Kadai Mushroom is a North Indian classic, celebrated for its distinctive delicious taste, and a robust masala that clings beautifully to vegetables.
Estimated reading time: 6 minutes
Jump to:
While the name “Kadai” refers to the traditional Indian wok-like pan in which it’s cooked, you don’t need a special utensil to recreate this magic at home. With a good heavy-bottomed pan or Dutch oven, you can achieve that authentic, restaurant-quality taste right in your own kitchen.
The Essence of Kadai: What Makes It Special?
The unique character of Kadai Mushroom comes from a few key elements:
- Freshly Ground Kadai Masala: This is the soul of the dish. A blend of whole spices, lightly roasted and then coarsely ground, provides an unparalleled aroma and depth of flavour. You can store it and use it to make dishes like Kadai Paneer or Kadai Chicken.
- Chunky Vegetables: Unlike many Indian gravies where vegetables might be finely chopped, Kadai dishes require larger, distinct cubes of onion, bell peppers (capsicum), and tomatoes. These add texture, colour, and a bite.
- Thick Gravy: The gravy is thick and clings to the ingredients rather than being thin and runny. This ensures every piece of mushroom and vegetable is coated in the rich masala.
- Tangy Finish: Tomatoes provide a natural tang, which is often enhanced by a touch of dried fenugreek leaves (kasoori methi).
Why You’ll Love This Kadai Masala
- Restaurant-Style Flavour at Home: This kadai masala recipe recreates the authentic taste you crave from your favourite Indian restaurant.
- Vegetarian & Vegan-Friendly: Naturally plant-based, it’s a fantastic option for everyone.
- Healthy & Wholesome: Packed with vegetables and mushrooms, it’s a nutritious meal.
- Customizable Spice Level: Easily adjust the heat to suit your preference.
Ingredients You’ll Need
- For the Kadai Masala you need dried Kashmiri red chilli, black peppercorns, cumin seeds, coriander seeds, and fennel.
- Button Mushrooms, cremini or any other firm, meaty mushrooms work best.
- Tomato Puree or grated tomatoes gives gravy that thick, luscious texture.
- Other Vegetables: Onion, Capsicum
- Whole Spices: Dried Red Chilli, Cumin, Black Mustard Seeds, Nigella Seeds, Kasuri Methi (dried fenugreek leaves).
- Spice Powders: Red Chilli Powder, Turmeric Powder, Coriander Powder
- Mustard Oil gives a sharp, spicy taste and aroma to the kadai masala. Substitute it with vegetable refined oil.
- Ginger Garlic Paste, Coriander Leaves, and Julienned Ginger
- Coconut Milk or cooking cream (for non vegan version) to get that creamy texture.
How To Make Kadai Mushroom
1) Prepare the Kadai Masala:
- Heat a small dry pan over low-medium heat.
- Add coriander seeds, cumin seeds, dried red chilies, and black peppercorns.
- Dry roast for 2-3 minutes, stirring constantly, until fragrant and slightly darker. Be careful not to burn them.
- Remove from heat and let cool completely.
- Transfer the cooled spices to a spice grinder or mortar and pestle. Coarsely grind them. Set aside. This is your fresh Kadai Masala.
2) Prepare Gravy Base:
- Heat oil in a large heavy-bottomed pan or Kadai over medium heat.
- Add the cumin, nigella, and fennel seeds. Allow them to splutter for a few seconds. Next, add finely chopped onion and sauté until golden brown, about 6 – 8 minutes over low heat.
- Add the ginger-garlic paste, tomato puree, turmeric, salt, chilli, and coriander powder. Cook for another 5 minutes or until until the oil starts to separate from the mixture (this indicates the tomatoes are cooked down).
3) Add Mushrooms and Vegetables:
- Add the quartered mushrooms and vegetables to the gravy. Mix well and cook covered for 5 -7 minutes. Mushrooms will release water and then start to absorb the flavours.
- Add the ginger juliennes, kasuri methi, and half of the kadhai masala. Stir well.
- Add coconut milk or cooking cream, cover the pan, and cook for 5 minutes, or until the vegetables are tender. You want them cooked but still retaining some bite.
4) Final Touch:
- Remove the lid. Add the remaining half of the freshly ground Kadai Masala,
- Cook for another 2-3 minutes, allowing the fresh spices to infuse the dish. The gravy should be semi-dry and cling to the mushrooms and vegetables. If it’s too dry, add another splash of water; if too wet, cook uncovered for a few more minutes until it thickens.
- Garnish generously with fresh chopped coriander leaves.
Serve kadai mushroom with naan, roti, paratha, or jeera rice.
