What is Kadai Mushroom?

Kadai Mushroom is a hot, spicy, flavorful, and delicious North Indian dish made with button mushrooms, bell peppers, and fresh ground spices called Kadai Masala. The recipe also includes onions, tomatoes, and herbs.

Kadai Mushroom is derived from two words, Kadai and Mushroom. “Kadai” or “Kadhai” in Hindi is an expression used to describe a dish similar to a Chinese wok.

As the name suggests, this dish is cooked in a traditional Indian wok called a Kadai. The kadai is used for cooking a lot of North Indian dishes. As a result, they are named after it, like Kadai Paneer and Kadai Chicken.

Kadhai (kadhai, karahi) is used to deep fry foods, sauté veggies and make Indian sweets. Almost every Indian household is equipped with this multipurpose pan.

The dish includes various ingredients, such as onions, tomatoes, and green bell peppers.

A unique blend of spices called “kadai masala” is also added. Finally, fresh Kadai masala is pounded and added to the dish.

If you prepare any kadai recipe from any vegetable, paneer, or tofu, make sure to pound or powder the spices fresh.

Food tastes and smells so much better when made with homemade spice powders rather than spice powders purchased from the store.

About The Recipe

  • There is nothing better than Kadai mushrooms in semi-dry form. In addition to freshly roasted and ground spices called Kadai masala, other ingredients are also added.
  • Among the spices added to the kadai masala are coriander seeds, cumin seeds, dried red chillies, cloves, cinnamon, green cardamom, black pepper, and mace (optional).
  • A distinct lemony citrus note can be detected in the dish thanks to the ground coriander seeds. This dish has a bright orange-red colour and a touch of heat and spice due to the red chillies. Acidity and tang come from tomatoes.
  • Kadai mushroom dishes are generally not hot or spicy, as they use dried red chillies rather than pungent ones.
  • Typically, dried byadagi chillies are used in this recipe, which is less hot and gives the dish a deep colour. Various varieties of red chillies are grown in Karnataka, including byadagi chillies.
  • Additionally, you can use dried Kashmiri red chillies. It is a good idea to use dried Kashmiri red chillies in the dish because they add colour and spice without making it too spicy or pungent.
  • The kind of dried red chillies used in this Kadai Mushroom recipe will determine how spicy and hot it is. In other words, adding hot chillies to your curry will be hot and vice versa. Hence, you can increase or decrease their amount based on the chilli’s heat.

Tips & Substitutes

  1. Roasting spices: Roasting spices produces an aromatic flavour. Avoid over-browning or burning them.
  2. Mushrooms: White button mushrooms are usually used, but any edible mushrooms can be used.
  3. Dried red chillies: It depends on the type of red chillies used to make the dish regarding colour, spice, zest, and heat level. Therefore, use chillies with a low heat quotient, such as Kashmiri chillies or Byadagi chillies. Chillies of this type have little heat and give a deep orange hue to dishes. But if you like spicy food, you can reduce the number of red chillies.
  4. Bell pepper: Aside from dry red chillies, the recipe also uses capsicum or green bell peppers, which are essential. If you want, you can even use red or yellow bell peppers.
  5. Tomatoes: Make sure the tomatoes are not too sour or tart. Alternatively, you can use tomato puree that is packaged. You might need to add more water to packaged tomato puree if it has a thick consistency.
  6. Onion & Garlic: You can easily skip onions and garlic in this dish to make it satvik and onion-garlic-free. Despite that, it will still taste great.

Nutrition

  1. Calories: 196 kcal
  2. Carbohydrates: 20g
  3. Protein: 5gFat: 11g
  4. Saturated Fat: 2g
  5. Cholesterol: 10mg
  6. Sodium: 32mg
  7. Potassium: 844 mg
  8. Fiber: 5g
  9. Sugar: 11g
  10. Vitamin A: 1720 IU
  11. Vitamin C: 103.3mg
  12. Calcium: 45mg
  13. Iron: 1.6mg

Reheating Tips

  • Microwaves are usually good for reheating Kadai Mushroom gravy.
  • When reheating the dish on the stovetop, I recommend adding some water to the Kadai Mushroom gravy after adding it to the hot skillet. On medium heat, heat it up without covering it.
  • The crisp capsicums and onions will turn soggy and limp if the skillet is covered when reheated.

FAQs

Q: What is the maximum storage time?

A: The Kadai Mushroom can be stored in an airtight container for 3 days in the refrigerator.

Q: Is there anything you can eat with Kadai Mushrooms?

A: The following foods pair well with this dish:

  1. Chapathi
  2. Plain rice.
  3. Jeera Rice.
  4. Vegetable Pulao.
  5. Plain Paratha.
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