Kadai Mushroom is such a super easy and delicious dish of sautéed button mushrooms, onions, bell peppers (capsicum) in a spiced, tangy tomato sauce. The recipe comes together in 30 minutes and so delish with naan, roti and even bread rolls.
Mushrooms, spices, onions, tomatoes and bell peppers – their combination never goes wrong.
Here I shared three variations of making this dish:
- Semi-dry recipe: Stove-top recipe made in the kadai (wok).
- Instant Pot version: Quick method in the Instant Pot.
- Stove-top method: Gravy recipe of kadai mushroom made on stove-top
You can make either of them as per your preference or the gadgets you have. All the three recipes are easy and taste good.
Table of Contents
What is Kadai Mushroom
Kadai Mushroom as the name implies is made of two words Kadai and Mushroom. In Hindi language the word “Kadai” or “Kadhai” refers to a dish resembling the Chinese wok.
The Indian kadai does look like the Chinese wok but is much deeper than the wok. As the entire mushroom dish is made in the kadai and hence the name Kadai Mushroom.
In India the kadai (kadhai, karahi) is used for sautéing veggies, for making Indian sweets and also for deep frying. It is one multi purpose pan which is found in every Indian kitchen.
Additional ingredients like onions, tomatoes and green bell peppers are also added in the dish.
A special and unique spice blend called as “kadai masala” is also added. The kadai masala is freshly pounded and added in the dish.
Whenever you make any kadai recipe from any veggie or paneer or tofu, then always always freshly pound or powder the spices.
They add such an aroma and flavor to the food that is not possible when you use readymade or store-brought spice powders.
About this recipe
The semi-dry version of Kadai Mushroom tastes so good. As mentioned above, freshly roasted and pounded spices called as kadai masala is added.
The spices that I add in the kadai masala are coriander seeds, cumin seeds, dry red chilies, cloves, cinnamon, green cardamom, black pepper and mace (optional).
The lemony citrus notes of ground coriander seeds is distinctly felt in the dish. The red chillies impart a bright orange-red color as well as some heat and spice. The acidity and tang comes from the tomatoes.
Generally kadai mushroom is not a hot or spicy dish as the dried red chillies added to it are not of the pungent kind.
I have used dried byadagi chillies in the recipe which are less hot and give a deep color. Byadagi chillies are an Indian variety of red chillies that are grown in Karnataka.
You can also easily add dried kashmiri red chillies. Dried kashmiri red chillis give a good color and spice to the dish without making it too hot or pungent.
This Kadai Mushroom recipe can be made spicy and hot depending on the kind of dried red chillies you add. So if you use hot chilies, the curry will be hot. If you use less hot and pungent chilies, the gravy will not be hot.
So depending on the heat in the chilies, you can decrease or increase their amount.
This delicious Kadai Mushroom has been adapted from the popular restaurant style Kadai Paneer Recipe on the blog.
To make this dish satvik & onion-garlic free, you can easily skip onion and garlic. It will still taste delicious.
You can serve it with some roti or naan or paratha and accompanied by a salad.
How to make Kadai Mushroom
Making Kadai Masala
1. First dry roast all the spices for the kadai masala on a low flame in a kadai or pan till fragrant.
The spices are – 1 tbsp coriander seeds, ½ tsp cumin seeds, 3 to 4 dry red chilies, 2 cloves, ½ inch cinnamon, 1 green cardamom, 3 to 4 black pepper and 1 single strand of mace (optional).
2. Once the spices cool down, add them to a grinder jar.
3. Grind to a semi fine powder. You can also grind to a fine powder.
4. Keep the ground kadai masala aside.
5. In the same jar, add chopped tomatoes (2 medium to large tomatoes, pureed, about ¾ cup tomato puree. Use tomatoes which are ripe, red and not too tangy).
6. Blend the tomatoes to a smooth puree. Keep aside. No need to add water while making the puree.
7. Slice 200-250 grams button mushrooms. Slice 1 medium to large capsicum (bell pepper) thinly. Chop the onions (1 medium onion, about ½ cup finely chopped onion). Keep aside.
Sauteing mushrooms
8. Heat 3 tbsp oil in a kadai/wok or pan. Add the sliced mushrooms.
9. Stir & saute the sliced mushrooms. First you will see the mushrooms releasing a lot of water.
10. After some minutes, the water evaporates. Saute till the mushrooms get browned from the edges.
11. Remove the mushrooms and keep aside.
Making kadai mushroom dry
12. In the same oil, add finely chopped onions.
13. Saute the onions till they turn translucent or light golden.
14. Add 1 teaspoon ginger-garlic paste (1 inch ginger + 3 to 4 small to medium-szied garlic, crushed in a mortar-pestle). Stir and saute till the raw aroma of ginger-garlic goes away.
15. Add the tomato puree (about ¾ cup).
16. Stir and saute.
17. Saute till you see some oil releasing from the sides.
18. Add the sliced capsicum/bell pepper (1 medium to large capsicum). You can even green bell pepper or red or yellow bell pepper.
19. Mix and sauté for 5 to 6 minutes on a low flame.
20. Add the ground kadai masala which we made. You can also add ¼ tsp turmeric powder at this step. Adding turmeric powder is optional though.
21. Mix very well.
22. Then add ½ cup of water.
23. Season with salt.
24. Bring the gravy to a simmer on a low flame till you see a few specks of oil floating on top.
25. Add the sauteed mushrooms (200-250 grams).
26. Mix again.
27. Lastly add 1 tsp crushed kasuri methi (dry fenugreek leaves) to kadai mushroom. Switch off the stove. If you want you can also add 1 or 2 tbsp cream to tone down the tang. You can also add about ¼ tsp of garam masala powder.
28. Mix and then serve Kadai Mushroom hot with roti, paratha or naan. While serving you can garnish with ginger julienne and chopped coriander leaves (cilantro).
