May 12, 2016

Kadai Mushroom (Dry)
























"Kadai mushroom - a recipe of sautéed button mushrooms served in a semi dry tomato gravy along with fresh roasted ground spices. Kadai mushroom is very easy and quick recipe, traditionally cooked in Kadai which means wok. This whole recipe is cooked in the Kadai and hence the name Kadai Mushroom. I always recommend using freshly grounded spices, whenever preparing any variety of Kadai recipe. Freshly ground spices add nice aroma and flavors to the food, which is missing from readymade or store bought spice powders."

Cuisine: Indian | Recipe Category: Curry
Prep Time: 20 Minutes | Cook time: 20 Minutes | serving: 3-4


Ingredients
whole spices(To be roasted & grounded)
1.
Dry whole red chili, seeded
2 pc
2.
Coriander seeds
1 Tbsp.
3.
Cumin seeds
1 Tsp.
4.
Cinnamon stick
½ inch
5.
Green cardamom
2 pc
6.
Cloves
2 pc

For the Curry

1.
Mushroom, sliced
(I Used Baby Bella Mushrooms)
2 cups
2.
Bell pepper, cubed
1 large size
3.
Onion, cubed
1 large
4.
Onion, chopped
½ cup, 1 small
5.
Tomatoes, pureed
1 cup, 2 medium
6.
Green chili, seeded and slit
2 pc
7.
Ginger, minced or grated
1 Tbsp.
8.
Garlic, minced or grated
1 Tbsp.
9.
Salt
To taste
10.
Oil
3 Tbsp.(divided)
11.
Turmeric powder
¼ Tsp.
12.
Kasuri methi/dry fenugreek leaves
1 Tsp
13.
Garam Masala
½ Tsp. (optional)
14.
Fresh Coriander leaves, chopped
As needed for garnish
15.
Fresh ginger, julienned
As needed for garnish


Step By Step Instruction: [Hide Images]

For the Spices
  1. Dry roast all the spices mention in under table Whole Spice on low flame until crisp and fragrant, stirring constantly. Don’t burn them.
  2. Cool down and blend them to a coarse or fine powder. Keep aside.                                       
(NOTE:  Discard the seeds stems from red chilies. Seed are very spicy and are not healthy too.)

For Kadai Mushroom Curry
  1. Grind tomatoes to a smooth puree. Keep aside.
  2. Rinse, wipe and slice the mushrooms. Dice red-green bell pepper and onion. Finally chop small size onion and coriander. Grate garlic and ginger.
  3. Heat 1 Tbsp. oil in a pan on low medium flame and add the sliced mushrooms.
  4. Sauté till the mushroom gets browned from the edges. Mushrooms release a lot of water and then later water gets evaporated. Keep aside.
  5. Now add in 2 Tbsp. oil in a Kadai/wok and add chopped onions, ginger and garlic; sauté till translucent or raw aroma disappears.
  6. Add diced onion and sauté till onion turn light pinkish.
  7. Stir in tomato puree; stir and sauté till you see some oil releasing from the sides.
  8. Add the diced  both bell peppers; stir and sauté for 5 to 6 minutes on a low flame
  9. Add the ground spice powder which we made and turmeric powder. Stir and sauté for a minute.
  10. Add ½ cup water and season with salt. Stir and simmer the curry on a low flame till gravy leaves the oil.
  11. Add the sautéed mushrooms and kasuri methi/dry fenugreek leaves crushing between your palms. switch off the flame
  12. Garnish Kadai Mushroom with ginger julienne and coriander leaves
  13. Serve hot with Rotis, Parathas or Naan. 

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