Kadai Mushroom 🍄
Kadai Mushroom is a simple and tasty dish of sautéed button mushrooms, onions, ringer peppers (capsicum) in a flavored, tart pureed tomatoes. The recipe meets up quickly thus delish with naan, roti and even bread rolls.
Fixings Required:
To be ground to a glue:
135 grams onions OR 2 medium to huge onions OR 1 cup stored generally cleaved onions
½ inch ginger OR 2 to 2.5 grams ginger OR 1 teaspoon cleaved ginger
5 to 6 garlic OR 4 grams garlic OR 1 teaspoon cleaved garlic
250 grams tomatoes OR 3 medium to enormous tomatoes OR 1.5 cup cleaved tomatoes
Entire flavors for kadai masala:
1 tablespoon coriander seeds
½ teaspoon cumin seeds
1 inch cinnamon
2 cloves
2 green cardamoms
6 to 7 entire dark pepper
4 to 5 dry red chilies or kashmiri red chilies
For sauce:
3 tablespoons oil
1 tej patta (indian inlet leaf)
½ teaspoon turmeric powder
½ teaspoon red stew powder or deghi mirch or kashmiri red stew powder
200 to 250 grams white button mushrooms - hacked or cut
90 to 100 grams capsicum OR 1 medium to enormous capsicum or 1 cup meagerly cut capsicum (green chime pepper)
¾ to 1 cup water or add as required
½ to 1 teaspoon squashed kasuri methi (dry fenugreek leaves)
2 tablespoon slashed coriander leaves (cilantro leaves)
½ inch ginger - julienne
2 tablespoon cream (discretionary)
salt as required
Directions:
Making kadai masala:
Heat a skillet or kadai. Take every one of the entire flavors referenced under the "entire flavors for kadai masala' list in the skillet.
Dry dish every one of the entire flavors on a low fire till they become sweet-smelling. Mix them frequently while simmering.
When the flavors cool down, add them to a processor container or a zest or espresso processor. Drudgery to a fine powder.
Eliminate in a plate and keep the kadai masala aside.
Getting ready onion and tomato glue:
in a similar processor container, add 1 cup piled generally slashed onions. drudgery to a smooth glue. Eliminate and keep the onion glue in a bowl.
to a similar container, presently add 1.5 cup cleaved tomatoes, 1 tsp slashed ginger and 1 tsp hacked garlic.
drudgery to a smooth glue. keep to the side.
Making kadai mushroom sauce:
Heat 3 tbsp oil in a kadai or wok. add 1 tej patta and saute for a few seconds.
Add the ground onion glue. saute mixing at stretches, till the onion glue becomes brilliant. For a fast cooking of the onion glue, add a touch of salt.
When the onion glue becomes brilliant, then, at that point, add the tomato glue.
Saute the tomato glue till you see oil bits on top or leaving the sides of the glue.
The masala will likewise thicken and leave the sides of the dish.
Then, at that point, add ½ tsp turmeric powder and ½ tsp red bean stew powder or deghi mirch or kashmiri red stew powder. blend well indeed.
Add cut or hacked mushrooms.
Blend the mushrooms very well with the masala and saute for 2 to 3 minutes on a medium fire.
Add the ground kadai masala alongside salt.
Add ¾ to 1 cup water. blend again quite well.
Cover the kadai or skillet with a top and stew on a low to medium fire for 6 to 7 minutes.
Then, at that point, add 1 cup meagerly cut capsicum.
Stew without a cover, till the capsicum is half cooked regardless have their crunch. cook for around 6 to 7 minutes. you can likewise cook for some additional time in the event that you need.
Then add 1/2 to 1 tsp squashed kasuri methi. At this step you can likewise add 2 to 3 tbsp cream, on the off chance that you like.
Finally add 2 tbsp hacked coriander leaves and ½ tsp ginger julienne.
Mix and afterward serve kadai mushroom sauce hot with chapatis, roasted rotis, naan or bread. You can likewise present with steamed rice or cumin rice or peas pulao.
Enjoy 😊
