The recipe I wanted to share with you this week is a delicious, restaurant worthy, Kadai Mushroom Masala. This is one famous Punjabi dish cooked with small button mushrooms in rich tomato gravy with lots of spices and colorful bell peppers. It gets this unique name from the cooking vessel, similar to a wok, in which its usually made. It tastes fabulous with Fried rice, Pulao, hot chapatis or even flaky Parathas!
Mushroom Masala / Kalaan Masala / Kadai Mushroom / Mushroom Curry / Koon Masala / Puttagodugulu Masala / Goochi / Naaye Kode / காளான் கறி / கடாய் மஷ்ரூம் மசாலா / How to make Kadai Mushroom ?
|Ingredients – Ground Masala Powder|
|Cumin seeds||1 Teaspoon|
|Ingredients – Gravy|
|Mushroom (White button )||7 count|
|Green Bell pepper/ Capsicum||1 small|
|Red Bell pepper / Capsicum||1 small|
|Onion||1 large ( or 1 cup finely chopped)|
|Green Chili (short variety)||2 count|
|Tomato (Ripe)||4 medium ( or 2 cups crushed)|
|Ginger Garlic paste||1 Teaspoon|
|Dry Fenugreek leaves/Kasuri methi||1 Teaspoon|
|Red Chilli Powder||1 Teaspoon (Use Kashmiri chili powder for color)|
|Coriander Powder||2 Teaspoon|
|Turmeric Powder||1/4 Teaspoon|
|Salt||1 + 1/2 teaspoon (or adjust to taste)|
|Butter / Ghee||1 Tablespoon|
|Fresh Cream||2 Teaspoon (or regular 2% milk 1/4 cup)|
Clean your mushrooms and chop them into thin slices. Cut your bell peppers/Capsicums into thick chunks and keep aside. Grind your whole garam masala with cashews to a fine powder and keep aside.
Heat oil and butter in a kadai/Wok or if you can’t find one, just use a regular frying pan. Add cumin seeds and once it sizzles add the onions and green chilies along with crushed dry fenugreek leaves and let cook until it turns translucent.
Once its starts to brown add the ginger garlic paste, followed by crushed tomatoes. Let the tomatoes cook for about 5 minutes over low flame or until it turns mushy.
Now add the turmeric powder, Red chili powder,coriander powder and salt. Add water and let the masala cook a little bit.
Add ground masala powder (Whole garam masala + Cashews). Let it cook till the oil separates from the masala.
Once the masala is cooked, add the chopped veggies and cook for another 2 minutes. Do not cook any longer as we want the veggies to cook to some extent as well as to look colorful.
Now add fresh cream or milk, give a quick stir and simmer for few minutes and switch off.
Serve hot with Fried rice, Chapati and raw onion slices.
Yield: 4 Adult servings