Friday, October 18, 2013

Mushroom Kadai


Button Mushrooms - 250gms
Capsicum - 1 large
Onions - 3
Tomatoes - 5 large
Green Chilli - 2
Ginger Garlic paste - 2 tsps
Bay Leaf - 1
Dry Fenugreek Leaves/Kasoori Methi - 2 tbsps
Turmeric Powder - 1/2 tsp
Sugar - 2 tsps
Salt to taste
Oil - 3 tbsps

For Masala:

Dry Red Chillis - 4
Coriander Seeds - 1 1/2 tbsps
Cumin Seeds - 1 tsp
Peppercorns - 1 tsp

For Garnishing:

Coriander Leaves


  1. Dry roast all the ingredients for masala separately. Once cooled, blend it into fine powder. Keep aside.
  2. Chop 2 onions.
  3. Cut capsicum and 1 onion into 1" square pieces.
  4. Cut mushrooms.
  5. Blend tomatoes into smooth puree. Keep aside.
  6. Heat a pan, add kasoori methi and roast for half a minute. Immediately transfer it into a bowl.
  7. Heat 2 tbsps oil in a pan.
  8. Add bay leaf. When the color of the leaf changes, add chopped onions and ginger garlic paste. Saute until onion changes translucent in color.
  9. Add tomato puree, salt , turmeric powder, blended masala powder and sugar. Saute until oil starts separating from the mixture.
  10. Meanwhile, in another pan, heat 1 tbsp oil.
  11. Add slit green chillis and saute for a minute.
  12. Add capsicum pieces and saute for 2-3 minutes. 
  13. Now add mushroom pieces and saute for another 2-3 minutes. 
  14. Add sauteed mushroom and capsicum to the onion-tomato mixture. Mix well. Continue to cook on low until all the water content, if present, evaporates.
  15. Rub the roasted kasoori methi between palms to powder them and add this to the cooking vegetables. Mix well.
  16. Garnish with coriander leaves.
  17. Serve hot with rotis, phulkas or naans.


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