Kadhai Mushroom Recipe

150-200 gms White Button Mushroom
1/2 cup Capsicum, sliced (approx. 1/2 cup)
1 teaspoon Dry Coriander Seeds
1 Dry Red Kashmiri Chili, seeds removed and broken into 2-3 pieces
1 Green Cardamom
1/2 inch piece of Cinnamon
1 large Onion, chopped
2 medium Tomatoes, chopped (approx. 3/4 cup)
1 teaspoon Ginger-Garlic Paste
1/2 teaspoon Red Chili Powder
A pinch of Turmeric Powder, optional
1/2 teaspoon Kasuri Methi, optional
1/4 cup Milk, optional
1/2 cup Water
Salt to taste
1½ tablespoon Oil
1 tablespoon Butter (or oil)


  1. Clean mushroom, slice and keep aside.
  2. Heat the oil, add cumin. Allow it to crackle, then add red chillies and fry for a minute.
  3. Add onions, ginger garlic paste and saute till onions turn slightly brown.
  4. Next add the capsicum, saute well – but retain its crunchiness.
  5. Then add the tomato puree and fry for 3 – 4 mins till the raw smell disappears.
  6. Then add the chilli, turmeric, red chilli powder, coriander powder, garam masala powder and salt – mix well and fry for few mins.
  7. Add a little water if it's very thick.
  8. Add the mushroom and mix gently until well combined.
  9. Simmer for 3 mins and keep the dish covered so that the mushroom gets cooked, becomes soft and is blended with the gravy.
  10. Once the mushroom gets soft, simmer for 2 mins, then add kasoori methi, coriander leaves.