Kadai mushroom recipe

how to make Kadai mushroom with step by step images

• In a pan dry roast coriander seeds and dried red chilli until aromatic. Allow it to cool down and grind it into powder and keep it aside.
• Heat oil in another pan add chopped onion, tomato and cashews. Saute well until cooked. When the mixture looks good put off the flame and transfer it to a plate for it to cool down. When the mixture has cooled down transfer it to a blender and grind it into fine paste adding little water. I used around ¼ cup water while grinding. Now keep this mixture aside.
• Now heat a tablespoon oil in a new pan, to it add chopped mushrooms and little salt. Saute well and let the mushrooms to get cooked (No need to add water). When done keep it aside.Now in a pan add butter then add chopped onion cubes and saute well. When the onions look sauteed add ginger garlic paste and saute well until the raw smell goes.
• Now when the raw smell of ginger garlic paste has gone add chopped green capsicum, yellow capsicum red capsicum cubes and ground coriander red chilli powder. Saute well for a minute.
• Now add the ground onion tomato paste, red chilli powder, turmeric powder, garam masala powder and salt. Mix well.
• Now add kasuri methi and little water to adjust the consistency. Allow the mixture to boil well. Now add milk/ cream and cooked mushroom. Mix well and allow the mixture to boil for a minute and put off the flame. Garnish the kadai mushroom gravy with ginger julienne and serve it hot!