Kadahi Mushroom

Last week was a movie marathon at our home. Both me and my husband, big time movie buffs really miss our weekly visits to the cinema halls...he being a complete addict and I giving him a good enough company (hopefully). But this was a story before our son was born i.e. two and a half years back. Now we try to catch up most of it at home itself. So yes we watched quite an interesting mix of them - "I am" by Onir, starring such a nice ensemble cast of Juhi Chawla, Manisha Koirala, Rahul Bose, Sanjay Suri and Nandita Das. This was followed the next day by "Shor, in the city" which made me see Tushaar Kapoor slightly differently. And the next day was fun movie "Mirch". What struck me was that none of them were the typical Bollywood masala, but all handling different subjects in a mature , sensitive and fun manner. Surely our movies have grown, and by that I don't mean that these movies are any milestones of achievement yet they are individual pearls, which strings the new breed of creativity and maturity.

So when the theme was Bollywood, food also had to match the mood. Right? And this was done rightfully so by "Kadahi Mushroom", a common yet not a very traditional recipe.

As many of must already be aware Kadahi Chicken & Kadahi Paneer are called so because of no earth-shattering reason, but for the fact that it gets its flavours from being cooked in the quintessential Indian "Kadahi". I had been making this dish slightly differently earlier (will post that some other time), but when I chanced upon this recipe in an old magazine, I gave it a shot and it surely had a restaurant feel. This along with Gobhi Makhni or Dal Makhni will just complete the Bollywood meal. 

Kadahi Mushroom Recipe


Button Mushrooms - 200 gms (1 packet) 

Capsicum - 1 cut lengthwise in 1" pieces

Onions - 2 (finely chopped)

Ginger - 1/2" piece

Garlic flakes - 5-6

Tomatoes - 2-3 finely chopped

Dry red chillies - 2

Coriander seeds - 1 tbsp

Fenugreek seeds - A pinch

Salt - As per taste

Olive Oil - 3 tbsp (This complements the flavours very well)


  • Grind ginger & garlic to a psate and grind dry red chilly and coriander seeds with a mortar & pestle (I ground it all together)

  • Wash mushrooms well and cut them in half

  • Heat oil in a kadahi and add mushrooms. Stir occasionally for 6-7 mins till done

  • Then add the capsicum. Cook on medium flame for another 5 mins. Ensure that both mushroom and capsicum is done well at this stage itself.Remove both mushroom and capsicum from oil on a tissue paper. Set aside.

  • In the same oil, add onion and saute till light brown

  • Add ginger-garlic paste and cook for a minute. Then add the chilly-coriander mixture

  • Add chopped tomatoes. Cook for 7-8 mins till oil separates. Add 1/4 cup water and mix well

  • Add cooked mushrooms and capsicum. Stir fry for 2-3 mins.

  • Serve hot with nan or roti. You can garnish with slit green chillies

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