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    Home » Gravies |Curries | Side Dishes » Gravy Dishes

    Kadai Mushroom | Spicy Mushroom Gravy

    Published: Mar 16, 2016 · Modified: May 30, 2016 by Ramya · 28 Comments

    1 shares
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    Kadai Mushroom (2).jpg

    My family loves spicy food. Coming from Andhra, it is not much of a surprise I guess. But then, over the years, my mom has started reducing the amount of chillies or spice levels in her cooking – owing to health reasons. Right from the time I had my own kitchen, I have been cooking less spicy food and thankfully, the husband loves it. I cannot imagine having to make two versions of everything I prepare 🙂 We do make exceptions sometimes and since our meals are never complete without spicy pickles, I can’t say we don’t love spicy food. It would not be our first choice but we do enjoy it every now and then.

    Kadai Mushroom (3).jpg

    I had a pack of mushrooms lying in the refrigerator and immediately, I was reminded of the Kadai Gravy my mom prepared few years ago. I just modified it to a Kadai Mushroom gravy. Kadai gravies are quite different from other spicy gravies – mostly due to the spices used. In fact, a blend of different roasted spices are powdered to make Kadai masala powder. It is this special powder that makes this gravy quite flavorful and tasty. Oh yes, it does make the Kadai Mushroom gravy quite spicy too. I made it as a side-dish for rotis and it was a big hit at home. My dad especially loved it, given how spicy it was 🙂 Though making the masala powder is an additional task, this gravy does not take more than 30 mins to put together – it’s very simple to prepare.

    Kadai Mushroom (4).jpg

    To make <strong>Kadai Mushroom | Spicy Mushroom Gravy</strong>

    • Servings: 2-4
    • Time: 30 mins
    • Difficulty: Easy
    • Print

    What I used –
    For the Kadai Masala Powder
    • Red Chillies, 5-6
    • Black Peppercorns, ½ teaspoon (6-7)
    • Cumin Seeds/Jeera, 1 tsp
    • Coriander Seeds/Dhania, 1 tbsp
    • Cloves, 2-3
    • Mace, 1 (optional)
    • Cinnamon, 1” piece
    • Green Cardamom, 1
    For the Kadai Mushroom Gravy
    • Button Mushrooms, 15-20
    • Capsicum, 1 large
    • Onion, 1 large
    • Tomato Puree, ½ cup
    • Ginger Garlic Paste, ½ tsp
    • Turmeric Powder, ½ tsp
    • Salt, as required
    • Water, as required
    • Oil, 5 tbsp

    Kadai Mushroom (5).jpg

    How I made –

    1. In a thick bottomed pan, dry roast all the ingredients under Kadai Masala Powder on low heat. As they get roasted, the aroma of the spices starts filling up the kitchen. Remove from heat and let them cool down. Blend into a smooth powder in a mixer jar.

    prep1.jpg

    2. In the same pan, heat oil. Add finely chopped onion and stir fry until translucent. Add ginger garlic paste and also add the tomato puree. Add turmeric powder. Cook on low flame until the raw smell is gone for about 5 mins.

    prep2.jpg

    3. Add cubed mushrooms and capsicum and continue to cook on low flame. Add salt required for the gravy. Soon, the mushrooms would start leaving water. Usually that is enough to cook the vegetables. If required, add some water – just enough to cook the mushrooms.

    prep3.jpg

    4. The capsicums should not be overly cooked and once the mushrooms are cooked, add the ground Kadai Masala powder and mix well. Cook on low flame for 5-7 mins until the masala is well incorporated into the vegetables. Remove from heat.

    prep4.jpg

    5. Serve hot with Rotis/Naan/Kulcha. 

    Check out the Indian Bread recipes on this blog!

