Here’s a yummy, flavorsome mushroom recipe with capsicum for you!! Kadai Mushroom Curry is one of the best Punjabi Curries cooked in the spicy, tangy tomato based semi-dry gravy. You all have definitely tried at a restaurant and after that also decided to prepare at home, but many of you don’t know the recipe of it. So for those, we are here to assist you by providing step by step recipe, where each and every step is explained in a very easy manner.

Kadai Mushroom Curry is a very delicious dish, which goes very well with the chapattis or triangle Paratha and Methi Daal as a perfect meal combo during the lunch and dinner. You can also give a great surprise to your family by preparing it and it’s very sure that you and your family loved it. With an awesome aroma, your kids appetite will increase considerably. Now, jot it downquickly and then go to the kitchen to start the preparation.

Go through with the recipe of Kadai Mushroom Curry:

Serves: 2 servings

Required Ingredients

• 150-200 gm White Button Mushroom
• ½ cup of Capsicum (sliced)
• 1 tsp of Coriander Powder
• 1 dry Red Kashmiri Chili (seeds removed and broken into 2-3 pieces)
• 1 Cardamom
• 1/2-inch piece of Cinnamon
• 1 Onion (finely chopped)
• 2 medium Tomatoes (chopped)
• 1 tsp of Ginger-Garlic-Paste
• ½ tsp of Red Chili Powder
• A pinch of Turmeric Powder
• ½ tsp of Kasuri Methi
• ¼ cup of Milk
• ½ cup of Water
• Salt according to taste
• 1 and ½ tsp of Oil
• 1 tbsp of Butter

Procedure

• First of all, rinse the mushrooms properly to remove any dirt.

• If it’s required, then peel them after washing and cut into the slices.

• Heat ½ tbsp oil in a pan or a wok over the medium flame.

• Add sliced pieces of Mushrooms and fry them for 3 to 4 minutes.

• Now, add sliced capsicum and salt. Mix well and keep cooking, until all the water released by the Mushrooms is evaporated completely and capsicum turns soft.

• Transfer them into a plate.

• Again, heat 1 tbsp of oil in the same pan or a wok (kadai), which you have used just now for the Mushrooms over the medium flame.

• Add coriander powder, dry Kashmiri Red chili, cardamom, cinnamon and fry them quickly for around 30 seconds.

• After it, add chopped onion and ginger-garlic paste. Again fry quickly, till the onion slices turn transparent.

• Add chopped tomato and salt and cooked, until the tomatoes turn tender.

• Switch off the flame and transfer the mixture to a small bowl. Let it cool for a few minutes.

• After cooling, transfer the mixture into a small chutney jar of a mixer grinder and grind to a smooth paste.

• Now, heat 1 tbsp butter again in the same pan or a wok (kadai) on the medium flame.

• Add paste, red chili powder and turmeric powder. Stir the mixture paste for 2 minutes.

• Now, add cooked Mushrooms and capsicum. Stir them and cook for around 2 minutes.

• Add ½ cup of water, stir well and bring it to boil over the high flame.

• When it starts to boil, reduce the flame to low and cook for 4-5 minutes or until, the gravy turns to thick.

• After that, add ¼ cup of milk and mix well. Cook it for 2-3 minutes and add Kasuri Methi.

• Turn off the flame and mix well.

• Kadai Mushroom Curry is now ready for serving.