Kadai mushroom recipe | Spicy mushroom gravy recipe | Mushroom curry

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Grind the coriander seeds, red chilies, cardamom and fennel seeds in a grinder or blender to a coarse powder. Set aside.
2. Heat 1 tablespoon oil in a pan. Sauté the ginger and garlic for 1 minute, then add the onions and sauté until translucent. Add the tomatoes and salt.
3. Sauté until the tomatoes break down and turn mushy. Add the cashews and turn off the heat. Let cool, then blend to a smooth paste.
4. Rinse and slice the mushrooms. Heat 1 tablespoon oil in the same pan and sauté the mushrooms for 3 minutes. Add the bell pepper and onion, and sauté until the mushrooms are slightly golden and aromatic. Transfer to a plate.
5. Heat another tablespoon of oil in the same pan. Add the ground spices and red chilies and sauté for 2 minutes until aromatic.
6. Add the tomato-onion paste, red chili powder and garam masala. Sauté for 3 to 5 minutes, then pour in 1 cup water (add more if needed).
7. Bring to a rolling boil, then reduce to medium heat. Cover and cook until the sauce thickens and oil shows on the surface of the gravy.
8. Add the kasuri methi, the sautéed mushrooms, bell pepper and onion. Stir well and taste, adjusting the salt.
9. Add the green chili and ginger juliennes. Cook on low heat for 2 to 3 minutes, then turn off the stove.
10. Rest for at least 15 minutes. Garnish with chopped coriander leaves and serve with rice, roti or bread.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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