Kadai Mushroom Masala Recipe

Kadai Mushroom is a North Indian classic, celebrated for its distinctive delicious taste, and a robust masala that clings beautifully to vegetables.

Estimated reading time: 6 minutes

• Why You’ll Love This Kadai Masala
• Ingredients You’ll Need
• How To Make Kadai Mushroom
• My Tried and True Tips
• Kadai Mushroom Masala Recipe

While the name “Kadai” refers to the traditional Indian wok-like pan in which it’s cooked , you don’t need a special utensil to recreate this magic at home. With a good heavy-bottomed pan or Dutch oven, you can achieve that authentic, restaurant-quality taste right in your own kitchen.

The Essence of Kadai: What Makes It Special?

The unique character of Kadai Mushroom comes from a few key elements:

• Freshly Ground Kadai Masala: This is the soul of the dish. A blend of whole spices, lightly roasted and then coarsely ground, provides an unparalleled aroma and depth of flavour. You can store it and use it to make dishes like Kadai Paneer or Kadai Chicken.
• Chunky Vegetables: Unlike many Indian gravies where vegetables might be finely chopped, Kadai dishes require larger, distinct cubes of onion, bell peppers (capsicum), and tomatoes. These add texture, colour, and a bite.
• Thick Gravy: The gravy is thick and clings to the ingredients rather than being thin and runny. This ensures every piece of mushroom and vegetable is coated in the rich masala.
• Tangy Finish: Tomatoes provide a natural tang, which is often enhanced by a touch of dried fenugreek leaves (kasoori methi).

Why You’ll Love This Kadai Masala

• Restaurant-Style Flavour at Home: This kadai masala recipe recreates the authentic taste you crave from your favourite Indian restaurant.
• Vegetarian & Vegan-Friendly: Naturally plant-based, it’s a fantastic option for everyone.
• Healthy & Wholesome: Packed with vegetables and mushrooms, it’s a nutritious meal.
• Customizable Spice Level: Easily adjust the heat to suit your preference.

Ingredients You’ll Need

• For the Kadai Masala you need dried Kashmiri red chilli, black peppercorns, cumin seeds, coriander seeds, and fennel.
• Button Mushrooms, cremini or any other firm, meaty mushrooms work best.
• Tomato Puree or grated tomatoes gives gravy that thick, luscious texture.
• Other Vegetables: Onion, Capsicum
• Whole Spices: Dried Red Chilli, Cumin, Black Mustard Seeds, Nigella Seeds, Kasuri Methi (dried fenugreek leaves).
• Spice Powders : Red Chilli Powder, Turmeric Powder, Coriander Powder
• Mustard Oil gives a sharp, spicy taste and aroma to the kadai masala. Substitute it with vegetable refined oil.
• Ginger Garlic Paste , Coriander Leaves, and Julienned Ginger
• Coconut Milk or cooking cream (for non vegan version) to get that creamy texture.

How To Make Kadai Mushroom

1)Prepare the Kadai Masala:

• Heat a small dry pan over low-medium heat.
• Add coriander seeds, cumin seeds, dried red chilies, and black peppercorns.
• Dry roast for 2-3 minutes, stirring constantly, until fragrant and slightly darker. Be careful not to burn them.

• Remove from heat and let cool completely.
• Transfer the cooled spices to a spice grinder or mortar and pestle. Coarsely grind them. Set aside. This is your fresh Kadai Masala.

2)Prepare Gravy Base:

• Heat oil in a large heavy-bottomed pan or Kadai over medium heat.
• Add the cumin, nigella, and fennel seeds. Allow them to splutter for a few seconds. Next, add finely chopped onion and sauté until golden brown, about 6 – 8 minutes over low heat.

• Add the ginger-garlic paste, tomato puree, turmeric, salt, chilli, and coriander powder. Cook for another 5 minutes or until until the oil starts to separate from the mixture (this indicates the tomatoes are cooked down).

3)Add Mushrooms and Vegetables:

• Add the quartered mushrooms and vegetables to the gravy. Mix well and cook covered for 5 -7 minutes. Mushrooms will release water and then start to absorb the flavours.
• Add the ginger juliennes, kasuri methi, and half of the kadhai masala. Stir well.

• Add coconut milk or cooking cream, cover the pan, and cook for 5 minutes, or until the vegetables are tender. You want them cooked but still retaining some bite.

