KADHAI MUSHROOM

Kadhai Mushroom

BY TROPICAL SPICE TRAILS

Kadhai is a traditional cooking utensil used in India from centuries. Be it a wedding, festival or daily use the Kadhai or Kadai is irreplaceable. For me it separates the common man from the noble community as  the word "Shahi" (in

reference to the royal title during Mughal era in India) differed from "Kadai" to differentiate this bias probably even though the cuisine did not differ much except the creams and butters poured into any Shahi cuisine. The Kadhai series is a mark of respect to this humble utensil traditionally made with shaped metal plates rivited together with traditional techniques. The fire lit beneath a Kadhai quintessentially represented the fire in the belly of a common man against oppressions in any regime.

TROPICAL SPICE TRAILS presents THE KADHAI MUSHROOM

INGREDIENTS (Serves 4)

Please note for any weights and measurements clarifications check out my below link :

https://paribhramin.blogspot.com/2020/04/weights-measurement-chart-conversion.html

Main Ingredients

400 Grams Button Mushroom – Cut in Halves Lengthwise

¾ Cup Finely Chopped Onion

¼ Cup Diced Onion Cubes

¼ Cup Diced Capsicum Squares

2 Tablespoon Ginger Garlic Paste

3 Ripe Tomatoes Finely Chopped and Blend to a Paste

2 Tablespoon Curd

3 Tablespoon Oil for frying

Kadai Dry Masala (for grinding)

2 Tablespoon Coriander Seeds (Dhania)

1 Tablespoon Cumin Seeds (Jeera)

4 Dry Chilies

1 Inch Cinnamon

2 Pods of Cardamom

2 Cloves

1 Bay Leaf

A small piece of Nutmeg flower

2 Tablespoon of whole peppercorns

For Flavouring

½ Teaspoon Turmeric Powder

1 Teaspoon Chilli Powder (Kashmiric Chilli)

½ Teaspoon Coriander Powder

1 Teaspoon of Kasuri Methi

Salt to Taste.

PROCESS

Heat the Kadhai and add 2 Tablespoon Oil.

Saute the Diced Onions and Diced Capsicum until it turns translucent

Kaveri Magic: Do them separately and don’t overcook

Saute the Mushrooms until all water evaporates.

Keep all this aside

Now prepare the Kadhai Masala

Dry roast coriander seeds, cumin seeds, whole black peppercorns and red chillies together.

Dry roast cloves, cinnamon, cardamom and bay leaf together.

Dry grind both together to a fine powder.

Masala is ready.

Heat the Kadhai and add 1 Tablespoon Oil.

Add the Cumin seeds and when it starts crackling put in the finely chopped Onions and saute it until it turns Golden Brown.

Kaveri Magic: Add a little salt so that the caramelization process   

                    speeds.

Add the ginger garlic paste and saute till the raw flavor is replaced with a nice cooked flavour.

Add the Tomato puree and the Dry masala’s including the Kadhai Masala and wait until the oil seperates.

Reduce the flame and add the curd.

Kaveri Magic: Add salt according to taste at this stage only.

Saute well and then after 3 minutes add the diced onion and capsicum already cooked and kept. Mix well

After 2 minutes add the Mushroom.

Add little water and cook until gravy thickens and leaves oil at it sides and floats a bit.

Rub the Kasuri Methi in your palms and add at this stage.

The Kadhai Mushroom is ready.

A QUICK RECIPE RECAP IMAGE

Enjoy with Chappattis , Phulkas or Veg Fried Rice....