Mushroom!! I am a self proclaimed biggest mushroom fan. This fact is not unknown. My blog is an evidence of this as it is full of mushroom and bread recipes. Not to mention there are so many more in the pipeline ;). My love for mushroom has grown leaps and bounds over years. This recipe of Kadhai Mushroom literally translating to Mushroom in a wok in a classic Indian recipe which is made with freshly ground spices which makes all the difference.
I was looking for this recipe for a long time and then came across this recipe of Shilpi from Foods And Flavors By Shilpi. I must say it was amazing! Just like the way they serve at a good Indian restaurant. I was in a mushroom haven.
Directions:
1. Chop some fresh button mushrooms, firm capsicum and onions in big chunks. Set aside.
2. For the gravy finely chop another onion, tomatoes and green chilies. Set aside.
3. For the dry spice mix. Add whole coriander seeds, cumin seeds in a small pan.
4. Also put black peppercorns and red dry chillies. Dry roast them on medium low flame for couple of minutes till they start to crackle, Keep tossing them for you wouldn’t like to burn them 🙂
5. Place them in a dry grinder or coffee grinder on getting cool and blitz them into a coarse powder. Set aside.
6. For the gravy, in a pan add half of the ghee or clarified butter. If you are a vegan you can use any other cooking oil.
7. Add onions and chopped green chilies and saute them till the onions become soft and translucent.
8. Add tomatoes and salt and cook them till the tomatoes turn soft and gooey.
9. As it cools down place it in a grinder and make a smooth puree. Set aside.
10. In the same wok add rest of the ghee or oil and add ginger garlic paste. Saute till the raw aroma of garlic fades away.
11. Add the dry spice mix and saute for a minute or so.
12. After this add the pureed tomato onion paste. Keep cooking till the oil separates. This can take about 7-10 minutes.
13. Add chopped mushrooms to the masala and toss them together. saute them for 5 minutes.
14. At this stage add chopped capsicum and big chunks of onions. If you like you could even add bell peppers to bring in additional flavours and colour.
15. Saute them for a minute or so and add a cup of water to the masala. Let the gravy boil for 5 minutes.
16. Switch the flame off and add fresh cream to make it rich.
17. Add little kasuri methi to give it restaurant like flavour.
18. Serve hot with Roti or Laccha Parantha or even Tawa Naan.
Other Mushroom Recipes you can try here are: Mushroom Do Pyaaza, Malai Bell Pepper Mushroom, Chilli Mushroom, Mushroom Risotto, Italian Frittata with Mushrooms and Spinach, Mexican Casserole Eggs with Mushrooms and Chili Poblano, Mushroom Lasagna in Bechamel Sauce.
[whohit]KadhaiMushroom[/whohit]
- 1 tsp Fennel Seeds (I am allergic to fennel seeds so I skipped using it)
- 2 tbsp Coriander Seeds: 2 tbsp,
- 1 tsp Cumin Seeds
- 2 Dry Red chillies
- 10 Pepper corns
- 12-14 or 200g Mushrooms, I used Button Mushrooms you can use portobello as well.
- 1 cup Chopped tomatoes
- 1 large Onions finely chopped + 1 large Onion chopped in big chunks
- 1 large Capsicum chopped in big squares*
- 1 tbsp Ginger Garlic paste
- 2 tsp Oil
- 2-3 tbsp Ghee or clarified butter or Cooking oil for vegans
- 1 tbsp Cream (optional)
- Salt,to taste
- Chop some fresh button mushrooms, firm capsicum and onions in big chunks. Set aside.
- For the gravy finely chop another onion, tomatoes and green chilies. Set aside.
- For the dry spice mix. Add whole coriander seeds, cumin seeds in a small pan.
- Also put black peppercorns and red dry chillies. Dry roast them on medium low flame for couple of minutes till they start to crackle, Keep tossing them for you wouldn’t like to burn them
- Place them in a dry grinder or coffee grinder on getting cool and blitz them into a coarse powder. Set aside.
- For the gravy, in a pan add half of the ghee or clarified butter. If you are a vegan you can use any other cooking oil.
- Add onions and chopped green chilies and saute them till the onions become soft and translucent.
- Add tomatoes and salt and cook them till the tomatoes turn soft and gooey.
- As it cools down place it in a grinder and make a smooth puree. Set aside.
- In the same wok add rest of the ghee or oil and add ginger garlic paste. Saute till the raw aroma of garlic fades away.
- Add the dry spice mix and saute for a minute or so.
- After this add the pureed tomato onion paste. Keep cooking till the oil separates. This can take about 7-10 minutes.
- After this add the pureed tomato onion paste. Keep cooking till the oil separates. This can take about 7-10 minutes.
- At this stage add chopped capsicum and big chunks of onions. If you like you could even add bell peppers to bring in additional flavours and colour.
- Saute them for a minute or so and add a cup of water to the masala. Let the gravy boil for 5 minutes.
- Switch the flame off and add fresh cream to make it rich.
- Add little kasuri methi to give it restaurant like flavour.
- Serve hot with Roti or Laccha Parantha or even Tawa Naan.
- *You can use multi coloured bell peppers as well.