Kadai Mushroom , I have made this with less process and really simple steps. Its onion tomatoe gravy with spices. Its a medium type gravy. Kadai gravy is the popular gravy in India. Here is recipe for you all to try.
For Kadai Masala
- Coriander Seeds 1 tbsp
- Cumin Seeds 1/2 tsp
- Cinnamon 1 inch piece
- Cloves 3 nos
- Cardamoms 2 nos
- Black Pepper Corns 8 nos
- Dry Red Chilli 5 nos
- Kashmiri Dry Chilli 2 nos
For the Gravy
- Oil 3 tbsp
- Bay Leaves 2 nos
- Turmeric Powder 1/2 tsp
- Red Chilli Powder 1/2 tsp
- Button Mushroom 250 gm , chopped or sliced
- Capsicum 1 green one, sliced thinly
- Water 1 cup
- Kasuri Methi 1 tsp
- Coriander Leaves 2 tbsp, chopped
- Ginger 1 medium size , julienne
- Fresh Cream 2tbsp
Onion Tomato Paste
- Onion 1 large, chopped
- Tomatoes 2 medium size, chopped
- Ginger 1 small piece, chopped
- Garlic 6 cloves, chopped
Heat pan or kadai . Take all the whole spices mentioned under "Spices for Kadai masala" to the pan. Dry roast all the spices on a low flame till they become aromatic. Stir them in-between while roasting. Once the spices cool down, put them to a mixer jar and grind to a fine powder. Remove in a plate and keep it aside.
In the same mixer jar add chopped onions, grind to a smooth paste, remove it in a bowl and keep it aside. To the same jar add chopped tomatoes, chopped ginger and chopped garlic, grind to a smooth paste and keep it aside.
Will prepare gravy now. Heat 3 tbsp of oil in a kadai or wok. Add bay leaves saute for 3 seconds. Add the ground the onion paste. Saute stirring at intervals, till the onion paste becomes golden. Add a pinch of salt for a quick cooking of the onion paste.
Once the onion paste become brown add the tomato paste and saute it till you see oil comes on top or leaving the sides of the paste.
Now add the 1/2 tsp of turmeric powder and 1/2 tsp of red chilli powder and saute well. Add sliced mushrooms and saute for 3 to 4 minutes on a medium flame. Add the ground kadai masala powder along with salt and combine well. Add 1 cup of water mix well. Cover the kadai or pan with a lid and simmer on a low to medium flame for 7 to 8 minutes. Now add sliced green capsicum, simmer without a lid, till the capsicum is half cooked and still have their crunch. Cook for 5 to 6 minutes. Now add kauri methi and mix well. Add fresh cream now and mix well. Finally add chopped coriander leaves and 1/2 tsp ginger julienne . Stir well. Serve this gravy warm with Chapathi, Tandoori Roti, Naan or Bread. You can serve this with Warm rice or jeera rice.
NB: If you don't like cream in this gravy can omit that. But I liked it with some cream. Enjoy cooking..