Karahi Mashrooms- Main

Kadai Mushroom Recipe | How to make Kadai Mushroom Recipe

Kadai mushroom recipe with step by step photos. Kadai mushroom is easy, scrumptious and quick to make recipe. Kadai mushroom gets its name from kadai or karahi in which it is  prepared.

Karahi or kadai is a thick, circular and deep cooking pot which is very similar to Chinese wok. Karahi/ kadai is widely used in Indian cooking both for making food and for deep frying. In fact I use karahi everyday for making my vegetables.

Kadai paneer is a very famous Indian curry recipe which is often served in restaurants. This kadai mushroom is a variant of famous kadai paneer. Mushroom is one of my favorite ingredients. I have also posted the recipe of spinach and mushroom curry which is made in spinach based gravy and stuffed mushrooms recipe which is a cool snack recipe specially favorite among kids and quick mushroom masala.


Karahi Mashrooms
Karahi Mashrooms

As I said in my earlier post mushrooms are really dirty and they need to be washed properly. Do wash mushrooms in cold water and wipe them with paper towel before use.

In making this kadai mushrooms I have chopped onions, mushrooms and tomatoes in big pieces as I like them to be crisp after cooking. Also I have used red ripe tomatoes in making gravy so that gravy does not become too tangy. If you think your tomatoes are sour you can add cream or little sugar at the end.

In making this kadai mushrooms I primarily used kadai masala that is made by roasting cumin, coriander, fennel seeds, pepper corns and dry red chilly. While roasting these spices make sure you keep pan at very low heat and stir it continuously. This will make spices roast all the way till inside without burning. It is very necessary while making any kadai gravy that kadai masala is made fresh, otherwise it will not carry that freshness and aroma to the gravy.

Karahi Mashrooms
Karahi Mashrooms

I have added dry red chillies for nice aroma and enough heat to the gravy. If you think it is too spicy for you, feel free to reduce the amount of chillies. Also karahi gravy is usually thick but you can keep the consistency of gravy according to your choice. This karahi mushroom can be enjoyed with both roti and rice. I like to serve it with tawa raan and rumali roti.

Here is the step by step process to make Kadai Mushrooms:

For Making Kadai/Karahi Masala:

1. Heat the pan at medium low heat and dry roast cumin seeds, fennel seeds, coriander seeds, black pepper corns and dry red chiily till you get nice roasted aroma. Stir them continuously to avoid burning.

2. Once spices are nicely roasted transfer them in a bowl and let them cool down.

3. When spices are cold enough grind them to a course powder.

Karahi Masala
Karahi Masala

For Making Gravy

4. In the same pan heat 1 tsp of oil at medium heat, add chopped onions, saute and cook till onion turns brown. It may take 7-8 minutes.

5. Once onion is brown enough, add chopped tomatoes and salt. Saute and cook till tomatoes become mushy. Now transfer them in a bowl and let them cool down.

6. When onion and tomato masala is cold enough grind it to a paste using 2-3 tbsp of water.

Karahi Mashrooms
Karahi Mashrooms

7. Now heat the pan at medium heat and add 1 tsp of oil and butter.

8. As the butter melts add ginger garlic paste and stir continuously till raw smell of garlic disappears.

9. Now add dry karahi masala which we made earlier and stir for few seconds. Add onion tomato paste and cook for few more minutes till masala looses oil.

Karahi Mashrooms
Karahi Mashrooms

10. Now add washed mushrooms and cook in the gravy for 3-4 minutes.

11. Once mushrooms are slightly roasted add bell peppers and onions. Saute for a minute and add 1 cup of water. Boil the gravy for 3-4 minutes.

Karahi Mashrooms
Karahi Mashrooms

12. Switch off the heat. Karahi mushroom is ready to serve. If you like garnish it with cream.


Kadai/Karahi Masala Detailed Recipe Card

Kadai Mushroom Recipe | How to make Kadai Mushroom Recipe
 
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Serves: 6
Ingredients
  • Fennel seeds (sauf): 1 tbsp,
  • Coriander seeds: 2 tbsp,
  • Cumin seeds: 1 tsp,
  • Dry red chilly:2,
  • Pepper corns (kali mirch): 8-10,
  • Mushrooms: 12-14
  • Chopped tomatoes: 1 cup,
  • Chopped onions: ⅔ cup,
  • Onion chopped in big squares: ½ cup,
  • Capsicum (bell pepper) chopped in big squares: ½ cup,
  • Giner garlic paste: 1 tbsp,
  • Oil: 2 tsp,
  • Butter: 2-3 tbsp,
  • Cream (optional): 2-3 tbsp,
  • Salt
Instructions
  1. ----For Making Kadai/Karahi Masala----
  2. Heat the pan at medium low heat and dry roast cumin seeds, fennel seeds, coriander seeds, black pepper corns and dry red chiily till you get nice roasted aroma. Stir them continuously to avoid burning.
  3. Once spices are nicely roasted transfer them in a bowl and let them cool down.
  4. When spices are cold enough grind them to a course powder.
  5. ----For Making Gravy----
  6. In the same pan heat 1 tsp of oil at medium heat, add chopped onions, saute and cook till onion turns brown. It may take 7-8 minutes.
  7. Once onion is brown enough, add chopped tomatoes and salt. Saute and cook till tomatoes become mushy. Now transfer them in a bowl and let them cool down.
  8. When onion and tomato masala is cold enough grind it to a paste using 2-3 tbsp of water.
  9. Now heat the pan at medium heat and add 1 tsp of oil and butter.
  10. As the butter melts add ginger garlic paste and stir continuously till raw smell of garlic disappears.
  11. Now add dry karahi masala which we made earlier and stir for few seconds. Add onion tomato paste and cook for few more minutes till masala looses oil.
  12. Now add washed mushrooms and cook in the gravy for 3-4 minutes.
  13. Once mushrooms are slightly roasted add bell peppers and onions. Saute for a minute and add 1 cup of water. Boil the gravy for 3-4 minutes.
  14. Switch off the heat. Karahi mushroom is ready to serve. If you like garnish it with cream.

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