What's not to love about Suresh Moopanar's Kadai Mushroom Curry?
Onions, tomatoes, mushrooms, green capsicum, spices and masalas come together to make a lovely rasedar mushroom sabzi.
Take your pick -- it goes brilliantly with steamed rice, roti or pav.
Kadai Mushroom Curry
- 200 gm mushroom, diced, stems as well
- 3 tbsp mustard oil
- 1 onion, chopped
- 2 tomatoes, grated or pureed
- 1 capsicum, de-seeded, diced
- 1 tsp jeera or cumin seeds
- 5-10 gm dalchini or cinnamon
- 2-3 long or cloves
- 1 tej patta or bay leaf
- 1 tbsp ginger-garlic paste
- ½ tsp haldi or turmeric powder
- 1½ tsp chilly powder
- 1 ½ cups approximately water
- 1½ tsp dhania or coriander powder
- 1 tbsp cashew nut powder, made from 8-10 cashews
- 1 tbsp garam masala
- Salt to taste
- 1 tsp kasuri methi or dried fenugreek
- Heat the oil in a heavy-bottomed kadai or pan.
Add the cumin seeds, cinnamon, cloves, bay leaf.
Add the chopped onion and saute till it turns light brown.
- Add the ginger-garlic paste and mix well.
Add the pureed or grated tomato.
Add the turmeric powder, chilly powder, coriander powder.
Add some of the water and mix well.
Cover and cook for 2 minutes over low to medium heat.
Add the cashew nut powder and the capsicum.
Mix well and cook for another minute.
- Add the mushrooms and toss gently to coat with masala.
Add the garam masala powder and cook over medium heat for 2 more minutes.
Add the kasuri methi and mix.
Add more water if required to adjust consistency.
Serve warm with roti, pav, bread or steamed rice.
Note: A standard packet of fresh mushrooms available in bazaars weighs 200 gm.
WATCH: How to make Kadai Mushroom Curry
Suresh Moopanar is a food blogger and creator of the YouTube channel Ammu's Kitchen.