4)Final Touch:

• Remove the lid. Add the remaining half of the freshly ground Kadai Masala,
• Cook for another 2-3 minutes, allowing the fresh spices to infuse the dish. The gravy should be semi-dry and cling to the mushrooms and vegetables. If it’s too dry, add another splash of water; if too wet, cook uncovered for a few more minutes until it thickens.
• Garnish generously with fresh chopped coriander leaves.

Serve kadai mushroom with naan , roti, paratha, or jeera rice .

My Tried and True Tips

• Fresh Spices are Non-Negotiable: The freshly ground Kadai Masala is the star. Don’t skip roasting and grinding your own; it makes all the difference in aroma and taste.
• Don’t Overcook Vegetables: The beauty of Kadai dishes is the slight crunch of the peppers and onions. Cook them until tender-crisp, not mushy.
• Mushroom Moisture: Mushrooms release a lot of water. Let them cook down sufficiently so the flavors can concentrate.
• Kasoori Methi Magic: Don’t underestimate the power of kasoori methi. Crushing it between your palms before adding releases its unique, slightly bitter, and aromatic flavor that is characteristic of many North Indian dishes.

More Mushroom Recipes

• Mushroom Methi Matar Malai
• Healthy Mushroom Soup
• Garlic Mushroom Pasta
• Mushroom Fried Rice
• Mushroom Masala
• Mushroom Pulao
• Chilli Mushroom

Ingredients

Ingredients For Kadai Masala

• ▢ 4 whole dried Kashmiri red chilli
• ▢ 3 tablespoon coriander seeds (sabut dhaniya)
• ▢ 1 teaspoon fennel seeds (saunf)
• ▢ 1 teaspoon cumin seeds (jeera)
• ▢ ½ teaspoon black peppercorns (sabut kali mirch)

Other Ingredients:

• ▢ 500 gram button mushrooms, diced into quarters
• ▢ 2 tablespoon mustard oil (sarson oil)
• ▢ 2 dried red chilli
• ▢ 1 teaspoon black mustard seeds (rai)
• ▢ ½ teaspoon nigella seeds ( kalonji)
• ▢ ½ teaspoon fennel seeds (saunf)
• ▢ 1 Cup onion, finely chopped
• ▢ 1 tablespoon ginger garlic paste
• ▢ ½ Cup tomato puree
• ▢ 1 teaspoon turmeric powder
• ▢ 1 teaspoon coriander powder
• ▢ 1 teaspoon red chilli powder
• ▢ 1 teaspoon salt or to taste
• ▢ ¼ Cup coconut milk
• ▢ ¼ Cup water
• ▢ 1 inch ginger, julienned
• ▢ 1 tablespoon dried fenugreek leaves (kasuri methi)
• ▢ handful of coriander leaves, chopped

Instructions

• Heat a small dry pan over low-medium heat. Add coriander seeds, cumin seeds, dried red chilies, and black peppercorns. Dry roast for 2-3 minutes, stirring constantly, until fragrant and slightly darker. Be careful not to burn them. Remove from heat and let cool completely.
• Transfer the cooled spices to a spice grinder or mortar and pestle. Coarsely grind them. Set aside. This is your fresh Kadai Masala.
• Heat oil in a large heavy-bottomed pan or Kadai over medium heat.
• Add the cumin, nigella, and fennel seeds. Allow them to splutter for a few seconds. Next, add finely chopped onion and sauté until golden brown, about 6 – 8 minutes over low heat.
• Add the ginger-garlic paste, tomato puree, turmeric, salt, chilli, and coriander powder. Cook for another 5 minutes or until until the oil starts to separate from the mixture (this indicates the tomatoes are cooked down).
• Add the quartered mushrooms and vegetables to the gravy. Mix well and cook covered for 5 minutes. Mushrooms will release water and then start to absorb the flavours.
• Add the ginger juliennes, kasuri methi, and half of the kadhai masala. Stir well.
• Add coconut milk or cooking cream, cover the pan, and cook for 5 minutes, or until the vegetables are tender. You want them cooked but still retaining some bite.
• Remove the lid. Add the remaining half of the freshly ground Kadai Masala. Cook for another 2-3 minutes, allowing the fresh spices to infuse the dish. The gravy should be semi-dry and cling to the mushrooms and vegetables. If it’s too dry, add another splash of water; if too wet, cook uncovered for a few more minutes until it thickens.
• Garnish generously with fresh chopped coriander leaves.
• Serve Kadai Mushroom Masala hot with naan, roti, paratha, or steamed basmati rice.

