KADAI MUSHROOM - Kadhai sabjis have a rustic charm of their own. Right from the gravy to the masalas to the texture..Do try this restaurant style Kadhai Mushroom recipe..

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KADAI MUSHROOM
Preparation time 10 minutes
Cooking time 25-30 minutes
Serve 2-4

Ingredients
For Ginger Garlic Paste
2 Green chillies (less spicy) हरी मिर्च
4-5 Garlic cloves, लहसुन
½ inch Ginger, peeled, slice, अदरक

For Onion Tomato Masala
2 tbsp Oil, तेल
½ tsp Cumin seeds, जीरा
2 medium size Onion, chopped, प्याज
Prepared Ginger Garlic Paste, अदरक लहसुन का पेस्ट
½ tsp Turmeric powder, हल्दी पाउडर
1 tsp Degi red chilli powder, देगी लाल मिर्च पाउडर
½ tbsp Coriander powder, धनिया पाउडर
1 large fresh Tomato, chopped, टमाटर
1 ¼ cup Tomato puree, ताज़े टमाटर की प्यूरी

For Kadhai Masala
1 tsp Cumin seeds, जीरा
1 ½ tbsp Coriander seeds, धनिया के बीज
¼ tsp Fennel seeds, सौंफ
1 ½ tbsp Black peppercorns, काली मिर्च के दाने
1 Green cardamom, seeds, हरी इलायची के दाने
Salt to taste, नमक स्वादअनुसार
2 tbsp Red chilli flakes, कुटी लाल मिर्ची
1 ½ tbsp Dry fenugreek leaves, कसूरी मेथी

For Tempering
1 ½ tbsp Oil, तेल
300 gms button Mushroom, cut into half, मशरूम
1 Onion, cut into dice, प्याज
½ Capsicum, cut into dice, शिमला मिर्च
Salt to taste, नमक स्वादअनुसार
½ Tomato, cut into dice, टमाटर
Prepared Onion Tomato Masala, तयार किया हुआ प्याज टमाटर मसाला
Little water, पानी
½ tbsp Prepared Kadhai Masala, तयार किया हुआ कड़ाही मसाला
½ tbsp Coriander leaves, roughly chopped, धनिया पत्ता

For Garnish
Coriander sprig, धनिया पत्ता

Process
Ginger Garlic Paste
In a mortar pestle, add garlic cloves, ginger, green chillies and make a coarse paste.
Keep aside for further use.

For Onion Tomato Masala
In a kadai or a pan, add oil, once it's hot, add cumin seeds and let it splutter.
Add onion and saute it until translucent, add prepared ginger garlic paste, saute for 1-2 minutes.
Add turmeric powder, degi red chili powder, coriander powder and saute for a minute.
Add tomatoes, tomato puree and let it cook for a while.

For Kadhai Masala
In a pan, add cumin seeds, coriander seeds, fennel seeds black peppercorns , green cardamom, salt to taste and dry roast everything well.
Let it cool to room temperature, transfer it to a grinder jar and grind it into a coarse powder.
Add red chili flakes, dry fenugreek leaves and mix well.
Keep it aside for further use.

For Tempering
In a kadai, add oil, once it’s hot, add mushroom and saute it on high flame.
Drain out the water sweated by mushroom, add onion, capsicum, salt to taste and saute for 1-2 minutes. Then add tomatoes and saute it.
Add onion tomato masala and mix everything well.
Add water, dry fenugreek leaves and let it simmer for a while or until thick.
To finish the kadhai mushroom, add fresh coriander leaves and transfer it onto a serving dish.
Garnish it with coriander sprig and serve hot with roti.

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