepared ginger garlic paste, saute for 1-2 minutes.
  • Add turmeric powder, degi red chili powder, coriander powder and saute for a minute.
  • Add tomatoes, tomato puree and let it cook for a while.

 

For Kadhai Masala

  • In a pan, add cumin seeds, coriander seeds, fennel seeds black peppercorns, green cardamom, salt to taste and dry roast everything well.
  • Let it cool to room temperature, transfer it to a grinder jar and grind it into a coarse powder.
  • Add red chili flakes, dry fenugreek leaves and mix well.
  • Keep it aside for further use.

 

For Tempering

  • In a kadai, add oil, once it’s hot, add mushroom and saute it on high flame.
  • Drain out the water sweated by mushroom, add onion, capsicum, salt to taste and saute for 1-2 minutes. Then add tomatoes and saute it.
  • Add onion tomato masala and mix everything well.
  • Add water, dry fenugreek leaves and let it simmer for a while or until thick.
  • To finish the kadhai mushroom, add fresh coriander leaves and transfer it onto a serving dish.
  • Garnish it with coriander sprig and serve hot with roti.

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