Tips & Ingredient Substitutes
- Roasting spices: The spices are roasted till they are aromatic. Do not brown them too much or burn them.
- Mushrooms: I have used white button mushrooms, but you can use any variety of fresh edible mushrooms.
- Dried red chillies: The color, spice, pungency and heat factor in the dish depends on the type of red chilies used. Thus use chillies which have a low heat quotient like Kashmiri chillies or Byadagi chillies. These chillies are low in heat and also give a deep orange color to the dish. But if you like a spicy dish you can use medium-hot red chilies – just reduce their quantity.
- Bell pepper: Apart from dry red chilies, the recipe also uses capsicum or green bell pepper, which is a must and an essential ingredient. You can even use red or yellow bell peppers.
- Tomatoes: Use tomatoes which are not very tart or sour. You can even use packaged tomato puree. When using packaged tomato puree, add some more water as they have a thick consistency.
More Tasty Mushroom Recipes
Peas Recipes
Rice Recipes
Mushroom Recipes
Soup Recipes
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Kadai Mushroom Recipe (Semi Dry Gravy)
Ingredients
for kadai masala
- 1 tablespoon coriander seeds
- 3 to 4 dry red chilies – broken and deseeded if preferred
- ½ teaspoon cumin seeds
- ½ inch cinnamon
- 1 green cardamom
- 2 cloves
- 3 to 4 whole black pepper
- 1 single strand of mace – optional
other ingredients
- 200 to 250 grams button mushrooms – sliced
- ½ cup thinly sliced capsicum – or 1 medium-sized capsicum (red or green or yellow bell pepper)
- 1 cup chopped tomatoes – pureed or about ¾ cup tomato puree or 2 medium-sized tomatoes (use tomatoes which are ripe, red and not too tangy)
- ½ cup finely chopped onions or 1 medium-sized onion
- 1 teaspoon Ginger Garlic Paste or 1 inch ginger + 3 to 4 small to medium-sized garlic, crushed in a mortar-pestle
- 1 teaspoon crushed kasuri methi (dry fenugreek leaves)
- ¼ teaspoon turmeric powder – optional
- ½ cup water or 125 ml water
- 3 tablespoons oil – sunflower oil or any neutral vegetable oil
- salt as required
for garnishing
- 1 to 2 tablespoon chopped coriander leaves (cilantro)
- 1 inch ginger – julienne
variations
- 1 or 2 tablespoons cream – low fat 25 to 35 % cream can be added right at the end and mixed with the gravy
- ¼ teaspoon Garam Masala or punjabi garam masala- garam masala powder can be added when you add the kasuri methi (dry fenugreek leaves)
Instructions
Making kadai masala
- First dry roast all the spices mentioned above for the kadai masala, on a low flame in a kadai or wok or a pan till fragrant. Don't burn them.
- Once the spices cool down, add them to a grinder jar.
- Grind to a semi fine powder. You can also grind to a fine powder. Keep the ground kadai masala aside.
- In the same jar, add chopped tomatoes. Blend the tomatoes to a smooth puree. Keep aside.
- Rinse, wipe and then slice the mushrooms. Also thinly slice the bell pepper & chop the onions etc. Keep the veggies aside.
Sautéing mushrooms
- Heat oil in a kadai or pan. Add the sliced mushrooms.
- Stir & sauté the sliced mushrooms. First you will see the mushrooms releasing a lot of water.
- Then later the water evaporates. Saute till the mushrooms get browned from the edges.
- Remove the mushrooms and keep aside.
Making dry kadai mushroom
- In the same oil, add finely chopped onions. Saute the onions till translucent or light golden.
- Now add the ginger-garlic paste and saute till their raw aroma disappears.
- Add the tomato puree. Stir and saute till you see some oil releasing from the sides.
- Then add the sliced capsicum (bell pepper). Stir and saute for 5 to 6 minutes on a low flame
- Add the ground kadai masala which we made. You can also add ¼ tsp turmeric powder at this step. Adding turmeric powder is optional though.
- Then add ½ cup water. Season with salt.
- Stir & bring the gravy to a simmer on a low flame till you see a few specks of oil on top.
- Add the sautéed mushrooms and mix very well. You can add some more water if the gravy looks very dry.
- Lastly add crushed kasuri methi (dry fenugreek leaves) and mix well. Switch off the heat.
- Serve kadai mushroom dry hot with roti, paratha or naan. While serving you can garnish with ginger julienne and chopped coriander leaves.
Video
Notes
- Spices: Use fresh spices which are in their shelf-life. The spices are roasted till they are aromatic. Do not brown them too much or burn them.
- Mushrooms: Other varieties of mushrooms can also be used instead of button mushrooms.
- Dried red chillies: The color, spice, pungency and heat factor in the dish depends on the type of red chilies used. So you can increase or decrease the amount of red chilies as per their heat & pungency. Chillies which are not spicy like Kashmiri chillies or Byadagi chillies can be used and they also give a deep orange color to the dish.
- Bell pepper: You can use a mix of red or green or yellow bell peppers or just one colored bell pepper.
- Tomatoes: Use tomatoes which are not very tart or sour. You can even use packaged tomato puree. When using packaged tomato puree, add some more water as they have a thick consistency.
Nutrition Info (Approximate Values)
About Instant Pot Kadai Mushroom
In this recipe, the kadai is replaced with the instant pot. Hence the recipe gets done in less time and quickly.
Even though I have used an instant pot, I have kept the name as Instant pot kadai mushroom, just so that readers can identify the recipe easily.
In this recipe too, the unique blend of ground spices called kadai masala is made and added. This kadai masala gives a distinct taste, aroma and flavor to the dish.
I have kept this recipe and the cooking process really simple so that the recipes take less time.