Recipe Notes:

Nutrition

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Kadai Mushroom Masala Recipe

Equipment

• Heavy Bottom Kadhai

Ingredients

Ingredients For Kadai Masala

• 4 whole dried Kashmiri red chilli
• 3 tablespoon coriander seeds (sabut dhaniya)
• 1 teaspoon fennel seeds (saunf)
• 1 teaspoon cumin seeds (jeera)
• ½ teaspoon black peppercorns (sabut kali mirch)

Other Ingredients:

• 500 gram button mushrooms, diced into quarters
• 2 tablespoon mustard oil (sarson oil)
• 2 dried red chilli
• 1 teaspoon black mustard seeds (rai)
• ½ teaspoon nigella seeds ( kalonji)
• ½ teaspoon fennel seeds (saunf)
• 1 Cup onion, finely chopped
• 1 tablespoon ginger garlic paste
• ½ Cup tomato puree
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon red chilli powder
• 1 teaspoon salt or to taste
• ¼ Cup coconut milk
• ¼ Cup water
• 1 inch ginger, julienned
• 1 tablespoon dried fenugreek leaves (kasuri methi)
• handful of coriander leaves, chopped

Instructions

• Heat a small dry pan over low-medium heat. Add coriander seeds, cumin seeds, dried red chilies, and black peppercorns. Dry roast for 2-3 minutes, stirring constantly, until fragrant and slightly darker. Be careful not to burn them. Remove from heat and let cool completely.
• Transfer the cooled spices to a spice grinder or mortar and pestle. Coarsely grind them. Set aside. This is your fresh Kadai Masala.
• Heat oil in a large heavy-bottomed pan or Kadai over medium heat.
• Add the cumin, nigella, and fennel seeds. Allow them to splutter for a few seconds. Next, add finely chopped onion and sauté until golden brown, about 6 – 8 minutes over low heat.
• Add the ginger-garlic paste, tomato puree, turmeric, salt, chilli, and coriander powder. Cook for another 5 minutes or until until the oil starts to separate from the mixture (this indicates the tomatoes are cooked down).
• Add the quartered mushrooms and vegetables to the gravy. Mix well and cook covered for 5 minutes. Mushrooms will release water and then start to absorb the flavours.
• Add the ginger juliennes, kasuri methi, and half of the kadhai masala. Stir well.
• Add coconut milk or cooking cream, cover the pan, and cook for 5 minutes, or until the vegetables are tender. You want them cooked but still retaining some bite.
• Remove the lid. Add the remaining half of the freshly ground Kadai Masala. Cook for another 2-3 minutes, allowing the fresh spices to infuse the dish. The gravy should be semi-dry and cling to the mushrooms and vegetables. If it’s too dry, add another splash of water; if too wet, cook uncovered for a few more minutes until it thickens.
• Garnish generously with fresh chopped coriander leaves.
• Serve Kadai Mushroom Masala hot with naan, roti, paratha, or steamed basmati rice.

Notes

Nutrition

Here is a tried and tested grandma style besan ladoo recipe for which you need only 4 ingredients and little bit of patience.

Estimated reading time: 4 minutes

• What is laddu?
• My Tried and True Tips
• FAQs Related To Besan Ladoo
• Watch Besan Ladoo Video
• Besan Ladoo Recipe

What is laddu?

According to Wikipedia , ‘Laddu or laddoo ( laḍḍū, lāḍḍū ) is a sphere-shaped sweet originating from the Indian subcontinent. Laddus are made of flour, fat (ghee/butter/oil), and sugar, with other ingredients varying according to the recipe.’

Besan Laddu is one of the most popular traditional Indian sweets. Whether it is festive celebrations, religious rituals, or marriage, besan ke laddu is always part of the dessert platter.

Gram Flour (the ground chickpea flour) is the key ingredient in making this ladoo. The chickpea flour is called ‘besan’ in Hindi. They are simple to prepare, easy to store and remain fresh for more than a month. There is another version of besan laddu made with roasted brown chickpeas (sattu), known as sattu ke laddu .

