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1
Place a wok over medium high flame and add 2 tbsp of olive oil.
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2
Throw in all the chopped mushrooms and saute for 1 minute.
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3
Put the lid on. After 5-6 min you will notice that mushroom are releasing a lot of water let mushroom cook.
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4
As they cook water starts evaporating. Now when mushroom are cooked, saute them on high flame, till the edges become golden brown.
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5
Now turn off the heat and transfer to a dish.
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6
In the same wok add 1 tbsp of oil and add chopped onions.
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7
Saute till they get golden brown in color.
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8
Add ginger garlic paste and saute till raw aroma disappears.
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9
Now add pureed tomato and saute for next 3- 4 min till mixture starts releasing oil.
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10
Now add all masala (spices) red chili powder, garam masala, turmeric powder and mix it well. Add the sliced peppers to the mixture and saute again for 2 - 3 minutes.
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11
Now add water depending on how thick gravy you want to make, add salt and again put the lid on. Let it come to a boil.
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12
Add mushrooms and give it a mix. Add Kasuri methi and half of kadai masala (save rest for later) and mix.
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13
In last add cream to the gravy to increase the flavour and turn off the heat.
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14
Sprinkle left kadai masala and garnish with ginger juliene or mint leaves. Kadai mushroom masala is ready to serve hot with any Indian flat bread or rice.
