Kadai Mushroom Recipe

Prepare vegetables

Clean mushrooms by brushing off dirt and wiping with a damp cloth; trim stems if needed. Halve or quarter large mushrooms. Slice 1 medium onion thinly, cut 1 green bell pepper into 1-inch pieces, roughly chop 2 tomatoes, slit 2 green chilies and keep curry leaves ready.

Sear mushrooms

Heat 1 tablespoon oil in a wide skillet or kadai over medium-high heat. When hot, add mushrooms in a single layer. Sear without overcrowding for 3–4 minutes until they brown and release moisture. Toss and cook another 2 minutes until edges are golden and most moisture evaporates. Remove mushrooms to a bowl and set aside.

Dry-roast spices: In a small dry pan over medium heat, add 1 tablespoon coriander seeds, 1 teaspoon cumin seeds, 1 teaspoon black peppercorns and 2 dried red chilies. Toast, shaking the pan, for 2–3 minutes until aromatic and slightly darker (do not burn). Remove from heat and let cool.

Grind spices: Once cool, grind the toasted spices to a coarse powder in a spice grinder or mortar and pestle. Stir in 1 teaspoon crushed kasuri methi to the ground mix and set aside.

Make tomato-onion paste: Using a blender, make a smooth puree of 1 chopped tomato and 1/2 of the sliced onion with 1–2 tablespoons water as needed to reach about 1 cup consistency. This paste will provide the main gravy body.

Temper and build the sauce: In the same skillet or a clean kadai, heat remaining 2 tablespoons oil over medium heat. Add the remaining 1/2 sliced onion and saute for 3–4 minutes until translucent. Add 2 tablespoons ginger-garlic paste and slit green chilies; saute 1–2 minutes until raw smell disappears.

Add peppers and curry leaves: Add the green bell pepper pieces and curry leaves. Stir-fry on medium-high for 3–4 minutes; peppers should be tender-crisp to keep texture.

Add ground masala and spices: Pour in the tomato-onion paste and cook for 4–5 minutes until oil starts to separate at the edges. Add turmeric powder (1 tsp), red chili powder (1 tsp), the freshly ground roasted spice mix (all from previous section), and salt (1.5 tsp). Cook, stirring, for 2 minutes to toast the spices lightly.

Adjust consistency: Add 100 ml water, stir to combine, and simmer the sauce on low-medium for 4–5 minutes until slightly thickened.

Return mushrooms: Add the seared mushrooms back to the kadai, mix thoroughly so they are coated in the kadai masala. Simmer together for 3–4 minutes so mushrooms absorb the flavors. If the mixture is too dry, add up to another 2 tablespoons (30 ml) water.

Finish and garnish: Sprinkle 1 teaspoon garam masala over the dish, stir gently. Turn off heat, add 2 tablespoons chopped cilantro and 1 tablespoon lemon juice. Taste and adjust salt or lemon as needed.

Final toss and serve: Ensure all spices are well incorporated and the gravy has a thick, coat-like consistency typical of kadai dishes. Serve hot garnished with an extra pinch of crushed kasuri methi or chopped cilantro alongside naan, roti or steamed rice.