The recipe tastes exceptionally good if you add fried or sautéed mushrooms to the gravy. But sautéing mushrooms till golden takes quite some time, so I have sautéed them for a few minutes and then pressure cooked in the instant pot.
Step by Step Instant Pot Kadai Mushroom
Making kadai masala
1. First we need to make the kadai masala. Heat a small kadai or a pan. Add the whole spices – 1 tablespoon coriander seeds, ½ teaspoon cumin seeds, 1-inch cinnamon, 2 cloves, 2 green cardamoms, 3 to 4 Kashmiri red chilies or 2 to 3 dry red chillies.
2. Dry roast all the whole spices on a low flame till they become aromatic. Stir them often while roasting.
Roasting the masala takes about 1 to 2 minutes. In a thick bottomed kadai or pan, roasting takes about 2 minutes on a low flame.
3. Once they cool down, add them to a grinder jar or a spice or coffee grinder.
4. Grind to a semi-fine or a slightly coarse powder.
5. Remove in a plate and keep the kadai masala aside.
Sautéing
1. Switch on the instant pot. Press the sauté button for 15 to 20 minutes on the normal mode.
2. Add 3 tablespoons oil in the steel insert of the instant pot. When the oil becomes hot, add ⅓ cup chopped onions. The oil should just be hot and not sizzling hot or smoking hot.
3. Sauté stirring often, till the onions soften and become translucent.
4. Then add ½ teaspoon garlic paste, 1 teaspoon finely chopped ginger, 1 slit green chilli or serrano pepper.
5. Mix and sauté for 3 to 4 seconds.
6. Add 1 cup finely chopped tomatoes.
7. Sauté till tomatoes soften and become pulpy.
8. Add sliced button mushrooms (200 to 250 grams).
9. Mix very well and deglaze the pot. Scrap any stuck bits of ingredients from the bottom of the pot. The moisture from the mushrooms helps in deglazing.
10. Sauté for a couple of minutes.
11. Add ¼ teaspoon turmeric powder and salt as required. Mix again well.
12. Add ½ cup of water. Deglaze if required.
Pressure cooking
13. Press cancel and press the pressure cook or manual button. Set the timer to pressure cook for 3 minutes on high pressure.
14. Then do a quick pressure release by lifting the valve. Open the lid.
15. Then add capsicum and ground kadai masala and 1 teaspoon kasuri methi (crushed).
You can reserve ½ teaspoon of kadai masala for garnish. Kasuri methi is dried fenugreek leaves. If you do not have kasuri methi then skip it.
16. Mix very well.
17. Press the sauté button for 5 to 6 minutes on normal mode.
18. Sauté for 5 to 6 minutes. Stir often. You can reduce to the low setting if the masala sticks to the pan or heat becomes too much.
19. Sauté till the capsicum is half-cooked. There should be some crunch in the capsicum. If the consistency looks very dry, then you can add some hot water.
20. Add 1 to 2 tablespoon chopped coriander leaves. Mix well.
21. Serve the Instant Pot Kadai Mushroom gravy garnished with few coriander leaves and ginger julienne (optional). Serve with chapati, tandoori roti, naan or dinner rolls or bread. Also sprinkle the kadai masala, if you have reserved it while serving.
Instant Pot Kadai Mushroom
Ingredients
Whole spices for kadai masala
- 1 tablespoon coriander seeds
- ½ teaspoon cumin seeds
- 1 inch cinnamon – use true cinnamon and not cassia cinnamon
- 2 cloves
- 2 green cardamoms
- 3 to 4 dry kashmiri red chilies or 2 to 3 dry red chilies – broken and seeds removed
Other ingredients
- 3 tablespoons oil – sunflower oil or any neutral-flavored oil
- ⅓ cup chopped onions or 1 medium-sized onion or 50 grams onion
- ½ teaspoon garlic paste or 4 to 5 medium garlic cloves crushed in mortar pestle
- 1 teaspoon finely chopped ginger or 1-inch ginger
- 1 green chilli or serrano pepper – slit
- 1 cup finely chopped tomatoes or 2 medium to large tomatoes or 150 grams tomatoes
- 200 to 250 grams white button mushrooms – sliced or chopped
- ¼ teaspoon turmeric powder (ground turmeric)
- salt as required
- ½ cup water
- ½ cup thinly sliced capsicum or 1 small to medium capsicum (green bell pepper)
- ½ to 1 teaspoon crushed kasuri methi (dry fenugreek leaves) – optional
- 1 to 2 tablespoons chopped coriander leaves (cilantro)
- ½ inch ginger – julienne, for garnish
Instructions
Making kadai masala
- Heat a pan or kadai. Take all the whole spices mentioned under the “whole spices for kadai masala’ list in the pan.
- Dry roast all the whole spices on a low flame till they become aromatic. Stir them often while roasting.
- Once the spices cool down, add them to a grinder jar or a spice or coffee grinder. Grind to a fine powder.
- Remove in a plate and keep the kadai masala aside.
Sautéing
- Switch on the instant pot. Press the sauté button for 15 to 20 minutes on the normal mode. Add oil in the steel insert of the instant pot.
- When the oil becomes hot, add the chopped onions. Saute stirring often, till the onions soften and become translucent.
- Then add ½ teaspoon garlic paste, 1 teaspoon finely chopped ginger, 1 slit green chilli or serrano pepper.
- Mix and sauté for 3 to 4 seconds.
- Add 1 cup finely chopped tomatoes and sauté till the tomatoes soften and become pulpy.
- Add sliced button mushrooms.
- Mix very well and deglaze the pot. Scrap any stuck bits of ingredients from the bottom of the pot. The moisture from the mushrooms help in deglazing.
- Sauté for about 3 minutes.
- Add turmeric powder and salt as required. Mix again well.
- Add ½ cup water. Deglaze if required.
Pressure cooking
- Press cancel and press the pressure cook or manual button. Set the timer to pressure cook for 3 minutes on high pressure.
