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Healthy mushrooms benefits: Mushrooms are a rich, low calorie source of fiber, protein, and antioxidants. They may also mitigate the risk of developing serious health conditions, such as Alzheimer's, heart disease, cancer, and diabetes. They're also great sources of: Selenium. Kadai mushrooms receipe: Kadai Mushroom is such a super easy and delicious dish of sautéed button mushrooms, onions, bell peppers (capsicum) in a spiced, tangy tomato sauce. The recipe comes together in 30 minutes and so delish with naan, roti and even bread rolls. Making Kadai Masala

1. First dry roast all the spices for the kadai masala on a low flame in a kadai or pan till fragrant.

The spices are – 1 tbsp coriander seeds, ½ tsp cumin seeds, 3 to 4 dry red chilies, 2 cloves, ½ inch cinnamon, 1 green cardamom, 3 to 4 black pepper and 1 single strand of mace (optional). 2. Once the spices cool down, add them to a grinder jar. 3. Grind to a semi fine powder. You can also grind to a fine powder.

4. Keep the ground kadai masala aside. 5. In the same jar, add chopped tomatoes (2 medium to large tomatoes, pureed, about ¾ cup tomato puree. Use tomatoes which are ripe, red and not too tangy).

chopped tomatoes added to the same grinder jar 6. Blend the tomatoes to a smooth puree. Keep aside. No need to add water while making the puree. 7. Slice 200-250 grams button mushrooms. Slice 1 medium to large capsicum (bell pepper) thinly. Chop the onions (1 medium onion, about ½ cup finely chopped onion). Keep aside. 8. Heat 3 tbsp oil in a kadai/wok or pan. Add the sliced mushrooms. 9. Stir & saute the sliced mushrooms. First you will see the mushrooms releasing a lot of water 10. After some minutes, the water evaporates. Saute till the mushrooms get browned from the edges. 11. Remove the mushrooms and keep aside. 12. In the same oil, add finely chopped onions. 13. Saute the onions till they turn translucent or light golden.

onions sautéed till light golden 14. Add 1 teaspoon ginger-garlic paste (1 inch ginger + 3 to 4 small to medium-szied garlic, crushed in a mortar-pestle). Stir and saute till the raw aroma of ginger-garlic goes away.

ginger-garlic paste added 15. Add the tomato puree (about ¾ cup).

added prepared tomato puree 16. Stir and saute.

sautéing tomato puree 17. Saute till you see some oil releasing from the sides.

sautéing tomato puree till some oil releases from the sides 18. Add the sliced capsicum/bell pepper (1 medium to large capsicum). You can even green bell pepper or red or yellow bell pepper.

sliced green and red bell peppers added 19. Mix and sauté for 5 to 6 minutes on a low flame.

sautéing bell peppers 20. Add the ground kadai masala which we made. You can also add ¼ tsp turmeric powder at this step. Adding turmeric powder is optional though.

ground kadai masala added

21. Mix very well.

mixing kadai masala with the rest of the ingredients 22. Then add ½ cup of water.

water added and mixed 23. Season with salt.

salt being added 24. Bring the gravy to a simmer on a low flame till you see a few specks of oil floating on top.

simmering gravy 25. Add the sauteed mushrooms (200-250 grams).

sautéed mushrooms added to the gravy 26. Mix again.

mixing 27. Lastly add 1 tsp crushed kasuri methi (dry fenugreek leaves) to kadai mushroom. Switch off the stove. If you want you can also add 1 or 2 tbsp cream to tone down the tang. You can also add about ¼ tsp of garam masala powder.

crushed kasuri methi added to the kadai mushroom gravy 28. Mix and then serve Kadai Mushroom hot with roti, paratha or naan. While serving you can garnish with ginger julienne and chopped coriander leaves (cilantro). About this recipe

The semi-dry version of Kadai Mushroom tastes so good. As mentioned above, freshly roasted and pounded spices called as kadai masala is added.

The spices that I add in the kadai masala are coriander seeds, cumin seeds, dry red chilies, cloves, cinnamon, green cardamom, black pepper and mace (optional).

The lemony citrus notes of ground coriander seeds is distinctly felt in the dish. The red chillies impart a bright orange-red color as well as some heat and spice. The acidity and tang comes from the tomatoes.

Generally kadai mushroom is not a hot or spicy dish as the dried red chillies added to it are not of the pungent kind. I have used dried byadagi chillies in the recipe which are less hot and give a deep color. Byadagi chillies are an Indian variety of red chillies that are grown in Karnataka.

You can also easily add dried kashmiri red chillies. Dried kashmiri red chillis give a good color and spice to the dish without making it too hot or pungent.

This Kadai Mushroom recipe can be made spicy and hot depending on the kind of dried red chillies you add. So if you use hot chilies, the curry will be hot. If you use less hot and pungent chilies, the gravy will not be hot. So depending on the heat in the chilies, you can decrease or increase their amount.

This delicious Kadai Mushroom has been adapted from the popular restaurant style Kadai Paneer Recipe on the blog.

To make this dish satvik & onion-garlic free, you can easily skip onion and garlic. It will still taste delicious.

You can serve it with some roti or naan or paratha and accompanied by a salad.