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Kadai Mushroom Curry
Kadai Mushroom, stir fried mushroom and capsicum cooked in onion and tomato based spicy gravy, is prepared in a very similar way as popular Punjabi curry, restaurant style kadai paneer. In this Kadai Mushroom Curry recipe, each step is explained in a detailed manner with accompanied photo to make cooking easier. Serve it with phulka roti or triangle paratha and methi daal as a perfect meal combo in lunch.
150-200 gms White Button Mushroom
1/2 cup Capsicum, sliced (approx. 1/2 cup)
1 teaspoon Dry Coriander Seeds
1 Dry Red Kashmiri Chili, seeds removed and broken into 2-3 pieces
1 Green Cardamom
1/2 inch piece of Cinnamon
1 large Onion, chopped
2 medium Tomatoes, chopped (approx. 3/4 cup)
1 teaspoon Ginger-Garlic Paste
1/2 teaspoon Red Chili Powder
A pinch of Turmeric Powder, optional
1/2 teaspoon Kasuri Methi, optional
1/4 cup Milk, optional
1/2 cup Water
Salt to taste
1½ tablespoon Oil
1 tablespoon Butter (or oil)
  1. Wash mushrooms in water to remove any dirt and debris. If required, peel them after washing. Cut them into slices. Heat 1/2 tablespoon oil in a pan over medium flame. Add sliced mushroom and stir-fry them for around 3-4 minutes.
  2. Add sliced capsicum and salt. Mix well and cook until water released by mushroom is evaporated and capsicum turns soft. Transfer them to a plate.
  3. Heat 1-tablespoon oil in the same pan over medium flame. Add dry coriander seeds, dry Kashmiri red chili, green cardamom, cinnamon and sauté for 30 seconds. Add chopped onion and ginger-garlic paste. Sauté until onion turns translucent.
  4. Add chopped tomato and salt (only for tomato and onion) and cook until tomatoes turn soft.
  5. Turn off the flame, transfer mixture to a bowl and let it cool for few minutes. After cooling for a while, transfer it to the small chutney jar of a mixer grinder and grind to a smooth puree.
  6. Heat 1-tablespoon butter in the same pan over medium flame. Add pureed mixture, red chilli powder and turmeric powder.
  7. Stir and cook for 2-minutes.
  8. Add cooked mushroom and capsicum. Stir and cook for 2-minutes.
  9. Add 1/2 cup water, mix well and bring it to boil over high flame. When it starts boiling, reduce flame to low and cook for around 4-5 minutes or until gravy turns thick. Add 1/4 cup milk and mix well.
  10. Cook it for 2-3 minutes and add kasuri methi.
  11. Turn off the flame and mix well. Kadai mushroom curry is now ready for serving.
Tips and Variations:
  • Add red capsicum along with green capsicum for colorful curry.
  • Increase or decrease the amount of dry red chilli to make it more or less spicy respectively.
  • If you want to make curry less spicy but still want its deep red color, use Kashmiri dry red chillies.
Taste:  Spicy
Serving Ideas:  Serve mushroom kadai with lachha paratha or butter naan in dinner or lunch.

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