Kadai Mushroom Curry

Ingredients

• Mushroom - 250 g
• Onion - 2 whole
• Onion - 1 whole
• Capsicum - 1 whole
• Green chili - 2 whole
• Ginger-garlic paste - 1 tsp
• Turmeric powder - 1/2 tsp
• Red chili powder - 2 tsp
• Coriander powder - 1 1/2 tsp
• Tomato - 1 whole
• Clove - 2 whole
• Cinnamon stick - 1 whole
• Dry red chili - 2 whole
• Cardamom pod - 2 whole
• Kasoori methi powder - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Cumin powder - 1/4 tsp
• Coriander leaves
• Oil
• Salt

Instructions

1. 1Wash and clean the mushrooms, then cut them into 4 medium pieces.
2. 2Chop 2 medium onions finely, cut 1 onion into cubes, chop the tomato, cube the capsicum and slit the 2 green chilies lengthwise so they are ready to use.
3. 3Heat a little oil in a pan and fry the mushroom pieces until half cooked; remove and set them aside so they keep some bite.
4. 4Make the kadai masala by dry roasting cloves, the cinnamon stick, dry red chilies and cardamom pods together with kasoori methi and cumin seeds until fragrant, then grind the mixture to a fine powder.
5. 5Heat oil in the same pan, add the finely chopped onions and sauté until they turn light brown and sweet-smelling.
6. 6Add the ginger-garlic paste and cook until the raw aroma disappears, then stir in turmeric powder, red chili powder and coriander powder and sauté until the spices release their oil and fragrance.
7. 7Add the chopped tomato and cook until it softens and the mixture becomes saucy, then stir in the ground kadai masala and mix thoroughly.
8. 8Return the fried mushroom to the pan along with the cubed onion, cubed capsicum and slit green chilies, add a little hot water to loosen the gravy and mix well, then let it cook for 2-3 minutes.
9. 9Finish by garnishing with coriander leaves and sprinkling cumin powder over the top for a bright, toasty lift.
10. 10Serve hot with roti or naan; optionally add a squeeze of lemon or a dollop of yogurt to balance the heat.