Kadai Mushroom Gravy

Kadai Mushroom Gravy

Okay, maybe my mushroom gravy isn’t better than yours, but it’s definitely better than anything the local restaurants joint offers. I need to put more effort into the side dishes I serve my family. Getting them to eat their vegetables is tough enough, but when the energy I put into making them appealing is lacking – it’s even tougher. If you’re not eating mushrooms, you should be. At least I think so. Beyond being extremely tasty they’re also really good for you. I'm in love with mushrooms of any kind and they  just appears on my dinning table at least once a week in some ways. I cannot control myself when I see packets of mushroom staked up in food section of the supermarket. Will always grab a few packets. Today I'm going share the Kadai Mushroom Gravy with you folks.

The traditional Indian recipe for curried mushrooms involves frying sliced onions along with crushed ginger paste and a mixture of coriander, cumin and turmeric powder, in vegetable oil before adding mushrooms and peas to it. Coarsely chopped tomatoes or yogurt are added to the curry pot after the mushrooms are well coated with the spices. The entire concoction is allowed to simmer for some time until the mushrooms turn tender when it is removed from heat and served with a garnish of coriander leaves and freshly ground peppercorns. Garam masala powder as well as hot chili powder are added to enhance the spiciness of the mushroom curry:) Just get back to ur kitchen and try out this Kadai Mushroom delivered straight from my kitchen to yours..see ya soon with another recipe:)

Kadai Mushroom Gravy

Serving Size: 4 person

Ingredients For the Gravy:

2 tbsp oil

1 tbsp garlic paste

1 tbsp ginger paste

1 onion , chopped

5 whole dry kashmiri red chillies

1 tbsp coriander powder

salt to taste

1 large red onion

2 green chillies , chopped

1 cup tomato puree or 3 tomatoes

1 tsp kasoori methi

garam masala powder to taste

Heat the oil in a pan, add the garlic paste, ginger paste and onions and saute till the onions turn brown in color. Add the red chillies, coriander powder and salt and mix well.Add the green chillies and tomato puree, mix well and cook on a slow flame, while stirring continuously  till the oil gets separated.Grind and keep aside.

1 lb white button mushrooms, quartered

1 green bell pepper, cubed

1 large red onion, finely chopped

1 tbsp garlic, finely chopped

1 tbsp ginger, finely chopped

1 tomato

1/2tsp kashmiri chilli powder

1/2tsp garam masala

1/2tsp coriander powder

1/2tsp cumin powder

2 green chillies, slit

1/2tsp cumin

1/2tsp mustard seeds

few curry leaves chopped coriander leaves

salt to taste

Preparation Method:

Heat oil in a wok, sprinkle cumin seeds.mustard and curry leaves.. Let it sizzle and add the green chillies. Add the onion and saute until caramelized and golden brown. Add the ginger and garlic and saute for another 2 minutes.Add in the chilli powder, cumin powder, garam masala and coriander powder.Add the tomatoes and salt and cook further until completely cooked down. Add the mushrooms and saute until the mushrooms are half cooked. Add the grind masala mixture and blend well. Cook over medium high heat, until oil separates out and the gravy thickens.Finally add the cubed green bell pepper and cook further for at least 5 minutes, until it all comes together.Remove from flame and transfer to serving dish garish with chopped coriander leaves.