‘Kadai’ is a wok like pan with two handles, that is very commonly used in the Indian household. Therefore, this dish literally means, mushrooms cooked in a pan.
Mushrooms are cooked in a tomato and onion based gravy along with bell peppers. A special spice mix called the Kadai masala, is used. It is a mixture of dry roasted whole spices like cumin seeds, red chilies, bay leaves, cloves and cardamom. Dry roasting the spices help release more flavor. The best way to do this is to simply add whole spices in to the pan or a skillet and gently roast on a medium flame until it becomes light brown and toasted. It is then cooled and ground into a fine powder.
I blended the dry roasted spices, chopped tomatoes and onion, roasted sunflower seeds along with some water. Traditionally, cashew paste is used to thicken and add richness to the gravy. I added roasted sunflower seeds instead. They add a lovely nutty flavor. Melon seeds or even almonds can be used.
The type of red chilies I used here are called Byadagi chilies. These chilies look like they pack a punch. But in fact, they are mild and give a lovely orange-red hue to the gravy. Any type of mushroom can be used. But, I think button or brown chestnut mushrooms, work best for this recipe.
Hope you enjoy this recipe. Watch the video below to see how it’s made. If you enjoy the video, don’t forget to give it a thumbs up and subscribe!
Happy Cooking !! 🙂
Total : 30 Mins
Cooking : 20 Mins
- Oil – 1 Tbsp
- Butter – 1 Tbsp
- Tomatoes, chopped – 2
- Onion, chopped – 1
- Large garlic cloves, chopped – 2
- Button mushrooms – 200 grams
- Diced bell peppers, cubed (red, yellow and green), half of each – 1 Cup
- Roasted sunflower seeds – 2 Tbsp (Alternative: Cashews)
- Dried fenugreek leaves / kasuri methi – 1 Tsp
- Water – 100 ml
- Salt to taste
- Cumin seeds – 1 Tsp
- Cloves – 4
- Green cardamom pods – 3
- Black cardamom pods – 2
- Dry red chilies (Byadagi) – 2
- Dry bay leaves – 2
- Turmeric Powder – 1/4 Tsp
- Coriander Powder – 1 Tsp
- Garam Masala – 1 Tsp
- In a pan, add whole spices (mentioned in the ingredient list) and dry roast them lightly until aromatic.
- Transfer roasted spices into a blended along with onions, tomatoes, garlic, roasted sunflower seeds and 100 ml water. Blend into a smooth puree.
- In a pan, add butter and oil. Pour in the blended puree. Add powdered spices (mentioned in the ingredient list) and salt. Cook for 5 – 6 minutes on medium heat, stirring occasionally.
- Once the oil begins to separate from the sides of the pan, add mushrooms. Cover with lid and cook for 2 minutes.
- Remove lid. Add bell peppers, dried fenugreek leaves. Stir well, cover with lid and simmer for another 5 – 6 minutes.
- Serve with rice or roti.