Kadai Mushroom Sabzi, Veg
by Tarla Dalal
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
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For The Kadai Gravy
2 cups finely chopped tomatoes
1 tbsp coriander (dhania) seeds
10 whole dry red chillies (pandi) , 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
For the kadai gravy
- 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
- 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.
| Energy | 215 cal |
| Protein | 1.6 g |
| Carbohydrates | 5.7 g |
| Fiber | 2.1 g |
| Fat | 20.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 518.1 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 1.7 mg |
| Vitamin C | 42.3 mg |
| Folic Acid | 32 mcg |
| Calcium | 44 mg |
| Iron | 1 mg |
| Magnesium | 14.7 mg |
| Phosphorus | 56.8 mg |
| Sodium | 12.1 mg |
| Potassium | 266.3 mg |
| Zinc | 0.3 mg |
Good. Takes sometime to prepare.
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.
what is kadai gravy
kadai Mushroom paneer.. this one recipe i was craving for.. and it is same as restaurant style.. just loved the recipe.. with hot naan..