A vibrant and spicy North Indian curry featuring button mushrooms, bell peppers, and onions cooked in a freshly ground spice mix. This restaurant-style dish is semi-dry and pairs perfectly with naan or roti.
Prep20 min
Cook30 min
Servings4
Serving size: 1 cup
221cal
6gprotein
20gcarbs
15g
Ingredients
2 tbsp Coriander Seeds (For the fresh Kadai Masala)
1 tsp Cumin Seeds (For the fresh Kadai Masala)
4 pcs Dried Red Chilies (Adjust to your spice preference)
1 tsp Black Peppercorns (For the fresh Kadai Masala)
400 g Button Mushrooms (Cleaned and halved or quartered)
1 large Onion (Cut into 1-inch petals)
1 medium Capsicum (Any color, cut into 1-inch squares)
A staple in Indian households, these soft, whole wheat flatbreads are cooked on a griddle until puffed and golden. Perfect for scooping up curries and dals, they are both wholesome and delicious.
Aromatic, perfectly spiced kadai mushroom with fresh tawa roti – a homestyle meal that's truly satisfying.
This north_indian dish is perfect for dinner. With 434.22 calories and 14.43g of protein per serving, it's a high-fiber option for your meal plan.
fat
1.5 tsp
Ginger Garlic Paste
3 medium Tomatoes (Pureed)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (For color and mild heat)
1 tsp Salt (Or to taste)
0.5 cup Water (Use hot water for best results)
1 tbsp Kasuri Methi (Dried fenugreek leaves)
2 tbsp Fresh Cream (Optional, for a richer gravy)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 inch Ginger (Cut into thin juliennes, for garnish)
Instructions
1
Prepare the Kadai Masala
In a small, dry pan over low heat, toast the coriander seeds, cumin seeds, dried red chilies, and black peppercorns for 2-3 minutes until they release a fragrant aroma. Be careful not to burn them.
Remove the spices from the pan and allow them to cool completely.
Once cooled, transfer them to a spice grinder or mortar and pestle and grind to a coarse powder. Set aside.
2
Sauté the Vegetables
Heat 1.5 tablespoons of oil in a kadai or a wide, heavy-bottomed pan over medium-high heat.
Add the onion petals and capsicum squares. Stir-fry for 2-3 minutes until they are slightly blistered but still crisp. Remove them from the pan and set aside.
In the same pan, add the cleaned and cut mushrooms. Sauté for 5-7 minutes, stirring occasionally, until they release their moisture and start to turn golden brown. Remove and set aside with the onions and capsicum.
3
Create the Gravy Base
Add the remaining 1.5 tablespoons of oil to the same kadai over medium heat.
Add the finely chopped onion and sauté for 6-8 minutes until it turns soft and golden brown.
Add the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
Pour in the tomato puree. Cook for 5-6 minutes, stirring frequently, until the mixture thickens and you see oil separating from the sides of the masala.
4
Add Spices and Simmer
Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and 2 tablespoons of the freshly ground Kadai Masala. Stir and cook for 30-60 seconds until fragrant.
Add the salt and 1/2 cup of hot water. Mix well to combine everything, scraping any bits from the bottom of the pan. Bring the gravy to a gentle simmer.
5
Combine and Finish
Add the sautéed mushrooms, onion petals, and capsicum back into the gravy.
Gently toss to coat all the vegetables evenly with the masala. Cover the pan and let it simmer on low heat for 5 minutes, allowing the vegetables to absorb the flavors.
Crush the kasuri methi between your palms and sprinkle it over the curry. Add the garam masala and optional fresh cream. Stir gently to combine.
6
Garnish and Serve
Turn off the heat. Garnish with fresh chopped coriander leaves and ginger juliennes.
Let the Kadai Mushroom rest for 5 minutes before serving hot with roti, naan, paratha, or jeera rice.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (whole wheat flour)
0.5 tsp Salt
1 tsp Ghee (optional, for making the dough soft)
1 cup Water (warm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and 0.5 tsp of salt. Mix well.
Gradually add warm water while mixing with your fingers. Add just enough water to bring the flour together.
Begin to knead the dough. If using, add 1 tsp of ghee. Knead for 8-10 minutes, pushing with the heel of your hand and folding, until the dough is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for soft rotis.
2
Divide and Roll the Rotis
After resting, knead the dough again for 1 minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth ball between your palms.
Take one dough ball, flatten it slightly, and dip it in the dry atta for dusting. Shake off any excess.
On a clean, flat surface (chakla), roll the dough ball into a thin, even circle about 6-7 inches in diameter. Dust with more flour as needed to prevent sticking.
3
Cook the Roti on the Tawa
Heat a tawa (flat griddle) over medium-high heat. It should be hot but not smoking.
Carefully place the rolled roti on the hot tawa. Cook for about 15-20 seconds, until you see small bubbles forming on the surface.
Using tongs, flip the roti. Cook the other side for about 30-40 seconds, until light brown spots appear.
4
Puff the Roti (Phulka)
Turn your gas stove to a medium flame.
Using tongs, carefully lift the roti off the tawa and place it directly on the open flame.
The roti should puff up like a balloon within a few seconds. Immediately flip it with the tongs to cook the other side for just 2-3 seconds.
Remove the puffed roti from the flame. If desired, brush one side with melted ghee.
Place the cooked roti in a cloth-lined container or a roti box to keep it warm and soft. Repeat for all remaining dough balls.