- Then do a quick pressure release by lifting the valve. Open the lid.
- Then add capsicum and ground kadai masala and 1 teaspoon kasuri methi (crushed). Mix very well. You can reserve ½ teaspoon of kadai masala for garnish. Kasuri methi is dried fenugreek leaves. If you do not have kasuri methi then skip it.
- Press the sauté button for 5 to 6 minutes on the normal mode.
- Sauté for 5 to 6 minutes. Stir often. You can reduce to the low setting if the masala sticks to the pan or heat becomes too much.
- Sauté till the capsicum is half cooked. The capsicum should have some crunch in them.
- Add 1 to 2 tablespoon chopped coriander leaves. Mix well.
- Serve instant pot kadai mushroom garnished with some coriander leaves and ginger julienne (optional). Serve with chapati, tandoori roti, naan or dinner rolls or bread. Also sprinkle the kadai masala, if you have reserved it while serving the dish.
Notes
- Cleaning mushrooms: Rinse or wipe dry or simply wipe the mushrooms with a clean kitchen towel. Then slice or chop them.
- Use less red chillies if they are too spicy and hot.
- Fresh edible mushrooms of any variety can be added.
- If the dish looks too dry after cooking, then add some hot water.
- Kasuri methi (dried fenugreek leaves) can be skipped if you do not have it.
- Reduce to low sauté setting if while sautéing the ingredients stick to the pot.
- Any bell pepper variety can be added in the recipe.
Nutrition Info (Approximate Values)
Stovetop gravy recipe
Ingredients Required:
To be ground to a paste:
- 135 grams onions OR 2 medium to large onions OR 1 cup heaped roughly chopped onions
- ½ inch ginger OR 2 to 2.5 grams ginger OR 1 teaspoon chopped ginger
- 5 to 6 garlic OR 4 grams garlic OR 1 teaspoon chopped garlic
- 250 grams tomatoes OR 3 medium to large tomatoes OR 1.5 cup chopped tomatoes
Whole spices for kadai masala:
- 1 tablespoon coriander seeds
- ½ teaspoon cumin seeds
- 1 inch cinnamon
- 2 cloves
- 2 green cardamoms
- 6 to 7 whole black pepper
- 4 to 5 dry red chilies or kashmiri red chilies
For gravy:
- 3 tablespoons oil
- 1 tej patta (indian bay leaf)
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder or deghi mirch or kashmiri red chili powder
- 200 to 250 grams white button mushrooms – chopped or sliced
- 90 to 100 grams capsicum OR 1 medium to large capsicum or 1 cup thinly sliced capsicum (green bell pepper)
- ¾ to 1 cup water or add as required
- ½ to 1 teaspoon crushed kasuri methi (dry fenugreek leaves)
- 2 tablespoon chopped coriander leaves (cilantro leaves)
- ½ inch ginger – julienne
- 2 tablespoon cream (optional)
- salt as required
INSTRUCTIONS:
Making kadai masala:
- Heat a pan or kadai. Take all the whole spices mentioned under the “whole spices for kadai masala’ list in the pan.
- Dry roast all the whole spices on a low flame till they become aromatic. Stir them often while roasting.
- Once the spices cool down, add them to a grinder jar or a spice or coffee grinder. Grind to a fine powder.
- Remove in a plate and keep the kadai masala aside.
Preparing onion and tomato paste:
- in the same grinder jar, add 1 cup heaped roughly chopped onions. grind to a smooth paste. Remove and keep the onion paste in a bowl.
- to the same jar, now add 1.5 cup chopped tomatoes, 1 tsp chopped ginger and 1 tsp chopped garlic.
- grind to a smooth paste. keep aside.
Making kadai mushroom gravy:
- Heat 3 tbsp oil in a kadai or wok. add 1 tej patta and saute for two to three seconds.
- Add the ground onion paste. saute stirring at intervals, till the onion paste becomes golden. For a quick cooking of the onion paste, add a pinch of salt.
- Once the onion paste turns golden, then add the tomato paste.
- Saute the tomato paste till you see oil specks on top or leaving the sides of the paste.
- The masala will also thicken and leave the sides of the pan.
- Then add ½ tsp turmeric powder and ½ tsp red chili powder or deghi mirch or kashmiri red chili powder. mix very well.
- Add sliced or chopped mushrooms.
- Mix the mushrooms very well with the masala and saute for 2 to 3 minutes on a medium flame.
- Add the ground kadai masala along with salt.
- Add ¾ to 1 cup water. mix again very well.
- Cover the kadai or pan with a lid and simmer on a low to medium flame for 6 to 7 minutes.
- Then add 1 cup thinly sliced capsicum.
- Simmer without a lid, till the capsicum is half cooked and still have their crunch. cook for about 6 to 7 minutes. you can also cook for some more time if you want.
- Then add 1/2 to 1 tsp crushed kasuri methi. At this step you can also add 2 to 3 tbsp cream, if you prefer.
- Lastly add 2 tbsp chopped coriander leaves and ½ tsp ginger julienne.
- Stir and then serve kadai mushroom gravy hot with chapatis, tandoori rotis, naan or bread. You can also serve with steamed rice or cumin rice or peas pulao.
This kadai mushroom recipe is from the archives (September 2012) and has been republished and updated on 14th June 2020.
Ms Dassana,
Thank you for such a wonderful blog. My cooking has improved considerably due to your guidance and recipes.
A recipe request – Could you please try to make a homemade version of the maggi masala. I like the taste of the masala but dont like the maida noodles and high sodium. If I can make the masala at home, then I can pair it with healthy noodles.
Before having our food, we say “annadhatha sukhi bhava” three times to bless the farmers, the merchants and the cook who made it possible for us to have the food before us. I always bless you during that time as you are the cook who helped me bring that food to my family. God bless you!
