Kadhai Mushroom
Mushroom is a highly versatile ingredient and can be cooked in various ways. It’s surely a healthy addition to your plate. It’s very low in sodium content, cholesterol free, fat free, gluten free, low in calories and so on. Moreover, its rich in B vitamins and has lot of antioxidants. Mushroom helps in weight management too. I have shared many mushroom
recipes earlier too. You may check those if desired. I have made fresh kadhai masala and then added it to the gravy. The same recipe can be used for kadhai chicken and other veggies too.
Do try it and share your feedback. Till then enjoy cooking and stay healthy.
- Mushroom 1 pkt
- Onion 2
- Capsicum 1
- Tomatoes 2
- Garlic cloves 5-6
- Ginger 1 inch piece
- Cashew nuts 5-6
- Salt to taste
- Turmeric powder 1/2 tsp
- Kadhai masala 1 tbsp
- Kashmiri chili powder 1 tsp
- Kasoori methi 1-2 tsp
- Coriander leaves for garnish
- Fresh cream 2 tbsp
- Refined oil 1-2 tbsp
Method:
- Clean the mushrooms and cut it into quarters.
- Blanch them in boiling water for 4-5 minutes. Drain and keep aside.
- Slice one onion, tomatoes and ginger piece roughly.
- Cut one onion into one inch square cubes and separate the layers.
- Also cut the capsicum into one inch cubes.
- Saute these two on high flame for 2-3 minutes. Keep them aside.
- Cook the roughly chopped onion, ginger, garlic and cashew nuts in some water till they are soft.
- Add the tomato pieces and grind to a smooth paste.
- To make the kadhai masala, dry roast one teaspoon cumin seeds, half teaspoon saunf, two teaspoons coriander seeds, few pepper corns, two bayleaves, one black cardamom, one green cardamom, a small piece of cinnamon and 2-3 red chilies till you get a nice aroma.
- Pulse it into a powder in a dry mixer jar.
- Once again heat some oil in a kadhai and add some cumin seeds to it
- When they splutter, add the ground masala to it. Cook for 3-4 minutes.
- Now add kashmiri chili powder and turmeric powder and cook for few minutes.
- Add the blanched mushroom and cook for 3-4 minutes. Add salt and quarter cup of water. Boil.
- Now add the sauteed onions and capsicum.
- Finally, add the cream and switch off the flame.
- Garnish with crushed kasoori methi leaves and finely chopped coriander leaves.
- Serve it hot with rotis or phulkas or parathas.
