Kadai Mushrooms: My Way

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Few recipes are quick, colourful and on top of that, they taste great with anything and everything. This is one of the few recipes which you can make on any weekday for dinner or have on the table to shine at any gathering or party.

Today the sun was shining after quite a few days. Hurricane Florence has given us enough rain and I was delighted to see the sun shining through the window. For this change of scenery, we needed something bright and yummy for lunch as well. To complement the weather I thought about making Kadai Mushrooms, peas pulao, Masoor Dal Tadka and Phulka. Since school was closed I thought of making an elaborate lunch.


Mushroom-8 oz

Red pepper-1 cup

Yellow pepper-1 cup

Onion-1 cup almost same in size like peppers and 1 cup finely chopped

Ginger-1/4 cup

Garlic-1/4 cup

Green chillies-3-4 slit lengthwise

Tomato paste -2 table spoon

Ginger garlic paste-1 table spoon

Kashmiri red chilli powder-1 teaspoon or according to your taste.

Coriander powder-1/2teaspoon

Bay leaf-2

Dry red chilli-2

Cumin seeds-1 teaspoon

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Take a pan or wok.

Add two teaspoon of oil.

Add all the dry whole spices.

Add finely chopped onion. Saute till soft.

Add ginger garlic paste.

Add rest of the onion, peppers, ginger garlic.

Saute for a while.

Add mushroom.

Saute again for a while. mix turmeric, salt and chilli powder, coriander powder.

Cover for 5-6 minutes.

Then add tomato paste.

Saute for a while.

Don’t add any water. This will be soaked into its natural juices and that will boost the flavour.

Garnish with ginger juliennes and green chillies and serve.WhatsApp Image 2018-09-17 at 3.33.46 PM

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