Kadai Mushroom
This fragrant curry is a simple, comforting indulgence.
Ingredients:
For the masala :
1 tbsp coriander seeds
3-4 dry red chillies, broken
and deseeded, ½ tsp jeera,
½ inch cinnamon, 1 green
cardamom, 2 cloves,
3 to 4 whole black pepper,
1 strand of mace.
For the curry:
200gm button mushrooms, sliced, 1 capsicum, thinly sliced (red or green or yellow), 2 tomatoes, pureed (choose ripe, red tomatoes), and ½ cup finely chopped onion.
1 tsp ginger-garlic paste, 1 tsp crushed Kasuri methi, ¼ tsp turmeric powder (optional), ½ cup water, 3 tbsp oil, and salt to taste.
For the garnish: 1 tsp chopped coriander leaves, ½ inch ginger, thinly sliced, ¼ tsp garam masala powder.
Masala: Dry roast all the spices on a low flame in a Kadai/wok or a pan one by one. Once the spices cool down, grind them to a coarse powder. Set aside.
Curry: In a Kadai, heat oil and sauté mushroom slices. Initially, the mushrooms release a lot of water. Allow the water to evaporate. Once they start browning at the edges, remove the mushrooms from the pan and set them aside. In the same pan, sauté finely chopped onions till they turn light golden. Add ginger-garlic paste and sauté. Next, add the tomato puree and sauté till the oil separates. Now, add the sliced capsicum and stir fry for 5-6 minutes on a low flame. Next, sprinkle masala, add water and season with salt. Allow the gravy to simmer until you see some oil floating. Add sautéed mushrooms. Stir the gravy again. Sprinkle crushed Kasuri methi and switch off the stove. Stir it and garnish with coriander leaves and juliennes of ginger. Serve hot with parathas, chapati or naan.
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Chef Nilesh Limaye
