KADAI MUSHROOM

Written by Maya Shetty in FOOD, INGREDIENTS, MUSHROOM, VEGETABLES, VEGETARIAN - DRY PREPARATION, VEGETARIAN DISHES

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KADAI MUSHROOM

The weather is getting colder & it’s only natural for one to get more bolder with the spices in the kitchen….nothing like a hot spicy dish to calm the winter blues which seems to be fast approaching.Talk about winter preparedness (or is it still Fall??) I hunted down the Fresh market aisles to get all the fresh vegetables I could , since very soon there will only be a select few, the rest would be in the frozen section.
Standing in front of the stove, I fiddled with the idea of a hot soup or a curry with mushrooms, naturally the curry took over smile emoticon Still thinking of the dare devil guy (Nik Wallenda) who is going to tightrope walk between the skyscrapers here tonight, I convince myself telling, ” I bet he started with balancing the grocery bags in the snow”…..I still can’t for the life of me understand what triggers him to walk on a tightrope, when the winds are blowing at 30mph & with this cold temps at dusk tonight.To each his own,I say & stir in the garam masala, it takes all kinds to make this world an interesting place…Spicy indeed, like my curry smile emoticon
‘Kadai’ basically refers to a deep thick bottomed cookware used as a staple in Indian cooking, easy to stir on a larger area with the heat spreading to all surfaces evenly, usually is made of iron ,stainless steel or copper.Cooking in these vessels is believed to add to the flavor of the curries too, perhaps since stirring is easy,so here I was making ‘Kadai’ Mushroom curry from the freshly bought mushrooms & bell peppers, creating a cozy warm aroma in the air, who cares if it’s freezing outside, my home still smells like a warm retreat to me smile emoticon This semi thick gravy can be had with flat breads or rice,I assure you it warms up your toes, for a more ‘zing’ effect just amp up the spices

Table of Contents

KADAI MUSHROOM

Recipe by Maya Shetty

Course: FOOD, INGREDIENTS, MUSHROOM, VEGETABLES, VEGETARIAN – DRY PREPARATION, VEGETARIAN DISHES

0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

kcal

Total time

minutes

Ingredients

20 20 -25 Mushrooms
5 5 -6 Tomatoes ( medium size)
Bell peppers (green or red) Original recipe used green, I had only red, so I went with red
4 4 -5 Kashmiri dry Red chillies ( I used Chili Arbol, a Mexican variety which looks & tastes the same)
6 6 -7 cloves Garlic (crushed)
1 1 ″ Ginger ( julienned)
2 tbsp 2 Coriander seeds
1 tsp 1 Garam masala powder
2 tsp 2 Fenugreek leaves(dry) or Kasuri Methi
2 tbsp 2 Oil
Cilantro- to garnish
Salt – to taste

Directions

Heat oil in the ‘kadai’, to this add the garlic & ginger & sauté for a few minutes.The nice aroma that emanates will get you in the mood for a more adventurous cooking.
To this add the sliced tomatoes, bell peppers & sauté for a few minutes & keep covered with a lid, so the steam is enough to cook the tomatoes into a mushy mass.
Meanwhile dry roast the coriander seeds & the red chillies & powder them with a mortar/pestle or in a blender.
When the tomatoes have turned soft add the powdered mix to this & keep stirring while adding the sliced bell peppers .Stir some more & then add the garam masala powder along with salt to taste & keep covered, allowing it to cook for 5-10 minutes.
Now add the cut mushrooms to this & stir well making sure the mushrooms are well coated with the masala, keep covered with lid for 10 minutes.Garnish with cilantro/coriander leaves & serve hot with flat breads like naan, chapatis or rice.