Kadai mushroom curry
Kadai mushroom curry is a spicy, hot delicious recipe you can put at dinner table with rice or breads. Try out the Kadai masala gravy with paneer or mixed vegetables too. Enjoy a great Indian dinner.
Equipment
- 1 frying pan
- 1 ladle
- 1 wok
- 1 Spice mill
Ingredients
For the kadai masala powder
- 4 tbsp coriander seeds
- 8 dry red chillies
- 1.5 tsp fennel seed
- 7 green cardamom
For the gravy
- 3 cups buna masala blended
- 5 cashew nuts soaked
Other ingredients
- 1 tbsp cooking oil
- 3 cups Mushroom sliced
- salt to taste
- 1 tbsp fresh ginger root julienne
- 1 tsp kasuri methi dried fenugreek leaves.
Instructions
- Soak the cashew nuts for a while and blend them into a smooth paste.
- Wash and slice the mushroom.
- In a frying pan, dry roast fennel, cardamom, dry red chillies and coriander seeds.
- Once crisp and aromatic, set it aside to cool.
- Powder this masala mix into a smooth powder.
- Into the wok, add the oil and heat it to medium heat.
- Sautee the mushrooms in the oil.
- Remove the roasted mushroom and set it aside.
- Add the buna masala and heat it up.
- Now add the kadai masala, cashew nut paste.
- Add half a cup of water and mix it well.
- Add the roasted mushrooms and boil the gravy well, till the mushrooms are cooked.
- Let the curry boil for 6-7 minutes. Rub the fenugreek leaf and add to the curry.
- Mix well and serve the curry with grains or flatbreads.
Tried this recipe?Let us know how it was!