My Tried and True Tips
- Fresh Spices are Non-Negotiable: The freshly ground Kadai Masala is the star. Don’t skip roasting and grinding your own; it makes all the difference in aroma and taste.
- Don’t Overcook Vegetables: The beauty of Kadai dishes is the slight crunch of the peppers and onions. Cook them until tender-crisp, not mushy.
- Mushroom Moisture: Mushrooms release a lot of water. Let them cook down sufficiently so the flavors can concentrate.
- Kasoori Methi Magic: Don’t underestimate the power of kasoori methi. Crushing it between your palms before adding releases its unique, slightly bitter, and aromatic flavor that is characteristic of many North Indian dishes.
More Mushroom Recipes
- Mushroom Methi Matar Malai
- Healthy Mushroom Soup
- Garlic Mushroom Pasta
- Mushroom Fried Rice
- Mushroom Masala
- Mushroom Pulao
- Chilli Mushroom
follow us on Youtube and Instagram for video recipes.
Kadai Mushroom Masala Recipe
Kadai Mushroom is a North Indian classic, celebrated for its delicious taste, and a robust masala that clings beautifully to mushrooms.
Save
Print
Pin
Rate
Servings: 4 adults
Calories: 179kcal
- Heavy Bottom Kadhai
Ingredients
Ingredients For Kadai Masala
- 4 whole dried Kashmiri red chilli
- 3 tablespoon coriander seeds (sabut dhaniya)
- 1 teaspoon fennel seeds (saunf)
- 1 teaspoon cumin seeds (jeera)
- ½ teaspoon black peppercorns (sabut kali mirch)
Other Ingredients:
- 500 gram button mushrooms, diced into quarters
- 2 tablespoon mustard oil (sarson oil)
- 2 dried red chilli
- 1 teaspoon black mustard seeds (rai)
- ½ teaspoon nigella seeds ( kalonji)
- ½ teaspoon fennel seeds (saunf)
- 1 Cup onion, finely chopped
- 1 tablespoon ginger garlic paste
- ½ Cup tomato puree
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon red chilli powder
- 1 teaspoon salt or to taste
- ¼ Cup coconut milk
- ¼ Cup water
- 1 inch ginger, julienned
- 1 tablespoon dried fenugreek leaves (kasuri methi)
- handful of coriander leaves, chopped
Instructions
- Heat a small dry pan over low-medium heat. Add coriander seeds, cumin seeds, dried red chilies, and black peppercorns. Dry roast for 2-3 minutes, stirring constantly, until fragrant and slightly darker. Be careful not to burn them. Remove from heat and let cool completely.
- Transfer the cooled spices to a spice grinder or mortar and pestle. Coarsely grind them. Set aside. This is your fresh Kadai Masala.
- Heat oil in a large heavy-bottomed pan or Kadai over medium heat.
- Add the cumin, nigella, and fennel seeds. Allow them to splutter for a few seconds. Next, add finely chopped onion and sauté until golden brown, about 6 – 8 minutes over low heat.
- Add the ginger-garlic paste, tomato puree, turmeric, salt, chilli, and coriander powder. Cook for another 5 minutes or until until the oil starts to separate from the mixture (this indicates the tomatoes are cooked down).
- Add the quartered mushrooms and vegetables to the gravy. Mix well and cook covered for 5 minutes. Mushrooms will release water and then start to absorb the flavours.
- Add the ginger juliennes, kasuri methi, and half of the kadhai masala. Stir well.
- Add coconut milk or cooking cream, cover the pan, and cook for 5 minutes, or until the vegetables are tender. You want them cooked but still retaining some bite.
- Remove the lid. Add the remaining half of the freshly ground Kadai Masala. Cook for another 2-3 minutes, allowing the fresh spices to infuse the dish. The gravy should be semi-dry and cling to the mushrooms and vegetables. If it’s too dry, add another splash of water; if too wet, cook uncovered for a few more minutes until it thickens.
- Serve Kadai Mushroom Masala hot with naan, roti, paratha, or steamed basmati rice.
Recipe Notes:
Adjust Spice Levels: The dried red chilies and peppercorns in the Kadai Masala are your primary heat source. Adjust their quantity based on your preference. You can also add more red chilli powder to the gravy if you like it spicier.
Nutrition
Calories: 179kcal | Carbohydrates: 16g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 631mg | Potassium: 772mg | Fiber: 6g | Sugar: 6g | Vitamin A: 638IU | Vitamin C: 11mg | Calcium: 78mg | Iron: 4mg
If you try this recipe, please leave a comment and a rating. This helps us grow and reach more food lovers like you.
Leave Your Rating & Comment