Kadhai Mushroom Recipe

Preparation time 10 minutes
Cooking time 25-30 minutes
Serve 2-4

For Ginger Garlic Paste
2 Green chillies (less spicy)
4-5 Garlic cloves,
½ inch Ginger, peeled, slice,

For Onion Tomato Masala
2 tbsp Oil,
½ tsp Cumin seeds,
2 medium size Onion, chopped,
Prepared Ginger Garlic Paste,
½ tsp Turmeric powder,
1 tsp Degi red chilli powder,
½ tbsp Coriander powder,
1 large fresh Tomato, chopped,
1 ¼ cup Tomato puree,

For Kadhai Masala
1 tsp Cumin seeds,
1 ½ tbsp Coriander seeds,
¼ tsp Fennel seeds,
1 ½ tbsp Black peppercorns,
1 Green cardamom, seeds,
Salt to taste,
2 tbsp Red chilli flakes,
1 ½ tbsp Dry fenugreek leaves,

For Tempering
1 ½ tbsp Oil,
300 gms button Mushroom, cut into half,
1 Onion, cut into dice,
½ Capsicum, cut into dice,
Salt to taste,
½ Tomato, cut into dice,
Prepared Onion Tomato Masala,
Little water,
½ tbsp Prepared Kadhai Masala,
½ tbsp Coriander leaves, roughly chopped,

For Garnish
Coriander sprig,


Ginger Garlic Paste
In a mortar pestle, add garlic cloves, ginger, green chillies and make a coarse paste.
Keep aside for further use.

For Onion Tomato Masala
In a kadai or a pan, add oil, once it’s hot, add cumin seeds and let it splutter.
Add onion and saute it until translucent, add prepared ginger garlic paste, saute for 1-2 minutes.
Add turmeric powder, degi red chili powder, coriander powder and saute for a minute.
Add tomatoes, tomato puree and let it cook for a while.

For Kadhai Masala
In a pan, add cumin seeds, coriander seeds, fennel seeds black peppercorns , green cardamom, salt to taste and dry roast everything well.
Let it cool to room temperature, transfer it to a grinder jar and grind it into a coarse powder.
Add red chili flakes, dry fenugreek leaves and mix well.
Keep it aside for further use.

For Tempering
In a kadai, add oil, once it’s hot, add mushroom and saute it on high flame.
Drain out the water sweated by mushroom, add onion, capsicum, salt to taste and saute for 1-2 minutes. Then add tomatoes and saute it.
Add onion tomato masala and mix everything well.
Add water, dry fenugreek leaves and let it simmer for a while or until thick.

(Recipe by chef Ranveer Brar)

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