Kadai Mushroom

1. 1

   Place a wok over medium high flame and add 2 tbsp of olive oil.

2. 2

   Throw in all the chopped mushrooms and saute for 1 minute.

3. 3

   Put the lid on. After 5-6 min you will notice that mushroom are releasing a lot of water let mushroom cook.

4. 4

   As they cook water starts evaporating. Now when mushroom are cooked, saute them on high flame, till the edges become golden brown.

5. 5

   Now turn off the heat and transfer to a dish.

6. 6

   In the same wok add 1 tbsp of oil and add chopped onions.

7. 7

   Saute till they get golden brown in color.

8. 8

   Add ginger garlic paste and saute till raw aroma disappears.

9. 9

   Now add pureed tomato and saute for next 3- 4 min till mixture starts releasing oil.

10. 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.

11. 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.

12. 12

    Add mushrooms and give it a mix. Add Kasuri methi and half of kadai masala (save rest for later) and mix.

13. 13

    In last add cream to the gravy to increase the flavour and turn off the heat.

14. 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.

* Per serving · 4 servings · Values may vary.