Kadai Mushroom Recipe (Dry & Gravy)

Method12 steps · about 55 min

1. 1

   Step 1: Make a coarse powder of coriander seeds (1½ tbsp), red chilies, cardamoms and fennel seeds (0.5 tsp) in a grinder/blender. Set this aside.

   Uses 1½ tbsp coriander seeds · 2–3 dried red chilies · 0.5 tsp fennel seeds · 2 green cardamom pods

   
2. 2

   Step 2: Heat the first tablespoon from the total three tablespoons oil. Sauté the chopped ginger (0.75 inch) and garlic (2–3 clove) one minute, then the heaped cup sauce onion (1 cup) until translucent. Add chopped tomatoes (1 cup) and the initial salt (½–¾ tsp); keep the separate optional cubed sauté onion for step 5.

   Uses first 1 tbsp of 3 tbsp oil · 1 cup onion · 1 cup tomatoes · 0.75 inch ginger · 2–3 clove garlic · ½–¾ tsp salt

   
3. 3

   Step 3: Cook the same sauce base until the tomatoes break down and become soft. Add six cashews only if choosing the nut route; omit them if choosing the separate cream replacement. Turn off, cool fully and blend to a smooth paste.

   Uses six cashews only chosen nut route · same sauce onions, tomatoes, ginger, garlic and salt

   
4. 4

   Step 4: Meanwhile rinse the mushrooms (200 g) and slice them.

   Uses 200 g mushrooms

5. 5

   Step 5: Heat the second tablespoon from the same oil supply. Add the sliced mushrooms from 4 and sauté three minutes. Add optional cubed bell pepper (¼–½ cup) and the separate medium cubed onion (1).

   Uses second 1 tbsp of 3 tbsp oil · 1 onion · ¼–½ cup bell pepper · same two hundred grams cleaned and sliced

   
6. 6

   Step 6: Sauté those vegetables over high heat until the mushrooms are lightly golden and aromatic, keeping onion and pepper slightly crisp. Transfer to a plate.

   Uses same mushrooms with chosen onion and pepper

   
7. 7

   Step 7: Heat the last tablespoon from the three-tablespoon oil supply. Add only the ground kadai masala from 1 and sauté over low heat about two minutes until aromatic; the red chilies are already in that mixture.

   Uses last 1 tbsp of 3 tbsp oil · same whole spice mixture already ground, no second chilies

8. 8

   Step 8: Add the blended onion-tomato base from 3, optional chili powder and garam masala (0.5 tsp). Sauté 3–5 minutes, then add the separate cup gravy water. Use extra gravy water only if needed.

   Uses ½–¾ tsp Kashmiri red chili powder · 0.5 tsp garam masala · 1 cup water · extra gravy water only to adjust consistency · same puree; cashews only on chosen nut route · same final tablespoon oil with ground masala

   
9. 9

   Step 9: Bring the same gravy to a rolling boil, reduce to medium, cover and cook until thick with traces of oil on top. Do not add another whole oil supply.

   Uses same puree/spices with cup gravy water

10. 10

    Step 10: Add crushed kasuri methi (0.5 tsp) and the reserved sautéed mushrooms, bell pepper and onion from 6. If the six cashews were omitted, add only the separate three tablespoons cream now. Stir and adjust salt (to taste) with the separately listed extra only as needed.

    Uses 0.5 tsp kasuri methi · extra salt only to taste finished gravy · 3 tbsp cream only instead of omitted cashews · same sauce after covered cooking and visible oil traces · same cooked mushrooms, optional onion and bell pepper

11. 11

    Step 11: Add only the finishing ginger (½–1 tsp) julienne and julienned green chili (1). Cook over low heat 2–3 minutes, then turn off.

    Final mushroom curry cooking · 3 minUses ½–1 tsp ginger · 1 green chili · same vegetables in gravy; cream only on replacement route

12. 12

    Step 12: Rest the finished curry at least fifteen minutes before serving. Garnish with optional chopped coriander and serve with prepared rice or flatbread.

    Rest before serving · 15 minUses chopped coriander garnish · same curry after final gentle cooking