Spicy Kadai Mushroom Masala
Spicy Kadai Mushroom Masala | with step by step photos and video. A delicious and spicy recipe of mushroom kadai masala where button mushrooms are cooked in a spiced onion-tomato based gravy.
Recipe Video
Spicy Kadai Mushroom Masala | with step by step photos and video. A delicious and spicy recipe where button mushrooms are cooked in a spiced onion-tomato based gravy. Moreover, this masala can be used in the mushroom dum biryani as a layer. Kindly, see the video for how to use this masala in a dum biryani.
Kadai or karahi is a thick, circular, and deep cooking pot that originated in the Indian subcontinent. Mainly used in Indian, Afghan, Pakistani, Bangladeshi, and Nepalese cuisines. Traditionally press-formed from mild steel sheet or made of wrought iron or non-stick, karahi looks like woks with steeper sides and 2 handles.
Tips to keep in mind while cleaning and cooking mushrooms:
Firstly, clean the mushrooms by rubbing the dirt off or rinsing them under running water. Do not soak them in water for long, as they tend to form soggy. Secondly, while cooking, mushroom releases water when it starts to get cooked. So do not add water for this recipe
How to prepare spicy kadai mushroom masala?
Spicy Kadai Mushroom Masala | with step by step photos and video. A healthy and tasty side-dish. Goes well with rice, roti, and any Indian breads. One of the simplest and tastiest recipe. To make the dish spicy, I prefer to use green chilies than chili powder. Do not add more tomato than the amount mentioned here. Moreover the mushroom is cooked and sauted in our basic Indian spice masalas, which turned out to be a yummy and delicious masala. This masala can be used in the mushroom dum biryani as a layer also.
Further, I would like to highlight our roadside kaalan or mushroom masala.
Spicy Kadai Mushroom Masala
Instructions
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1
Preparing Mushroom Masala
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2
Heat 1 tbsp oil in a kadai.
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3
Saute 1 big sized onion thinly sliced over medium flame until it turns translucent.
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4
Now add 2 to 3 green chilies and 1 tsp ginger-garlic paste. Saute until the raw smell disappears.
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5
Then add 1/4 tsp Turmeric Powder, 1 tsp Coriander Powder, 1 tsp Red Chili Powder, 1/2 tsp Fennel Powder and 1/4 tsp Garam Masala Powder.
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6
Roast the masalas for 30 seconds over low flame.
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7
Now add a small sized tomato finely chopped & cook until it turns mushy.
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8
Further add 250 gms chopped mushrooms and combine it well with the masalas.
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9
Add the salt required & mix well.
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10
Cover and cook for 7 to 10 minutes over a low flame. Mix in between.
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11
Once cooked, add some fresh coriander leaves, mix well and keep it aside. Our mushroom masala is ready. Keep it aside.
Notes
While cooking, mushroom releases water when it starts to get cooked. So do not add water for this recipe.
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