Vegetarian
Kadai Mushroom Masala
Kadai Mushroom Masala, a spicy, tangy semi dry tomato based gravy. The capsicum adds a special zing to the gravy. It is simple and easy to make and definitely a show stopper for your meals.
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 3 people
- Total
- 25 min
Ingredients
- 8-10 ( medium sized sliced)White Button Mushrooms
- 2 Nos ( sliced)Onion
- 1 tspGarlic Paste
- 1/2 inch piece( Julienned/grated)Ginger
- 2 Nos ( blended into a puree without water)Tomato
- 8-10 small sized piecesCapsicum
- 2 & 1/2 tsp ( used a mix of kashmiri chilli powder and Deggi Mirch Powder)Red Chilli Powder
- 1/4 tspTurmeric powder
- 1 tspCoriander Powder ( Dhania)
- 1/4 tspCumin Powder ( zeera)
- 1/4 tspGaram Masala
- 2-3 tsp ( finely chopped)Coriander leaves
Method
- Step 1
Heat 4-5 tsp oil in a pan ( preferably a kadai).
- Step 2
Add onions and stir fry for 2 mins until they are cooked and change color.
- Step 3
Add garlic paste and fry for a minute and add ginger juliennes.
- Step 4
Add tomato puree and all dry spices except the garam masala.
- Step 5
Cover and cook the gravy until oil separates.
- Step 6
Add the capsicum and cook until the capsicum softens.
- Step 7
Add the mushrooms and cook for two to three minutes until the mushrooms look cooked.
- Step 8
Add Garam Masala and chopped coriander leaves and mix well.
- Step 9
Serve hot and garnish with ginger juliennes and coriander leaves.