Hi Vimina, firstly thank you for your kind words and blessings. I am touched by your words. I will see if I can add such a recipe. Let me give a try and if it is good I will add the recipe. Thanks again.
Hi Dassana,
I love the recipes posted by you. Have been referring to them for a long time. This is the first time I am writing to you.
Awesome recipes…the kadai mushroom is a huge hit of my family.
Keep going great guns… God bless you!
Thank you Rachna for the feedback on other recipes as well as kadai mushroom recipe. Good to know. Thanks for your kind wishes too.
Awesome recipe… I tried making the Kadai mushroom gravy… It came out perfect… One of the best recipes… Thank you….
A lovely recipe. I added too much chilli for my family, apparently, but the taste was nice. I made 4x the recipe so a huge batch. I added fenugreek, not fenugreek leaves … does that matter?
Needed the coriander and something to cool it down too.
Will do it again. Thanks.
thanks mel. fenugreek leaves have a different flavor than fenugreek seeds or powder, but they can be substituted for each other in most indian recipes. next time, do add less red chillies. if possible, you can use dry kashmiri red chillies as these are low in heat and give a nice red or orange color. welcome and happy cooking.
Great recipe and easy to cook. People at home are fond of mushrooms and loved this variation. Worked fine with Jain preparation as well.
Hi Dassana,
I am a great fan of your website and this particular recipe is my favorite! I live abroad and whenever I crave homecooked food I head to your website. I even shared your website to many non-Indian friends of mine. They loved your recipes and the illustrations help them a lot.
Many wishes and keep up the good work!
This recipe is amazing. The taste got super enhanced with the roasted dry masala!
Thanks Ankita for your positive feedback.
hey Amit!
Your wife (or whomever you cook for) is one lucky being! My boyfriend is a punjabi and he craves his mom’s style of cooking and I always use recipes for every damn indian thing i cook. He not only loves it but finds it tastier than his mom’s.
I blindly trust your recipes and never use any other site.
Way to go man!
Thanks SRISHTI for this lovely comment. Glad to know that the recipes are turning out very good. Its other way round 🙂 I am Dassana and my Husband name is Amit.
Fantastic recipe! Really enjoyed eating this. Thank you!
Welcome Sawan. Thanks for sharing positive feedback on kadai mushroom recipe.
Hi! I m a regular visitor to your website. And have made palak paneer, tikka, rajma, soups etc. This is the first time i m posting a comment. I really like the details about all the recipe plus the photos of each step makes it easy for us to follow. Everyone at my home loves the food i cook from your recipe. Thank you so much
Welcome Sherly. Glad to know this. Thanks for sharing positive feedback on recipes you tried.
I tried this last night and boy is it delicious. The spice mix was especially spot on. I think I’m going to use the same mix on other subjis. Excellent recipe overall!
Thanks Krith for your positive feedback.
Beautiful… Very easy to make.. colourful… Aromatic and nutritious…We used mustard oil and kept chunks of tomato and capsicum…Great…Thanks a ton!!!
Welcome Sushant. Nice to know this.
I tried this lovely recipe, just used onions and capsicums as chunks .. amazing it was!! Made my Sunday! !
thank you sri for your positive feedback 🙂
Very very tasty and simple recipie.keep posting .
thank you hashmath 🙂
I tried this receipe today and it came out very well. And my husband loved it very much. Tq ? for posting such a tasty receipe. Keep posting .
welcome sinduja and thank you for your kind words 🙂
this recipe looked good . but my curry turned very dark brown as soon as I put in the kadhai masala and the color of the curry wasn’t the nice reddish but brownish and black.
by any chance, did the masala burn. also what was the color of the masala, when the spices were powdered?
I loved this recipe, I followed it exactly and the pictures helped so much!. my family and I love it. thanks!
pleased to know this thankyou so much Aishwarya 🙂
Hi, I tried this recipe today… it was very tasty and very easy to prepare. .. thank you for posting good recipes. . God bless you and your family.
thankyou so much sheela glad you like our blog recipes god bless you too 🙂 take care.
Hi. I have been trying a few of your recipes lately, today it is kadai mushroom. it turned out beautiful 🙂 Thanks for the very simple yet detailed recipes and yes, the step-by-step photos help a lot!
glad to know soumya you liked the kadai mushroom recipe 🙂 thankyou for your positive words and you are always welcome.
Absolutely divine!!
thankyou padmini 🙂
I tried this today and it was delicious. Thanks for the receipe.
glad you liked the kadai mushroom raji thankyou 🙂
I tried this one. today and its really awesome
thanks for the positive review santhiya.
your recipie is very easy to cook.
your recipie is very easy to cook.thanks for ur easy steps . super taste like restaurant
pleased to know this thankyou bobbyrajan 🙂
I tried dis mushroom recipe first time n really its so yummy…. Thanks a ton 4 this tasty recipe.
thanks a lot mini and welcome.
Very good recipe and it is totally different taste from restaurant. I like that
thanks richad.
The ingredients call for Turmeric but the recipe doesn’t ever tell you to use it.
turmeric is optional and you can add it when you add the kadai masala. i have updated in the post.
Nice recipe ……superbbb …..love it
thankyou deepika 🙂
Tried it for a quick fix. Really loved the combination of flavours. Was a huge hit with my family.. Thanks a ton! ^_^
thankyou ishan and glad your family liked it 🙂
Followed the steps – yummy taste – thanks for sharing the recipe
welcome and thankyou jayashree 🙂
Really vry nice and turned out super yummy….
Started to fall in love with mushrooms!
A big thank you!
pleased to know this puja thankyou for your positive words 🙂
I tried it first time n its taste ymmy d way of describing each thing is great
thankyou so much ema 🙂
Thank you so much for this lovely recipe,i tried it.
Thanks a lot for a lovely work.
welcome bratati 🙂 and thankyou so much.
