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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Make a coarse powder of coriander seeds, red chilies, cardamoms, and fennel seeds in a grinder/blender. Set this aside.
Add 1 tbsp oil to a pan. Saute ginger garlic for 1 min until fragrant.
Add onions and saute until they turn slightly pink.
Add tomatoes and salt. Saute until the tomatoes turn completely mushy.
Add cashews to the pan. Set this aside to cool.
When cooled, make a smooth paste of the onion tomato mixture in a blender.
Rinse the mushrooms well and slice them.
Add a tbsp of oil to the same pan. When the oil turns hot, add sliced mushrooms and saute for 3 mins until slightly golden.
Add capsicum and onion cubes. Saute all of them together until mushrooms turn slightly golden. Set these aside.
Add another tbsp of oil to the pan and heat it.
Add the coarse powder of coriander seeds & red chilies. Saute this powder for 2 mins until aromatic.
Add onion tomato paste, red chili powder, and garam masala. Saute for 3 to 5 mins until the mixture thickens and oil separates.
Pour 1 cup water to the mixture and make a gravy. If needed, add more water to bring it to a slightly thin consistency.
Cover the pan and cook until the gravy thickens and you see traces of oil over the gravy.
Check and add more salt if needed.
Add kasuri methi and fried mushrooms, capsicum, and onions. Stir well.
Add green chilies and ginger juliennes. Cover the pan.
Cook on a low heat for 2 to 3 mins. Turn off the stove. If desired, sprinkle some finely chopped coriander leaves.
Rest for at least 15 mins before serving.
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For a less spicy version, reduce the amount of red chilies.
You can substitute cream with coconut milk for a vegan version.
Can I use button mushrooms for this recipe?
Yes, button mushrooms work well in this recipe.
Is there a substitute for kasuri methi?
You can use dried fenugreek leaves as a substitute for kasuri methi.
Can I make this dish ahead of time?
Yes, you can prepare the dish a day in advance and reheat it before serving.
What can I serve with Kadhai Mushroom?
Kadhai Mushroom pairs well with naan, roti, or steamed rice.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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