Description
A flavorful Indian curry made with seared mushrooms, crisp bell peppers, and a freshly ground kadai masala in a tomato-onion base. Semi-dry, smoky, and perfect with naan or rice.
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
Instructions
- Dry-roast coriander, dried chilies, cumin, fennel, peppercorns, cardamom, and cinnamon until fragrant. Cool and grind coarsely.
- Heat oil in a skillet or kadai. Sear mushrooms in a single layer until browned and moisture is released. Remove and set aside.
- In the same pan, heat more oil, add cumin seeds, then sauté onions with salt until golden. Stir in ginger-garlic paste for 30 seconds.
- Add tomatoes, turmeric, chili powder, and sugar. Cook until thick, glossy, and no raw smell remains. Stir in 1–2 tablespoons kadai masala.
- Add sliced bell pepper and cook 2–3 minutes until crisp-tender. Return mushrooms and toss well.
- Adjust consistency: keep semi-dry by cooking off moisture, or add water/cream for a saucier version.
- Finish with crushed kasuri methi, lemon juice, and garam masala if using. Garnish with cilantro. Serve hot with naan, roti, or rice.
Notes
Sear mushrooms first so they stay meaty and don’t water down the masala.
Grind kadai masala coarsely—its texture is key to the dish.
Adjust heat by choosing more or fewer dried chilies.
For a creamy version, stir in cream or cashew cream at the end.
Store leftover onion-tomato masala base in the freezer and add fresh mushrooms/peppers when reheating.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg