Kadai Mushroom Masala Recipe

Ingredients

• 4 whole dried Kashmiri red chilli
• 3 tablespoon coriander seeds (sabut dhaniya)
• 1 teaspoon fennel seeds (saunf)
• 1 teaspoon cumin seeds (jeera)
• 1/2 teaspoon black peppercorns (sabut kali mirch)
• 500 gram button mushrooms, diced into quarters
• 2 tablespoon mustard oil (sarson oil)
• 2 dried red chilli
• 1 teaspoon black mustard seeds (rai)
• 1/2 teaspoon nigella seeds ( kalonji)
• 1/2 teaspoon fennel seeds (saunf)
• 1 Cup onion, finely chopped
• 1 tablespoon ginger garlic paste
• 1/2 Cup tomato puree
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon red chilli powder
• 1 teaspoon salt or to taste
• 1/4 Cup coconut milk
• 1/4 Cup water
• 1 inch ginger, julienned
• 1 tablespoon dried fenugreek leaves (kasuri methi)
• handful of coriander leaves, chopped

Instructions

1. 1

   Heat a small dry pan over low-medium heat. Add coriander seeds, cumin seeds, dried red chilies, and black peppercorns. Dry roast for 2-3 minutes, stirring constantly, until fragrant and slightly darker. Be careful not to burn them. Remove from heat and let cool completely.

2. 2

   Transfer the cooled spices to a spice grinder or mortar and pestle. Coarsely grind them. Set aside. This is your fresh Kadai Masala.

3. 3

   Heat oil in a large heavy-bottomed pan or Kadai over medium heat.

4. 4

   Add the cumin, nigella, and fennel seeds. Allow them to splutter for a few seconds. Next, add finely chopped onion and sauté until golden brown, about 6 – 8 minutes over low heat.

5. 5

   Add the ginger-garlic paste, tomato puree, turmeric, salt, chilli, and coriander powder. Cook for another 5 minutes or until until the oil starts to separate from the mixture (this indicates the tomatoes are cooked down).

6. 6

   Add the quartered mushrooms and vegetables to the gravy. Mix well and cook covered for 5 minutes. Mushrooms will release water and then start to absorb the flavours.

7. 7

   Add the ginger juliennes, kasuri methi, and half of the kadhai masala. Stir well.

8. 8

   Add coconut milk or cooking cream, cover the pan, and cook for 5 minutes, or until the vegetables are tender. You want them cooked but still retaining some bite.

9. 9

   Remove the lid. Add the remaining half of the freshly ground Kadai Masala. Cook for another 2-3 minutes, allowing the fresh spices to infuse the dish. The gravy should be semi-dry and cling to the mushrooms and vegetables. If it’s too dry, add another splash of water; if too wet, cook uncovered for a few more minutes until it thickens.

10. 10

    Garnish generously with fresh chopped coriander leaves.

11. 11

    Serve Kadai Mushroom Masala hot with naan, roti, paratha, or steamed basmati rice.