KADAI MUSHROOM GRAVY

Kadai Mushroom gravy (kadai kalaan masala) is a delicious dish prepared by cooking sauteed mushrooms, onions and capsicum in a spicy and creamy onion-tomato-cashew paste. The freshly prepared kadai masala gives nice flavour and taste to the dish. This lip-smacking mushroom gravy serves good with Naan, Roti, Chapati, Idly, Dosa and Rice. This gravy needs some effort and time, but worth doing it. Sure you all love it.

PREPARATION TIME : 15 minutes

COOKING TIME         : 30 minutes

INGREDIENTS:(serves 4 persons)

• Mushroom                                                - 200 g
• Onion large size                                       - 2
• Tomato medium size                               - 3
• Capsicum  large size                                - 1/2
• Ginger garlic paste                                  - 1 spoon
• Turmeric powder                                     - 1/4 spoon
• Red chilli powder                                     - 2 spoons
• Kashmiri red chilli powder                     - 1 spoon
• Cashew nuts                                             - 8
• Bay leaf                                                      - 1
• Kasoori methi/dry fenugreek leaves    - 1 spoon
• Green chilli slitted                                   - 1
• Oil/Ghee/Butter                                      - 4 spoons
• Water                                                         - 500 ml approx
• Salt

Kadai masala

• Red chillies                         - 4
• Dhania/coriander seeds  - 2 spoons
• Jeera/Cumin seeds           - 1 spoon
• Black pepper corns           - 1/2 spoon

DIRECTIONS:

1. Wash the mushroom two to three times and strain the water. Chop the mushrooms little bigger. Cut 1/2 capsicum and 1/2 onion into wedges. Roughly chop the tomatoes and remaining onions. Get ready with all the ingredients.

2. Heat a kadai. Dry roast red chillies, jeera, pepper corns and coriander seeds, for a minute. (Do not burn.). Transfer to a plate and cool them.

3. Once cooled, Grind to a powder using mixie. The freshly prepared kadai masala is ready.

4. Heat 2 spoons of ghee in a kadai. Add roughly chopped onions and ginger garlic paste. Saute well until the raw smell goes and onion turns soft. (Tip: Ghee/Butter gives nice flavour to the dish. you can also use oil.)

5. Add roughly chopped tomatoes and saute well, until they turn soft and mushy.

6. Add turmeric powder, salt, red chilli powder and kashmiri red chilli powder. Saute well.

7. Add cashew nuts and give a quick stir.  Switch off the flame. Allow the mixture to cool.

8. Grind to a fine paste with little amount of water, in mixie.

9. Heat 1 spoon of ghee/butter and saute the mushrooms in a medium flame for a minute or two. Remove to plate.

10. Then in same kadai saute the onion and capsicum wedges in a medium flame, for a minute. Remove to plate.

11. Heat 1/2 spoon of oil/ghee , and add slitted green chilli and bay leaf.

12. Add the freshly prepared onion-tomato-cashew paste and kadai masala. Mix well.

13.  Add 500 ml water and cook for 5-7 minutes in low flame.

14. Add the sauteed mushrooms, onions and capsicums. Cover and cook for 8-10 minutes in low flame. (Tip: Stir occasionally, check for salt and adjust to the required consistency with water.)

15. Crush the Kasoori methi leaves in palm and add to the gravy/masala. Mix well and switch off the flame.

16. Add some chopped coriander leaves. Your kadai mushroom gravy is ready, Serve hot with chapati/roti.

ADDITIONAL TIPS:

=> I used mushroom, following the same steps you can make kadai paneer masala using paneer. Cut the paneer in to cubes and soak them in hot water for 10 minutes to soften them, and use it.

=> Kashmiri red chilli powder gives nice color to the gravy. You can also skip it.

=> I used cashew nuts for richness and creamy texture. You can also use fresh cream.

=> Instead of cashew you can also use almonds. Soak almonds in hot water and peel the skin and use it.

=> Kasoori methi gives nice flavour and taste to the gravy. Its purely optional.

=> Freshly prepared kadai masala gives nice aroma and enhances the taste of the gravy.

=> The specified amount of spiciness is sufficient for me. If you need more or less spicy adjust the quantity of red chilli powder accordingly.

=> To reduce the spiciness of gravy, add butter/2 spoons of curd at the end. Mix well.