Name: Kadai Mushroom
Prep time: 15 min
Cook time: PT-488385H40M57S
Total time: PT-488385H40M57S
Cuisine: Indian
Ingredients: Kadai masala: Coriander seeds, dried red chilies (Kashmiri recommended), cumin seeds, fennel seeds (optional), black peppercorns, green cardamom, small piece cinnamon (optional); Curry base: 12 oz button mushrooms, cleaned and halved or quartered; 1 medium green bell pepper, sliced; 2–3 tablespoons neutral oil or ghee; 1 teaspoon cumin seeds; 1 large onion, finely chopped; 1 tablespoon ginger-garlic paste; 2 large tomatoes, grated or puréed; 1/2 teaspoon turmeric powder; 1 teaspoon Kashmiri chili powder; Salt and a pinch of sugar (to balance); 1 teaspoon kasuri methi (dried fenugreek), crushed; 1/4 teaspoon garam masala (optional, to finish); 2–3 tablespoons cream or cashew cream (optional); 1 teaspoon lemon juice; 2 tablespoons chopped cilantro, for garnish

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I cook this kadai mushroom when I’m craving an Indian restaurant classic at home—tender mushrooms and crisp‑tender bell peppers tossed in a smoky, freshly ground kadai masala with a tomato‑onion base. I keep it mostly dry and glossy so it clings to naan and spoonfuls of rice.

Kadai Mushroom

Why You’ll Love This Recipe

I toast whole spices and grind them fresh, so the flavor pops without needing a long simmer. I like that I can keep it semi‑dry (dhaba style) or add a splash of cream or water for a saucier version. I also sear the mushrooms first so they stay meaty and don’t water down the masala.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For kadai masala (coarse ground):

Coriander seeds
Dried red chilies (I use Kashmiri for color and mild heat)
Cumin seeds
Fennel seeds (optional, for sweetness)
Black peppercorns
Green cardamom and a small piece of cinnamon (optional)

For the curry:

Button mushrooms, cleaned and halved or quartered
Green bell pepper (capsicum), sliced
Neutral oil or ghee
Cumin seeds
Onion, finely chopped
Ginger‑garlic paste
Tomatoes, grated or puréed
Turmeric powder and Kashmiri chili powder
Salt and sugar (a pinch, to balance)
Kasuri methi (dried fenugreek), crushed
Garam masala (optional, to finish)
Cream or cashew cream (optional)
Lemon juice and chopped cilantro, to finish

Directions

I make the masala: I dry‑roast coriander, dried chilies, cumin, fennel, peppercorns (and the cardamom/cinnamon if I’m using) over medium heat until fragrant, then cool and grind coarsely. I keep it gritty—this texture is signature to kadai dishes.
I sear the mushrooms: In a hot skillet (kadai), I add a little oil and sear the mushrooms in a single layer until they give off moisture and pick up golden edges. I remove them to a plate.
I build the base: In the same pan, I add a bit more oil, bloom cumin seeds, then sauté onions with a pinch of salt until light golden. I stir in ginger‑garlic paste for 30 seconds.
I add tomatoes & spices: I cook down the tomatoes with turmeric, Kashmiri chili, and a pinch of sugar until thick and glossy—no raw smell. I stir in 1–2 tablespoons of my coarsely ground kadai masala.
I add peppers & mushrooms: I toss in sliced capsicum and cook 2–3 minutes so it stays crisp‑tender, then return the mushrooms and coat everything in the masala.
I adjust consistency: For semi‑dry, I cook off moisture on medium‑high heat. For saucier, I splash in water or a bit of cream/cashew cream and simmer 1–2 minutes.
I finish: I crush kasuri methi between my palms and stir it in, add lemon juice, a tiny pinch of garam masala if I want, and shower with cilantro. I serve hot with naan, roti, or steamed basmati.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 20–25 minutes
Total time: 35–40 minutes

I keep the heat fairly high once the mushrooms go back in so the masala stays shiny and concentrated.

Variations

Gravy style: I blend half the sautéed onions and tomatoes with a few cashews, return to the pan with water or cream, and simmer for a restaurant‑style gravy.
Veg boost: I add paneer cubes, baby corn, or extra bell peppers; I sear add‑ins first so they keep texture.
No whole spices: I mix ground coriander, cumin, black pepper, and chili powder with a pinch of fennel; I still bloom them briefly in oil.
Vegan: I use oil instead of ghee and finish with cashew cream or coconut cream.
Spicier: I add more dried chilies to the kadai masala or a chopped green chili with the onions.

storage/reheating

I refrigerate leftovers in an airtight container for up to 4 days. I reheat in a skillet over medium heat with a splash of water to loosen the masala, stirring until hot. I avoid freezing finished kadai mushroom because mushrooms can turn spongy, but I freeze the onion‑tomato masala base for up to 2 months and cook fresh mushrooms and peppers when reheating.

FAQs

Do I have to use whole spices?

I prefer them for aroma, but I make a quick version with ground spices—coriander, cumin, black pepper, and chili powder—bloomed briefly in oil.

How do I keep the mushrooms from watering down the curry?

I sear them first in a hot pan so they release moisture and get color, then I add them back after the base thickens.

Can I skip bell peppers?

I can—the dish becomes mushroom‑forward. I sometimes swap in red or yellow peppers or add onions petals for sweetness.

How do I make it creamy without dairy?

I stir in 2–3 tablespoons cashew cream or blend soaked cashews into the tomato‑onion base for a silky finish.

What can I serve with it?

I pair it with naan, roti, or basmati rice. For a full spread, I add cucumber raita and a quick kachumber salad for freshness.

Conclusion

I reach for this kadai mushroom when I want bold, fresh spice and a fast stovetop curry. With seared mushrooms, crisp capsicum, and a punchy homemade kadai masala, it delivers restaurant flavor any night of the week.