Thank you so much for this recipe, it came out very well the very first time i tried it. Family loved it. step by step pictures and detailed explanation helps a lot for newbies like me.
Thanks, keep up the good work!
we are very pleased to know this thankyou shuba 🙂 and you are welcome.
It’s good and healthy food, my childrens love it!
thanks poonam.
Hey hi,
Tried this for lunch without capsium..
It worked out well and we really enjoyed the food.
Keep sharing such different recepies and motivating me to cook.
Thank you!!
thanks a lot sneha.
Me and my wife tried it just now…even currently having it.. :p
The dish turned out to be a delicious one. Too awesome… 🙂
enjoy the dinner 🙂 and thanks as always.
This recipe is perfect. Prepared it today and people loved it
pleased to know this ankur 🙂 and thankyou for trying.
I tried it and its perfect really a five star level recipe and easy
thanks madhuvan
I tried the dish….it was awesome.. I skipped the cream. Everyone in my family loved.
thanks ramya for sharing positive feedback.
I tried the recipe yesterday for dinner. We loved it.
I ground the spices first and put the tomatoes in it and ground them together by mistake. I was expecting a disaster because i didnt do as per instructions. But the curry came out so well.
Thanks a lot.
thanks for the positive feedback manogna. tomatoes can be ground also. so what you did was not a mistake 🙂
Made this today, left the capsicum out as didn’t have any. The dish turned out perfect, thanks
welcome divya. nice to know this.
I tried this recipe and I used fresh button mashroom with dry chilies and coconut..its realy nice
thanks swapnil. good to know this.
I m going to make this .can I use garam masala on behalf of kasturi methi
simran, skip adding kasuri methi.
Today i make this and its really very yummy.
How many days i keep that dry roasted masala?
thanks for the positive review khanjan. will stay well for a month. just keep in the fridge, as its a small amount.
Hi I tried the recipe today turn out quite nice. I used portobello mushrooms. I skipped the kasturi methi. I added roasted chunky peanuts at end.
thanks pari for sharing positive feedback and for your variation.
Super and easy to follow
I really enjoy cooking, sharing and eating this meal. The layout with photos and then the summary recipe is excellent. All so clear and simple.
I would really like to own the grinder v jar you use, but I can’t find one on line or in the Asian supermarkets. Can you help me?
Best wishes
Tim
thanks tim. this is an indian brand grinder which is meant for heavy grinding. the brand is preethi. they have a small chutney grinder and two or three blender jars for heavy to moderate grinding and also juicing. i think preethi mixer-grinders are available on amazon. so you can have a look.
Hi Dassana,
I tried ur recipe yesterday night and it came very well…..Thank you for ur detailed explanation about the recipe.
welcome pushpa. glad to know this.
Hi
Thank you for the effort you make with each recipe. This one won my fiance’s heart 🙂
welcome geetanjali. glad to know this.
amazing recipes i want some more hot recipes of mushrooms:)))
thanks v.vejayasrenithi
Thanks a lot. Good and easy to learn
welcome anil
Dear dassana…
thanks a ton
welcome jayanthi
Dear dassana…
I have been trying from a very long time to thank you…coz I have tried all the new dishes only from your blog…I dint know what to write in website coloumn…I was really worried..coz I have tried your recipes and it has came out awesome…but unable to thank you…hope this comment vl get posted…you’re my god of kitchen dassana..how beautifully step by step you are posting..if followed throughly no body can ever make mistakes…am able to taste all those restaurant style dishes at home…thanks a ton…
welcome jayanthi. glad to read your positive feedback and kind words. i am touched and humbled. your comment has made my day.
Awesome….!!!
Tried it out very taste! thanks for sharing this recipe.
welcome namu
Hi,
I tried this dish today, I don’t know what went wrong in that. It gave a strong burning sensation inside that we weren’t able eat it. And also, capsicum slices were bit hard. Though, color and smell of the dish were appealing. Thankfully, I didn’t add kasuri methi and garam masala in the end. Please do give suggestions regarding this.
This was my first attempt when I tried a recipe taken online.
neha, it must be chilies. the chilies that you must have used must be a hotter variety. try to use chilies like kashmiri chilies which are less hot in such recipes. or reduce the quantity of chilies if using hotter variety of chili. capsicum you could have cooked more.
That could be the reason.
I’m thinking of trying one more time with less amount of chilli next time.
Can I use Degi mirch powder instead of red chilli?
neha, yes you can use degi mirch powder.
Thanks Dassana for this superrrr tasty recipe.. I tried it today nd everyone in my family liked it so much..
welcome argha. glad to know this.
I really appreciate your way of giving step by step recipes ….too good
thanks prerna
I tried it for d first time n everyone in d family liked it a lott
I added ratanjot for colour as d tomatoes were not too red
thanks ekta. i know ratanjyot is a ayurvedic medicine. for the first time i am hearing from you that it can be added to food. how did you add it? because what i have is the root/stem of ratanjyot.
Loved ur recipie but mushroom were bit hard… Next tym I added half boiled mushroom n it was gr8…..
Thnx fr adding this recepie
welcome pallavi. it must be because of the quality of the mushrooms. i never faced this problem and cook mushrooms very often.
Superb recipe… Also well teaching by dis website becoz photos of every step is awesome idea… New learners can easily understand even experienced cooks can also serve tasty food by using dis step by step photo process… Many experienced cooks dono when to put salt when to put garam masala but these photos shows everything. .. Gud Keep it up
thanks shalini for sharing this positive feedback on recipes and their presentation.
Superb receipe i loved it…. I like the step by step explanation…..
thanks shakthi
Very nice.I like step by step explanation
thanks kalpana
I tried it,it was very spicy and tasty
thanks bkdamodarreddy
Super i like this
thanks sai
I don’t have a word so nice
thanks ashish
thankx a lot for such a wonderful recipe.I really appreciate ur stepwise explanation.
welcome ghazala
Had a query. The roasted kadai masala here is slightly different than the one in kadai paneer variation. Can this be used in the other one too?
rashmi, yes you can use this kadai masala in the kadai paneer recipe but then you can skip adding garam masala.
