Kadai Mushroom with Tawa Roti

Instructions

1. 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. 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. 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. 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. 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. 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.