I always included mushrooms in rice variety or breakfast dish, but never tried my hands on any gravy using it!  Even I wasn’t sure if this will work… But to my surprise, this worked great!!! I actually loved this dish much more than a popular sibling of it – ‘Kadai Paneer’. 

I specially thank my mum for gifting me a beautiful set of “Serving Kadais”, which I always loved to see in restaurants :) Now my instant restaurant too owns the same… Yeyyyy!!!

Serves: 2-3

INGREDIENTS: 

12-15 Button Mushrooms

1/2 cup Chopped Onions

1/2 cup Diced Onions

1/4 cup Diced Tomatoes

1/4 cup Diced Capsicum

2 tbsp Tomato Puree

2 tsp Tomato Ketchup

2 tsp Ginger-Garlic paste

1 tbsp Cooking Oil

2 tsp Butter

1 tsp Coriander powder

1 tsp Tandoori Masala

1/4 tsp Red chilly powder

1/8 tsp Turmeric Powder

1/2 tsp Cumin Seeds

Salt, to taste

– Wash and trim button mushrooms. Cut them into half pieces each.

– Heat oil + butter in a deep pan and add cumin seeds. Once it crackles, add chopped onion with ginger-garlic paste and cook it for 2 mins.

– Mix diced capsicum, onions and saute it. Don’t overcook it, as they need to remain crunchy.

– Add mushrooms and toss it well. Cook it for one more minute and add tomato puree, tomato ketchup and all the spices into it.

– Mix everything well and cook it for 2-3 mins.

– Transfer it to a serving bowl and garnish with coriander leaves.

– Serve hot with Butter Roti :)

– Similar to this, if you use Paneer instead of “Mushrooms”, it will be “Kadai Paneer”!!! :)

Post navigation