Kadai mushroom is a creamy, rich and delicious restaurant style gravy. It is prepared with mushrooms) and colorful capsicum cooked in mildly spicy onion, tomato cashew paste and homemade spice powder.

This mushroom gravy is such a simple and easy to make side dish that always remains as one of my top Priority whenever I have mushrooms in my refrigerator. I also love to serve my roti/ chapati/ jeera rice with these gravies Butter chicken, Air fryer butter chicken, Fish tikka masala, Baingan bartha, Veg makhani.

Do not panic looking at the ingredients list, all the ingredients are those that are available in the kitchen everyday, which means basic ingredients with simple making also a beginner friendly recipe! Trust me when you make this recipe and serve it to your guests or family members they will surely doubt if this is bought from restaurant as it will taste similar to restaurant mushroom gravy.

Kadai mushroom can be prepared with paneer too. You can check the recipe here Kadai paneer garvy. As I am a big fan of mushrooms I often prepare it with this. So let’s get to the making of Kadai mushroom!

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Kadai mushroom recipe

Recipe by Sandhya Riyaz

0.0 from 0 votes

Course: Lunch, DinnerCuisine: IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Kadai mushroom gravy is a creamy, rich and delicious restaurant style gravy. It is prepared with mushrooms) and colorful capsicum cooked in mildly spicy onion, tomato cashew paste and homemade spice powder.

Ingredients to make Kadai mushroom

1 nos., Onion (small)
10 nos., Mushroom (Chopped)
1/2 cup, Green capsicum
1/4 cup, Yellow capsicum
1/4 cup, Red capsicum (chopped)
1/2 teaspoon, Ginger garlic paste
1 tablespoon, Kasuri methi
1/2 cup, Heavy cream/ Milk
2 teaspoon, Butter
2 tablespoon, Oil
1/4 teaspoon, Turmeric powder
1/2 teaspoon, Red chilli powder
1/2 teaspoon, Garam masala powder
Salt – to taste
1/2 teaspoon, Ginger Julianne (for garnish)
TO ROAST AND GRIND
1 tablespoon, Coriander seeds
2 nos., Dried Red chilli
FOR GRINDING
1 nos., Onion (large sized)
3 nos., Tomato (medium sized)
6 nos., Cashews

Directions to make Kadai mushroom

In a pan dry roast coriander seeds and dried red chilli until aromatic. Allow it to cool down and grind it into powder and keep it aside.
Heat oil in another pan add chopped onion, tomato and cashews. Saute well until cooked.
When the mixture looks good put off the flame and transfer it to a plate for it to cool down. When the mixture has cooled down transfer it to a blender and grind it into fine paste adding little water. I used around ¼ cup water while grinding. Now keep this mixture aside.
Now heat a tablespoon oil in a new pan, to it add chopped mushrooms and little salt. Saute well and let the mushrooms to get cooked (No need to add water). When done keep it aside.
Now in a pan add butter then add chopped onion cubes and saute well. When the onions look sauteed add ginger garlic paste and saute well until the raw smell goes.
Now when the raw smell of ginger garlic paste has gone add chopped green capsicum, yellow capsicum red capsicum cubes and ground coriander red chilli powder. Saute well for a minute.
Now add the ground onion tomato paste, red chilli powder, turmeric powder, garam masala powder and salt. Mix well.
Now add kasuri methi and little water to adjust the consistency. Allow the mixture to boil well.
Now add heavy cream/ milk and cooked mushroom.. Mix well and allow the mixture to boil for a minute and put off the flame.
Garnish the kadai mushroom gravy with ginger julienne and serve it hot!

Notes

* 1 cup = 235 ml

how to make Kadai mushroom with step by step images

In a pan dry roast coriander seeds and dried red chilli until aromatic. Allow it to cool down and grind it into powder and keep it aside.
Heat oil in another pan add chopped onion, tomato and cashews. Saute well until cooked. When the mixture looks good put off the flame and transfer it to a plate for it to cool down. When the mixture has cooled down transfer it to a blender and grind it into fine paste adding little water. I used around ¼ cup water while grinding. Now keep this mixture aside.
Now heat a tablespoon oil in a new pan, to it add chopped mushrooms and little salt. Saute well and let the mushrooms to get cooked (No need to add water). When done keep it aside.Now in a pan add butter then add chopped onion cubes and saute well. When the onions look sauteed add ginger garlic paste and saute well until the raw smell goes.
Now when the raw smell of ginger garlic paste has gone add chopped green capsicum, yellow capsicum red capsicum cubes and ground coriander red chilli powder. Saute well for a minute.
Now add the ground onion tomato paste, red chilli powder, turmeric powder, garam masala powder and salt. Mix well.
Now add kasuri methi and little water to adjust the consistency. Allow the mixture to boil well. Now add milk/ cream and cooked mushroom. Mix well and allow the mixture to boil for a minute and put off the flame. Garnish the kadai mushroom gravy with ginger julienne and serve it hot!