How to Cook Kadhai Mushroom Masala

Serves: 4

Preparation time: 10 mins

Cooking time: 30 mins

Ingredients needed to make Kadhai Mushroom Masala:

• 1 cup button mushrooms, cleaned, stem trimmed and sliced
• 1 onion, peeled and finely chopped
• 1 green bell pepper, top chopped off, deseeded and finely diced
• 1 tbsp ginger-garlic paste
• ½ tsp dried fenugreek leaves
• 1 red chili
• 1 tsp cumin seeds
• 3 small red tomatoes, pureed
• 1 tsp garam masala powder
• ½ tsp ground coriander
• ½ tsp red chili powder
• 2 tsp fresh cilantro, finely chopped
• Salt to taste
• 2-3 tsp vegetable oil

Cooking instructions for Kadhai Mushroom Masala:

•  Drizzle a lashing of oil in a saucepan and heat it over moderate flame until it shimmers.
• Throw in the cumin seeds and fry, stirring often, until it splutters.
• Toss the red chilli into it and continue to stir fry for another minute.
• Stir in the ginger-garlic paste as well as onions and sauté further for 5-6 minutes or until they just begin to caramelize.
• Add the bell pepper chunks and sauté briefly until it softens slightly yet retain a pleasant crunch.
• Spoon in the tomato puree, and give it a nice stir to coat well.
• Cook for 3-4 minutes, stirring often, until the raw smell disappears.
• Sprinkle the ground spices as well as a dash of salt into the mixture, stir to mix well and cook for 5-6 minutes.
• Add a splash of water to thin it out a little and stir in the mushrooms until well combined.
• Bring it to a simmer and cover with a lid before continuing to cook for another 3 minutes, or until the mushrooms turn tender and cooked through.
• Remove the lid and simmer further for another couple of minutes to soften the mushrooms further.
• Sprinkle the dried fenugreek leaves as well as the cilantro into the curry and fold them into the mixture until they are distributed evenly.
• Remove from heat and pour it into a serving bowl.
• Serve hot alongside parathas or steamed rice.

Image credit: Wikimedia Commons