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Wednesday, March 24, 2021

Kadai Mushroom (2nd Version) | Side Dish for Chapathis/ Rotis

Since we are observing lent, am in hunt for good vegetarian recipes that goes on well with chapathis and breakfast sides. The rice sides have never been an issue for me as they are many dishes that I frequently make. However, vegetarian sides with chapathis, appam and for other traditional items and my people at home need variety each time and so I keep trying out different recipes. I love some simple recipes that can be put together swiftly and should taste delicious as well. I have already posted a kadai mushroom which is a gravy type curry that goes well with rotis sometime back but this one is a semi gravy type dry one which is unique in is own way.The cashew paste adds a sweetness and richness to the masala. This is one such recipe where in you can combine to make a delicious side for chapathis/ rotis or even use this for filling up wraps /rolls too. We totally loved this recipe. I have adapted the recipe from Chef Harpal Singh and tweaked slightly to suit our taste buds. Do give this a try and lemme know too how it turns out to you.

Also check out a few mushroom recipes that I posted earlier-

Preparation time ~ 20 minutes
Cooking time ~ 20 minutes
Serves ~ 3-4
Author ~ Julie
button mushroom 100 g
onion / savala 1 medium sized sliced
tomato / thakkali 3 medium chopped
ginger - garlic paste 2 tsp
capsicum or bell pepper 1 small cubed
garam masala 1 tsp
coriander powder 1.5 tbsp
kashmiri chilly powder 1.5 tsp
turmeric powder 3/4 tsp
coriander leaves 2 tbsp
cashew nuts 10 or paste 2-3 tbsp
dry red chillies / vattal mulagu 2
salt to taste 
oil 2-3 tbsp

  • Wash the mushrooms under running water and wipe it dry with a paper towel. Remove any struck dirt or soil. If its too dirty, then peel a layer of the skin and clean. If not, then just wash, wipe and use. Cut in slices or cubes as desired but plaese don't cut very thin slices or cubes.
  • Soak the cashews in water for half an hour and then grind in a blender until smooth.
  • Then, heat oil in  a thick bottomed pan, add red dry chillies broken. Saute and then add chopped onion. Fry until the onion turns translucent an slightly browned. Add salt to fasten the process.
  • Add in the ginger- garlic paste, saute until raw smell diappears. Then add in chopped tomatoes and cook till the tomatoes turn mushy. Finally add in coriander powder, turmeric powder and chilli powder. Saute unil the oil starts separating. Add the cashew paste.
  • Finally slide in the cubed capsicum and then mix well for two minutes. Add salt as needed.
  • Then add the cubed or sliced mushrooms, mix well and cook covered for another 5 minutes. The water oozes out of the mushrooms so please don't add any water to cook. Also the gravy of kadai mushroom is not very thin.
  • Lastly, the mushroom gets cooked and oil separates. Add the garam masala, mix well and add coriander leaves for garnish and switch off flame. Keep covered till served.
* You can add cubed onions too along with capsicum to add volume. I have not added as I have added chopped onion in the beginning.
* You can use paneer instead of mushroom to make kadai paneer as well.


Few more vegetarian curries that can be served with chapathis/pooris/rotis /naan are
*Kashmiri curried apple
*Dahi bhindi
*Bell Pepper-Potato Curry

Check out this link for mushroom recipes here.



Angie's Recipes said... Best Blogger Tips

A perfect curry for flatbread or some rice!

Suja Manoj said... Best Blogger Tips

Yummy mushroom masala, perfect with rotis.

Gloria Fernandes said... Best Blogger Tips

looks too good