Kadai Mushroom | How to Make Kadai Mushroom | Kadai Mushroom Recipe

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Kadai Mushroom

Servings - 2 - 3

INGREDIENTS
Oil - 2 tablespoons
Onions - 50 grams
Bell pepper - 60 grams
Mushrooms - 270 grams
Coriander seeds - 1 tablespoon
Cumin - 1 teaspoon
Cloves - 3 pods
Cardamom - 2 pods
Black peppercorns - 1/4 teaspoon
Cinnamon stick - 1
Dry red chili -3
Bay leaf - 1
Oil - 2 tablespoons
Cumin - 1 teaspoon
Ginger garlic paste - 1 tablespoon
Onions - 170 grams
Tomato puree - 270 grams
Turmeric - 1/2 teaspoon
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Fresh cream - 2 tablespoons
Water - 250 milliliters
Dry fenugreek - 1 teaspoon
Coriander - for garnishing

PREPARATION
1. Heat 2 tablespoons oil in a skillet, add 50 grams onions, 60 grams bell pepper and mix it well.
2. Then, add 270 grams mushrooms and mix it well.
3. Cook for 7 - 10 minutes on medium heat or until it turns golden brown in color.
4. Remove it from heat and keep aside.
5. Take a pan, add 1 tablespoon coriander seeds, 1 teaspoon cumin, 3 pods cloves, 2 pods cardamom, 1/4 teaspoon black peppercorns, 1 cinnamon stick, 3 dry red chili, 1 bay leaf and dry roast until it turns golden brown in color.
6. Remove it from heat and transfer this into a blender and blend it into a fine powder.
7. Heat 2 tablespoons oil in a skillet, add 1 teaspoon cumin, 1 tablespoon ginger garlic paste and stir well.
8. Then, add 170 grams onions and fry till translucent or until it turns golden brown in color.
9. Now, add 270 grams tomato puree and mix it well.
10. Cook for 5 - 7 minutes on medium heat.
11. Add 1/2 teaspoon turmeric and stir well.
12. Then, add the blended masala, 1 teaspoon salt, 1/2 teaspoon red chili and mix it well.
13. Cook for 3 - 5 minutes on medium heat.
14. Add 2 tablespoons fresh cream and mix it well.
15. Now, add the cooked veggies in it and mix it well.
16. Cook for 5 - 7 min Utes on medium heat.
17. Add 250 milliliters water and mix it well.
18. Bring it to a boil.
19. Add 1 teaspoon dry fenugreek and mix it well.
20. Cook for another 3 - 5 minutes on medium heat.
21. Remove it from heat.
22. Garnish with coriander.
23. Serve hot.

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