Mushroom Kadai Recipe – Authentic Indian Gravy with Homemade Masala

Last Updated on 2 months by Neha Deshmukh

Mushroom Kadai Recipe – Authentic Indian Gravy with Homemade Masala

Hey everyone! If you’re anything like me, you absolutely love a good, flavourful Indian curry. And today, I’m sharing one of my all-time favourites: Mushroom Kadai. It’s a restaurant-style dish that’s surprisingly easy to make at home, and the aroma while it’s cooking? Simply divine! I first made this for a family get-together, and it was a huge hit – everyone raved about the rich, smoky gravy. Let’s get cooking!

Why You’ll Love This Recipe

This Mushroom Kadai is a real winner for a few reasons. First, the homemade kadai masala takes it to another level – seriously, once you’ve tasted freshly ground spices, you won’t go back to store-bought! Second, it’s a fantastic vegetarian option that’s packed with flavour and protein. And finally, it’s relatively quick to make, perfect for a weeknight dinner or a special occasion.

Ingredients

Here’s what you’ll need to create this delicious Mushroom Kadai:

• 200 grams Button Mushroom
• 1 Onion (cubed)
• 1 Capsicum (cubed)
• 2 tbsp Oil
• 1 cup Onion (finely chopped)
• 1 tsp Ginger-garlic paste
• 1 cup Tomato Puree
• 1.5 tbsp Cream or curd
• 0.5 tsp Red Chilli Powder
• 0.25 tsp Turmeric Powder
• 2 tsp Coriander Seeds
• 0.5 tsp Cumin Seeds
• 3-4 Dry Red Chillies
• 0.25 tsp Black Peppercorns
• 2 Cloves
• 0.5 inch Cinnamon Stick
• 2 Green Cardamom
• 1 Bay Leaf
• 1 tsp Kasuri Methi

Ingredient Notes

Let’s talk ingredients! Using fresh, firm button mushrooms is key – they hold their shape beautifully during cooking. Don’t skimp on the kadai masala either; grinding your own spices makes a world of difference.

Now, about the gravy. You can use either cream or curd (yogurt). Cream will give you a richer, more luxurious texture, while curd adds a lovely tanginess. I personally love using curd, it feels a little lighter.

Spice levels are also a personal preference. Some regions in India prefer a spicier Kadai, while others like it milder. Feel free to adjust the amount of red chilli powder to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, clean your mushrooms and slice them lengthwise. Cube the onions and capsicum, and blend the tomatoes into a smooth puree.
2. Heat 1 tbsp of oil in a pan and sauté the cubed onions until they turn translucent. Set them aside. Repeat with the capsicum, cooking until it’s about half-cooked.
3. In the same pan, add the remaining oil and cook the sliced mushrooms until they’re browned and all the moisture has evaporated. This is important for getting that lovely texture!
4. Now for the kadai masala! Dry roast the coriander seeds, cumin seeds, peppercorns, and red chillies until fragrant. Separately, roast the cloves, cinnamon stick, cardamom, and bay leaf. Let them cool slightly, then grind everything together into a fine powder.
5. Heat a little oil in a pan and temper the cumin seeds. Add the finely chopped onions and sauté until golden brown. Mix in the ginger-garlic paste and cook for a minute until fragrant.
6. Pour in the tomato puree, add the turmeric powder, red chilli powder, and the freshly ground kadai masala, along with salt to taste. Cook until the oil starts to separate from the mixture – this is a sign that the spices are well cooked.
7. Stir in the cream or curd. Add the sautéed onions, capsicum, and mushrooms. Mix everything well to combine.
8. Pour in 1 cup of water and simmer until the gravy thickens to your desired consistency. Just before serving, crush the kasuri methi between your palms and sprinkle it over the Kadai. It adds a wonderful aroma!

Expert Tips

Want to take your Mushroom Kadai to the next level? Here are a few tips:

• Gravy Consistency: If the gravy is too thick, add a little more water. If it’s too thin, simmer for a few more minutes.
• Browning the Mushrooms: Don’t overcrowd the pan when browning the mushrooms. Cook them in batches if necessary to ensure they get nicely browned.
• Blooming the Spices: Roasting the spices before grinding them releases their essential oils, resulting in a more flavourful masala.

Variations

• Vegan Adaptation: Simply substitute the cream/curd with cashew cream or coconut cream for a delicious vegan version.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your spice blends to ensure they don’t contain any hidden gluten.
• Spice Level Adjustment:
  • Mild: Reduce the red chilli powder to ¼ tsp.
  • Medium: Use ½ tsp red chilli powder (as per the recipe).
  • Hot: Add 1 tsp or more of red chilli powder, or include a few extra dry red chillies when grinding the masala.
• Festival Adaptations: While not traditionally a festival-specific dish, Mushroom Kadai is a great addition to a festive spread, especially for Diwali or Navratri when many people enjoy vegetarian meals.

Serving Suggestions

Mushroom Kadai is best enjoyed hot, with a side of:

• Roti: A classic pairing!
• Naan: Perfect for soaking up all that delicious gravy.
• Rice: Steamed basmati rice is a wonderful accompaniment.
• A side of raita (yogurt dip) can help balance the spice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavours actually develop even more overnight!

FAQs

1. What type of mushrooms work best in this Kadai recipe?

Button mushrooms are the most commonly used and readily available, but you can also experiment with other varieties like shiitake or oyster mushrooms.

2. Can I make the kadai masala ahead of time and store it?

Absolutely! You can make a larger batch of kadai masala and store it in an airtight container in a cool, dark place for up to a month.

3. What is the difference between using cream and curd in the gravy?

Cream creates a richer, more luxurious gravy, while curd adds a tangy flavour and a slightly lighter texture. It’s really a matter of personal preference!

4. How can I adjust the spice level of this dish?

Adjust the amount of red chilli powder to your liking. You can also add or remove dry red chillies when grinding the masala.

5. Can I add other vegetables to this Mushroom Kadai?

Definitely! Peas, potatoes, or cauliflower would all be delicious additions.

6. What is Kasuri Methi and can I substitute it?

Kasuri Methi (dried fenugreek leaves) has a unique aroma and flavour. If you can’t find it, you can try substituting it with a pinch of dried oregano, but it won’t be quite the same.