Kadahi Mushroom (Restaurant Style )
Kadhai is a thick , circular and deep cooking pot , mainly used in India and Pakistan , for deep frying , preparing semi dry or dry curries and not to forgot sweets and deserts too. Even few dishes are named after the utensil and some of them are Kadhai Paneer , Chicken Kadhai etc .
I have prepared Kadahi mushroom , an exotic dish prepared with spices and aromatics just like in Restaurants for last recipe under Main course. A few days back I found this recipe on Veg Recipes Of India and wanted to give it a try. As we all love mushroom in any form , so it was going to be a hit and as I was thinking it was gone in seconds . My daughter just loved it and wanted to have it in lunchbox too. So let’s start the recipe .yum
Few more Recipes with Mushroom
250 g button mushroom
1 medium capsicum, thinly sliced
1 medium size onion, finely chopped
3 medium size tomatoes, pureed
1 teaspoon ginger garlic paste
1 tablespoon coriander powder
1 tablespoon Kashmiri Red Chilli powder
Salt to taste
1/2 teaspoon garam masala powder
1 teaspoon dried fenugreek leaves , kasuri methi
4 tablespoon vegetable oil
2 teaspoon coriander leaves, chopped
Water as required
1/2 cup Fried paneer cubes(optional)
Wash and dice the mushrooms and make a fine puree of the tomatoes in blender. Heat oil in wok /Kadahi , add ginger garlic paste and chopped onion, sauté till golden in color.
Onion and ginger garlic paste
Sautéed till golden
Add the tomato puree , coriander powder and Kashmiri red Chilli powder , mix well. Sauté till the oil comes out from edges.
Add the chopped mushrooms and and capsicum , stir and add 3/4 cup of water. Add salt and let it cook till water evaporates and a semi dry gravy formed.(appx. About 7-8 minutes )
Add fried paneer cubes , garam masala , Kasuri methi and garnish with coriander leaves .
Serve hot with Rice or a paratha or Chapati .
Serve-3. Cooking time-25 minutes Note: You may add water as per your desired consistency. Don’t overcook the mushrooms.
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