Kadai Mushroom Masala Ingredients 1 1 tbsp coriander seeds sabut dhania 2 3 to 4 dry red chilies broken and deseeded if preferred 3 ½ tsp cumin seed jeera 4 ½ inch cinnamon dal chini 5 1 green cardamom chotti elachi 6 2 cloves lavang 7 3 to 4 black pepper kalimirch 8 1 single strand of mace javitri optional 9 200 250 gms button mushrooms sliced 10 1 medium to large capsicum bell pepper thinly sliced or julienned red or green or yellow 11 2 medium to large tomatoes pureed about ¾ cup tomato puree use tomatoes which are ripe red and not too tangy 12 1 medium onion about ½ cup finely chopped onion 13 ½ inch ginger 3 to 4 medium garlic crushed in a mortar pestle or 1 tsp ginger garlic paste 14 1 tsp dry fenugreek leaves kasuri methi crushed 15 ¼ tsp turmeric powder haldi optional 16 ½ cup water 125 ml 17 3 tbsp Gulab Oil 18 salt as required Method Kadai masala 1 First dry roast all the spices mentioned above for the kadai masala on a low flame in a kadai wok or a pan till fragrant don t burn them 2 once the spices cool down add them to a grinder jar 3 grind to a semi fine powder you can also grind to a fine powder keep the ground kadai masala aside Kadai mushroom gravy 1 In the same jar add chopped tomatoes blend the tomatoes to a smooth puree keep aside 2 rinse wipe and then slice the mushrooms also thinly slice the bell pepper chop the onions etc keep the veggies aside 3 heat 3 tbsp Gulab oil in a kadai or pan add the sliced mushrooms 4 stir saute the sliced mushrooms first you will see the mushrooms releasing a lot of water 5 then later the water evaporates saute till the mushrooms get browned from the edges 6 remove the mushrooms and keep aside 7 in the same oil add finely chopped onions saute the onions till translucent or light golden 8 now add the ginger garlic paste and saute till their raw aroma disappears 9 add the tomato puree stir and saute till you see some oil releasing from the sides 10 then add the sliced capsicum bell pepper stir and saute for 5 to 6 minutes on a low flame 11 add the ground kadai masala which we made you can also add ¼ tsp turmeric powder at this step adding turmeric powder is optional though 12 then add ½ cup water season with salt 13 stir bring the gravy to a simmer on a low flame till you see a few specks of oil on top 14 add the sauteed mushrooms 15 lastly add crushed kasuri methi dry fenugreek leaves switch off the stove 16 stir and then serve kadai mushroom hot with rotis parathas or naan garnish kadai mushrooms with ginger julienne and chopped coriander leaves

#RecipeoftheWeek
#RecipeoftheWeek - Kadai Mushroom Masala
• Ingredients 
1. 1 tbsp coriander seeds/sabut dhania
2. 3 to 4 dry red chilies, broken and deseeded if preferred
3. ½ tsp cumin seed/jeera
4. ½ inch cinnamon/dal chini
5. 1 green cardamom/chotti elachi
6. 2 cloves/lavang
7. 3 to 4 black pepper/kalimirch
8. 1 single strand of mace/javitri (optional)
9. 200-250 gms button mushrooms, sliced
10. 1 medium to large capsicum/bell pepper, thinly sliced or julienned (red or green or yellow)
11. 2 medium to large tomatoes, pureed, about ¾ cup tomato puree (use tomatoes which are ripe, red and not too tangy)
12. 1 medium onion, about ½ cup finely chopped onion
13. ½ inch ginger + 3 to 4 medium garlic, crushed in a mortar-pestle or 1 tsp ginger-garlic paste
14. 1 tsp dry fenugreek leaves/kasuri methi, crushed
15. ¼ tsp turmeric powder/haldi, optional
16. ½ cup water, 125 ml
17. 3 tbsp Gulab Oil
18. salt as required

• Method 
Kadai masala:
1. First dry roast all the spices mentioned above for the kadai masala, on a low flame in a kadai/wok or a pan till fragrant. don't burn them.
2. once the spices cool down, add them to a grinder jar.
3. grind to a semi fine powder. you can also grind to a fine powder. keep the ground kadai masala aside.
Kadai mushroom gravy:
1. In the same jar, add chopped tomatoes. blend the tomatoes to a smooth puree. keep aside.
2. rinse, wipe and then slice the mushrooms. also thinly slice the bell pepper & chop the onions etc. keep the veggies aside.
3. heat 3 tbsp Gulab oil in a kadai or pan. add the sliced mushrooms.
4. stir & saute the sliced mushrooms. first you will see the mushrooms releasing a lot of water.
5. then later the water evaporates. saute till the mushrooms get browned from the edges.
6. remove the mushrooms and keep aside.
7. in the same oil, add finely chopped onions. saute the onions till translucent or light golden.
8. now add the ginger-garlic paste and saute till their raw aroma disappears.
9. add the tomato puree. stir and saute till you see some oil releasing from the sides.
10. then add the sliced capsicum/bell pepper. stir and saute for 5 to 6 minutes on a low flame
11. add the ground kadai masala which we made. you can also add ¼ tsp turmeric powder at this step. adding turmeric powder is optional though.
12. then add ½ cup water. season with salt.
13. stir & bring the gravy to a simmer on a low flame till you see a few specks of oil on top.
14. add the sauteed mushrooms.
15. lastly add crushed kasuri methi/dry fenugreek leaves. switch off the stove.
16. stir and then serve kadai mushroom hot with rotis, parathas or naan. garnish kadai mushrooms with ginger julienne and chopped coriander leaves.

