By Ujjainee Roy
May 15, 2024
If you're looking for a great plant-based weekday curry, try this amazing kadhai mushroom! You can easily adjust the spice profile of this dish and also make it creamier with help of some substitutes. Here's an easy kadhai mushroom recipe for you to try.
– 250 grams mushrooms – 1 large onion – 1 bell pepper – 2 tomatoes, finely chopped – 2-3 green chilies – 1 tablespoon ginger-garlic paste – 1 teaspoon cumin seeds – 1 teaspoon coriander seeds – 1 teaspoon red chili powder – 1/2 teaspoon turmeric – 1/2 teaspoon garam masala – 1/2 teaspoon kasuri methi – Salt to taste – 2 tablespoons cooking oil
Heat oil in a kadhai (wok) or a large pan over medium heat. Add cumin seeds and let them splutter. Add finely chopped onions and sauté until they turn translucent and golden brown.
Add ginger-garlic paste and slit green chilies. Sauté for a minute until the raw aroma of ginger and garlic disappears. Add chopped tomatoes and cook until they turn soft and mushy, stirring occasionally.
Add sliced mushrooms and bell peppers to the kadhai. Mix well with the onion-tomato mixture. Add red chili powder, turmeric powder, crushed coriander seeds, and salt to taste. Mix until the spices are well combined with the vegetables.
Cover the kadhai and cook the mushrooms and bell peppers for 5-7 minutes or until they are tender, stirring occasionally.
Once the vegetables are cooked, add garam masala and crushed kasuri methi (dried fenugreek leaves). Mix well and cook for another 2-3 minutes.
Check the seasoning and adjust salt and spices. Garnish Kadhai Mushroom with fresh cilantro leaves and serve hot with roti, naan, or rice.