The taste is really yummy
thanks rayees
Tried your recipe yesterday . Doubled all ingredients as I had about 400 gms mushrooms but it came out as very spicy ( the garam masala spicy … the one which makes you feel the burn inside ) . Where did I go wrong ? when the mushrooms were doubled should the spices be 1.5 times instead of double ? Am a new cook so any pointers are welcome …
when you double recipes where the masala has to be ground then care has to be taken. exact doubling won’t work in such recipes. so you just needed to increase the spices by one or two numbers. eg for red chilies, just add 1 or 2 more of the red chilies. coriander seeds can be 1.5 tbsp. cumin could be 0.75 or 1 tsp. i think its basically the red chilies that giving the burning sensation. usually i use the indian method of andaz or eyeball the ingredients i am adding. so 99% of time this method works for me. the knack of adding more or less ingredients comes after you have some practice in cooking.
Its so nice. I had it with bread toast. Its so simple for singles. Thank you so much.
God Bless you. Have a good day..
welcome wesley. thanks for sharing positive feedback and for your blessings.
very nice crispy simply yuuummmyyy
thanks anisha
Please update website cannot pin mushroom recipe and other pages on website need to update link to Pinterest
myriam, i just tried. pinit button is working except on first photo. rest all photos are pinable. please try again and let us know if it still not work.
Great recipe ..loved it but the only problem is it took a lot of time to cook ….well thanks for great share …keeping sharing recipes …I enjoyed it 🙂
welcome amit. yes, the recipe takes time because mushroom are sauted first and they should be cooked well.
these were one of the best recipe that i had ever made thanks for these fabulous idea and way of cooking.
welcome sania
Nice one. Thanks.
welcome praveen
…. Thanks a ton.
welcome garima
Hi
So far I think you’d have figured that I’m an avid follower of your blog. This blog, for me personally, has become like an encyclopaedia of cooking. Whenever I have to make something, even if I know the basics, I still look up for somewhere I always have a feeling that I’ll find something different here.
When I got married, I was a nobody in the kitchen but thanks to you my level has been upgraded.
thanks garima for this amazing feedback. i don’t know what to write. a big thanks from my side. such comments really mean a lot to me.
It is a good recipe and very tastefull.
thanks varis
Hello Dasanna,
I love to cook and tried the mushroom kadai today. The taste seems good and the curry is not with lots of gravy. There is thickening like onion or cashew paste.Neither it does have a corn flour thickener .However all said and done the kadai is authentic and is not run of the mill taste profile. It has its own character. As we are using all fresh spices ,the pungency of the spices are excellent. Use of fresh cream in the end will definitely enhance the taste profile and it takes the recipe to a different level as used by Twara, an another member in this group.
It goes well with pulkas and rotis. Thanks for sharing this recipe.
hi raveen, its a semi dry sabzi and so no thickener is added. this recipe has its own taste and flavor. addition of cream towards the end will enhance the taste. thanks for the feedback.
Hi, today i tried this recipe and it came out so well. My family loved it so much. I have just made little change, in last i added 3-4 tbsp fresh cream. It was yummmy.
Thank you so much for this recipe
I always love to try your different recipe, it never went wrong.
welcome twara, thanks for sharing your feedback and variation.
Tried the recipe today for lunch. Followed it to the ‘t’ yet found the taste was a bit “pheeka’ or dull….though overall nice
the dullness at times is due to less salt. salt brings out the flavors of the spices more. again here, the kind of red chilies used also make a difference. finally everything comes to an individual’s taste and preferences. for some folks, i know, especially some of my american colleagues, even the food which is not spicy for me, is spicy for them. so when i would cook for them, the food would taste bland for me, but for them it was perfect and not spicy. so if you feel the spice or heat is less, you can always pep up the recipe extra red chili powder or garam masala.
Agree on taste preferences, so just for my understanding would most of the dishes here be lower on the spice quotient?
whenever i post any spicy or hot recipe, i do mention its spicy. if its a recipe which is authentically made spicy or hot eg like kolhapuri misal, then i will mention it is spicy and hot. i have had the fiery kolhapuri misal, so i know the spice and heat factor in this regional recipe.
basically in most recipes, i try to keep a balance of everything like tang, spice, heat without any one factor becoming overpowering. again since most indian recipes use chilli powder, the kind and quality of chilli powder varies a lot. some give good color with less heat and vice versa. so depending on the taste preferences and the kind of chilli powder or even green chilies, one can easily go upto 1/2 tsp red chilli powder or 2 to 3 green chilies, in a recipe serving of 3 to 4. there are regional variations too. eg andhra or kolhapuri food is typically hot and spicy. again here, its the kind of chilies that are added in the recipes. also when it comes to garam masala, homemade ones add more punch than the ready made ones. so basically everything depends on the kind of spices or spices powders added, whether homemade or ready made. generally a recipe like kadai mushroom or paneer is not spicy nor hot. most punjabi recipes are not spicy or hot. they have a balance. many of them use deghi mirch or kashmiri red chili powder, which give good color, but low in heat.
tasty!!
Really its very easy to cook.
it is 🙂
Easy instructed and Good Receipe!
Thanks.
thanks.
Ur all recepies are fab….too good..
thanks drantima
Thanks for sharing the recipe… It came out delicious….
welcome reena
Thanks for d wonderful recipe..It goes well with chapati.Hubby love d combination.10q
welcome shuba for the positive feedback
fantastic recipe!! i’ve become a gud cook bcoz of your recipes.. i’ve tried all mushroom recipes its all very nice..thanx a lot!!
welcome sushmitha. glad to know that the blog helped in bring out the chef in you.
