kadai mushroom recipe, how to make kadai mushroom recipe
kadai mushroom is an easy and quick dish and yet delicious. cooked button mushrooms in a semi dry gravy of spiced and tangy tomato sauce along with juliennes of green bell pepper.
mushrooms, spices, onions, tomatoes and green bell pepper… their combination never goes wrong 
kadai mushroom goes excellent with some rotis or naan and accompanied by a salad or dip, you have an awesome meal.
the indian kadai is like the chinese wok but much deeper than the wok. the whole dish is cooked in the kadai and hence the name kadai mushroom.
in india the kadai or kadhai is used for cooking semi dry or dry veggie dishes, making sweets and also for deep frying. it is one multi purpose pan which is found in every indian kitchen.
whenever you make any kadai recipe from any veggie or paneer or tofu, then always always freshly pound or powder the spices. they add such an aroma and flavor to the food that is not possible when you use ready made or store brought spice powders.
in this kadai mushroom recipe, we have ground roasted dry red chilies and coriander seeds to a semi-fine powder. the tomato puree is also freshly made.
i recently purchased online a skyline magic bullet and my work is so easy as far as blending and dry grinding is concerned. excellent for making small quantities of purees, blends, smoothies.
by the way i purchased the chinese version of the magic bullet through an error, but i am not complaining
The kadai mushroom has been adapted from my popular restaurant style kadai paneer recipe. to make this dish onion-garlic free, you can easily skip onion and garlic. it will still taste delicious.
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