My Tried and True Tips

The making process of besan laddu is very simple and straightforward. All you need to be careful at specific steps.

• Never ever be in a hurry to roast the gram flour. That is the soul of this sweet – a slow-roasted gram flour . And you need to be around the stove to stir the roasting gram flour continuously.

• Ghee: You can’t skim the quantity of ghee while making ladoo or other Indian sweet .
• Powdered Sugar: We don’t need castor sugar to make besan ladoo. You can grind granulated white sugar to a coarse powder using a mixer. While adding the powdered sugar, ensure that the flour and ghee mixture is lukewarm to touch and not piping hot.

Don’t hesitate if the ladoo do not come out flawless in the first trial, make a note of shortcomings and try to fix them in the next round. That is how I learned to make the perfect besan ke ladoo.

The ladoo becomes hard when ghee solidifies. Since ghee solidifies when cold, the ladoo becomes hard if too much ghee is used. Follow the precise ingredient measurements and leave ladoo at room temperature for a few minutes before eating.

Make sure not to add sugar to hot roasted gram flour. Else the sugar will melt, and then you won’t be able to bind the ladoo. Always let the roasted gram flour cool down for 5 – 10 minutes or till it becomes lukewarm to touch. Another way to fix the problem is to refrigerate the ladoo mixture for 10 – 15 minutes.

You can store them in an airtight box or a jar. Do not stack them or pack them tightly as they might crumble. Arrange them neatly in rows in the container.

You can store besan ke ladoo for almost 4 – 6 weeks in an airtight container. You can even refrigerate the ladoo but due to the addition of ghee, the ladoo will solidify and become harder. What best you can do is, keep the ladoo out of the refrigerator for about 1 hour before consumption to bring it back to room temperature.

To make a vegan besan ladoo, you can skip adding ghee for binding instead, add some vegan fat to bind the ingredients.

Watch Besan Ladoo Video

More Indian Sweet Recipes

• Khoya Gulab Jamun
• Dry Fruits Atta Ladoo
• Kesar Mawa Ghujia
• Coconut Laddo
• Sattu Ke Laddu
• Mawa Modak
• Jalebi

Ingredients

• ▢ 2 Cup gram flour (besan)
• ▢ ½ Cup clarified butter (ghee)
• ▢ ½ Cup powdered white sugar
• ▢ 1 teaspoon green cardamom powder

Instructions

• In case you do not have powdered sugar at home, grind regular white sugar into a coarse powder using the mixer. This step is optional.
• Heat ghee in a heavy bottom flat pan.
• Once the ghee is hot enough, reduce the flame to the lowest setting. Add gram flour ad stir to combine.
• Stir continuously and roast the gram flour over low heat. Try to be around the stove to stir the roasting gram flour continuously. Because it gets burnt with a blink of an eye. This is S tage 1 of roasting.
• After 5 – 6 minutes the gram flour will turn into a bubbling liquid. The perfectly roasted gram flour will release a nice nutty aroma and will turn pale golden in color. Turn off the heat. This is S tage 2 of roasting.
• Transfer gram flour mixture to a wide ceramic plate or baking sheet. Allow to cool down a bit. The gram flour mixture should be lukewarm while adding sugar. This is Stage 3.
• Once gram flour mixture becomes lukewarm stir it using a spoon. Add powdered sugar and cardamom powder. Stir to mix nicely. The mixture will form a smooth, soft dough. This is the final Stage 4.
• Apply a teaspoon of ghee in your palms and fingers.
• Pinch a lemon size portion of the ladoo mixture and shape it into a round ball. Similarly, prepare all the ladoo from the gram flour mixture.
• If you prefer, garnish each besan ladoo with sliced dry fruits.
• Store Besan Ladoo in an airtight container for a month. I store them in the fridge during the summer season while during winters they are good at room temperature.

Recipe Notes:

• Never ever be in a hurry to roast the gram flour. And you need to be around the stove to stir the roasting gram flour continuously.
• While adding the powdered sugar make sure that the flour and ghee mixture is lukewarm to touch and not piping hot.
• If you are unable to shape the ladoo because the dough being too soft keep it in the fridge for 15 – 20 minutes. And then try to shape the ladoo.
• You can store ladoo in an airtight box or a jar. Do not stack them or pack tightly as they might crumble. Arrange them neatly in rows in the container.

Nutrition

We follow a strict NO SPAM Policy