Recipe: Kadai Mushroom- Pan grilled Mushrooms cooked in Tomato purée, cream and spices (Adapted from Moti Mahal’s Tandoori Trail)
I am sure most of us are familiar with Moti Mahal, the famous Tandoori place with their famous Tandoori chicken, their very own original butter chicken and of course the popular Dal Makhani… but what most of us don’t know is the fact that these were all creations of a man who actually internationalized Indian cuisine and gave it a place on the International gourmet chart.
And that man is none other than Kundan Lal Gujaral.
The book Tandoori Trail is a recipe book written by Monish Gujaral, grandson of the legendary Kundan Lal Gujaral, as a tribute to his grand dad. It has awesome recipes begotten right from the horse’s mouth.
I happen to have a copy of this wonderful recipe book handed down to me by my mom and one of the dishes that I keep preparing every now and then is Kadai Mushroom, because; first, its easy to make, second, its vegetarian and third, my husband enjoys it as much as I do, in spite of it being a vegan dish.
So this time too when my husband bought in some great, fresh mushrooms without fail, I had to whip up this lovely dish to team it up with chapattis, for dinner.
The blend of spices, the tangy, creamy taste and the awesome aroma of this gravy is so irresistible that it could make any hard core non vegetarian a pure veggie!!!
I am sure its looks mouth watering too….. Don’t you agree?!
Let’s check out the recipe.
Mushrooms – washed and halved if small, quartered if big
Onions – 2 finely chopped
Tomato puree – ½ cup (to make tomato puree you will have to blanch a big ripe tomato, peel off the skin and make into a paste using a blender. You can use ready made puree too. Well, I used the ready made one because it gives the perfect restaurant taste and colour)
Tomato – 1 chopped
Capsicum – 1 large sliced
Ginger paste - 1 tbsp
Garlic paste – 1 tbsp
Dry red chillies – 1-2
Coriander powder – 2 tsp
Chilly powder – 1 tsp
Cumin seed powder – 1 tsp
Garam masala – 1 tsp
Chaat masala – 1 tsp
Coriander leaves – a handful chopped
Cream – 1 tbsp (you may replace this with 1/4 cup milk, well I did and the taste was just as fabulous)
Oil – 5 tbsp
Salt to taste
Heat a tsp of oil in a wok and grill your mushrooms in it on low flame until golden brown. Stir occasionally so that you don’t burn them. Place this aside.
In the same wok add the remaining oil and heat. When hot, add the ginger- garlic paste and dry red chillies and sauté until the raw smell goes off.
Now add the chopped onions and continue sautéing until light brown. Pour in the tomato puree and stir on till oil separates out.
Its spice time now, put in all the powders (chilly, coriander, chaat, garam masala, cumin) and salt and mix well. Now add capsicum, chopped tomatoes and the grilled mushrooms and stir well for a couple of minutes.
Add around ¼ cup water mix well and let it just come to boil. Now add on the cream (or milk) and let it remain on the flame for a minute or 2 before moving the curry into a serving dish.
Garnish with chopped coriander leaves and serve hot with chapattis or rice or
Nan…or anything of your choice.
Have a happy meal..