Mushrooms are my husbands favorite. In fact all time favorite. He loves them in anyway cooked. They are so easy to cook and versatile that any dish can be incorporated with them.
Kadai Mushroom is one such spicy recipe that I made for dinner and it was an instant hit at my home. They go well with chapathis or phulkhas.
What you need:
- Onion - 1 (medium sized & finely chopped)
- Tomato - 1 (medium sized, ground into a paste)
- Mushrooms - 200 grams (quartered)
- Capsicum - 1 (cut into squares)
- Oil - 1 tbsp
- Salt - to taste
- Garam Masala - 1 tsp
- Kashmiri Chilly Powder - 1/2 tsp (or according to your spice level)
- Coriander Leaves - a small bunch (to garnish)
To dry roast and grind:
- Coriander Seed - 1/2 tbsp
- Bedki Chillies - 4 (or any other dried red chilly according to your spice level)
How to go about it:
- In a pan, dry roast the ingredients listed under to dry roast and grind until aromatic. Grind this into a little fine powder and keep aside.
- Add oil (about 1 tsp) to a pan. Add the quartered mushrooms and saute them under medium flame. They will first start to sweat out water. Keep tossing them until they are lightly browned. To this add the capsicums and saute until they are cooked but not soft. The capsicum should remain crisp. Keep this aside.
- Add the rest of the oil to the same pan. Toss the onions and fry them until they are brown but not burnt.
- Add the tomato paste and saute until you can see specks of oil leaving the sides.
- Now add the ground masala. Fry for a few minutes. You will see that the onion tomato mixture have become dry.
- At this time lower the flame and add garam masala and kashmiri chilly powder and fry for just 2 minutes.
- If you feel the masala is too dry then add little water to adjust the consistency.
- Finally, toss the fried mushroom capsicum and bring everything together.
- Add salt only now and garnish with coriander leaves.
- Serve hot with chapathis or phulkas.
Njoy with your loved ones...