Kadai Mushroom

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
1/4 tsp Red chilly powder
1/8 tsp Turmeric Powder
1/2 tsp Cumin Seeds
Salt, to taste
METHOD:
– 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 :)
SJ’s NOTE:
– Similar to this, if you use Paneer instead of “Mushrooms”, it will be “Kadai Paneer”!!! :)
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