Thank you so much for such a nice recipie . I did it .. It came out really well..
welcome nandini.
Tried the recipe last night. Came out fabulous. Five stars
thanks sujata for the positive feedback.
when i tried its not good taste………….
you have not mentioned what went wrong. you could have been specific regarding the taste. also did you follow everything correctly.
I tried this recipe. It came out really well. Everyone loved it. Never had this delicious mushrooms at home before.
came out great. The taste of fresh ground spices were evident!
welcome vandana
Hi Dasana,
Just would love to tell you “Thank You ” very much for posting such a wonderful and finger-licking recipe.I wasn’t sure so far how to include Mushroom in our diet,so I checked for the recipes and I found your website.I tried it very next day and it turned out really very nice,actually beyond my imagination,and everyone in my family loved that..so I ‘ll try more recipes now and will keep you posted….
So grateful to you for doing such a wonderful job.Keep it up and please add me to your official fan list..God bless u…..Xoxoxo
welcome kanak and big thanks for this positive feedback. reading such feedback is always motivating.
really amazing.My son became a fan of it.Thanks a lot for this.:)))
welcome hemlata
Hi Dasanna, prepared your recipe of kadai mushroom today.. was really delicious.. thank u .. I keep checking and trying out your recipes.. thank u so much ..
thanks kripa.
hello,
cudn’t add kasuri methi still it tasted wonderful. thanks to you.
welcome uma
I tried dis recipe and my father in law becomes fan of it…..thanks:-)
welcome parneeta
Please add me to your official fan list….tried about 5-6 recipes from your website and they were mind blowing!!!!!!
Keep up the good work 🙂
Cheers!
thanks jiya. i have added your email to the weekly mailing list. do visit again.
Simply super and healthy one.Mushrooms are my favorite.Your dish is inviting me.Perfect for rotis dear
nyc
Thanx for this recipe cook ♥♥♥♥♥♥
Plz send me veg recipies prefer paneer mushroom
hi pinki
you can check paneer recipes at https://www.vegrecipesofindia.com/recipes/paneer-recipes/
and mushroom recipes at https://www.vegrecipesofindia.com/mushroom-recipes/
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wow its very attractive.i would like to try this today
shobi, do give it a try and give your feedback too. the recipe is really good.
luvly recipe……gonna try it today for my mom:D n myself as well
Dassana!!!! I am huge fan now. Remember I wrote about trying Tadka dal for a get together. I tried Dry Aloo Matar and this recipe yesterday. Turned out to be awesome!!! I don’t think I’d have to order mushrooms from a restaurant now!!! Thank you soooo much for sharing your finger licking recipes! Loads of love!!
i remember nidhi. good to know that both the recipes turned out awesome. it is better to cook delicious food at home than to order from restaurants.
LOve the photography and styling.. absolutely yummy!!
Wow looks ver appetising that I am feeling hungry now 🙂
How delicious! I love Kadai mushroom or any mushroom curry for that matter.
I like mushroom in very spicy taste so i will try this recipe with more spice.please help me
you can increase the number of red chilies and also if you want, you can add green chilies. the kadai mushroom will be spicy and hot.
i have a magic bullet too.. i have used it so much in the last 4 years, that the blades are now getting kinks and dinks. 🙂 another fave and perfect mushroom recipe!
i hv made kadai paneer so many times and the recipe has never dissapointed me..and now i hv to try this delicious mushroom version..i hv a request dassana..can u please tell me the recipe of garlic nan on stove top..
dear suhani, i was thinking from a long time to make garlic naan and on stove top. i have noted down your request. i have so many of them. after ganesh chaturthi, i plan to make and post the recipe requests one by one.
do try the kadai mushroom. it tastes similar to the kadai paneer and is great with some hot or warm phulkas.
Awesome recipe 🙂
Magic bullet kitney ka hai Dassana ji? 🙂
dear arpita ji, thanks. magic bullet ka cost hain approx 2000 rs.
Oh okie 🙂 Meko bhi chahiye 😀
This looks fantastic. My family is mushroom crazy, so I am pinning this for sure!
Lovely combo Dassana with mushrooms and green bell peppers..
My husband loves mushroom curry but somehow I always goof it up and land up making it soggy. Next time I am gonna try this. I think he will love it!
You are right magic bullet always comes handy in kitchen for small portions. as we are only two me n my husband in family. your kadai mushroom looks really delicious. I am sure that freshly ground masala gives nice flavor and aroma.
As i was reading procedure, i was salivating. 🙂
magic bullet is too good. and freshly ground masala gives a great aroma and flavor to any curry
Great pics as always Dassana. Kadai Mushrooms look very beautiful and I feel the taste as well.
Wow Dassana,
This mushroom kadhai recipe looks and sounds great! Will have to try this out soon. We all love mushrooms at home.
Dassana, this curry looks so delicious. This is another recipe I will be trying:)
thanks familycook 🙂
Love this with hot hot chapathis… yumy
My husband appreciated me a lot for the wonderful taste of this dish. Dear Dassana could you share me the recipe of home made creamy mushroom soup ?????
thanks sarmistha. thats good to know. here is the recipe for cream of mushroom soup – https://www.vegrecipesofindia.com/veg-cream-mushroom-soup-recipe/
Love your detailed r step by step recipes.
Tried with paneer was good.
Do you know the sindhi recipe kokhi. It’s a thick chapati with onions and green chillies.Can u please share.
Ready made kashmiri chillipowder which brand is good.
thanks shanthini. i have seen and heard about sindhi kokhi recipe. meanwhile you can try this onion paratha – https://www.vegrecipesofindia.com/onion-paratha-recipe/ i tried MDH kashmiri red chilli powder and it was good.
Hi Amit ,
i tried the recipe . It came out too good.
Thanks a lot 🙂
welcome mandakini. glad to know this.