Kadai Mushroom

Kadai Mushroom

A decadently delicious North Indian recipe, that takes its inspiration from the one of the most favorite Indian recipe, Kadai Paneer. Relatively newer in the culinary scene, Kadai Mushroom has managed to win many a hearts. To its credit, Kadai Mushroom is a rich, spicy and flavourful dish that manages to be homely, hearty and festive.

The Popularity of Kadai Mushroom

Kadai Mushroom takes its name from the utensil that it is usually cooked in, “Kadai”, an Indian wok. The star of the dish is the freshly grounded Kadai Masala, a special spice mix that adds layers of complex flavors and fragrances to the Dish.

The real reason why everyone loves Kadai Mushroom is that the relatively simple dish is beautifully placed across multiple menus, from a simple dinner to a dinner party, from a dhaba to a high-end restaurant.

Taste and Flavour of Kadai Mushroom

Basically, stir-fried mushrooms and capsicum are cooked with an onion and tomato based gravy that is seasoned with the kadai masala. Kadai Mushroom is spicy, tangy and a tad bit sweet as well. The mushrooms take on a meaty texture that beautifully compliments the sweetness of the onion, the tanginess of the tomato and the spiciness from the dry roasted spices.

The Specialty of Kadai Mushroom

The amalgamation of dry roasted spices such as coriander seeds, cinnamon, green cardamom, among others gives the gravy a heavenly aroma, rich taste, and its signature grainy texture.

Kadai mushroom works well with rice and almost all Indian bread including tandoori roti, laccha parathas, naan (especially garlic naan), rumali roti, etc. It can be served as a main dish and as a great side dish as well.

Serving and Presentation of Kadai Mushroom

Usually garnished with ginger juliennes, fresh coriander, and dried fenugreek leaves, the best way to serve Kadai Mushroom is to serve it in a Kadai itself. Many restaurants use a special serving sized bowls that are shaped as Kadai to serve the dish.

Another way of upping presentation, richness and the decadence of Kadai Mushroom is to add a dash or dollop of fresh cream on top, before serving the dish.

How to Prepare Kadai Mushroom

While the ingredient list for Kadai Mushroom could be a little daunting, the subsequent preparation is quite easy, just follow the below-mentioned recipe. Keep note that the kadai masala prepared has the right proportion of spices. Each of them has a very distinct flavor and it can easily imbalance the dish’s taste if not controlled.

Kadai Mushroom

Kadai Mushroom in the Easiest Way

Usually cooked with button mushrooms, Kadai mushroom usually takes 50 mins to cook including 15 – 20 minutes of prep time and 30 minutes of cooking time. The ingredients mentioned make roughly 3-4 servings.


For Kadai Masala

  • Coriander seeds – 1 tablespoon
  • Dry red chilies – 3 – 4 pieces
  • Cinnamon – ½ inch
  • Green cardamom – 1
  • Cloves – 2 pieces
  • Peppercorns – 4 - 5 pieces
  • Mace / Javitri (optional) – 1 single strand

Other Ingredients for Kadai Mushroom

  • Mushroom - 200 grams, equivalent to 1 ½ cup when sliced
  • Onion – 2 medium sized, equivalent to 1 cup when chopped
  • Capsicum – 1 medium sized, equivalent to 1/2 cup when diced
  • Tomato - 2 large sized
  • Garlic cloves – 2 – 3
  • Ginger - ¾ inch
  • Oil - 2 to 3 tablespoon
  • Dried fenugreek leaves – 1 teaspoon
  • Red chili powder(optional for colour)- ½ to ¾ tablespoon
  • Cashew nuts (optional) - 6 (can substitute with 3 tbsp cream)
  • Salt – as per taste

For Garnishing the Kadai Mushroom

  • Ginger – ½ inch julienne
  • Coriander – 1 – 2 tablespoon chopped

How to make

Making the kadai Masala

  1. Start with making the star ingredient of Kadai Mushroom. Heat a pan and dry roast the ingredients of kadai masala on a low flame for about or until the mixture releases a fragrance. Let the spices cool, use a dry blender to make a coarse powder.

Chop the mushroom

  1. It is important to clean mushroom properly as it can have dirt residue on it. Wash the mushroom thoroughly. Use a clean napkin to pat dry, in order to remove excess moisture. Depending on the size of the mushroom, cut the mushrooms into halves or quarters. Remember to trim thin slices from the ends of the stems before chopping.

Dice into squares 1 onion and capsicum. Roughly chop the other onion and tomato. Crush ginger and garlic to a pasty form.

Cooking Kadai Mushroom

  1. Take a Kadai and add 1 teaspoon oil. Once heated add ginger and garlic paste, sauté for about ½ a minute until the smell evaporated. Add onion and sauté till they turn slightly pink, add tomatoes and a pinch of salt to help them cook.

  2. Add cashew nuts and cook until tomatoes turn mushy. Let it cool a bit and then use a blender to make a smooth paste of the mixture.

  3. Reheat the kadai, add 1 teaspoon oil. Once heated add sliced mushroom and sauté for 3 minutes. The mushroom will release water, sauté on medium flame until the water almost evaporates. Add capsicum and onion cubes. Sauté them for about 2 minutes, remember the crunchiness of onion and capsicum add texture to the Kadai Mushroom, so do not overcook them. Set the mixture on the side.

  4. Take the same kadai, add oil. Once heated add kadai masala and let it cook for about 2 minutes. Add the onion and tomato mixture, saute it for about 3 – 5 minutes on a medium flame. Add salt and red chili powder, as you observe that the mixture is starting to release some oil, add water into the mix as per the consistency required.

  5. After the gravy starts thickening a little adds the sautéed mushroom, capsicum and onion. Let it cook for just about a minute on medium flame. Add dried fenugreek leaves, switch off the gas and cover with a lid. Let it rest for about 5 – 10 minutes.

  6. Taste and adjust salt, transfer into a serving dish or leave it the Kadai for the full effect. Add ginger juliennes and chopped coriander leaves. Serve with rice or bread of your choice.


  • While Kadai Mushroom usually uses button mushrooms, you can switch to shiitake, chanterelle or portabella for variations.
  • While the spice mix, i.e. the kadai masala can be stored in an airtight jar for later and is also available in stores, the flavor profile of Kadai Mushroom comes out best when the spices are freshly dry roasted.
  • If you want to make curry less spicy but still want to keep the deep red color of the gravy, use Kashmiri dry chilies.

Nutritional Value of Kadai Mushroom

  1. Calories 77
  2. Total Fat 2g
  3. Sodium 10mg
  4. Potassium 488mg
  5. Total Carbohydrates 13g
  6. Dietary Fiber 3g
  7. Sugars 5g
  8. Protein 4g


So, this is everything you needed to know about the famous Kadai Mushroom Recipe. Cook it at your home and get ready to receive praise from everyone.

Leave a Reply