    Kadai Mushroom (1).jpg

    Note –
    • Mace is optional in the Kadai Masala Powder.
    • Adjust the number of cloves and peppercorns as per spiciness required.
    • I used store bought tomato puree but it can be made at home as well. Blanch the tomatoes in hot water and remove the skin. Puree until smooth in a blender.
    • A pinch of sugar can be added if the tomato puree is too sour.
    • Capsicums should be a bit crunchy – don’t overcook them.
    • For a watery gravy, add ⅓rd cup of water at the end and simmer for 5mins.
    • Paneer or mixed vegetables can be used in the place of mushrooms.
    • Stays good in the fridge for a day and tastes even better 🙂

    If you wish to get regular updates on my recipes, do follow me on Facebook @ Cooking From My Heart. You can also reach to me at [email protected] for any suggestions or queries 🙂

     

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    1. gouthamiyuvarajan

      March 16, 2016 at 10:28 am

      Wow this looks so appetizing 🙂

      Reply
      • CHCooks

        March 16, 2016 at 10:30 am

        Thanks Gouthami 🙂

        Reply
    2. Boomerang

      March 16, 2016 at 11:37 am

      Mouthwatering recipe!

      Reply
      • CHCooks

        March 16, 2016 at 12:02 pm

        Thanks Boomerang 🙂

        Reply
    3. MyCulinarySaga

      March 16, 2016 at 1:04 pm

      IM drooling.. 🙂

      Reply
      • CHCooks

        March 16, 2016 at 1:19 pm

        ?? Thanks Trupti ?

        Reply
    4. Cooking For The Time Challenged

      March 16, 2016 at 2:28 pm

      This looks great!

      Reply
      • CHCooks

        March 16, 2016 at 3:57 pm

        Thanks much Carol 🙂

        Reply
    5. Chitra Jagadish

      March 16, 2016 at 3:57 pm

      Looks so delicious....

      Reply
      • CHCooks

        March 17, 2016 at 3:35 pm

        Thanks so much Chitra 🙂

        Reply
    6. lynne hoareau

      March 16, 2016 at 4:16 pm

      Oh I love this. Thanks for sharing 🙂 pinned !

      Reply
      • CHCooks

        March 16, 2016 at 6:52 pm

        Thank you Lynne 🙂

        Reply
    7. Lynz Real Cooking

      March 16, 2016 at 9:41 pm

      Yumm CH!

      Reply
      • CHCooks

        March 17, 2016 at 3:34 pm

        Thanks Lynn! 🙂

        Reply
    8. Bharani

      March 16, 2016 at 10:18 pm

      Delicious.... Love mushrooms..

      Reply
      • CHCooks

        March 17, 2016 at 3:34 pm

        Thank you Bharani 🙂

        Reply
    9. srividhya

      March 17, 2016 at 1:02 am

      Love that masala of yours. Amazing ingredients and a great share.

      Reply
      • CHCooks

        March 17, 2016 at 3:33 pm

        Thanks much Sri 🙂

        Reply
    10. White House Red Door

      March 17, 2016 at 2:57 am

      This looks amazing! I love mushrooms... one of my favorite dishes at a local Indian restaurant is Kashmiri Mushrooms. I must try making your Kadai Mushrooms!

      Reply
      • CHCooks

        March 17, 2016 at 3:33 pm

        Kashmiri Mushrooms sound very interesting 🙂 Do let me know if you make this recipe!

        Reply
    11. nepaliaustralian

      March 17, 2016 at 8:02 am

      Looks really yummy. I love mushroom dishes 🙂

      Reply
      • CHCooks

        March 17, 2016 at 3:32 pm

        Thanks M 🙂

        Reply
    12. Freda @ Aromatic essence

      March 17, 2016 at 8:15 am

      So flavorful and delicious !

      Reply
      • CHCooks

        March 17, 2016 at 3:32 pm

        Thanks Freda!

        Reply
    13. Aruna

      March 17, 2016 at 11:22 am

      Anything mushroom is always welcome!

      Reply
      • CHCooks

        March 17, 2016 at 3:31 pm

        🙂 🙂 Yeah, same here!

        Reply
    14. Lina

      March 23, 2016 at 8:54 pm

      Yummm! I love mushrooms! Such a cool recipe! The photos look absolutely lovely ☺

      Reply
      • CHCooks

        March 24, 2016 at 8:11 am

        You would surely love this recipe, Lina 🙂 Thanks!

        Reply

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    Ramya-CookingFromHeart

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