Serves 2
40 min
Kadai Mushroom Masala
Recipe GLPR9aff6f06e831ad
A fragrant and creamy Indian mushroom curry featuring tender mushrooms and bell peppers in a richly spiced tomato sauce. Dry-roasted coriander and red chilies create the aromatic base, while garam masala and dried fenugreek add depth to this vegetarian delight. Finished with fresh cilantro and cream for a restaurant-quality finish.
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Ingredients
4 Dry red chilies, seeds and stems removed
1 tablespoon Coriander seeds
Fresh cilantro leaves, finely chopped
1 teaspoon Garam masala
1 tablespoon Garlic paste
½ cup Green bell pepper, cubed
2 tablespoon Heavy whipping cream
1 teaspoon Kasoori methi (dried fenugreek leaves)
8 oz Mushrooms, cleaned and chopped
2 tablespoon Oil
½ cup Onion, finely chopped
1½ cup Tomatoes, finely chopped
Salt to taste
Directions
In a dry skillet over medium heat, dry roast the coriander seeds and dried red chilies for 2-3 minutes, stirring frequently until fragrant. Transfer to a plate and let cool completely. Once cool, grind into a fine powder using a spice grinder or mortar and pestle.
Heat the oil in the same skillet over medium heat. Once hot, add the chopped onions and sauté until translucent, about 3-4 minutes. Stir in the garlic paste and cook for 1 minute.
Add the freshly ground spice powder to the pan and cook for another minute, stirring constantly to combine.
Mix in the finely chopped tomatoes and salt. Cook on medium-high heat for 5-7 minutes, stirring frequently and mashing the tomatoes with the back of a spoon until all moisture has evaporated and the oil begins to separate and ooze out from the sides of the mixture.
Add the chopped mushrooms and cubed bell pepper to the pan and stir well to coat with the spice mixture. Cook for 6-8 minutes until the mushrooms are tender and cooked through.
Stir in the garam masala and kasoori methi, cooking for 30 seconds to release their flavors.
Remove from heat and gently stir in the chopped fresh cilantro and heavy whipping cream. Mix gently to combine and serve immediately.
