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Creamy Kadai Mushroom - Vegan Indian Mushroom Curry

Updated: Sep 11

Kadai Mushroom is such a super easy and delicious dish of sautéed mushrooms, onions, bell peppers in a spiced, tangy tomato sauce. The combination of Mushrooms, spices, onions, tomatoes and bell peppers never goes wrong.


In Hindi language the word “Kadai” or “Kadhai” refers to a dish resembling the Chinese wok. The Indian kadai does look like the Chinese wok but is much deeper than the wok. As the entire mushroom dish is made in the kadai and hence the name Kadai Mushroom.


It is a typical kadai mushroom recipe with a creamy twist.



Ingredients for the Base paste

Oil - 1 tsp

Dry Red Chilis - 2

Coriander Seeds - 1 tsp

Black Peppercorn - 20-25

Cashews - 3 Tbsps

Onion - 1 medium

Garlic - 8 medium cloves

Tomato - 1 Large


Frying the vegetables

Oil - 1 tsp

Onion - 1 small

Green and Red Bell Peppers - 1 small

Mushrooms - 200 grams


Ingredients for the Curry

Oil - 1 tsp

Cumin Seeds - 1 Tsp

Paste of Onion tomato and spices

Salt - 1 tsp

Cumin Powder - 1 and half tsp

Turmeric Powder - half tsp

Kashmiri Red chili powder - 1 tsp

Red Chili Powder - half tsp

Garam masala - half tsp

Kasuri methi - half tsp

Vegan Cream - 1 tbsp (optional)


Instructions


Step 1 : Prepare the Base Paste

  • Heat a pan and add 1 teaspoon of oil, keep the heat at medium or low, then add 2 dry red chilies, 1 teaspoon of coriander seeds, 20 black peppercorns and cook for a minute

  • Then add 3 Tablespoons of cashews and cook for 2 more minutes at this point the cashews should be slightly golden

  • 1 medium sliced onion. Cook till they are translucent

  • Add 8 cloves of roughly chopped garlic and cook for 2 mins. Always cook garlic over low heat

  • Then add the chopped tomato and cook till it’s soft. You can even use tomato puree if you like, as it will bring extra color to the dish

  • Once the tomatoes are soft, switch off the heat and set it aside.

  • Let it cool down and make a paste. You can add some water for making the paste if needed.

Step 2 : Fry the Vegetables

  • Add 1 teaspoon of oil to the pan and add chopped onion and bell peppers, the vegetables are chopped in squares or triangles.

  • Add half teaspoon of salt and stir fry them for 2-3 minutes.

  • Repeat the same for the mushrooms

  • Also frying the vegetables is not mandatory, it just adds a little bit extra texture to them and they taste better this way.

Final Step : Assemble the curry together

  • Heat the same pan and add 1 teaspoon of oil, add 1 teaspoon of cumin seeds, let them crackle.

  • Add the onion, tomato & spice paste, feel free to adjust the consistency as per your convenience.

  • Add 1 teaspoon of salt, 1 and half teaspoon of cumin powder, one third teaspoon of turmeric powder, 1 teaspoon of kashmiri red chili powder, half teaspoon of red chili powder, mix well. Some people use food color to make it look bright red. Kashmiri red chili will do that for you. Don’t worry if you don’t have Kashmiri Red Chili though.

  • Add mushroom and cook for 3-4 mins.

  • Then add the bell peppers and onion. Mix and cook for a minute. Add water if needed.

  • Finally half teaspoon of garam masala powder and one third teaspoon of kasuri methi

  • The Vegan creamy Kadai mushroom is ready

  • You can garnish it with some coriander leaves or some vegan cream or cashew cream

Serve it with rice, chapati or naan





Do try this at home and share your feedback in the comment section


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