Kadai mushroom recipe
Kadai mushroom recipe With step by step photos – Kadai mushroom Is an easy and quick dish and yet delicious. Sauteed button mushrooms in a semi dry gravy of spiced and tangy tomato sauce along with bell peppers (capsicum).
The kadai mushroom recipe can be made spicy and hot depending on the kind of red chilies you add. Dry red chilies are added to make the kadai masala. So if you use hot chilies, the curry will be hot. If you use less hot and pungent chilies, the gravy will not be hot. So depending on the heat in the chilies, you can decrease or increase their amount. Here I used byadagi chilies which are less hot and give a deep color.
The Indian kadai is like the Chinese wok but much deeper than the wok. The whole recipe is cooked in the kadai and hence the name Kadai mushroom. In India the kadai or kadhai is used for cooking semi dry or dry veggie dishes, making sweets and also for deep frying. It is one multi purpose pan which is found in every Indian kitchen.
Whenever you make any kadai recipe from any veggie or paneer or tofu, then always always freshly pound or powder the spices. they add such an aroma and flavor to the food that is not possible when you use ready made or store brought spice powders. In this kadai mushroom recipe, as mentioned above the kadai masala is also freshly made from roasted spices.