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Kadai Mushroom Sabzi, Veg
Tarla Dalal
• 05 July, 2018
Table of Content
About Kadai Mushroom Sabzi, Veg
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Ingredients
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Methods
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For the kadai gravy
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How to make Kadai Mushroom Sabzi, Veg
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Nutrient values
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Kadai subzis are very famous in India and you can find one or couple of them featured in the menus of most Indian restaurants all over the world.
Kadai subzis feature koftas or veggies drowned in a rich and spicy gravy. In this case, we have used a combination of mushrooms, onions and capsicums, which are sautéed and then cooked with the tongue-tickling gravy to make a really flavour-packed Kadai Mushroom Subzi.
You can make the kadai gravy beforehand, and even stock some in your deep freezer, so you can whip you delectable subzis like this within minutes.
When served accompanied with Butter Naan, rice and Dal Makhani it gives you the satisfaction of having had a wholesome and tasty meal.
Kadai Mushroom Sabzi, Veg recipe - How to make Kadai Mushroom Sabzi, Veg
Tags
Soaking Time
0
Preparation Time
30 Mins
Cooking Time
20 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
50 Mins
Makes
4 servings
Ingredients
For The Kadai Gravy
2 cups finely chopped tomato
1 tbsp coriander (dhania) seeds
10 whole pandi chillies , broken into pieces
4 tbsp oil
1 tbsp finely chopped garlic (lehsun)
1 tsp finely chopped ginger (adrak)
1 tbsp finely chopped green chillies
salt to taste
1 tsp dried fenugreek leaves (kasuri methi)
1 tsp garam masala
Other Ingredients
2 cups thickly sliced mushrooms (khumbh)
1 1/2 tbsp oil
1/2 cup sliced onions
1/2 cup sliced capsicum
salt to taste
Method
For the kadai gravy
- Roast the coriander seeds and dry red chillies lightly on a non-stick tava (griddle) for 2 minutes.
- Cool slightly and blend in a mixer to a coarse powder. Keep aside.
- Heat the oil in a deep non-stick pan, add the garlic, ginger and green chillies and sauté on a medium flame for a few seconds.
- Add the coarsely crushed powder and sauté on a medium flame for a few seconds.
- Add the tomatoes and salt, mix well and cook on a slow flame for 8 to 9 minutes, while stirring occasionally.
- Add the kasuri methi and garam masala, mix well and cook on a medium flame for a few seconds.
- Cool completely and keep aside.
How to proceed
- Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute.
- Add the capsicum and sauté on a medium flame for 1 minute.
- Add the mushrooms, little salt and sauté on a medium flame for 2 minutes.
- Add the prepared kadai gravy and ½ cup of water, mix well and cook on a medium flame for 2 to 3 minutes ,while stirring occasionally.
- Serve hot.
Kadai Mushroom Sabzi, Veg recipe with step by step photos
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To make Kadhai gravy for Kadai Mushroom Sabzi, Veg, heat a tava and add the 10 whole dry Kashmiri red chilli or red chillies to it.
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Add 1 tbsp. coriander (dhania) seeds.
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Dry roast them for about 30 seconds. This is done to extract more flavor from both the ingredients.
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Transfer them to a plate and keep it aside to cool.
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Now, put them in a mixer jar.
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Blend in a mixer to a coarse powder. Keep aside.
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Heat the 4 tbsp. oil in a deep non-stick pan, add the 1 tbsp. finely chopped garlic (lehsun), 1 tsp finely chopped ginger (adrak).
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sauté on a medium flame for a few seconds.
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Add the prepared coarsely crushed powder and sauté on a medium flame for a few seconds.
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Add the 1 tbsp. finely chopped green chillies for more spice.
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Sauté on a medium flame for another 30 seconds.
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Add the 2 cups finely chopped tomato.
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Mix well and cook on a medium flame for about 10 to 12 minutes or till the oil separates from the mixture. Do not forget to stir occasionally.
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Mash the mixture well using a potato masher.
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Now, add the tomato purée. optional.
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Add the 1 tsp dried fenugreek leaves (kasuri methi) to flavour the gravy.
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Also add 1 tsp garam masala to perk up the flavours of the Kadai gravy.
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Add the salt to taste.
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Add approx. 2 tbsp. water.
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Mix well.
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Cook on a medium flame for 1 to 2 minutes. Cool completely and keep aside.
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Heat the 1 1/2 tbsp oil in a deep non-stick pan.
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Add the 1/2 cup sliced onions and sauté on a medium flame for 1 minute.
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Add the 1/2 cup colour sliced capsicum. and sauté on a medium flame for 1 minute.
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Add the 2 cups thickly sliced mushrooms (khumbh), little salt to taste and sauté on a medium flame for 2 minutes.
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Add the prepared kadai gravy.
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Add ½ cup of water, mix well.
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Cook on a medium flame for 2 to 3 minutes ,while stirring occasionally.
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Serve Kadai Mushroom Sabzi, Veg hot.
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Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per serving
| Energy | 215 cal |
| Protein | 1.6 g |
| Carbohydrates | 5.7 g |
| Fiber | 2.1 g |
| Fat | 20.8 g |
| Cholesterol | 0 mg |
| Sodium | 12.1 mg |
Click here to view Calories for Kadai Mushroom Sabzi, Veg
The Nutrient info is complete
Manali Gawad
Oct. 6, 2020, 10:21 a.m.
Good. Takes sometime to prepare.
Tarla Dalal
Oct. 6, 2020, 10:21 a.m.
Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.
Bhavika bhatia
Oct. 4, 2018, 11:42 a.m.
It tasted gd but too spicy, 10 chillies is far to much for this recipe. It said to add all of the coarse blend into the mix so not sure if that had to be amended.
Tarla Dalal
Oct. 4, 2018, 11:42 a.m.
Hi, kashmiri red chillies are not very spicy they give more colour....
Foodie #667066
Nov. 28, 2014, 9:42 p.m.
what is kadai gravy
Sam
Oct. 13, 2014, 3:23 p.m.
kadai Mushroom paneer.. this one recipe i was craving for.. and it is same as restaurant style.. just loved the recipe.. with hot naan..
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