Kadhai Mushroom

  • TOTAL TIME 35m
  • PREP TIME 10 m
  • CALORIES 240
Kadhai Mushroom is a delicious North Indian recipe and is one of the most popular mushroom recipes. It can be prepared easily at home with basic kitchen ingredients like button mushrooms, bay leaf, onion, ginger-garlic paste, onion, tomato, fenugreek leaves, cardamom, cloves, mace, red chilli and peppercorns. This lunch/dinner recipe is loved by all the mushroom lovers throughout the country. The ground spices are dry roasted to give the perfect aroma and Indian taste. This mouth-watering dish can be prepared on various occasions like buffets, birthday parties, potlucks, kitty parties or a family get-together. So, put on your culinary hat and prepare this lip-smacking dish for your next house party and surprise everyone with your culinary skills.

How to make Kadhai Mushroom

  • Step 1

    Take a non-stick pan and place it on medium flame. Add whole red chillies, coriander seeds, peppercorns, cloves, green cardamom, fenugreek seeds, cinnamon, mace and cumin seeds to the pan and dry roast them. After this, add these ingredients to a blender jar and grind them to a fine powder. In a separate pan, add oil along with button mushrooms and place it on medium flame. Stir fry the mushrooms for a while.

  • Step 2

    Chop the onions, tomatoes, capsicums, green chillies, ginger and cilantro in a bowl. Now, take a heavy bottomed kadhai, add oil in it and heat it on medium flame. Add bay leaves along with onions and saute for a while until the onions turn translucent. After this, add ginger and garlic paste and let it cook for 2 to 3 minutes. Add chopped tomatoes, green chillies along with ground masala and mix properly. Stir for a while.

  • Step 3

    Add chopped capsicum and saute it for 2 minutes. Now, add salt according to your taste followed by garam masala powder. Mix properly and then add water. Let it cook for a while and then add stir fried mushroom. Cover the kadhai with a lid and let it cook for 5 minutes. Cut the ginger into juliennes and garnish the kadhai mushroom along with dried fenugreek leaves and chopped coriander leaves. Serve hot with chapatis or rice.

 

 

 

 

 

[“source=timesofindia”]