#RecipeoftheWeek - Kadai Mushroom Masala
• Ingredients
1. 1 tbsp coriander seeds/sabut dhania
2. 3 to 4 dry red chilies, broken and deseeded if preferred
3. ½ tsp cumin seed/jeera
4. ½ inch cinnamon/dal chini
5. 1 green cardamom/chotti elachi
6. 2 cloves/lavang
7. 3 to 4 black pepper/kalimirch
8. 1 single strand of mace/javitri (optional)
9. 200-250 gms button mushrooms, sliced
10. 1 medium to large capsicum/bell pepper, thinly sliced or julienned (red or green or yellow)
11. 2 medium to large tomatoes, pureed, about ¾ cup tomato puree (use tomatoes which are ripe, red and not too tangy)
12. 1 medium onion, about ½ cup finely chopped onion
13. ½ inch ginger + 3 to 4 medium garlic, crushed in a mortar-pestle or 1 tsp ginger-garlic paste
14. 1 tsp dry fenugreek leaves/kasuri methi, crushed
15. ¼ tsp turmeric powder/haldi, optional
16. ½ cup water, 125 ml
17. 3 tbsp Gulab Oil
18. salt as required

• Method
Kadai masala:
1. First dry roast all the spices mentioned above for the kadai masala, on a low flame in a kadai/wok or a pan till fragrant. don't burn them.
2. once the spices cool down, add them to a grinder jar.
3. grind to a semi fine powder. you can also grind to a fine powder. keep the ground kadai masala aside.
Kadai mushroom gravy:
1. In the same jar, add chopped tomatoes. blend the tomatoes to a smooth puree. keep aside.
2. rinse, wipe and then slice the mushrooms. also thinly slice the bell pepper & chop the onions etc. keep the veggies aside.
3. heat 3 tbsp Gulab oil in a kadai or pan. add the sliced mushrooms.
4. stir & saute the sliced mushrooms. first you will see the mushrooms releasing a lot of water.
5. then later the water evaporates. saute till the mushrooms get browned from the edges.
6. remove the mushrooms and keep aside.
7. in the same oil, add finely chopped onions. saute the onions till translucent or light golden.
8. now add the ginger-garlic paste and saute till their raw aroma disappears.
9. add the tomato puree. stir and saute till you see some oil releasing from the sides.
10. then add the sliced capsicum/bell pepper. stir and saute for 5 to 6 minutes on a low flame
11. add the ground kadai masala which we made. you can also add ¼ tsp turmeric powder at this step. adding turmeric powder is optional though.
12. then add ½ cup water. season with salt.
13. stir & bring the gravy to a simmer on a low flame till you see a few specks of oil on top.
14. add the sauteed mushrooms.
15. lastly add crushed kasuri methi/dry fenugreek leaves. switch off the stove.
16. stir and then serve kadai mushroom hot with rotis, parathas or naan. garnish kadai mushrooms with ginger julienne and chopped coriander leaves.

#RecipeoftheWeek - Kadai Mushroom Masala • Ingredients 1. 1 tbsp coriander seeds/sabut dhania 2. 3 to 4 dry red chilies, broken and deseeded if preferred 3. ½ tsp cumin seed/jeera 4. ½ inch cinnamon/dal chini 5. 1 green cardamom/chotti elachi 6. 2 cloves/lavang 7. 3 to 4 black pepper/kalimirch 8. 1 single strand of mace/javitri (optional) 9. 200-250 gms button mushrooms, sliced 10. 1 medium to large capsicum/bell pepper, thinly sliced or julienned (red or green or yellow) 11. 2 medium to large tomatoes, pureed, about ¾ cup tomato puree (use tomatoes which are ripe, red and not too tangy) 12. 1 medium onion, about ½ cup finely chopped onion 13. ½ inch ginger + 3 to 4 medium garlic, crushed in a mortar-pestle or 1 tsp ginger-garlic paste 14. 1 tsp dry fenugreek leaves/kasuri methi, crushed 15. ¼ tsp turmeric powder/haldi, optional 16. ½ cup water, 125 ml 17. 3 tbsp Gulab Oil 18. salt as required • Method Kadai masala: 1. First dry roast all the spices mentioned above for the kadai masala, on a low flame in a kadai/wok or a pan till fragrant. don't burn them. 2. once the spices cool down, add them to a grinder jar. 3. grind to a semi fine powder. you can also grind to a fine powder. keep the ground kadai masala aside. Kadai mushroom gravy: 1. In the same jar, add chopped tomatoes. blend the tomatoes to a smooth puree. keep aside. 2. rinse, wipe and then slice the mushrooms. also thinly slice the bell pepper & chop the onions etc. keep the veggies aside. 3. heat 3 tbsp Gulab oil in a kadai or pan. add the sliced mushrooms. 4. stir & saute the sliced mushrooms. first you will see the mushrooms releasing a lot of water. 5. then later the water evaporates. saute till the mushrooms get browned from the edges. 6. remove the mushrooms and keep aside. 7. in the same oil, add finely chopped onions. saute the onions till translucent or light golden. 8. now add the ginger-garlic paste and saute till their raw aroma disappears. 9. add the tomato puree. stir and saute till you see some oil releasing from the sides. 10. then add the sliced capsicum/bell pepper. stir and saute for 5 to 6 minutes on a low flame 11. add the ground kadai masala which we made. you can also add ¼ tsp turmeric powder at this step. adding turmeric powder is optional though. 12. then add ½ cup water. season with salt. 13. stir & bring the gravy to a simmer on a low flame till you see a few specks of oil on top. 14. add the sauteed mushrooms. 15. lastly add crushed kasuri methi/dry fenugreek leaves. switch off the stove. 16. stir and then serve kadai mushroom hot with rotis, parathas or naan. garnish kadai mushrooms with ginger julienne and chopped coriander leaves.

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