Kadai Mushroom
Ingredients
- 2 tbsp coriander seeds
- 4 pieces dried red chilies (Kashmiri) – stems removed
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1/2 tsp black peppercorns
- 12 ounces white button mushrooms – wiped clean and quartered (~19 medium cremini mushrooms)
- 1 cup onion – finely chopped (~1 medium onion)
- 2 cups tomato – finely chopped (~3 medium tomatos)
- 1 cup green bell pepper – cut into 1-inch squares
- 2 1/2 tbsp neutral oil
- 2 tsp ginger-garlic paste
- 1 pieces green chili – slit lengthwise
- 1/2 tsp turmeric powder
- 1/2 tsp kashmiri red chili powder
- 1 1/4 tsp kosher salt
- 1/2 cup water
- 1 tsp kasuri methi (dried fenugreek leaves) – crushed
- cilantro – chopped (for garnish)
- ginger – julienned (for garnish)
Instructions
1. Dry-roast the coriander seeds, dried red chilies, cumin seeds, fennel seeds, and black peppercorns in a skillet over medium heat until fragrant and slightly darkened, 2–3 minutes; cool, then grind coarsely to make the kadai masala.
2. Prep the produce: clean and quarter the mushrooms, finely chop the onion and tomatoes, and cut the green bell pepper into 1-inch squares.
3. Heat the neutral oil in a kadai or heavy skillet over medium-high heat. Add the onion and sauté until lightly golden at the edges, 6–8 minutes.
4. Add the green chili and ginger-garlic paste; sauté until the raw aroma cooks off, about 1 minute.
5. Stir in the tomatoes and cook, stirring often, until thick, glossy, and the oil starts to separate, 8–10 minutes.
6. Add the turmeric powder, kashmiri red chili powder, and about two-thirds of the kosher salt along with half of the ground kadai masala; cook 1 minute to bloom the spices.
7. Add the mushrooms and green bell pepper; toss on high heat until coated and just beginning to soften, 2–3 minutes. Cover and cook until the mushrooms are tender and release their juices, 5–7 minutes.
8. Uncover, pour in the water to form a thick, spoonable gravy, and simmer until the vegetables are well coated and glossy, 3–5 minutes. Stir in the remaining kadai masala and the kasuri methi; adjust seasoning if needed and cook 1 minute more.
9. Turn off the heat and garnish with cilantro and ginger. Rest 2 minutes to settle the flavors, then serve hot with roti, naan, or steamed rice.
Kadai Mushroom is a North Indian restaurant favorite built around a bold, freshly ground spice blend and the meaty bite of mushrooms. The dish is typically semi-dry, with tender mushrooms and crisp-tender bell peppers coated in a thick onion-tomato masala. Bright red from Kashmiri chilies and perfumed with coriander, cumin, black pepper, and fennel, it balances heat, sweetness from sautéed onions, and gentle bitterness from roasted spices.
The word kadai (karahi) refers to the deep, flared Indian wok traditionally used to sear and sauté over high heat. Kadai-style gravies emerged from dhaba and Punjabi restaurant cooking in the late 20th century, with variants like kadai paneer and kadai chicken gaining popularity. Kadai Mushroom followed naturally as a vegetarian, often vegan, option, retaining the hallmark fresh-roasted masala and quick, high-heat finishing that keeps peppers crisp and mushrooms juicy.